Much sipping, waiting, travelling, and finally contentment, has been put into creating a tea tour with Wild China where we will sip of the greens, the whites, the precious Puerhs and as many other teas as we can manage in between. A journey that begins next March spanning China’s famed southern tea belt, it will be nothing short of an odyssey of instruction and history as it applies to what was known once simply as ‘du’ or ‘bitter herb’.
An immersion into the fluid, the leaves themselves, and the personalities behind names like the famed (and much faked) Longjing, and ancient tree Puerh. How tea is produced, its history and a rampant bit of sampling at all hours of the day and night will be enjoyed.
From my adopted home in Yunnan, we’ll head east into the southeast of China, where Oolongs were born and shipped out by schooner, and where white buds now stir up trends.
Tea as a medicine, as a tonic, as a food and fuel, and tea in its most notable form: desiccated leaves unleashed by water, will all be looked at and sampled where possible. We’ll take in one of the ancient world’s great green commodities in tiny sips, and great heaving gulps.