Source: InKunming | 2020-07-10 | Editor:Rachel
Aerial photo taken on May 29 shows Wulichong Tea Garden. [Xinhua]
In the Wulichong Tea Garden, stream which flows from the hill moves the waterwheel, and the waterwheel drives the roller to grind tea leaves,the locals call it "water-grinding tea".
Photo taken on May 29 shows a woman was picking tea leaves. [Xinhua]
The technique of "water-grinding tea" originated in Hani,and blooms in Wulichong Tea Garden.
Photo taken on May 29 shows a woman was picking tea leaves with hand. [Xinhua]
Each procedure of "water-grinding tea" should follow strict regulatory requirements. For instance, when picking leaves, one is supposed to pick a new branch with a bud and two leaves. After this, there are still tens of procedures to be done.
Xiaoshao Qin is introducing the standard of picking leaves. [Xinhua]
The key of "water-grinding tea" is to get rid of the unripe taste and astringent so that the tea could taste sweet.
waterwheel drives the roller to grind leaves. [Xinhua]
Fresh tea leave. [Xinhua]
Xiaoshao Qin is sniffing the tea. [Xinhua]
Photo taken on May 29 shows people were making "water-grinding tea". [Xinhua]
Photo taken on May 29 shows one step of brewing tea. [Xinhua]
Aerial photo taken on May 29 shows Wulichong Tea Garden. [Xinhua]
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(Editors:Sam, Rachel)