I’m back from Vietnam, and would like to share some photos of my trip with you. I set out from Hanoi to the region bordering China, where there are old tea plants growing wild; the leaves will be picked to make dark tea (what’s known as Pu Erh in China). After a six-hour drive to Hà Giang, followed by an overnight stay, I laced up my walking shoes for a three-hour trek in the mountains, through paddy fields at first, until I reached the famous tea plants, in the middle of the clouds… (to be continued).
Many types of tea are produced using a specific method or cultivar, or on a defined terroir. While most of these teas are made on modestly sized smallholdings, they are sometimes processed on larger premises with bigger facilities, and even in factories that make tea on an industrial scale. The key difference with teas processed traditionally as opposed to industrially manufactured teas is the artisanal quality of the former; this involves skilled work done by hand, and the process is judged through the feel, appearance and smell of the leaves at every stage.