The tea material for this sheng puerh was harvested from trees aged 100–120 years in a garden located on the banks of the Hong Ha River in Ailao, near the border with Wuliang Shan, adjacent to a mulberry grove. The leaves have dark pigmentation and are medium to small in size, which is characteristic of the local tea variety.

In the tea cakes, traditionally for local shengs, there are yellowish Huang Pian leaves present. These are believed to add extra sweetness to the tea and make it more expressive.

Tea leaf picking, wok roasting, and rolling are done exclusively by hand under the constant supervision of Master Yuan. Everything begins with the important withering stage (Wei Dao), during which the master needs to evenly remove about 40% of the moisture from the leaves. Next comes the wok roasting process using the special Chao Cha technique, which differs from the classic Sha Qing method by its complexity. Thanks to this stage, the sheng puerh retains the original natural flavor of the tea leaves and gains the potential for storage and further aging. After that, the leaves are hand-rolled (Rou Nian). Often, when making different teas, this is done to initiate fermentation in the leaves, but in the case of sheng puers, it is done to make the leaves more compact and less susceptible to oxygen, light, foreign odors, and moisture fluctuations during storage. After drying in the shade on bamboo mats, the leaves are steamed and pressed into cakes, which are then dried for 10–15 days and wrapped in rice paper.