From Leaf to Cup: Six Chinese Tea Styles and How They Are Made
The same tea plant can lead to very different cups. Heat, withering, oxidation, shaping and fermentation help define China’s six principal tea families, each with its own craft and vocabulary. These photographs introduce the finished leaves and brewed tea while the story follows the processes behind them—not health claims or a rigid brewing rulebook.
Green Tea | Longjing Leaves
Heat is the decisive early intervention in green tea. After picking, makers use a fixation step to limit enzymatic oxidation, then shape and dry the leaf. The flat Longjing leaves shown here are one expression of that approach, not a template for every green tea. Their distinctive form makes the maker’s handling visible before a single leaf reaches the cup.
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