Su Wen-Song

tea farmer

How long have you been growing tea and what got your started?
I have grown tea for over 40 years. Our family has been planting Pouchong Tea for over 150 years and I have kept up this tradition.

Can you describe a typical day out in the field?
Every morning after breakfast, I walk into the tea garden to check on the growth of the leaves and on the water system to make sure everything is working. If the tea leaf is ready to pick up, I will organize workers to pick them. In the afternoon, I go back to the garden for a final check and do some extra weeding.

What is your favorite part of growing tea?
Fermentation. For Pouchong tea this step is very important, as this process is different from other oolong types. Pouchong tea requires more attention and control. If you are too forceful in rolling step then the pouchong tea will fail in the end, and you won't bring out the floral aroma.

Conversely, what is the hardest part of your job?
Fermentation. If it can't be controlled correctly, then the batch of tea will be ruined.

Are there any tips you can give on how to best brew your tea? Any advice?
Use proper temperature hot water.

photo of wen shan pouchong
Su Wen-Song's
wen shan pouchong
A lightly oxidized oolong renowned for its heavenly floral aroma and taste.