一般來說，台灣茶一年採收四次。為了最佳風味，採茶工必須在破曉前起床並在清晨開始採茶，採茶工各個練就火眼金睛功力，挑選出最好的部位以保留完整的一芯二葉。然而，因為人工成本考量，許多茶行開始利用機器採茶，手工採茶已漸稀有。
In general, the tea leaf harvesting proceeds four times in a year, in each season. To preserve the best taste, tea leaf pickers have to wake up before dawn and work all day. Nowadays, due to labour cost consideration, more and more tea companies apply machine to pick tea leaf instead of hand-picking. Hence, it is really hard to see the process proceed by hands and hand picking tea becomes more precious in Taiwan.
可以參考我們的製茶影片：
