After oxidation, this tea is dried in bamboo baskets over burning coniferous or cypress wood. A strong smoke flavor is developed here.
A legend has it that this way of preparing tea was discovered by accident. During the Qing dynasty, an army unit encamped in a tea factory. After the soldiers finally left, the tea factory workers realized that they did not have enough time to dry the tea in the usual way, so they dried the tea over the fire. The new flavor was a sensation.
This tea has a very strong taste, many find that this tea is best drunk during winter evenings or combined with salty or strongly spicy food or strong tasting cheeses or combined with drinking single malt whisky