In part he’s able to achieve big differences in flavors and fragrances by learning new processing techniques. He first learned how to make green and yellow teas from his mother, and has studied with other tea masters to be able to produce red teas, white teas, and more.
Another big component to create these stark differences in flavor is by isolating groups of plants based on their unique characteristics…
Heng Yi is constantly innovating and isolating plants based on their “race”. This can be thought of as “single patch” and might include differences he’s observed in plant morphology, leaf color, leaf shapes, and more.
Additionally, he isolates plants based on geography - like high and low elevations, sunny and shady slopes, different microclimates, and more.
Since each batch is different, this requires him to continually refine his techniques in order to highlight and showcase the distinct qualities present.
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