The video above shows how to make tea using a gaiwan.
In order for freshly picked tea leaves to be further processed, they need to be dried of most of the water they contain. This allows the next processing steps to be correctly executed. It is also, in itself, the first transformation step of the leaves. The way this drying is being implemented (by spreading or by withering), already partly determines which type of tea the leaves will become.
The slideshow above gives you some impressions of the tea mountains of southern Yunnan.
Single origin tea is an indication that a tea is not blended with leaves from different tea terroirs. As such it truly reflects the character of a specific tea producing area. In this post, we detail the reasoning behind single origin tea.
In the video above you can watch the compressing of our 2015 Sweet & Smoked Dark Log: