An absolute green tea speciality which derives from the first plucking period. Each year only about 50 kg are produced (i.e. 2-3 invoices). The harvest and processing are done solely by hand and without any kind of machinery. Between 9 and 10 pluckers are needed to yield 1 kg compared to only one plucker for conventional tea. Plucking takes place exclusively between 5:00 a.m. and 5:30 a.m. when there is still enough humidity (dew) on the leaves. Afterwards, the leaves are spread out thinly and dried in the sun for 4 hours. Hereby approximately 60% of their water content evaporates (a fresh leaf is made up of approximately 75-78% of water). Sets of 8-10 leaves are then gently rolled in fine silk cloths for 8-10 minutes. This facilitates the exit of enzymes from the leaves (the desired 'fermentation') without damaging the leaf structure. Finally, the finished product is, again, lain out in the sun for 1-2 hours in order to reach a final water content of 5-6%.

The entire production process takes 6-7 hours (the common production method takes 20-24 hours). Only the quick and precise work of the selected workers as well as the adequate sunlight and mild heat make it possible for this tea to exist (too high or too low temperatures would damage the leaf structure and aroma).