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 fermentation is known to affect the quality of the tea. Here, in Kenya, they use very large baskets that are well ventilated so that the plucked leaves have room to breathe.
25 March 2016
In my teapot this morning, a portion of Mount-Kenya Golden-Leaves is opening up in the water. This is the first premium tea I’ve found in Kenya, and it has just…
6 July 2010
Of course, from a wide angle, it looks both a little easy and spectacular. Here, it extends the building, shortens the individuals and spreads tea just the way it is required. Spreading…
4 October 2011
In the past, the withering of tea leaves took place in the open air, but nowadays it increasingly happens in a heated, well ventilated room. This system offers greater control…
18 June 2010
Tea can be difficult to transport when the ground slopes. I already talked to you about it a few weeks ago, I explained how the horse could be a precious…
This is a stunning photograph.
It’s easy to become disconnected from the source of the teas we drink when all we have to do is walk down an aisle at the grocery store. I’m sitting here, sipping a cup of tea, thinking “I wonder if it came from this same field..?”
Thanks for the moment of reflection 🙂