Master Wei is an award winning dancong producer at the center of a family-run enterprise. He has several gardens high in the Phoenix Mountains near Wudong Shan and only harvests once a year, in spring. During this time, his wife manages the picking team of up to 70 women, while Wei spends the days )(and long nights) overseeing the withering, shake wilting, kill green, rolling, and bake drying production process with a alternating group of apprentices keen to learn the art.
Lapsang Souchong is one of China’s national specialties. It is considered one of the three major types of Chinese black tea along with Gongfu Tea and Fenjicha. Souchong itself can be further sub-divided into Lapsang and Artificial Souchong.
Meet the Xie family farm. They have a very small amount of tea fields (only about 3 acres interspersed between bamboo forests and vegetable gardens). During the spring the three family members spend most the months of March and April picking and making tea, while in May they begin to sort the maocha, and in June and July they will roast all the tea themselves!
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