Returning to the topic at hand, I believe that tea is a magnificent art form. Starting with the planting location, the terrain, when the mountains are windy, wet, sunny, or snowy, shaped into young buds and leaves, and ending with the preparation and enjoying of tea, is an art. However, each level, each beat, must lead to the genuine art, the ultimate goal: A decent cup of tea is unquestionably ideal. Every Wuyi tea does not have to be wonderful.<br />As a result, tea might be regarded the most complex art form of all life&#39;s products. It&#39;s not like the &quot;Cam Xa Doai&quot; or &quot;Hung Yen Longan&quot; items... People in Tra Vu Di, for example, have hundreds of distinct sorts of tea while sharing the same mountain and tea plantation. Because the East gets the sun&#39;s rays first, the growth response of an East-facing tea tree differs from that of a West-facing tea tree in the same garden, &quot;Eastern brewed&quot; tea is always superior than &quot;Western brewed&quot; tea. Then it&#39;s the same tea tree, remembering that the tea tree is selected many times, but the most valuable is the &quot;Tien Minh&quot; tea, which is the kind of tea harvested just as the first rays of spring sunshine melt the snow and stretch the plastic. After a long winter, plants get a new lease on life. However, while plucking at the same time, you must split it into many categories based on the tea buds. White tea (Bach Tra: entire young buds), &quot;one-leaf tea&quot; (tea buds and one young leaf), &quot;two leaves&quot; or &quot;three leaves&quot;... Premium tea should be gathered when the dew is still on the leaves and the face is shining. When the sky is clear, the dew must come to a halt. Tea-picking females used to have to maintain their nails long (later they used a sort of blade linked to two fingers) so that the nails could chop off the early buds but the fingers could develop. Do not touch your body heat, as if the warmth of your fingertips may alter the flavor of the tea...