Group 1 - The unique growing environment of the tea garden, located at an altitude of 800-1300 meters, creates rich internal substances in the tea leaves due to the constant mist and a temperature difference of 15°C between day and night [2] - The "tea-forest coexisting" cultivation method ensures no pesticide use by mixing tea trees with native tree species, forming a natural ecological barrier [2] - Strict picking standards require only the tender buds picked by local Miao people within the first 10 days after Qingming Festival, ensuring optimal freshness [2] Group 2 - The traditional steaming method for killing green tea, inherited from the Tang Dynasty, locks in the fresh flavor of the tea leaves in the shortest time [4] - The use of traditional stone mills for grinding produces only 30 grams of matcha powder per hour, maximizing the retention of nutritional components [4] - Modern technology, including Swiss precision color sorting machines, ensures that each batch of matcha powder meets international standards for vibrant green color [4] Group 3 - A flavor profile is established by a professional tasting team to ensure the stability of the product's taste across different batches of matcha [6] - Creative recipes incorporate local specialties like wild honey and prickly pear into pastry creations, resulting in unique regional flavor combinations [6] - A sustainable industry model is implemented through long-term cooperation agreements with local tea farmers, ensuring raw material quality and supporting rural revitalization [6] Conclusion - Each product from "Dan Mo" encapsulates the ecological system of Fanjing Mountain, allowing consumers to experience the vitality of this magical land while enjoying delicious treats [6]