This year, during the Long Jing harvest, the team from Le Palais des Thés lent a hand – in the wok. Here, Carine Baudry, head of the Tea School, is listening carefully to the advice being given by Professor Liang. Yuerong Liang is director of the Tea Research Centre at the Agricultural University of Hangzhou. He explains the great skill involved in processing Long Jing: it requires an extremely precise hand movement, and you must be very careful not to burn yourself.
When you have taken part in the making of a tea, you appreciate it even more when it comes to tasting it.