After a five-year hiatus, James was thrilled to return to China on 25 June 2024. The last visit in September 2019 seems like a distant memory, especially with the pandemic-induced pause in travel.
The occasion was the 5th International (Leshan) Green Tea Conference & “Emeishan Cha” Production & Marketing Matchmaking Conference in Leshan, Sichuan Province. While I had previously visited Yibin and Enshi in Sichuan, Leshan was a new and exciting destination. Nestled beneath majestic mountains, Leshan boasts a unique climate perfect for tea cultivation.
On arrival at Chengdu Tianfu International Airport, the lush, verdant landscape of this region is always a delight, and the vastness of China never ceases to amaze. The 2.5-hour drive on pristine motorways was serene, with always surprisingly, very little traffic.
Upon arriving at the specially prepared conference hotel, the efficient check-in process was followed by enthusiastic and warm greetings from several dear tea friends, unseen for over five years. The hugs, handshakes, and joyful exclamations were heart-warming.
There was no time to waste. A quick refresh and change into more formal attire led straight to the reception and a subsequent banquet. Having been awake since 7am the previous day, I diligently consumed all the green tea and water offered. The evening featured introductions to dignitaries from the Leshan Municipal People’s Government and central government officials, integral to the conference’s organisation. I must say that my chop-stick control is never very good when I’ve been awake for more than 24 hours but managed the supper without any embarrassing incidents and was very pleased to see my bed for the evening.
The conference itself was a marvel of organisation, kicking off with a 7am breakfast. Leshan is home to some of the largest tea companies in the region, each generating millions of Yuan in sales annually. The area’s altitude, topography, irrigation, and the genuine love of the art of tea-making, the teas from this area are noticeably of fine quality. The Municipal Government of Leshan has created strong local branding for teas from this area and both local and national government are supporting this very strongly.
The afternoon offered a tour of the Emei Xueya Youjicha organic tea garden—an absolutely stunning experience (as you can see from the pictures) and it was great to learn about the production here and sustainability. We also visited the Zhuyeqing Company Tea factory and the Nongfu Spring factory, the size of which amazed me!
The following day, we spent quality time with the suppliers who attended the conference, sampling their exquisite teas. One supplier’s innovative approach to infusing coffee with gardenia petals, akin to Jasmine tea preparation, stood out. The blend of innovation and quality from the 20 or so businesses in attendance was truly impressive.
Overall, it was a fantastic trip to China. We encountered exceptional teas, forged new business connections, and reaffirmed the sense of family within the tea industry. Here’s to the enduring bonds and shared passion for tea that unite us all!
Watch the official video from the Conference here.
The best way of making iced tea is to brew about 50g of leaf tea in 2 pints or 1.2 litres of fresh cold water for at least 3 hours but preferably overnight. Using a fine sieve, strain the cold tea liquor into a large clean sealed container which can then be kept in the fridge and can then be used as desired. Black tea, green tea or rooibos as well as our wide range of flavoured teas can be used to good effect. The best way of serving a ‘plain’ iced tea is to pour the liquor into a glass over ice cubes adding a slice of lemon if desired. Using plenty of ice in the finished drinks, not only keeps them well chilled but also looks more attractive when serving.
