Fabien wrote:As all the teas we had in the OTTI exhibited very sharp and clear cut, is it becoming the rule for high-end teas in Taiwan to be plucked by hand with razor blades on fingers?
Razor blades has been the rule for quite a long while. They fix the razor blades on each of their forefingers on the dorsal side. The cut on the stems though is only one indicator in determining whether a tea is machine or handpicked.
Fabien wrote: I've seen more and more chinese producers doing so but a significant number of them, especially those dealing with high-end greens, continue to pick by hand without using razor blades.
That gets very painful, without razor blades.
Fabien wrote: Is it different in Taiwan? Is it different depending on the type and quality of teas? I'm interested in these different points of view.
AFAIK, high end teas are handpicked with razors just the same over here.
As far as machine picking goes, it's fast catching up to hand-picking with all the new equipment they've developed for post-processing machine-picked leaves. A major problem with hand picking is speed, when the prime picking time is only 3 hours longs at around noon.