In Taiwan, people take great care of semi-fermented teas (wu longs) left to wither outside. The grower first buy an electrical system of open-weave canvases that are moved across to shade the leaves when the sunlight gets too intense. Tea is then aired: it is raked very carefully, for hours, to prevent the leaves from starting to ferment.
9 April 2010
In Ilam (Nepal), horses are still used to transport tea leaves. These two young men have walked for two hours to reach the place where the tea is processed, so they…
29 October 2010
In Japan, there are teas grown in the light, and teas grown in the shade. These shaded teas, which are called “Kabusecha” here, are deprived of light for three weeks…
24 August 2010
In Japan, people sometimes eat green tea leaves. In that case, it’s usually exceptional teas whose leaves have been previously used to prepare tea. You can see how it is prepaped…
26 February 2016
As soon as the tea leaves are picked, they must be taken to the factory as quickly as possible. The piles of leaves must not be allowed to ferment. Accidental…
