Master Li makes this green tea using the classic technique. The tea material is harvested from 70-year-old tea bushes (Da Shu) in the well-known Garden No. 1 on Ailao Mountain. The garden is situated at an altitude of 2200–2300 meters above sea level. This is home to the largest natural reserve of moist evergreen broadleaf forests in China.

At sunrise, on a clear day with a gentle breeze, local villagers head out to pick tea leaves. In the afternoon, the men in the village take care of processing them.

They are taken out of the baskets and spread evenly in thin layers on bamboo mats in the shade for withering (Wei Diao). This procedure is very important because the uniformity of withering and moisture removal from the tea leaves affects the subsequent rolling and fermentation processes.
As soon as the concentration of tea sap reaches the desired level and the leaves become sufficiently soft, the rolling process (Rou Nian) begins.

Then the leaves are roasted in a wok (Sha Qing). This stage is locally called the “killing of the green,” as it stops the fermentation process.

Afterwards, the leaves are taken out of the wok, gently shaken, and spread on bamboo mats for 3–5 days (depending on the weather) for final drying. It is during this process that the leaves absorb their distinctive mountain aroma.