At an altitude of about 2500 meters, on the Ailao mountain ridge, lies Master Wang’s small personal tea garden. Only an experienced eye can recognize it as a tea garden — moist, cool, and mossy. It resembles a primeval mountain slope overgrown with trees and shrubs. Here, at the beginning of each spring, local villagers help the master harvest the first buds and leaves that have just opened from ancient 150-year-old tea trees. Wang makes this tea using traditional techniques passed down through generations in his family. Special attention is given to drying, which is the key stage in producing white tea: drying is done only outdoors or, if necessary, under a fabric canopy that diffuses the intense Yunnan sun.