This tea is harvested by nuns within the monastery grounds near a remote mountain settlement in the Wulliangshan region, at an altitude of 2200 meters above sea level. The harvest is very limited due to the small amount of tea material and the limited number of nuns involved in its picking.

Immediately after harvesting, the tea leaves are spread in a single layer on bamboo trays and placed in a well-ventilated special room. The next morning, from 8:30 to 10:00, the trays with the leaves are taken out into the gentle morning sun. This is done to “remove” the night moisture, which reduces bitterness and makes the tea sweeter and more fragrant. After three days, the tea reaches the desired condition. The master determines readiness by touch.

At first glance, the technology seems simple, but it involves many important nuances: the timing of leaf harvesting, the thickness of the layer spread on the trays, temperature, sunlight intensity, humidity, wind, and exposure time. The conditions must be neither too sunny nor too cloudy. A gentle breeze, moderate humidity, and a temperature of 25-30 degrees Celsius are ideal.

Fully manual and traditional processing methods by tea master Wei, combined with the exceptional quality of the tea material, make this Bai Cha a benchmark of quality and purity among white teas of Yunnan.