Tea farmers will climb ancient tea trees using tools like scaffolding and other similar structures to manually harvest the tea leaves in spring, carefully picking either one bud with two leaves or one bud with three leaves shoots to ensure the delicate buds and leaves remain intact.

Carefully inspect the quality of the harvested tea leaves, meticulously selecting and keeping only the high-quality, plump leaves and discarding any that don't meet our standards.

Wearing gloves for protection, tea farmers pan-fry the freshly picked tea leaves in a scorching hot wok at around 350 degrees Celsius. This process is done to deactivate enzymes, reduce moisture content, develop an initial aroma, and soften the leaves.

Lay the rolled leaves on a bamboo mat and dry them naturally under the sun to determine the quality.