Da Hong Pao is one of the safest tea drinks according to experts. Owing to the no industry policy held by Wuyishan government, the air and water there are free from the industrial contamination, preserving the safety of Wuyishan and promoting it to the List of World Natural and Cultural Heritage. With warm and moist air and clouds surrounding mountains all year round, which are the essential conditions for Wuyishan to produce tea in such high quality. Today, electricity has taken the place of charcoal in the most baking of tea, but Monkey Tea still follows the tradition. Mr. Huang regards the process of charcoal baking as the soul of Da Hong Pao. He makes ash woods from pine trees for the baking of tea leaves, that leaves a unique caramel smell on the leaves. Tea leaves need time to purify after baked, absorbing the moisture in the air for the next baking and purifying. Repeat the process four times to make the color, smell and taste of tea reach the peak.