It’s QingMing 2011 and we went out to have some fun. We visited a water-reservoir and walked around enjoying the sunshine. All in all a nice day already, but on our way back I was thinking about tea. To have been at Chái Lín Jūn’s 2011 harvest was already very exiting, and having stashed away some of his pre-qingming BiLuoChun for myself even more, but today … that was something different!
We stopped on the side of the road, just about 10km or so from DingShan and went up a hillside into the forest to see if we get lucky. Guess what, we did!
Did you notice the little plant near the path?
We intended to find some wild tea when we entered the forest, but I would have never thought it’d be so easy.
Back home I had to figure out what to do with all the goodness, and so I gave it a go. My first time homemade tea. In theory I do of course know how it’s done and I have also seen it being done live but doing it myself at home was a first. Now, where to start? Shāqīng of course, to stop the leaves from oxidizing any further. That one is not too hard actually. Just in the dry wok, …..
I was a bit worried that the sticky-tape will give out some smell and ruin the tea, but luckily those worries where unfounded.
And in a box it went. Not all that much, so this time I can’t share any, but I am already planning to cycle out again in the next few days and pick some more. The result of my first attempt at making green tea closeup looks like this:
THE SMELL, THE AROMA! Not that bad for a first timer.