The processing of this tea was overseen by "King of Tie Guanyin Tea" Wei Yuede, the ninth generation descendant of Wei Yin, the farmer who first discovered the Tie Guanyin cultivar (at least according to the more prevalent of the two origin stories of this particular tea).  This tea is made using the traditional Xiping processing methods, described in Chinese as "3 part red, 7 parts green" or, as we would say in English, a very slightly roasted, medium-oxidized Tie Guanyin.  The light roast is a result of the rolling process; without heat, the hand-rolling will not retain its ball shape so the leaves are alternated between a basket over a charcoal fire and rolling in a weighted wooden drum.

When the tea has been brewed, look at the open leaves.  You should be able to see about 30% of the leaf has a darker reddish color, particularly along the leaf edges.  The particular pattern of red edges is a result of repeatedly tossing the leaves in a slightly concave bamboo tray.  As the leaves rustle against one another, the leaf edges get bruised and oxidation begins there. 

No electricity was used in the production of this tea, being all made by hand using primarily wooden and bamboo tools (with the occasional metal bowl or wok).  As was recommended by Mr. Wei, the tea was packed in 8g servings because that is the right amount for a single standard 4oz. gaiwan; steep with water at a rolling boil for 1 to 2 minutes each time.  The careful processing gives this tea a quality described as qi pao you yue xiang ("seven steeps, still good fragrance").   

For Western style brewing, experiment with steep time, but use about 2 cups of water at a full boil.  Try multiple steeps of the leaves.

Price per gongfu-style steep is approximately $0.54.