This Sheng Puerh is unlike anything else. It is truly unique. The difference is not only in the raw material, although the 100-year-old Xiao Mu (small tea trees) from the famous village of Qian Jia Zhai are far from ordinary. The key lies in the production technology. Master Zhou employed an ancient fixation (fermentation-stopping) technique using sunlight — Shai Qing. Nowadays, this method is used in producing red shaihongs. However, in the past, Sheng Puerhs were fixed exactly this way. The modern technique usually involves stopping fermentation by pan-firing, which is much faster, simpler, and allows for a more controlled result, independent of the weather. The quality of sun fixation greatly depends on the amount of solar radiation, and spring weather in the mountainous Yunnan can change several times a day. It is also worth noting that sun fixation demands more delicate raw Sheng Puerh material. The master requires more tender leaves, harvested slightly earlier than the usual spring picking for Sheng Puerhs. Due to these technological nuances, this extraordinary Sheng Puerh carries qualities reminiscent of both white teas and red shaihongs.