Red Circle Tea

By the light of day

Mr. Wong picked us up at 7:30 the following morning and we headed back out to the farm we'd seen the previous night to see more Da Hong Pao tea processing. This time on the drive, we saw the scenery we'd missed in the dark. We were in for a huge treat. What a beautiful commute! On our drive, he was all business stopping only occasionally for a dramatic view. I knew I didn't want to miss any beautiful pictures so I would open the car door quickly, and stand on the step between the seat and the door and take pictures over the roof of the car. I would shoot as much as he would allow before he said "Quickly, let's go, don't waste time!"

Rolling Hills.  



Picking varietals of tea on the way. 

Beautiful large leaves. 

The farm.

I'd never seen coal used before as a heating method. The coal is for heat that is sucked into the large tea bruising rollers. It's good because it only gives heat and no fragrance.  

These are the baskets it's put in, then it's lit, then it's placed next to a vacuum that sucks the heat into the large roller. 

Wood is used for firing the tea, to give it fragrance and bring out the best of the tea. Other heating options are propane or electric, but neither of those, while cheaper, help the tea. 

This is the furnace in back of the large tea roaster. 

Sawdust to start the fire. 

More tea tools. 


Next in the afternoon, we'll visit another farm, and have the treat of a 10 course meal. 

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