Tea Garden Tours

On November 29, 2022, the project "Traditional Chinese Tea Processing Skills and Related Customs" submitted by our country was reviewed and approved by the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage of UNESCO and has been included in the Representative List of the Intangible Cultural Heritage of Humanity of UNESCO. To enhance public awareness of traditional tea processing skills and related customs, increase understanding of the importance of protecting intangible cultural heritage related to tea, boost national pride, and strengthen cultural confidence, we will be sharing 44 items of intangible cultural heritage (including 39 traditional tea processing skills and 5 items of folk-related intangible cultural heritage) with you in due course. The Green Tea chapter of traditional Chinese tea processing skills has already concluded. Today, the editor will begin explaining the production techniques of black tea, starting with Qimen Black Tea. Qimen Black Tea, also known as "Qi Hong," is one of the top ten traditional Chinese teas and one of the world's three most fragrant black teas. It is named after its place of origin, Qimen County in Anhui Province. In the first year of the Guangxu period of the Qing Dynasty (1875), Qimen Black Tea…

The eight tea mountains of Mazheng, Lohaítáng, Kanpenjing, Dashenshan, Laowushan, Wuyi, Qianjiazhai, and Chashanqing within Zhenyuan County, Pu'er City, are rich in tea resources and have pleasant scenery. Each mountain is distinct, every season brings its own beauty, and the trees exude a fragrant aroma; each tea mountain has its unique charm. The Qianjiazhai tea area belongs to the Ailao Mountain range, with Pinghe, Santai, Guoji, and Jiujia Villages in Jiujia Town at its core, covering surrounding Denggao and other villages. The tea here is characterized by "intense floral fragrance and robust flavor." Within this area, there is a 2,700-year-old "world's oldest wild tea tree king." In the Qianjiazhai tea area, visitors can enjoy wild vegetable feasts in spring, escape the summer heat, forage for wild mushrooms, and observe cloud seas and sunrises and sunsets in winter. The Mazheng tea area has Mazheng, Maidi, Aolong, and Xuetang Villages in Zhe Dong Town as its core, covering surrounding Guangshan Village in Heping Town and 14 other villages. Mazheng tea is a traditional historical tea of Zhenyuan County and one of the eight famous teas of Yunnan Province. Its characteristics include "clear floral fragrance, sweet and smooth taste." In the Mazheng tea…

Tea, known as the "Chinese leaf that influenced the world," spread from China to the rest of the world via the Silk Road, the Tea Horse Road, the Great Tea Route, and the Maritime Silk Road. It has become the most popular non-alcoholic beverage in the world, enjoyed by over 2 billion people across more than 160 countries and regions. Arccheological sites prove that China has over 6,000 years of tea cultivation history, with famous tea-producing areas with a long history formed throughout the country. So why has Jingmai Mountain become the first global tea-themed World Cultural Heritage site? Because Jingmai Mountain itself is a living book of "Chinese Tea" history. Jingmai Mountain is located on the southwestern frontier in the Lancang River Basin of Yunnan Province. It boasts the best-preserved ancient tea forests in the world's tea tree origin, spanning thousands of acres and thousands of years. It is a living museum of human tea culture, created by the Bulang ancestors who migrated to Jingmai Mountain in the 10th century and discovered and domesticated tea trees, along with the later Dai ancestors. "Five ancient tea forests, nine traditional villages, and three protective forests" are the heritage elements of the…

"Before the spring rains after Qingming, we pick the fragrant smoke with our hands. The tender green barely fills the baskets, and the clear and harmonious days easily turn to dusk." From Qingming to Guyu, it's a season of rejuvenation for all things, and also the busiest time for picking spring tea. The tea trees, which have accumulated their essence throughout the winter, transform the breath of spring into wisps of fragrance, as if countless flowers are blooming across the mountains. The scenery on Nino Mountain, known as a "famous mountain" for tea in Changning, is becoming increasingly verdant. In the mist-like green rows of tea bushes, it's common to see tea farmers wearing straw hats and carrying bamboo baskets, their fingers moving swiftly as they carefully pick fresh spring tea shoots. "Most of the tea on Nino Mountain was planted around 1986, when Changning was named one of the first four major high-quality tea base counties in China. The varieties are all seedlings of the Mengku large-leaf tea, transplanted and grown as a population. Located at the boundary where cool mountain areas and subtropical climates meet, creating a unique climate suitable for tea cultivation, this has resulted in its…

Ascending Mount Jingmai, one is drawn for the sea of clouds and the ancient tea. Nuogang Village in Jingmai Village especially captured my imagination. To me, this is what a fairyland should look like. Lush forests embrace the thousand-year-old village; mists linger around this auspicious ancestral land. Nuogang Village is part of Jingmai Village Committee in Huimin Town, Lancang County, Pu'er City, Yunnan Province. All 121 households are Dai people. Suitable for growing crops such as tea and rice, the tea industry is an important source of income. Despite fluctuating tea prices over the years, the price of tea from Nuogang Village has never dropped. This is due to two reasons: First, the trees are old, with the oldest being over 800 years and the youngest more than a century, producing a rich and powerful flavor. Second, the tea is ecologically grown in deep mountains where villagers voluntarily refrain from using pesticides, preserving its natural taste. I have visited Mount Jingmai twice, staying both times in Nuogang Village. The first visit was years ago when there were no guesthouses in the village. I was hosted by a Dai family who made tea, refusing any payment for accommodation and meals. I…

The techniques for making Puer tea and tribute tea, as shining gems in the list of China's traditional tea-making intangible cultural heritage, not only carry profound historical tea culture but are also a vital force driving local economic and cultural development.The Yunnan province's Ning'er county, known for its intangible cultural heritage, has been dedicated to the inheritance, protection, and innovation of these techniques. Through systematic work and meticulous efforts, it actively promotes the diversity and exchange of tea culture, infusing new vitality into the sustainable development of the tea industry. It is currently the season of tea harvest, and in Ning'er's vast tea gardens, tea farmers move through the emerald green tea bushes, skillfully gathering the tender leaves filled with the essence of spring into their baskets. In the organic tea garden of Wulushan in Puyi Township, Ning'er County, the spring breeze blows gently, bringing vibrant life. Zhou Ming, the production workshop director of the tea factory, leads the tea farmers in their busy work. They strictly adhere to standards while picking spring tea, with each leaf carrying their respect for and commitment to traditional techniques. Under the harmonious cooperation between Zhou Ming and his technical partners, the tea-making processes…

Sha Qing is a process in tea production, which involves using high temperatures to denature and deactivate the oxidase enzymes in fresh tea leaves. This inhibits the enzymatic oxidation of polyphenols in the fresh leaves, allowing them to release moisture and become softer. It is also a critical step in shaping the quality of the tea. Methods of sha qing include drum sha qing, pan sha qing, trough sha qing, steam sha qing, hot air sha qing, and microwave sha qing. Different methods produce different effects, thus resulting in unique characteristics in the finished tea. Sha qing follows the principle of "high temperature first, then gradually lower." Sha qing is one of the initial processes in making green tea, yellow tea, dark tea, oolong tea, Pu'er tea, and some black teas. The primary purpose is to use high temperatures to denature the enzymes in the fresh leaves, inhibiting the enzymatic oxidation of polyphenols and slowing down the fermentation process. 1. The Purpose of Sha Qing The term "sha qing" refers to fresh leaves. In Pu'er tea production, sha qing uses a specific temperature to denature the activity of enzymes in the tea leaves, inhibiting the enzymatic oxidation of polyphenols and…

According to Lu Yu’s “Tea Classic,” the source of tea is described in terms of sunny cliffs and shaded forests, and it has long been said that high mountains and famous lakes produce fine teas. The fresh leaves produced by a tea garden are the most crucial foundation for a good cup of tea. For the Zhoushan tea industry, our tea gardens are a source of pride. Just the poetic scenery of spring warmth and blossoms facing the sea allows one to feel the spirit of the ocean and the blessings of spring. In addition to this, Zhoushan's tea gardens that face the sea have unique natural endowments.Characteristic One Located at 30 degrees north latitude, some say this line of latitude is mysterious; however, for Zhoushan's tea gardens, there is not only a mysterious aura but also numerous characteristics. Firstly, it forms a climate with distinct seasons, possessing all the attributes of this region in southern China. Here, tea gardens sprout in spring, grow in summer, harvest in autumn, and rest in winter, giving the tea plants an almost complete growth cycle. It is warm in winter and cool in summer, yet cold air and sea breezes still bring a…

[Narration] Located to the west of Nanchang City, Jiangxi Province, Mount Meiling is also known as "Xishan." The area boasts fresh air, rolling hills, clear water, and a beautiful ecological environment. Its unique soil and climate have nurtured the Xishan Bailu tea, which was once a tribute tea and enjoyed nationwide fame over a thousand years ago. Recently, Hu Weihua, the fourth-generation inheritor of the Nanchang municipal intangible cultural heritage "Xishan Bailu" tea processing technique, introduced and demonstrated the process of stir-frying this tea to reporters.Screenshot from China News Video Stepping into Hu Weihua's intangible cultural heritage workshop, the fragrant aroma of tea wafts from the cast-iron woks used for stir-frying. By applying different techniques in the woks, the shape of the tea leaves continuously changes. Hu Weihua told reporters that the process of stir-frying green tea involves picking, withering, rolling, and drying, but they make adjustments based on local conditions, taking into account the characteristics of the tea produced there and traditional craft requirements. [Synchronous Interview] Fourth-generation inheritor of the Xishan Bailu tea processing technique, Hu Weihua We emphasize high-temperature fixation, quickly reaching temperatures above 300 degrees Celsius to fix the tea in a short time, locking in its…

Kneading is a very important step in the production process of Pu'er tea, following the initial steaming. Kneading involves the actions of "kneading" and "twisting," transforming the steamed leaves, which are close to their natural state, into a specific shape through either "hand" or "mechanical" methods. The purpose of this process is to break the cell walls and release the tea juices, allowing for the polymerization of tea polyphenols, catechins, and other active components, preparing the tea for later fermentation. Additionally, it helps to curl the loose leaves into strips, facilitating an even release of the tea's contents during brewing. The strength of the kneading, duration, and degree of cell wall rupture are closely related to the taste, aroma, and aging potential of the Pu'er tea. The Characteristics of Kneading in Pu'er Tea Among the six major types of Chinese teas, all except traditional white tea undergo a kneading process. However, in many types of tea, the kneading process is primarily for shaping, often using a "light kneading" approach, which is essentially completed without pressure and with very short kneading times. The goal is to achieve a high rate of leaf formation, low breakage, and maintain the original color of…

Let's start with a chart of the Longjing family relationships. The head of the family is Hang Jiahe, who has a daughter named Hang Pan with his former wife Fang Xiling. In the previous article, we mentioned the love at first sight between Hang Pan and Nationalist pilot Cao Jiayuan. Hang Pan is in charge of overseeing hundreds of acres of tea garden, including the famous Lion Peak Hu Gong Temple area. By "overseeing," it mainly means managing the garden rather than preventing others from stealing tea leaves. During the month or so when Longjing tea is picked and processed, there are many people bustling about on the mountain, making it difficult to steal tea. If it's not the picking and processing season, stealing tea would be pointless because the resulting tea would taste terrible and couldn't even be sold as vegetables. Hang Pan's oversight is essentially garden management. The People's Liberation Army took over ten days to capture Hangzhou, officially announcing its liberation on May 3, 1949. The first third of "Looking South of the River" describes the winter and spring before the liberation of Hangzhou. In her diary, Hang Pan wrote: "The fighting has started again, and everywhere…

The plum rain is a concentrated period of rainfall that occurs annually from June to July in the mid-lower reaches of the Yangtze River, including tea areas in southern China, as well as subsequent mountain floods often accompanied by typhoons in August and September. Experience has shown that improper disaster prevention or neglect during the plum rain and mountain flood season can pose significant threats and losses to tea production, particularly in mountainous tea areas in southern China. To minimize the adverse effects of plum rain and subsequent mountain floods on tea production, especially in southern China, we have compiled measures for disaster prevention and mitigation in tea production for your reference. 1. Pay Attention to Plum Rain and Mountain Flood Forecast and Warning Information After June each year, tea areas, particularly those in mountainous regions of southern China, should promptly monitor the latest weather forecasts and mountain flood warnings. Be vigilant against the risk of mountain floods due to continuous rainfall or short-term heavy downpours and strong convection weather. Closely watch changes in weather conditions and rainfall levels. Once there is a forecast or warning of significant rainfall, it's better to be overly cautious and enter a state of…

Tea picking requires a large amount of labor and is highly seasonal. With urbanization, there has been a significant loss of young and able rural labor, increasing the demand for mechanized tea picking. However, we have gradually discovered that mechanically harvested tea gardens often quickly develop chicken claw branches and experience a rapid decline in the quality of fresh tea leaves.In late April 2023, I conducted a pruning and revitalization experiment in my family's tea garden in Enshi, Hubei, primarily attempting to replicate the tea garden management practices of the West Lake Longjing region in Hangzhou. This involves heavy pruning of the tea plants in late April to early May, followed by fertilization, and another heavy pruning in mid-to-late July to promote the growth of more productive branches, with a light pruning in November. The goal is to maximize the benefits of spring tea production. Figure 1 shows the result of my pruning at the time, preserving the main branches. Figure 1 However, out of laziness, I wanted to see what the effect would be without fertilizing or pruning again in mid-to-late July, so I only performed the initial pruning. During my visit home for the holidays this year, I…

The “burnt pieces” in Pu'er raw tea are undesirable. However, this undesirability is not due to toxicity or harm to health but mainly affects the taste and appearance of the tea infusion. Theoretically, these “burnt pieces” can be avoided during the Pu'er tea production process; however, in practical application, they are almost impossible to avoid. The “burnt pieces” in Pu'er raw tea are essentially scorched tea juice that sticks to the iron wok and is not something dirty. During the process of fixing the fresh leaves, a large amount of water and tea juice overflow from the leaves, while the wok temperature is mostly above 200°C, which is very high. After several batches of fixing, a layer of tea juice forms on the surface of the iron wok, which is scorched black by the high heat and mixes with a small amount of the Pu'er tea material. We mentioned earlier that theoretically, “burnt pieces” can be avoided, and the most direct method would be to carefully clean the iron wok after each batch of fixing and before processing the next batch. If the scorched tea juice on the iron wok is completely washed off, it is theoretically possible to prevent…

Dark tea undergoes external microbial fermentation, which involves not only the enzymatic reactions of the leaves themselves but also the assistance of external microorganisms. Professor Liu Zhonghua notes that in English descriptions, the process for black tea (red tea in Chinese) is referred to as “oxidation,” while dark tea truly undergoes “fermentation.” The wet-piling fermentation is a unique process in the making of dark tea. The wet-piling process itself is the fermentation process, where compressed dark tea leaves are sprinkled with water under controlled humidity and temperature conditions. This promotes the action of enzymes within the tea leaves and the activity of microorganisms, facilitating the transformation of the tea. The wet-piling process itself is the fermentation process. Compressed dark tea leaves are sprinkled with water under controlled humidity and temperature conditions. This promotes the action of enzymes within the tea leaves and the activity of microorganisms, facilitating the transformation of the tea. When the core temperature reaches 70 degrees Celsius, the pile is turned to ensure even temperature distribution, a process repeated multiple times. When all conditions are optimal, the metabolism of the microorganisms, along with the extracellular enzymes they secrete, can break down many substances in the tea, such…

Everyone should be aware that there are two different forms of tea circulating in the Pu'er market. One is loose tea, which we also call loose leaf tea; the other is finished tea products produced by tea factories, which are compressed into three main shapes: tuocha, cake (beeng), and brick. Why do we compress loose leaf tea into these shapes? What advantages does this compression offer? Today, let's discuss this topic. The vast majority of teas circulating in the entire Pu'er market are in the form of cakes, bricks, or tuo. This applies to both raw and ripe teas. To understand their advantages, we need to first get a general idea of their compression process. First, the loose leaf tea purchased from farmers undergoes a process to remove impurities. It goes through a color sorter to pick out yellow leaves, stems, and larger impurities. The wind selection process is now rarely used as it results in significant loss and mediocre results. Then, an electrostatic machine removes hair-like matter and ash from the tea, ensuring it meets national standards for purity. Some manufacturers also perform grading, sorting the tea into several grades and blending them according to specific ratios. This step…

In the vast world of tea, dark tea stands out with its unique charm. Anhua dark tea, in particular, is a shining gem within the dark tea category, and at the heart of what makes this tea exceptional is the mysterious and unique Glacial Conglomerate. A specific land produces a distinctive tea. The unshakable status of Anhua dark tea in the tea world owes much to the environment shaped by Glacial Conglomerate. But what exactly is this remarkable geological formation? Glacial Conglomerate, or Glacial Pebble Mudstone, is one of the rarest types of rock on Earth. Its color ranges from gray-brown to dark brown, and it is dense, hard, and brittle. It contains sandstone and fossils of small organisms, making it seem like a mysterious ancient tome recording the history of the distant past. The formation of Glacial Conglomerate is steeped in legend. About 600-700 million years ago, Earth experienced a global “ice cap climate” known as the “snowball event,” followed by a “greenhouse climate” event. This extreme alternation between cold and heat resulted in the creation of this extremely rare Glacial Conglomerate. Anhua is home to a concentration of Glacial Conglomerate, accounting for over 85% of the world's total.…

Great tea is grown, but it is also well-managed. As the saying goes: "One-third planting, two-thirds management." After three seasons of growth and harvesting in spring, summer, and autumn, the tea plant has expended a great deal of nutrients, and the soil between rows becomes compacted. As winter approaches, proper garden management becomes particularly important for the quality and yield of next year's tea leaves. For this reason, the Tea Industry Development Working Group, in collaboration with Guizhou Broadcasting Station's Ecology & Rural Channel, has produced a teaching video on tea garden management during autumn and winter for reference and learning by tea companies and farmers. The video received strong support from the Guizhou Tea Research Institute and covers four parts: fertilization principles and recommendations, pruning techniques for tea plants, pest and disease control, and cold prevention measures. 1 Winter Fertilization According to the growth and development patterns of tea plants, as they enter autumn and winter, the above-ground parts will gradually stop growing and enter dormancy. However, the underground parts become increasingly active and enter the peak period of root activity throughout the year. At this time, the plant's root system significantly strengthens its absorption capacity and has a…

Cool tea is a beverage commonly prepared in the Chaoshan region by boiling compound or single local herbal ingredients. In the 18th century, Li Qingxiang, a resident of Xikeng Village in Puning, summarized and formulated multiple recipes for cool tea, each composed of twenty-four medicinal ingredients, along with their preparation methods. Through generations of inheritance and innovation, today's 24-ingredient cool tea is made from authentic Chinese medicinal herbs using modern scientific techniques to extract and separate its active components, ultimately producing granulated formulations. The 24-ingredient cool tea is composed of 24 herbs sourced from a list of ingredients that are both food and medicine. The main ingredients include: dandelion, lotus leaf, Houttuynia cordata, mulberry leaf, lophatherum, Prunella vulgaris, gardenia, chrysanthemum, honeysuckle, polygonatum, fat sea date, green plum, kudzu root, Chinese yam, fresh rhizome of reed, hawthorn, lophatherum, lily, jujube, cassia seed, black sesame, poria, tangerine peel, and mint. The 24-ingredient cool tea is guided by traditional Chinese medicine theory and based on herbal ingredients, with effects such as clearing heat and detoxifying, quenching thirst, removing fire and dampness, becoming a popular health care method, especially prevalent in the Chaoshan area. The craft of making the 24-ingredient herbal (cool) tea was…

Stepping into the Mezijing Tea Mountain in Xiaomengtong Town, Yongde County, tender green tea leaves quietly unfurl at the tips of branches, gradually spreading out under gentle sunlight and bursting with vitality. Laughter and joy fill the tea groves as the tea farmers skillfully pick the leaves, painting a picturesque rural scene of industrious harvest. Visiting Mezijing Village once more, I am still captivated by the integrity culture embedded within. Vivid integrity-themed murals and richly meaningful integrity landscapes integrate visual integrity elements into the village construction. Walking through the scenery, integrity arises from the heart, and under the guidance of the tour guide, everyone embarks on an extraordinary journey of integrity culture. "Mezijing Village has adopted the concept of integrating 'integrity' and 'scenery,' creating integrity walls, Pure Breeze Pavilion, Pure Heart Tea Room, and other tea-integrity cultural tourism landscapes that combine sightseeing, leisure, and education. This not only allows party members and villagers to be subtly influenced by integrity education, making the folkways more simple and the social atmosphere more upright, but also creates a strong atmosphere of integrity for rural revitalization. It broadens the path of integration between tea, travel, and integrity, enabling empowerment through integrity, prosperity through tea,…

"Spring wind greens the south again, Biluochun is beautifully winding," it's the time of year when everyone talks about Biluochun. We talk about the fragrant tea that permeates the city, and we also talk about its staggering price. Why is Dongting Biluochun so expensive? What's the reason for its high cost? It's expensive due to its rarity, and also because of the hands involved. Dongting Biluochun, from picking to stir-frying, is done entirely by hand, taking time, effort, and care, inevitably making it costly. The first step to a cup of Jiangnan flavor is picking. How do the tea farmers on Dongting East and West Hills pick tea? When 5% of the tea shoots in the tea garden reach the initial stage of one bud and one leaf, they can be picked according to standards. First Picking The first batch of picking requires thoroughness; only when the first batch is thoroughly picked will the subsequent growth of new tea shoots be uniform in length. Otherwise, the newly sprouted shoots vary in size and length, which the farmers call "chaos." "Chaos on the tree makes it hard to pick, and chaos after picking makes it hard to sort," affecting quality. Leaving…

Dongting Mountain Biluochun tea is one of the top ten famous teas in China, ranking alongside Longjing tea from West Lake. It is produced in Dongting Mountain (now Dongshan Town, Wuzhong District, Suzhou) and Xidongting Mountain (now Jinjing Town, Wuzhong District, on the West Hill Island of Taihu Lake, Suzhou). The tea groves and orchards are integrated, with tea plants interplanted among peach, plum, apricot, and loquat trees, representing a typical intercropping model of tea and fruit. The manufacturing process for Dongting Mountain Biluochun requires high standards, with premium-quality tea leaves needing to be handcrafted. The raw materials consist of the tender buds from a single bud and leaf at the initial stage of development from the local tea variety. Producing one pound of Dongting Mountain Biluochun requires 65,000 such buds, which are carefully processed through five steps: spreading, fixation, rolling, shaping, and baking. The finished Dongting Mountain Biluochun has a slender, tightly rolled shape resembling a snail, with visible bee legs, densely covered in white down, and a silvery-green hue with a hint of emerald. The infusion is bright yellowish-green, with a fresh aroma and prominent fruity fragrance. The taste is fresh and strong, with a noticeable fruity flavor.…

Jingmai Mountain belongs to the Pu'er tea region. Pu'er tea is categorized into three major tea regions based on geographical location: Xishuangbanna, Lincang, and Pu'er. Jingmai falls under the Pu'er tea region. Located in the southwesternmost part of Yunnan Province, China, Jingmai Mountain is situated within the Huanong Township of Lancang County, which is home to the Lahu Nationality. It borders Menghai County of Xishuangbanna to the east and Myanmar to the west, serving as a tripoint between Xishuangbanna, Pu'er, and Myanmar. Jingmai Mountain is renowned for its Pu'er tea and comprises 14 traditional villages, divided between Jingmai Village and Mangjing Village administrative areas. To Which Tea Region Does Jingmai Mountain Belong? Jingmai Mountain is located in the southwesternmost part of Yunnan Province, China, bordering Menghai County of Xishuangbanna to the east and Myanmar to the west. It is at the tripoint between Xishuangbanna, Pu'er, and Myanmar. The village is 20 kilometers away from the town, with an elevation of 1,500 meters and an annual rainfall of 1,800 millimeters, making it suitable for growing crops like rice. There are 5,437.5 mu (approx. 362.5 hectares) of cultivated land, averaging 2 mu per person, and 58,595.4 mu (approx. 3,906.36 hectares) of forested…

For many new tea enthusiasts, the production process of Pu'er tea is both familiar and unfamiliar; they know the general steps but are unaware of the specific details. This article will reveal the detailed process of pressing Pu'er tea cakes for you. Why is Pu'er tea pressed into cakes? 1. Pressing tea into cakes makes it convenient for storage and doesn't take up much space. It's also easy to carry one or two cakes when visiting friends and family. 2. Over time, the original aroma of loose Pu'er tea can dissipate, while cake tea retains its aroma for a very long time, becoming more fragrant as it ages. 3. In terms of aging and transformation, loose tea has a larger surface area exposed to air, making it easier to transform initially. However, over time, cake tea transforms more stably and maintains a richer, sweeter flavor. The process of pressing tea can be done manually or by machine. Manual pressing typically refers to using a stone mill, which is a traditional method. Why do we use manual pressing? Manually pressing tea with a stone mill results in better aroma and character, which is more conducive to aging. Let's explore what happens…