Produced in the deep‑mountain tea gardens of Liping, the tea is strictly harvested in March each year according to the seasonal timing. Hand‑picking is adopted in the tea gardens with no chemical fertilizers applied. It is made through the processes of plucking, withering, rolling, fermentation, drying, screening, sorting and packaging.

The brewed liquor is bright orange‑red, featuring jasmine winter‑jasmine (winter jasmine) aroma, sweet potato notes and subtle pine‑wood undertones, with full‑bodied sweetness and smoothness reminiscent of yellow rock sugar.