The material for this tea is harvested from the highest part of the well-known Garden #1 on Mount Ailao. In this section of the garden, above 2500 meters above sea level, stand century-old tea trees (Da Shu), from which the leaf picking begins one spring morning.

After the morning harvest, the material is brought to Master Liu. The leaves are immediately spread in an even layer in the shade for withering (Wei Diao). This critically important procedure is personally supervised by the master. The leaves are periodically stirred and turned to evenly remove excess moisture and bring the material to the desired condition set by the master.

After withering, the process of leaf rolling (Rou Nian) begins. Upon completion, the material is again spread in the shade for 8 hours on special bamboo trays lined beforehand with cloth. It is during this time that the crucial oxidation and fermentation process (Fa Jiao) for red tea takes place. To stop this process, the tea is heated in special ovens at 100°C for 3 hours — this is the so-called “fixation” (Hong Pai).

All these processes, which are generally classical, are filled with a great number of subtle technological nuances that, combined with the special tea material and the skillful hands of the master, transform into a unique product.