Golden Mao Feng is made exclusively by hand in early spring when the leaves are still closed in small sprouts rich in nutrients. Only tender buds and some small leaves are used. After harvesting they are left to dry for approximately 4 hours in a ventilated environment, then follows the rolling by hand on wooden tables for about half an hour after which they are put into bamboo trays where they are left to ferment for about 8 hours. Subsequently passed in wood-fired ovens at a temperature of 80°C for about 2 hours for the final drying and to permanently stop the fermentation.