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Pingzhi Township’s ecological tea garden sits ringed by mountains beside the Beishi River within the Feitsui Reservoir watershed. Its main crop is Wenshan pouchong tea. In the river beside the garden live fish, shrimp and countless insects; on clear days hawks wheel overhead in search of prey. This natural cycle, endless and self-renewing, embodies the ideal of all beings living together. Pouchong tea is made in seven meticulous steps that govern the leaf’s colour, aroma and flavour. We have recorded every stage—from plucking to final baking—so you can see how your cup of Wenshan pouchong is created. Pouchong process: 1. Leaf picking → 2. Sun withering → 3. Indoor withering → 4. Kill-green → 5. Rolling → 6. Drying → 7. Baking The tender shoots taken from the bush are called “tea leaf”. Only after processing do they become finished tea; roughly 4 kg of fresh leaf yields 1 kg of tea. During manufacture the leaves are first sun-withered, then allowed to rest indoors. While they rest, chemical constituents oxidise, developing aroma and flavour—this is called “fermentation”. When fermentation reaches about 8–12 % the leaves are pan-fired, rolled and dried, emerging as long, twisted strips. This strip-shaped tea is known as “strip-style pouchong” or simply “pouchong tea”.