Tea Planting and Picking Journey

Behind a cup of good tea is the result of countless hard work and careful care. From the planting of tea gardens to the picking of tea leaves, every link is full of natural wisdom and human ingenuity. This article will take you to an in-depth understanding of the planting and picking process of tea, and feel the hard work and ingenuity behind each piece of tea.
Tea Garden Selection and Preparation

The Importance of Site Selection:
High-quality tea leaves cannot be separated from a suitable growing environment. An ideal tea garden should have the following conditions:
Mild climate: The annual average temperature is between 15-25℃, and the four seasons are distinct.
Fertile soil: rich in organic matter, well-drained, and pH between 4.5-6.5.
Sufficient light: Sufficient sunlight helps the photosynthesis of tea trees, but excessive direct sunlight can damage the leaves.

Preparation:
Soil improvement: Improve soil structure and pH by applying organic fertilizers and lime.
Land preparation: Remove weeds and stones, level the land, and provide a good growth environment for tea trees.

2. Planting and management of tea trees

Planting methods:
Seed propagation: Sow tea tree seeds on the seedbed, and transplant them to the tea garden after the seedlings grow to a certain height.
Cutting propagation: Select strong tea tree branches for cuttings, and transplant them to the tea garden after rooting.

Daily management:
Pruning: Prune tea trees regularly to keep the tree shape neat and promote the growth of new buds.
Fertilization: Apply organic fertilizers and trace elements in time according to the growth stage of tea trees.
Pest and disease control: Use a combination of biological control and physical control to reduce the use of chemical pesticides.

3. Tea picking

Picking time:
Spring tea: The temperature rises in spring, and the tea trees sprout new buds. The quality of tea picked at this time is the best.
Summer tea: The temperature is high in summer, and the tea trees grow rapidly, but the quality is relatively poor.
Autumn tea: The climate is cool in autumn, and the tea trees sprout new buds again, and the quality is inferior to spring tea.

Picking standards:
One bud and one leaf: pick one bud and one leaf, suitable for making high-end green tea.
One bud and two leaves: pick one bud and two leaves, suitable for making mid-range green tea.
One bud and three leaves: pick one bud and three leaves, suitable for making low-end green tea or black tea.

Hand picking:
Fine picking: Hand picking can ensure the integrity and uniformity of the tea leaves and avoid mechanical damage.
Experience requirements: Pickers need to have rich experience and skills to accurately identify and pick tea leaves that meet the standards in a short time.

4. Post-picking treatment

Preliminary treatment:
Withering: Spread the picked tea leaves in a ventilated and cool place to allow the moisture to gradually evaporate and the leaves to soften.
Withering: Destroy the enzyme activity in the tea leaves through high-temperature steaming or frying to prevent oxidation.

Subsequent processing:
Rolling: Roll the tea leaves after withering to curl the leaves into strips and release the tea juice at the same time.
Drying: By drying or sun drying, the water in the tea leaves is further removed to reach the appropriate water content.

From the planting of tea gardens to the picking of tea leaves, every step embodies the sweat and wisdom of tea farmers. Understanding this process not only makes us cherish every cup of tea in our hands, but also makes us grateful for the gift of nature. Next time you taste tea, you might as well savor it carefully and feel the story and craftsmanship behind each piece of tea.