““Crafting fine tea requires a highly developed sense of perception for touch, sight, and sound that no machine can replicate. And every tea—from Taiwan’s Ali Shan High Mountain gao shan oolong to a brisk and bright Ceylon black tea from the Nuwara Eliya region of Sri Lanka—tells a story in the cup about the soil and air that nurtured it and the tea-making skills that transformed and shaped it.””
