After we collected the freshly picked tea leaves from the XiLi tea field, we went back to Mr. Wang’s tea factory. He instructed one of his works to to help us make Puer Mao Cha.
Here are the steps:
- Build the fire for firing the tea
- Put freshly picked leaves on tea baskets for withering
- Once in a while, shake the leaves to help the components in the leaves react with each other
- Fry the leaves
- Air dry the leaves after firing the leaves
We were grateful to Mr. Wang and his worker for showing us the traditional way to fire the tea with a wok. He said they now use machines to fire the tea in his factory. The withering leaves smell very fragrant. They reminded me of Oolong. I touched the leaves after they were fired and they felt kind of sticky. I loved watching the tea maker firing the tea in the wok. His hand movements were very beautiful.
We had to leave before the leaves were dry. Mr. Wang said he would send it to our hotel in Kunming. I can’t wait to taste this Mao Cha!