Baicha is highly favored by the Tujia people in Xiangxi for its excellent Health benefits.

In recent years, the influence of Baicha has grown significantly. Baicha products have moved beyond Xiangxi and Hunan province to become a popular beverage enjoyed by many more people. The Baicha plant has transitioned from being wild to being cultivated on a large scale, becoming a money tree for the people of Greater Xiangxi.

A sea of green stretches as far as the eye can see. (Source: Green Lotus)

Picking fresh Tea leaves on the mountain. (Source: Green Lotus)

Picking tea is also a skill. (Source: Green Lotus)

Busy picking tea with a basket. (Source: Green Lotus)

I had the good fortune to go to my cousin's home to pick Baicha and experience the hardships and joys of tea picking. I observed my cousin's husband hand-fry the tea and learned the technique of frying Baicha, feeling the magical transformation from Leaf to tea, which was truly wonderful.

When picking tea, don't pinch it, just pinch it slightly upward. (Source: Green Lotus)

Hanging a tea basket at the waist, fingers flying. (Source: Green Lotus)

Busy picking tea. (Source: Green Lotus)

The timing of picking is especially important for the quality of the tea. (Source: Green Lotus)

The freshly picked Baicha leaves are laid out flat to dry. A pot is set up and a fire lit. An appropriate amount of tea leaves is placed in the pot and fried by hand. After about ten minutes, when the leaves become soft and somewhat white, they are placed into a plastic bag, sealed tightly. After three hours, the tea in the plastic bag will be covered with a thick layer of white frost, transforming the fresh leaves into Baicha.

An eco-friendly Tea Garden. (Source: Green Lotus)

Racing to pick the “fresh” tea. (Source: Green Lotus)

The small tea leaves form a big industry. (Source: Green Lotus)

My cousin's husband said that frying Baicha isn't difficult, but there are a few points to keep in mind: the fire shouldn't be too high, otherwise the tea leaves will burn; the frying needs to be even, otherwise the finished product's white frost won't be uniform; after frying, the tea must immediately be put into a plastic bag, sealed well, and tied tightly, otherwise the finished tea won't have the white frost but will instead be black powder; the tea must stay in the plastic bag for at least three hours, otherwise the product's appearance will be affected.

Preparing to fry Baicha. (Source: Green Lotus)

Firing up the stove. (Source: Green Lotus)

Do all tea frying masters have a pair of “unfeeling iron hands”? (Source: Green Lotus)

The Baicha, now covered with a thick layer of white frost, is spread out and dried to complete the process.

The tea gradually drying. (Source: Green Lotus)

The finished product after drying the fried tea. (Source: Green Lotus)