Hand-processing Wuyi Yancha
I thought I’d post a few pictures from our trip to Wuyishan this Spring. They show some of the stages of hand-processing Wuyi Yancha.
It was particularly dry this year, so Master Huang opted to have a kettle constantly boiling in the withering room to increase the humidity in the air and allow the leaves to moisten slightly as they were being bruised and withering.