First, the plucking!  Done in the spring and fall,
still by hand for high quality tea. 
The smaller the leaf, the more valuable the tea.
Fresh leaves are graded by their condition, and
whether or not a bud was picked with the leaves.
After drying, leaves are heated to deactivate the
 oxidative enzymes.  This wok is HOT and the
work is done with bare hands.  
Tea leaves drying


Now for the tasting!  We tried 6 different
teas, from delicate to full bodied, just like
a wine tasting.

The tea is rolled and kneaded,
which causes some of the oils
to seep out, enhancing the
flavor of the tea. 

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