Master Xiang made this white tea for us in March 2023. Its main feature is that the leaves were partially fermented. Xiang selected small-leaf raw material from 100-year-old tea trees in her favorite tea garden in Ma Deng. During the withering stage, the leaves were fermented 30–40%. For this, Xiang laid the leaves in a thicker layer than usual for Wei Diao and carefully monitored the oxidation process.
Afterwards, the standard drying process for Xiang’s white teas began: the leaves were spread in a thin layer on trays and constantly moved between open air and under a shelter to prevent direct sunlight and rain. Upon receiving this tea, we decided to age it in ideal storage conditions that replicate the climate of mountainous Yunnan.