Master Cai chose the classic 1958 recipe to craft this Dian Hong. Dian Hong literally means Yunnan Red — red tea from Yunnan. Nowadays, this term applies to any Hong Cha (red tea) from the region, but historically, it referred exclusively to red teas from Feng Qing.

The first factory to produce Dian Hong was the Feng Qing factory in Yunnan, established in 1939. In 1958, at the Yunnan Dian Hong Group Co. Ltd factory, the famous Dian Hong recipe was created, which gained recognition following its triumph at the largest tea exhibition in Britain — the London Tea Market.

Unlike factory samples, Master Cai used high-quality tea material from Da Ye variety bushes aged 60–80 years, grown in gardens located above 2000 meters. He also employed exclusively manual processing with fixation (fermentation stop) over fire (in an oven).