"large steps"

#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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Commercial use is not permitted without prior authorization.
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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.

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.

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

#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.

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

#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.

Restricted to Editorial Use Only.
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.

#13229549

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
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#13229550

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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

#13229551

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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Commercial use is not permitted without prior authorization.
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#13194210

14 January 2026

Travelers step outside the Bernina Express at Alp Gruem station to view the Palue Glacier and take photographs in Alp Gruem, Poschiavo, canton of Graubuenden, Switzerland, on January 11, 2026. The train travels through the Rhaetian Alps between Switzerland and Italy, stopping at this small settlement in the municipality of Poschiavo, located in the Italian-speaking part of the canton. Alp Gruem is a stop on the Rhaetian Railway's Bernina Line on the Poschiavo side of the Bernina Pass, linking St. Moritz and Tirano. The route is part of a UNESCO World Heritage site.

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#13194215

14 January 2026

Travelers step outside the Bernina Express at Alp Gruem station to view the Palue Glacier and take photographs in Alp Gruem, Poschiavo, canton of Graubuenden, Switzerland, on January 11, 2026. The train travels through the Rhaetian Alps between Switzerland and Italy, stopping at this small settlement in the municipality of Poschiavo, located in the Italian-speaking part of the canton. Alp Gruem is a stop on the Rhaetian Railway's Bernina Line on the Poschiavo side of the Bernina Pass, linking St. Moritz and Tirano. The route is part of a UNESCO World Heritage site.

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#13194217

14 January 2026

Travelers step outside the Bernina Express at Alp Gruem station to view the Palue Glacier and take photographs in Alp Gruem, Poschiavo, canton of Graubuenden, Switzerland, on January 11, 2026. The train travels through the Rhaetian Alps between Switzerland and Italy, stopping at this small settlement in the municipality of Poschiavo, located in the Italian-speaking part of the canton. Alp Gruem is a stop on the Rhaetian Railway's Bernina Line on the Poschiavo side of the Bernina Pass, linking St. Moritz and Tirano. The route is part of a UNESCO World Heritage site.

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Commercial use is not permitted without prior authorization.
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