China produces about 8000 different kinds of tea. Most teas are produced in four grades of quality. All the teas in our menu are high grade but as well as these we have included two that are "the best of the best" for you to try on that special occasion. We have been encouraged to do this by our friendship with Daniel Hong who comes from a family who have been growing and processing tea for generations.
Daniel lives in Fijian province where the family own plantations in both the North and South. The most famous Fujian teas are White teas and Oolongs (from Wu Long=Black Dragon-semi-fermented-teas.) We asked him to choose a perfect example of each of the two teas and to send us some photographs of how they are processed.
This is the road leading up to the tea plantations. Fujian, like in Wales is mountainous and near the sea. The best teas are "high grown" teas, because at high altitude the leaves take longer to mature and have much more taste.
A traditional 'tea basket'. Picking tea is a very delicate operation originally done by women (between dawn and 11am). The men then process the tea in the factory during the afternoon.
Once picked the leaves are spread out in the sun to wither.
Altogether there are 10-18 stages in producing an Oolong tea. Production of Southern (Min Nan) and Northern (Min Bei) is quite different. Here a Southern Oolong is being rolled- this is done for 20 minutes every two hours over an eight hour period and is the most crucial stage of production.
Bruising the tea. Northern Oolongs are not rolled but "bruised" in long bamboo drums. When the leaves are swept round the outside is bruised and ferments whilst the inner leaf is left untouched and green.
After the final firing to remove moisture and preserve the tea it is vacuum packed in individual sachets like the one which will be brought to your table if you order this Tea.