Another small masterpiece by Master Xiang. She made this fermented white tea from the leaves of old, semi-wild tea trees from the Da Ya Kou tea garden in Madeng. Some of these trees were planted around 150 years ago but were abandoned during the period of the Republic of China. For all that time, except for the last few years, the trees grew without care or harvesting. They became partially wild, which is why tea made from this material combines the flavor and aromatic foundation of cultivated Camellia sinensis var. assamica with nuances and notes characteristic of wild Camellia taliensis.

Unlike the white Arjuna, which is made from the same material using a classical method, this tea received a light twist of fermentation. To achieve this, the master first left the fresh leaves to wither for two days so they would become more pliable. Then, to initiate fermentation, the leaves were gently bruised. The fermentation itself is very short: Xiang simply leaves the leaves in a basket for 5 minutes, as after the prior withering and bruising they oxidize very quickly. This is followed by traditional shade drying for 30 hours.