Two leaves and a bud are plucked from the high mountain tea plantations in Yunnan province China. Following natural withering the tea is allowed to fully oxidize which imparts a strong and robust character to the leaves. The tea is then dried. After drying, the tea is piled onto a large table for sorting. After sorting the tea is mounded in a special room, a dusting of moisture is applied and the tea is covered with gunny sacks for additional fermentation that takes more than 28 days. It is during this phase that this Puerh adds on an earthy and elemental character. 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.