"My grandfather taught me to listen to the mountain. The leaves tell you when they're ready — you only have to pay attention."
Chen has spent forty years on the same slope above Wuyishan, growing the rock-tea his family has tended for five generations. He picks at dawn, roasts over charcoal late into the night, and believes the best tea is shared, not sold.
He opens his home to a handful of travelers each season — not as customers, but as guests at his table.
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