Liu Yi Qian

tea farmer

How long have you been growing tea and what got your started?
I began to work with tea when I graduated from high school. At the beginning I wanted to go on to study in the university, but I failed the exam. I was very upset and did not know what to do. Thanks to my close friend's father, who was the director of a tea garden, I was introduced to his tea garden to work.

Can you describe a typical day out in the field?
My job is plucking, which seems very easy, but requires lots of work. I have to spend most of the day in the tea area. Normally I will finish my plucking around 3 in the afternoon.

What is your favorite part of growing tea?
I like the spring fresh air with the tea smell. I think it is very healthy to work like this with fresh air and pleasant smell. I do enjoy it.

Conversely, what is the hardest part of your job?
Spring tea leaves are very tender. I need to work carefully so as not to destroy the tea bud and leaves. Even though I have worked for long time, sometimes I am still careless and hurt the tender leaves, which I do not like.

Are there any tips you can give on how to best brew your tea?
Please do not use tap water to brew the spring lung jing. It would be better to use spring water or mineral water with temperature of 80-90 degrees celcius.

What do you think makes your tea unique or better than others?
There are many kinds of lung jing and each has its own character. Our da fo lung jing is sweeter among all lung jing. I like this special taste.

What is your favorite tea to drink and why?
My favorite tea is our da fo lung jing. Because I am working here and I have got used to its taste and I drink it everyday.

How has tea farming changed over the years?
Before it was a very simple tea farm. We did not know how to manage it. Now we have more modern way to prevent insects. We use lots of plastic boards with glue to kill insects. We insist on not using pesticide. I am sure our tea garden will become better and better.

photo of da fo long jing
Liu Yi Qian's
da fo long jing
Light bodied with soft chestnut and a lovely floral undertone.