First off at the museum we got to watch several men hand roasting the tea in a hot metal pan(about 189 degrees C). We also got some exciting news. Two people from the group could have the chance to train in tea roasting with a tea master(师傅) the rest of our stay in China. And guess who volunteered? Jack and I! We got to try our hand (rather our bare hands) at roasting and bowed to our 师傅(shi fu).
Apparently I have good hands for tea roasting because my hands can curve to the pan, but Jack...not so much :p. Neither of us had a very good technique though.
Apparently I have good hands for tea roasting because my hands can curve to the pan, but Jack...not so much :p. Neither of us had a very good technique though. After that we went inside and a man brewed some Longjing green tea for us. This is the most famous and expensive Green Tea in China. Needless to say it was delicious. I got to try my hand at brewing and pouring the tea for everyone, which was fun. My technique could still use a little work there too though. ZHOU!咒 Then we were off to have a big Chinese lunch :D, but the best part of the day was yet to come!
We then got back on the bus and drove into a little mountain village with one narrow road where our giant bus competed for space and drove precariously close to the ledge. People there wash their belonging in the stream running through the center of the town, though they live in rather modern looking houses. This is probably due to the wealth of the tea industry. Still it was quite different from city life which has many more modern conveniences. A lot of other buildings were pretty run down and probably lacking plumbing and electricity. We managed to squeeze through to a clearing where the tea fields began, and it was gorgeous. Most people were handed a basket and we climbed stairs up into the misty mountains to pick some longjing for ourselves! It was such a gorgeous day and the breeze swept through as we meticulously hunted and gently plucked the mature tea leaves. It was hard work, but I enjoyed the simplicity of it and the beauty of my surroundings. I probably wouldn't last long on an actual tea farm though because I'd probably get fired for being too slow! The whole group managed to pick enough in 20 minutes for only seven cups of tea.
After descending we got to roast our own tea and drink it, as well as bring some home with us. It was like seeing the whole process of tea making from A to Z! This was quite the exclusive opportunity since not many people actually get to go into the fields. Now I can really appreciate what goes into each cup of tea and savor the flavor even more. Hopefully I will become a well practiced tea selector, roaster, server, and connoisseur.