It’s all in the hands. Mr. Wei says that rough, large hands with crude hand motions will not make nuanced, elegant tea. The secret to his superior quality lies in his ability to sensitively drive all the astringency out of the leaves in its initial withering and tumbling- fluffing, as he calls it. Takes 5-6 hours repeatedly to fluff the leaves, bring the aromas up to the surface, remove the bitter juices, all by touch. One taste of his tea in comparison to other artisans at the same village and you’ll be convinced.
This year’s Ya Sai, or Duck Poop Phoenix Oolong made by Mr. Wei, is an aficionado’s dream. Any oolong fan must put this on the bucket list.
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