Pingzhi Township Ecological Tea Garden Introduction
Pingzhi Village Natural Ecological Tea Garden is located next to Beishi Creek, within the water source protection area of the Feitsui Reservoir, surrounded by mountains. It primarily cultivates Wenshan Paochong tea. The tea garden and the Beishi Creek are home to various fish, shrimp, and insects. On sunny days, eagles can be seen soaring in the sky, searching for prey. This cycle of nature continues, embodying the concept of coexistence among all living things. The production process of Paochong tea consists of seven steps, which are intricate and delicate, influencing the color, aroma, and flavor quality of the tea. We have documented the entire process from harvesting the tea leaves to the final roasting, allowing everyone to gain a better understanding of how the Wenshan Paochong tea we drink is produced. The steps in the production process of Paochong tea are as follows: 1. Harvesting tea buds 2. Sun withering 3. Indoor withering 4. Pan firing 5. Rolling 6. Drying 7. Roasting The tender buds and leaves harvested from the tea tree are referred to as "tea buds." These tea buds must go through processing to become finished tea leaves; approximately 4 pounds of fresh tea buds can produce about 1 pound of finished tea. During the processing, the buds undergo sun withering and indoor static withering, during which the chemical components in the tea leaves are oxidized, resulting in a chemical change that develops the aroma and taste, known as "fermentation." After the fermentation reaches about 8-12%, the steps of pan firing, rolling, and drying are performed, resulting in tea leaves that take on a strip-like shape, known as "strip-shaped Paochong tea" or simply "Paochong tea."
