It is sourced from ordinary tea gardens on the outskirts of Phoenix Mountain, mostly from young tea shrubs. Harvested in bulk, the raw materials include mixed tender and coarse leaves. Adopting simplified mechanized production and light roasting, the processing steps are streamlined to cut costs. Fermentation degree is standard, yet the craftsmanship lacks refinement.

Dry tea strips are uneven in size and shape, with dull colour and no obvious oily sheen. The aroma is faint and short-lived, with simple floral or mild sweet notes, lacking rich layered fragrance. The tea liquor is pale yellow and slightly turbid. Wet leaves are mixed and less tender.

The flavour is plain and thin, with weak sweetness and short aftertaste. Slight astringency may appear if brewed longer. The tea nature is mild, easy to drink, and suitable for casual daily consumption.

Use a gaiwan or ordinary teapot. Take 6–7g tea, brew with 95–100°C hot water. Do not steep for too long to reduce astringency. It can be brewed 4–6 times, with aroma and taste fading obviously in later infusions.