Feb 26, 2017
Mid-May 2016, workers are sorting freshly processed Spring Sheng Cha before steaming and pressing into cakes for storing, shipping, and aging. Extra stems and extraneous plant materials are removed so the tea is more uniform. At this point the tea is called Moacha. Although it is very hot and humid in this Menghai facility the workers wear many colorful layers. The aroma of the tea is very strong and very pleasant. #thehappyteaman #dryleaves #qi #ancient #menghai #shengcha #colorful #tea #teamaster #puer #puerhtea #yunnantea #moacha #strongandpleasant #teamaking
