Handcrafted Precision

18-hour solar withering on bamboo trays

42% oxidation level (optimal for floral retention)

6-stage roasting from 65°C to 110°C

Multi-Brew Versatility

Enjoy 8+ infusions with consistent flavor

Cold brewing yields 12hr+ lasting aroma

Sun Withering

Afternoon-picked leaves (one bud with two to three leaves) are thinly spread and sun-dried for 15-20 minutes, losing 10-15% of their moisture. This activates enzyme activity.

Airing

The leaves are spread out in a ventilated area for 2 hours to balance moisture and promote the formation of aromatic compounds.

Shaking & Tossing

Leaves undergo 3-4 rounds of gentle tossing with gradually increasing force, allowing for slight edge oxidation. This is followed by 5-7 rounds of shaking, each spaced 1 hour apart, to transform the aroma from "green grassiness" to "floral and fruity."

Killing Green

Leaves are quickly stir-fried at high temperatures (220-250°C) to halt oxidation and fix the aroma.

Rolling

Manual or mechanical rolling forms tight pellets and releases pectin.

First Baking

Initial baking at 80-90°C for 2 hours removes moisture and begins shaping the tea.

Second Baking

Low-temperature slow baking (60-70°C) for 8-12 hours deepens the aroma and creates a "ripe fruit + caramel sweetness" complex flavor.