The technique for producing black tea was first developed during the late Ming Dynasty in Wuyishan, Fujian, either resulting from the over-oxidation of tea-leaves during the manufacture of oolong tea or indirectly from the methods of manufacturing green and white teas. In the early 1600s, tea producers in the Wuyi Mountains began kneading the sun-withered tea leaves to macerate them, then allowed them to dry under the sun, thus reaching full oxidation and producing Gongfu black tea (工夫紅茶). When there was insufficient sun and temperatures were low, the withered leaves would be processed indoors in warmed rooms and allowed to fully oxidize, then smoked dry over pine fires thus producing lapsang souchong. According to oral traditions of the region, the discovery of Lapsang Souchong processing was due to military troops passing through a Wuyishan tea factory during the last years of the Ming Dynasty, causing delays to tea leaf processing thus resulting in a completely oxidized leaf that the producer salvaged by drying over a fire built from pine branches. By the Qing Dynasty, both Lapsang Souchong and Gongfu black tea were well recognized in China and noted in Records on Yiwu mountain (武夷山志) by the scholar Dong Tiangong (董天工).