I left for the Orient in search of peace. I had achieved wealth and I had achieved glory, but it was meaningless without context. Standing high above the world on the fog and mist-enshrouded Wuyi Mountains, the aroma from the tea gardens below tapped into my spiritual being.
This tea is blended from five to eight tea gardens and dominated by medium-tannic 1st flush (spring) teas. It is reminiscent of the ancient green teas that were first harvested and gently dried in the early discovery of Camellia sinensis. This tradition is still active in many Chinese village communities.
When processing green tea, the fresh leaf is generally plucked in the morning and then brought down the mountain in baskets or cloth or fibre pouches, promoting air circulation as well as protecting the fresh leaf from damage due to compression by weight.
After being sorted to remove twigs and other superfluous matters, the leaf is left to air-dry for a short time. This process is known as primary drying, which aids in the prevention of oxidation.
The time period for this is shorter than that used in manufacturing oxidized leaves such as those for black tea or oolongs. This process is called withering, which sets up the rolling process for later manufacturing purposes.