The raw material for this tea is harvested from wild tea trees aged 300–500 years growing in a state forest on the slopes of Ailao Mountain. Local villagers receive government permission to collect leaves from these trees, but unfortunately, not every year. However, this spring everything aligned perfectly. The harvest is always very limited. This time, only 24 kg of tea was produced. Master Wang makes only shaihongs from this raw material. He says it’s the best combination. Shaihongs are made using a special technique where the main difference is that fixation (fermentation halt) occurs not in an oven (the usual method), but in the sun (Shai Qing).