Why is some tea so expensive?
I see teas for €5 per 100g and others for €500 — what justifies the difference?
Five factors compound: (1) Plucking — hand-picked first-flush 1-bud-2-leaves is 50× the cost of machine-harvested mature leaf; (2) Terroir — high-altitude mountain bushes yield less but more flavorful; (3) Tree age — gushu (300+ year trees) is rare and protected; (4) Processing — charcoal-roasting yancha takes 20+ hours of skilled labor; (5) Reputation — a Wuyi cliff name or a famous master's stamp commands a premium. €5 tea isn't a rip-off; €500 tea isn't a scam. Both have markets — most drinkers live happily in €15–60.
— Yurii — 931 Tea, 931 Tea