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**Pole and Pack: The Traditional Compression of Anhua Black Tea** Anhua black tea—also called dark tea—is sold in large, compressed logs, called tea columns or “thousand-tael tea.” The tea leaves are steamed, packed into a bamboo sleeve, and compressed by hand. The compression is critical: the tighter the tea, the slower it ages, and the richer its flavor becomes. The workers use a wooden pole as a lever, pressing down on the tea with their body weight. The tea is packed in layers, and the bundle is tightened with bamboo hoops and straps. The work is strenuous, and it requires several strong people to do it right. - **Tea Type**: Anhua dark tea, made from mature leaves and stems, steamed and packed. - **Packing Material**: A bamboo sleeve, lined with a cloth or a paper wrapper. - **Compression Tool**: A wooden pole, 4 to 6 feet long, used as a lever. - **Team Size**: 4 to 6 workers, taking turns pressing the tea. - **Pressure**: Each press delivers 100 to 200 pounds of force, compressing the tea by 20% to 30%. - **Bundle Size**: The finished log is 1 to 2 feet in diameter and 3 to 5 feet long, weighing 50 to 100 pounds. - **Drying**: The compressed logs are dried slowly, sometimes for months, in a cool, ventilated space. - **Aging**: The tea improves with age; some logs are stored for decades. When the log is fully compressed, the workers tie the bamboo hoops and cut the excess sleeve. The log is set aside to dry and age. This is not a task that will appear in a tea manual; it is the strenuous, cooperative work of a traditional tea workshop. And as the sun sets over the yard, the workers know that the tea they pressed today will grow richer with time—thanks to a pole, a press, and a team of strong hands.

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