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| Eastern China | |||
 Jianxi province Tea video and soundtrack by Tom Lisicki
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First, let's take a look at Jianxi province |
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| First, let's take a look at Jianxi province | Jianxi is the home of many fine teas | Some local teas are processed by hand in woks | |
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| Here is some freshly processed tea in a cup | Misty Jiangianshan produces fine tea | High grade Tribute tea is made here | |
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| Tribute tea uses only a bud and two small leaves | Wood fired woks are used for de-enzyming | Warm tea leaves are hand rolled on bamboo trays | |
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Tea is basket dried over charcoal
BACK TO TOP | The finished tea is beautiful | The fresh tea is rich and flavorful | |
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Guangdong province |
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| Guangdong province is in south east China | Ancient single trunk oolong tea trees grow here | Single trunk oolong leaves are very large | |
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| Much single trunk oolong is processed in family homes | Leaves are spread on trays for withering | Leaves are bruised by hand to start oxidation | |
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| Next tea is bruised more in a small tumbler | Oolong tea is only partially oxidized | The leaves are heated to stop the oxidation | |
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The still warm leaves are rolled in a small machine
BACK TO TOP | Finally the tea is dried in a small wood heated dryer | The fresh tea is now ready to enjoy | |
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Fujian province |
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| Fujian province produces many great teas | Anxi is famous for Ti Kuan Yin oolong | Here is where the legendary goddess of mercy Kuan Yin gave a special tea plant to a poor farmer | |
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| This plant is the gift of Kuan Yin | After oxidation, Kuan Yin oolong is bundled into a ball | The ball of tea is rolled in a special machine | |
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| This tea is now ready to dry | This is a large mechanical tea dryer | Next the tea is sifted for size | |
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| The tea is then sorted by hand for quality | The tea is blended in big batches by layering | Some of the tea is packed into teabags | |
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| Aroma is crucial in good oolong tea | Organic oolong is produced in remote pollution free areas | Some of the best oolongs are from the Wuyi Mountain area | |
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| This Wuyi oolong is served in the traditional gongfu style | Fine teas grow along the rocky Wuyi hillsides | The finest teas are always hand sorted | |
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Here you can see the red oxidation in this brewed oolong leaf
BACK TO TOP | This factory produces smoky lapsang souchong tea | Pine logs are burned to give the tea a smoky flavor | |
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Jasmine Tea |
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| Jasmine tea is produced near Fuzhou | Jasmine buds must be picked the same day they are to be used, just prior to opening | Jasmine blossoms are added to already processed green tea | |
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The blossoms are removed when sifted through large holes
BACK TO TOP | The fragrance of the fresh jasmine tea is intoxicating | ||
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White Tea |
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| White tea is produced in the Fuding area | White tea plants have large leaves and especially long buds | This is the "big sprout" variety | |
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| White tea lies on racks indoors | The leaves slightly oxidize as they wither | The leaves rest in piles on the floor for a while after withering | |
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| The tea is then simply dried without being de-enzymed | Minimal processing keeps white tea high in anti-oxidants | Thanks for taking our Eastern China tea tour | |
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