An alternative way to make black tea in a small tea farm

In Yunnan, most small-scale tea farmers use the sun to dry black tea. Today, we bring a twist to the traditional 'Shaihong' processing. I've collected 40kg of fresh leaves from our natural tea gardens.
After 18 hours of withering, it's time to experiment.
www.farmer-lea...

[@robin4999]

The intimate perspective of the processing that you offer your customers is invaluable, always enjoyable to watch every video you upload. looking forward to receiving my 4 samples from this season.

[@HolographicLotus]

I think what people are seeking is a good reliable sourced market for tea. I think often times people are afraid of China, given their high levels of pollutants, and seemingly low regulations for farming (not sure if true, but assumed by Americans). There needs to be more openness like this to show people in the West that the tea cultivation and processing is made with good intentions with love for it. I think this channel is a great way to help build that trust and connection for tea enthusiasts out there and I hope to see more from here.

[@jkm8286]

I think you may need a doctor's help

[@Andrei-pq6qp]

​@@jkm8286 Why?

[@dumbaralankaagrotv5867]

Good luck.... Ayuboowan word from Sri lanka

[@petereich1715]

Thank you for the information on your use of the wok temperature...
The Tea looks good!

[@kocourhellman8762]

thanks for the wonderful content packed with information. enjoying this :-)

[@ToshiSanglir-qx3cn]

Thanks for sharing this!

[@superliro100]

What is the name under which it will appear on the website?

[@tlimpaitoon]

I'm wondering if after rolling for an hour you instead use ripe puerh fermenting technique (piling it and let it heat itself up for as long as ripe puerh fermentation), what will it become? Have you ever done anything like that?

[@eriklheureux7879]

Super intéressant!

[@Eza_yuta]

Are you also worker in your tea factory? So cool.

[@luongo8766]

How much did you roast the fermented tea? 50% or more or less?