[6] Pine needles are usually harvested around December; preferably before midday; from 10 to 20 year-old trees located mid-mountain and facing southeast, that have grown in sunny places.

[6] Two types of sollip-cha can be made: The first method uses fresh or dried pine needles.

[6] The harvested leaves are soaked in water for a day and then cleaned, rinsed, trimmed of the sharp tips, and halved or cut into three pieces.

[6] As the tea has the properties of an astringent, honey or sugar is added to improve taste.

[6] Well-fermented sollip-cha is filtered with cloth and consumed as cold tea.