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.
Continue reading Spreading or withering tea leaves? (It depends on the tea type)
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.
Continue reading Single origin tea (definition and exceptions)
In the video above you can watch the compressing of our 2015 Sweet & Smoked Dark Log:
Continue reading The making of our 2015 Sweet & Smoked Dark Log
Tea picking is the first operation in making any type and variety of tea. The way your leaves were picked, and the attention paid to this process, already have an influence on the quality of your tea. In this post, we describe this important step in more details.
Continue reading Tea picking (every tea’s first processing step)
