Da Hong Pao is regarded as the tea with the most complicated production among the Top Ten Chinese Tea. Its production is evaluated as the traditional handicraft of state-level intangible cultural heritage. There are ten steps in the traditional production of Da Hong Pao, which are picking, withering, rotating, double frying and rubbing, initially baking, shaking and airing, selecting, baking again, packaging, and drying. Each part has extremely strict requirements.