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Faucibus Interdum
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Minim Veniam
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Odio Pellentesque
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Tellus Molestie
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tea picking
Choose the right time and the tender parts of the plant. Spring and autumn are the best harvest seasons, when the youngest buds and leaves are carefully hand-picked.
Withering
Choose the right time and the tender parts of the plant. Spring and autumn are the best harvest seasons, when the youngest buds and leaves are carefully hand-picked.
Pan-firing
The freshly picked tea leaves are quickly heated to soften them, lock in their bright green color, and deactivate the natural enzymes. This step removes the raw grassy, bitter, and astringent flavors, while preserving the fresh aroma.
Rolling
Through careful hand or machine rolling, the tea leaves are gently broken to release their natural juices. This enhances the aroma and taste, while also shaping the leaves into their distinctive form.
Brew
ea leaves are carefully oxidized under controlled temperature and humidity, bringing out their rich color, smooth flavor, and distinctive aroma.
Drying
Through careful baking or natural sun-drying, we gently remove excess moisture from the leaves, lock in their flavor, stop the oxidation process, and ensure the tea stays fresh longer.
finishing
After drying, the tea leaves go through careful refinement — sorting, blending, and balancing — to create the first stage of finished tea. They are then polished, gently refired, and beautifully packaged to preserve their quality and flavor.
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