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1:15

How do we know if a tea is high-quality or not?

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1:32

Auntie Wang wastes no time in getting the freshest ingredients. She heads out at 2:30 am to go to the farmer's market in order to buy the freshest food.

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1:12

Why should we not choose less expensive or big-brand rock teas?

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1:02

When is high heat required when roasting teas?

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1:15

If something is meant to be, then what is yours is yours.

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Not surprisingly, the taste and quality of teas from different areas of the mountain differ greatly.

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1:11

Cherish everything that you encountered, because you might never see it again.

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0:57

Why was fully-fired charcoal roasting so important?

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1:44

The joy of collecting comes from when someone can resonate with you through his/her work.

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1:16

Your collection can be anything that is meaningful to you.

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1:20

Sometimes you might need to give up what you love but then you can cherish it in another way.

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0:59

What are the initial processes of making rock tea?

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1:16

Collecting is hard. One must know how to pick out the classics that will last in order to be called a real "collector".

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1:07

How do tea producers distinguish between the many varieties of tea produced on Wuyi Mountain?

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Yao Chien is a famous lyricist in the Chinese music industry. This interview talks about his other hidden identity as a collector.

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What are some of the lesser-known varieties that come from mid-season shrub tea trees?

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How did the different varieties of teas in the Wuyi Mountain come to be?

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1:06

What is Wuyi Rock Tea and where does it come from?

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