On my recent trip to Hangzhou, China, we spent an afternoon at a local tea garden and home of a tea farmer. Admittedly, I did not know much about tea prior to my visit. My tea knowledge was limited to tasting different varieties from shops and cafés. When we arrived at the tea plantation, I was blown away. The tea bushes grow in rows on hills throughout the area. Of the ample tea leaves available, only the smallest new leaves are picked. Once the leaves are picked, they are pan-roasted. This process takes hours, and the leaves must be constantly stirred to keep a consistent roast. The plantation harvests a type of green tea called Longjing. Hangzhou’s signature tea is pan-roasted and enjoyed by locals throughout the city. The unique scent and flavor are complex and earthy. It reminded me of spinach. We were lucky enough to participate in a tea ceremony. The tea farmer handled each item with a gentle, almost spiritual touch. She began by pouring a small amount of hot water into each cup to warm it. Next she spilled it out and placed tea leaves into each cup. She poured a small amount of hot water into each cup, allowing time for the leaves to steep. She then filled the cups the rest of the way and distributed the tea. The entire process was very special to watch and much more patient and precise than when I make tea at home. I left Hangzhou with a great appreciation of the art of tea. — Katie Skrzek, vice president/digital director