Harvested exclusively from the delicate buds of tea trees on Junshan Island in Hunan, the tea is first withered to reduce moisture, then pan-fried to halt oxidation. The defining step, menhuang (闷黄) or "sealed yellowing," follows—where the buds are gently wrapped and lightly fermented over several days, allowing the tea to develop its signature golden hue and mellow, sweet flavor. This slow transformation enhances its smooth texture and complex aroma, with notes of floral honey and a lingering, refreshing aftertaste.
