Nothing replaces my cup of Hangzhou green tea
China DailyAmong the rituals I observe every morning when I arrive bleary-eyed to work, nothing perks up my senses more than the moment I open the little cobalt blue canister in my desk drawer and take that first whiff of West Lake Longjing, or "dragon well" tea leaves. The aroma of those lightly roasted leaves recalls memories of fresh tea on the bushes while meandering through high mountain fields in Hangzhou, Zhejiang province. Nearly two years ago, I traveled back to Hangzhou for a video shoot that included a visit to the restaurant Charen Cun, nestled within the city's longjing tea fields. I walked through the terraces of jade-green bushes along with the owner of the restaurant, who had inherited the fields and tradition of tending and appreciating longjing tea from his own father.