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  • Pu' er tea  in packaging,  Yi Wu village, Yunnan Province, China
    chitea_032_1.jpg
  • Pu' er tea factory. The drying of the tea "disks" once they have gone through quality control and have been pressed takes up to a year as during this time there is a natural process of fermentation which involves the natural bacterial and fungal action on the drying disks before they are packaged and made ready for sale,   Yi Wu village, Yunnan province, China.
    chitea_031_1.jpg
  • Luo Ming Wei  with his brothers carefully sample Pu'er tea that their factory is presently producing before it's sent away for sale. They wash the leaves in boiling water and then infuse the tea in fresh water for a few minutes before serving, Yi Wu village, Yunnan province, China.
    chitea_051_1.jpg
  • Luo Ming Wei, in the  Pu'er tea factory he co-owns with two brothers assessing the quality of the tea that they are packaging to ensure the right consistency, fragrance and maturity,  Yi Wu village, Yunnan Province, close to the Laos and Myanmar border.
    chitea_030_1.jpg
  • A Hua picks tea on the slopes outside her village of  Zha Lu, Yunnan province, China bordering Myanmar and Laos. She together with her husband and parents tend to 2.3 acres of tea plantations which earn them U$S 1300 / year. In the steamy subtropical climate they are able to harvest tea leaves all year round except for December and January. They grow the highly prized Pu'er variety of tea.
    chitea_009_1.jpg
  • A Hua picks tea on the slopes outside her village of  Zha Lu, Yunnan province, China bordering Myanmar and Laos. She together with her husband and parents tend to 2.3 acres of tea plantations which earn them U$S 1300 / year. In the steamy subtropical climate they are able to harvest tea leaves all year round except for December and January. They grow the highly prized Pu'er variety of tea.
    chitea_046_1.jpg
  • Luo Ming Wei (on left), tea factory owner purchases directly from  tea plantation owner A Hua and husband their most recent harvest, after carefully inpecting it for its quality.  Having  freshly cut the tea leaves, scorched, dried and bagged them A Hua and husband are  seen weighing and selling  their production.  They, as most of the Chinese economy  are being paid for its supply in cash, Zha Lu Village, Yunnan Province,  bordering Myanmar and Laos. She together with her family tend to 2.3 acres of tea plantations which earn them U$S 1300 / year. In the steamy subtropical climate they are able to harvest tea leaves all year round except for December and January. They grow the highly prized Pu'er variety of tea.
    chitea_024_1.jpg
  • A Hua 23, after having picked the tea leaves scorches them in a large “wok” to remove moisture and excess water before being put out to dry. This process is known as sha qing (kill the green),  Zha Lu village, Yunnan province bordering Myanmar and Laos. She together with her husband and parents tend to 2.3 acres of tea plantations which earn them U$S 1300 / year. In the steamy subtropical climate they are able to harvest tea leaves all year round except for December and January. They grow the highly prized Pu'er variety of tea.
    chitea_013_1.jpg
  • A Hua 23, after having picked the tea leaves scorches them in a large “wok” to remove moisture and excess water before being put out to dry. This process is known as sha qing (kill the green),  Zha Lu village, Yunnan province bordering Myanmar and Laos. She together with her husband and parents tend to 2.3 acres of tea plantations which earn them U$S 1300 / year. In the steamy subtropical climate they are able to harvest tea leaves all year round except for December and January. They grow the highly prized Pu'er variety of tea.
    chitea_012_1.jpg
  • Luo Ming Wei (center), with his brothers carefully sample the tea that their factory is presently producing before it's sent away for sale. They wash the leaves in boiling water and then infuse the tea in fresh water for a few minutes before serving, Yi Wu village, Yunnan province, China.
    chitea_033_1.jpg
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