The Guidong Linglong Tea is said to be “born on high mountains and grown in mist.” Its basic processing methods include high-temperature fixation, moderate kneading, and low-temperature multiple drying. Using the initial unfolding of one Bud and one leaf as raw material, it goes through eight processes: selection and spreading, fixation, airing, kneading, preliminary drying, shaping and raising downy hairs, cooling and regaining moisture, and final firing. The finished product boasts beautiful shape and superior quality.

The appearance is delicately shaped, presenting a unique hooked curve, with a substantial body, Silver downy hairs clearly visible, and a green and lustrous color; the inner quality features a clear yellow-green liquor, a fresh and high aroma, a fresh and sweet taste, and bright tender green leaves at the bottom, possessing a unique quality. In 2007, the craft of making Linglong tea was included in the first batch of municipal-level representative projects of intangible cultural heritage; in 2012, it was listed in the third batch of provincial-level representative projects of intangible cultural heritage.