Yu Feng

tea farmer

How long have you been growing tea and what got your started?
I started to work with tea when I got married in Anji, Zhejiang. My husband is tea farmer. I followed him and starting to work in tea. I have worked with tea for more than 35 years.

Can you describe a typical day out in the field?
I get up at 6 and prepare the breakfast for my family. I go out to the tea garden around 7:30 am and start to pick up the tea leaves. I will work till 3 in the afternoon and go back home to take care of my grandchildren.

What is your favorite part of growing tea?
I love my job because I love drinking teas. Lots of people have retired. But I still want to work. I love the picking, which makes me happy. Besides, I think this is good for my health. The air is fresh, the tea smell is fresh, I am happy with this.

Conversely, what is the hardest part of your job?
Our anji white season is from Qing Ming to Gu Yu. So the tea leaves are very tender. I am older now so I have to work carefully. I hate to hurt the tea buds and leaves when plucking. As a result, I am slower than others which I do not like.

Are there any tips you can give on how to best brew your tea?
Please use a glass to brew this tender tea with temperature at 80 degrees celsius. High temperature will kill the tea. It is better use mineral water or spring water.

photo of yu qian anji bai cha
Yu Feng's
yu qian anji bai cha
Silky texture, with notes of delicate almond, macadamia and fresh young pea pod.