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"Don't dry the tea leaves too hard, it's better to wait until the leaves wilt. The time for shaking and fermenting should be determined according to the tenderness of the tea leaves, and the time for killing the tea leaves should be controlled well..." On September 1, at the "Hakka She Village" tea factory in Zhongsha Township, Ninghua, the tea-making master was instructing the workers to dry and shake the tea leaves, and he was busy and happy.

Tea planting: From 150 acres to 300 acres

In 1979, Chen Qi graduated from Fujian Agricultural University, worked as a teacher, and went abroad to do trade. In 2008, he founded "Chen Qi Tea House" and began to engage in tea production and sales. The initial tea garden was 130 acres, and now it has reached 280 acres. From sole proprietorship to joint venture operation, it covers Cuijiang, Fangtian, Zhongsha, Shibi and other townships. Ninghua has a flat terrain, beautiful mountains and clear waters, and a unique ecological environment, which is suitable for tea growth.

Chen Qi selects excellent varieties such as Tieguanyin, Jinguanyin, Meizhan, and Fuyun No. 6 to scientifically grow ecological tea. His tea farm rarely uses chemical fertilizers and pesticides, but mostly uses farmyard manure and organic fertilizer. He also purchased solar insect-killing lamps and adopted agricultural and physical control methods to prevent diseases and control pests.

Plants such as daylily, osmanthus, and Michelia are planted on the top of the tea plantation and in the empty areas as protective forests or isolation belts. Grass is left or planted on the terrace walls. Water conservancy and road facilities are constantly being improved, soil and water conservation is good, and pollution sources are kept away.

"I will adopt the management model of 'tea factory + base', establish a professional tea cooperative, actively build a tea brand, and further drive the surrounding tea farmers to develop the tea industry." Talking about the development prospects of the tea farm, Luo Ming is full of confidence and expectations.

Tea making: from popular tea to "rich and handsome" tea

Making good tea requires a good tea maker. Chen Qi has loved tea since he was a child. When he was studying in Fujian, he read a large number of books on tea art and had a special liking for Tieguanyin. Over the years, he has hired tea masters from other places to come to the tea factory to make tea, mainly for the general public.

In 2012, when the Anxi tea master was invited to the factory again, he stood aside and learned secretly. In three days, he mastered the basic tea-making techniques, and tried to roll and fry tea, and he enjoyed it very much. Chen Qi is constantly researching new varieties and has now developed a unique set of tea-making techniques. He is good at making Tieguanyin with orchid scent and osmanthus scent, and is good at making the "tall, rich and handsome" teas. Just by smelling the tea made by others, he could tell whether the tea was good or bad, or which process was not done well. He gradually became a well-known tea maker and called himself a "tea master".

With his superb tea-making skills, Chen Qi is often invited by other tea factories to make tea.

Except for the low output of winter tea, he is busy making tea in spring, summer and autumn. Currently, the autumn tea is being harvested one after another. He works all day like a wound-up clock. He gets up at 7 o'clock every morning, takes out the green tea leaves that have been dried in the air-conditioned room the day before, and starts making tea. He is busy until after 10 o'clock in the evening.

Sun drying, reverse green leaves, shaking green leaves, cooling green leaves, killing green leaves, moistening green leaves, rolling and baking... When the fresh leaves are concentrated in the production workshop, they must go through more than 10 processes including light withering, high-temperature killing green leaves, moderate rolling, and then shaping and drying. Chen Qi strictly controls and provides on-site guidance. He often picks up a handful of tea leaves and observes them carefully, smells them, and decides the time and strength of brewing based on the maturity of the tea leaves.

"With the same fresh leaves, tea made by different chefs will have different tastes, smells and soup colors." Chen Qi said that the tea he made has been sold well in Fuzhou, Xiamen, Guangzhou, Shanghai and other places, and has been widely praised.