"hand-roasts"

#13229522

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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#13229523

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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#13229524

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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Commercial use is not permitted without prior authorization.
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#13229525

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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Commercial use is not permitted without prior authorization.
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#13229528

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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Commercial use is not permitted without prior authorization.
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#13229529

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229530

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229531

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229526

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, men hand-roast freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. This firing, the final step before commercialization, gives the tea its characteristic notes and velvety texture.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229527

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, men hand-roast freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. This firing, the final step before commercialization, gives the tea its characteristic notes and velvety texture.

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Commercial use is not permitted without prior authorization.
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#11991815

28 January 2025

In Munich, Germany, on January 26, 2025, 'Man vs. Machine,' a specialty coffee roastery, has a striped awning over its entrance. Customers are inside drinking coffee, while a queue of people waits outside. Parked cars, including a Mini Cooper and an Audi, line the street. The cafe's warm interior lighting contrasts with the cool evening atmosphere.

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#10707612

27 October 2023

''Narkel Naru'' (Coconut Laddu) is a Bengali sweet made with coconut and sugar. While this delight is apt for any religious festival, Bengalis can't imagine their Durga Puja or Lakshmi Puja without the Narkel Naru. It is also perfect during festive celebrations as the recipe is simple as well as gets done within minutes. To prepare this sweet, first some selected coconuts are peeled, and then the coconut is cracked open to extract the coconut water and the white part of the coconut or ''coconut meat'' from the coconut shell is extracted through a grater. Sometimes Coconut sprouts are seen and need to be cut separately. Then the coconut is mixed with sugar and roasted for a while in a pan, cardamom or cardamom powder is also used to increase the heat inside. The mixture is then allowed to cool slightly and then rolled by hand. This photo was taken at Tehatta, West Bengal; India on 27/10/2023.

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#10707614

27 October 2023

''Narkel Naru'' (Coconut Laddu) is a Bengali sweet made with coconut and sugar. While this delight is apt for any religious festival, Bengalis can't imagine their Durga Puja or Lakshmi Puja without the Narkel Naru. It is also perfect during festive celebrations as the recipe is simple as well as gets done within minutes. To prepare this sweet, first some selected coconuts are peeled, and then the coconut is cracked open to extract the coconut water and the white part of the coconut or ''coconut meat'' from the coconut shell is extracted through a grater. Sometimes Coconut sprouts are seen and need to be cut separately. Then the coconut is mixed with sugar and roasted for a while in a pan, cardamom or cardamom powder is also used to increase the heat inside. The mixture is then allowed to cool slightly and then rolled by hand. This photo was taken at Tehatta, West Bengal; India on 27/10/2023.

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#10707616

27 October 2023

''Narkel Naru'' (Coconut Laddu) is a Bengali sweet made with coconut and sugar. While this delight is apt for any religious festival, Bengalis can't imagine their Durga Puja or Lakshmi Puja without the Narkel Naru. It is also perfect during festive celebrations as the recipe is simple as well as gets done within minutes. To prepare this sweet, first some selected coconuts are peeled, and then the coconut is cracked open to extract the coconut water and the white part of the coconut or ''coconut meat'' from the coconut shell is extracted through a grater. Sometimes Coconut sprouts are seen and need to be cut separately. Then the coconut is mixed with sugar and roasted for a while in a pan, cardamom or cardamom powder is also used to increase the heat inside. The mixture is then allowed to cool slightly and then rolled by hand. This photo was taken at Tehatta, West Bengal; India on 27/10/2023.

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#10707618

27 October 2023

''Narkel Naru'' (Coconut Laddu) is a Bengali sweet made with coconut and sugar. While this delight is apt for any religious festival, Bengalis can't imagine their Durga Puja or Lakshmi Puja without the Narkel Naru. It is also perfect during festive celebrations as the recipe is simple as well as gets done within minutes. To prepare this sweet, first some selected coconuts are peeled, and then the coconut is cracked open to extract the coconut water and the white part of the coconut or ''coconut meat'' from the coconut shell is extracted through a grater. Sometimes Coconut sprouts are seen and need to be cut separately. Then the coconut is mixed with sugar and roasted for a while in a pan, cardamom or cardamom powder is also used to increase the heat inside. The mixture is then allowed to cool slightly and then rolled by hand. This photo was taken at Tehatta, West Bengal; India on 27/10/2023.

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Commercial use is not permitted without prior authorization.
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#10707620

27 October 2023

''Narkel Naru'' (Coconut Laddu) is a Bengali sweet made with coconut and sugar. While this delight is apt for any religious festival, Bengalis can't imagine their Durga Puja or Lakshmi Puja without the Narkel Naru. It is also perfect during festive celebrations as the recipe is simple as well as gets done within minutes. To prepare this sweet, first some selected coconuts are peeled, and then the coconut is cracked open to extract the coconut water and the white part of the coconut or ''coconut meat'' from the coconut shell is extracted through a grater. Sometimes Coconut sprouts are seen and need to be cut separately. Then the coconut is mixed with sugar and roasted for a while in a pan, cardamom or cardamom powder is also used to increase the heat inside. The mixture is then allowed to cool slightly and then rolled by hand. This photo was taken at Tehatta, West Bengal; India on 27/10/2023.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.