Two leaves and a bud are plucked from the high mountain tea plantations in Yunnan province China. Following natural withering the tea is quickly heated to neutralize the enzymes in the leaf to stop oxidation. After drying, the tea is piled onto a large table for sorting. In the next stage the tea is steamed once again to make it soft and pliable for the forming stage. About 360g of lightly dampen tea is specially formed under pressure. It is then placed on racks and dried during the next 5 to 7 days at 45C. The internal moisture in the tea continues to ferment adding depth and body to the already distinctive character.