Fried, rolled, and withered. Loose green leaves turns dark as lingering tea aroma spills from the heated pots, suffusing the air of this workshop in the mountainous village of Tangping.
This procedure to process tea looks not complicated in a layperson's eyes, but the Goldilocks conditions--timing, temperature, among others--are all controlled by the technicians' bare hands, which needs years, decades, and even a lifetime to be honed and excelsior.
In Liubao town, Wuzhou, Guangxi Zhuang autonomous region, 62-year-old Wei Jiequn is the fourth generation tea cultivator in her family.
