Master Xiang, as always, uses exclusively manual production methods. Starting from making maocha, where sheng (the base for shu puerh production) is roasted in a wok, rolled, and sun-dried. Ending with wodui (post-fermentation) in large boxes. The master used one-year-old sheng maocha (2022 harvest) from 100–150-year-old tea trees in the Maden village garden. Through various manipulations (moistening and stirring), the master regulates the required temperature for post-fermentation. The optimal temperature range for high-quality wodui is considered to be 45–65°C. Every day, the master records data and logs it. When ready, the shu is spread out on bamboo mats, dried, and sorted. Afterwards, it is packed loose for storage or pressed.