Pu Erh Dante
Xiao Zhang Luo – Kunming, Yunnan
How long have you been growing tea and what got you started?
I began to work in tea when I graduated from middle school when I was 18. My whole family are dealing with teas by several generations.
Can you describe a typical day out in the field?
I have to get up early in the morning. After a simple breakfast I will go out to pick up tea leaves. Then in the afternoon I will work in the factory to make pu erh. During tea season I usually very busy. Sometimes I have to work overnight.
What is your favorite part of growing tea?
I love picking. I love to climb the mountain and breathe the fresh air.
Conversely, what is the hardest part of your job?
The most step of pu erh tea is fermentation. It is hard to watch this step. I have to stay in the factory for many days to check the moisture and temperature. Take care of the teas is very important. If careless it will ruin the teas.
What do you think makes your tea unique or better than others?
Our hometown is the best place to grow pu erh. Besides, we have lots of experience makers in the factory. They can control the quality of the pu erh.
Are there any tips you can give on how to best brew your tea?
Pu erh is good for digestion. Better have a cup after the meal, especially big meal. Keep on drinking will definitely keep fit and reduce fat.