The intricate production procedure used to make Dahongpao tea consists of 18 steps and undoubtedly contributes to the distinctive, long-lasting aroma. The following labor-intensive processes are among the most important factors that can affect quality.

The leaves should be picked in late spring and those selected should not be too tender, otherwise the tea will taste bitter.

The chosen leaves are then spread out on flat beds or placed in bamboo baskets before being left in direct sunlight to remove any lingering moisture. This process, called "withering", plays an important role in determining whether the tea will have a lasting aroma. The leaves are withered until the luster is lost and the fragrance is dominant.