Here, near Hangzhou (China), the tea leaves are being processed on the scorching sides of the wok. The leaves are heated before being shaped as required, then dried. They must be processed quickly and precisely, which is why many farmers prefer to work with their bare hands.
26 April 2011
Here in China, the harvesting of premium teas is in full swing. Some farmers have their own buildings equipped with various machines for processing the tea. Others, like Mr Li,…
14 April 2017
First-flush Darjeelings are the most difficult teas to buy, because production is not organised like it is elsewhere. In Darjeeling, they pick leaves from the same plants every seven to…
30 July 2010
In the south of Sri Lanka, tea is mostly grown by individual farmers who cultivate their own land. They sell the tea leaves just after the harvest, as they don’t…
10 May 2011
You can tell when the tea leaves are ready for harvesting by the colour of the bushes. When the tea plants take on this yellow-green shade it means the new…
Love the shadows!