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<v Speaker 1>Welcome. This is Marcia for RADIOI and today I will

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<v Speaker 1>be reading National Geographic Magazine dated January twenty twenty five.

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<v Speaker 1>As a reminder, RADIOI is a reading service intended for

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<v Speaker 1>people who are blind or have other disabilities that make

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<v Speaker 1>it difficult to read printed material. Please join me now

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<v Speaker 1>for the first article titled Tea by Justin Jin. Into

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<v Speaker 1>the forests of the world's finest hi on China's jing

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<v Speaker 1>Mai Mountain, indigenous tea growers are holding fast to ancient techniques,

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<v Speaker 1>defying modern farming and producing a premium tea that has

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<v Speaker 1>never been more popular. In a high elevation forest on

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<v Speaker 1>jing Mai Mountain, dawn grope over a green peak bathing

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<v Speaker 1>an ancient tea tree in warm light. A four foot

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<v Speaker 1>wide trunk, along with enormous branches stretching up into a

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<v Speaker 1>canopy of leaves, gave it an imposing bearing, nothing like

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<v Speaker 1>the smaller tea shrubs often packed into tight rows on

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<v Speaker 1>commercial farms throughout China. But this tree, deep within the

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<v Speaker 1>southwestern Yunnan province was different, and it served a different

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<v Speaker 1>purpose altogether. A married couple named Irong forty one and

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<v Speaker 1>kat Lafang thirty six had gathered with their elderly parents

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<v Speaker 1>in front of the tree, chanting a prayer in the

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<v Speaker 1>Blong people's language spoken by the indigenous community throughout this

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<v Speaker 1>region where five tea for us, collectively the oldest and

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<v Speaker 1>largest on the planet, are cultivated. To the untrained eye,

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<v Speaker 1>the tree might have been merely part of a forest,

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<v Speaker 1>but for the family, it was the heart of a

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<v Speaker 1>live shrine. They prayed to their tea spirit tree, asking

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<v Speaker 1>an ancestor named ha ay Ling, now considered a deity,

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<v Speaker 1>to deliver a strong harvest as one thousand years old,

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<v Speaker 1>eyes said, proudly, pointing to the tree's large trunk. In

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<v Speaker 1>recent years, however, his faith has seemed to be continually tested.

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<v Speaker 1>At a time when the region's hily specialized tea has

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<v Speaker 1>gained widespread attention, commanding impressive prices, there are ever more

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<v Speaker 1>unpredictable natural forces to contend with. Tea is the world's

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<v Speaker 1>most popular beverage after water. Globally, people drink an estimated

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<v Speaker 1>forty five billion gallons of it each year in a

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<v Speaker 1>wide range of styles, from green to black and ulong.

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<v Speaker 1>While these varieties exist because of different processing techniques, they

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<v Speaker 1>all originate from the same fundamentally ingredient. Amelia senensis, the

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<v Speaker 1>species of flowering evergreen, has traveled the world, most notably

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<v Speaker 1>when the colonial British brought it to India in the

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<v Speaker 1>early nineteenth century, breaking China's monopoly. Today, however, one specific

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<v Speaker 1>style remains imastricably tied to Jimai Mountain for more than

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<v Speaker 1>a millennium. The Blong people, along with other indigenous group

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<v Speaker 1>called the Dye, are believed to have continuously maintained these

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<v Speaker 1>ancient groves of Familio senensis variation assimaca, a subtite that

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<v Speaker 1>produces black tea, including the mountains dark rich huer chee.

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<v Speaker 1>The coveted blend has been referred to as a drinkable

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<v Speaker 1>gold among some tea connoisseurs, in part because many producers

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<v Speaker 1>ferment it for immediate minimum of ten years, which creates

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<v Speaker 1>a deeper flavor and increases its work among China's growing

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<v Speaker 1>affluent class. The nutty, earthy, and slightly bitterer contraction has

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<v Speaker 1>been compared to fine wine. It softens and becomes more

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<v Speaker 1>complex and collectible with age. I and his family own

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<v Speaker 1>a plot of about four thousand trees, but had spent

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<v Speaker 1>years struggling to earn a profit than In twenty fifteen,

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<v Speaker 1>they decided to partner with a premium brand that sells

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<v Speaker 1>high end wheer. They now run a farming collective that

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<v Speaker 1>employs workers throughout the area to how processed tea from

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<v Speaker 1>thirty seven different households, yielding about once on the product annually.

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<v Speaker 1>The blair is pressed into circulent cakes in age than

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<v Speaker 1>packaged and sold from three hundred thirty dollars per twelve

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<v Speaker 1>point six ounce cas k. Within GMAI, the average income

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<v Speaker 1>is significant and higher than it was two decades ago.

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<v Speaker 1>For I and K, such gains and their untrempreneurial success

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<v Speaker 1>have led to a combined income of around forty thousand

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<v Speaker 1>dollars a year, more than the average household in the

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<v Speaker 1>nearby city of Humm. Two years ago, UNESCO formally recognized

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<v Speaker 1>Jimi Mountain as a World Heritage Site and honor reserved

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<v Speaker 1>for places that provide unique cultural value. It is the

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<v Speaker 1>only site related to heap tea cultivation. Perhaps not coincidentally,

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<v Speaker 1>the price of tea from Jai has roughly doubled since

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<v Speaker 1>the idea of a certification was introduced more than a

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<v Speaker 1>decade ago. The region's six thousand residents used natural practices

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<v Speaker 1>to manage thirty nine hundred acres with over a million trees,

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<v Speaker 1>but their model of sustainability is facing new stresses from

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<v Speaker 1>climate chair. In spring of twenty twenty four, the region

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<v Speaker 1>was coping with its most severe drought in sixty years,

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<v Speaker 1>and an unusually warm winter had brought an unexpected worm

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<v Speaker 1>vestination to the peak that IS's family was preying on,

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<v Speaker 1>threatening the precious tea leaves just before harvest. The Blonde

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<v Speaker 1>People's tea spirit is based on a real person. Around

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<v Speaker 1>the tenth century, according to oral history, Pa eye Land

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<v Speaker 1>led his people to settle in Jingmai, where he discovered

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<v Speaker 1>the medicinal purpose properties of wild tea plants and began

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<v Speaker 1>to domestigate them. Near the end of his life, Paw

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<v Speaker 1>imparted wisdom that still recounted by farmers like I and K.

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<v Speaker 1>I can give you cattle, but they might dive diseases.

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<v Speaker 1>Pa is remembered to have said, I can give you gold,

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<v Speaker 1>but you might squander it. So I am giving going

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<v Speaker 1>to give you tea trees, which can provide riches for generations.

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<v Speaker 1>King MAI's closely managed lands may appear untamed in contrast

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<v Speaker 1>to terraced Moto culture tea plantations seen throughout the world.

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<v Speaker 1>If the canopy of trees provides shelter for tea plants

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<v Speaker 1>that grow best in shade, a vibrant thunderstory of ferns

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<v Speaker 1>and her herbs carpets the forest floor, fostering a rich

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<v Speaker 1>cavitat for fawnat while helping the soil retained vital moisture.

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<v Speaker 1>The tea plant sanctuaries are also divided into distinct pockets,

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<v Speaker 1>strategically petitioned by forests that separates one plot from another

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<v Speaker 1>to stop the spread of diseases and pests. The Blonde

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<v Speaker 1>people believe that everything has a soul or reminder to

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<v Speaker 1>leave nature undisturbed, so intending to forests, they avoid pesticized

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<v Speaker 1>and herbicides, as well as aggressive practices such as pruning

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<v Speaker 1>hay cut's grass between the trees only twice a year

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<v Speaker 1>and with a knife. New research shows the ag rill

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<v Speaker 1>forestry techniques baptised in Gimi continue to be effective. A

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<v Speaker 1>recent study by Minzu University of China found that tea

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<v Speaker 1>produced from the Moulin's high altitude trees was less bitter

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<v Speaker 1>than tea cultivated fo trees at lower altitude and the

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<v Speaker 1>sustainable farming methods support the significantly higher biodiversity than commercial

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<v Speaker 1>tea gardens. Jing Mai tea's current price is about six

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<v Speaker 1>point five times higher than the typical plantations. Despite his

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<v Speaker 1>families owning thousands of venerable tea trees, I lived in

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<v Speaker 1>poverty during his childhood because demand for their product was

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<v Speaker 1>non existent during the second half of the twentieth century.

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<v Speaker 1>China's focus on mass production from high yield, large terrace

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<v Speaker 1>plantations left little room for the old trees labor intensive harvests.

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<v Speaker 1>While growers across other Yunan tea mountains raised their ancient

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<v Speaker 1>roads to plant younger, more productive trees, the people of

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<v Speaker 1>Jingai remained steadfast in protecting their arboreal treasure. Their commitment

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<v Speaker 1>was reinforced by practical constraints. Without modern roads, their old

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<v Speaker 1>trees were ill suited for mass production. The indigenous communities

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<v Speaker 1>preserved with persevered with their seemingly unkempt forests. Jingi's fortunes

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<v Speaker 1>chain changed around two thousand, when the Chinese government invested

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<v Speaker 1>in new roads and electricity for rural areas. Slowly, new

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<v Speaker 1>tea buyers began to arrive at the mountain. Even as

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<v Speaker 1>increased access led to more challenges. Some villagers destroyed parts

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<v Speaker 1>of the forest to harvest timber for new construction. Others

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<v Speaker 1>applied harborful chemicals to their trees and prude aggressively to

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<v Speaker 1>boosed profits. By two thousand three, Sioux Huawen, a retired

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<v Speaker 1>primary school teacher who claims to be a descendant of

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<v Speaker 1>Pa Eyelang, felt the need to act. At community meetings,

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<v Speaker 1>he invoked paused purported instruction to protect the forests like

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<v Speaker 1>your own eyes, arguing that the continued preservation of ancient

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<v Speaker 1>practices and traditions would bring rowers long term benefits, even

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<v Speaker 1>if they had to sacrifice short term field Village cheap

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<v Speaker 1>I Send also rallied the dying people to protect their

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<v Speaker 1>crafted biospheres. Both pushed for bands on clear cutting and

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<v Speaker 1>chemical use. Around twenty ten, that movement gained more speed

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<v Speaker 1>when village elders joined forces with the Chinese government to

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<v Speaker 1>petition for World Heritage status. As part of the government's push,

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<v Speaker 1>authorities put a checkpoint on the single road leading off

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<v Speaker 1>Jingli Mountain to stop people from bringing in non native

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<v Speaker 1>plants and animal species, built a road using stones rather

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<v Speaker 1>than asphalt, which might disrupt the aromas of the tea

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<v Speaker 1>and formally restricted construction and deforestation in the area. Zuo Jing,

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<v Speaker 1>a professor at Anhui University, joined the effort to help

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<v Speaker 1>document the area's distinct cultural heritage. His government funded team

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<v Speaker 1>also built echo funding modeled homes to demonstrate how some

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<v Speaker 1>modern technologies vastly improved sanitation, feeding, and power while preserving

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<v Speaker 1>the ancient architecture. Something community could be adopted. Juli loudly

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<v Speaker 1>is like an old tea tree that has both a

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<v Speaker 1>unique history and a powerful contemporary lifeboards that continues to grow,

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<v Speaker 1>he says. Around the time of their family's prayer ceremony,

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<v Speaker 1>I and he joined the spring harvest performed with age

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<v Speaker 1>bloodles to his attention, numbers of the blong dyeing in

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<v Speaker 1>other groups wore lightweight shoes and curing large baskets gently

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<v Speaker 1>swung across their shoulders as they carefully moved through their

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<v Speaker 1>rugged parcels, scanning the asia trees for the most tender

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<v Speaker 1>shoots before carefully stecking over a different branches to hand

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<v Speaker 1>with them. This ensured nothing would be crushed from the

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<v Speaker 1>dried leaves, put unfurrow into a beautiful shape when climbing brood.

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<v Speaker 1>Once their basket brimmed with fresh leaves, I and Kay

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<v Speaker 1>returned home to start the intricate transformation process. They set

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<v Speaker 1>out leaves to wither slightly while they prepared firewood, with

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<v Speaker 1>a crucial steaming or killing green step which would stop decomposition.

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<v Speaker 1>I tossed the leaves in a hot walk, arresting oxidation,

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<v Speaker 1>and the room filled with a pleasant nity of roma.

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<v Speaker 1>As the leaves cooled down, they began the delicate stepth

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<v Speaker 1>of hand rolling, gently twisting each leaf to rupture its

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<v Speaker 1>cells and release more flavor. After the leaves were carefully

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<v Speaker 1>set out to dry, the tea was ready for pressing, packaging,

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<v Speaker 1>and aging. This process yields meaningful air of tea that

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<v Speaker 1>still requires about a decade or more of naturation to

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<v Speaker 1>reach its peak. The twenty twenty four harvest was significantly

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<v Speaker 1>impacted by the drought, even though it had been saved

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<v Speaker 1>by some labor intensive techniques. When the pest infestation broke out,

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<v Speaker 1>I pay and helpless others weren't tirelessly pleating worms from

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<v Speaker 1>the most important trees by hand for weeks. The infestation

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<v Speaker 1>did not spread to other parts of the agent. For

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<v Speaker 1>us lending credence to the effectiveness of the partitions planted

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<v Speaker 1>by the ancestors. In recent years, I may have renovated

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<v Speaker 1>the ground floor of their wooden home to host tea

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<v Speaker 1>ceremonies for potential buyers, or engraceful, unbroken ribbons of ware

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<v Speaker 1>into porcelain cups. But their story is just one example

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<v Speaker 1>of how the market where Juli tea continues to flourish. Today,

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<v Speaker 1>ninety percent of the region's income pumps from tea. The

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<v Speaker 1>Yegger generation even live streams tea tastings to a growing

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<v Speaker 1>audience of digital devotees across China, and residents in the

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<v Speaker 1>villages of when j and Nuanggong, cited by UNESCO as

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<v Speaker 1>architectural gems, have turned their traditional wooden houses into charming shops.

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<v Speaker 1>Some have built temperature and humidity controlled warehouses to store teacakes,

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<v Speaker 1>a nod to their increasing value and a bet that

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<v Speaker 1>in time they might evolve into valuable antiques. As may

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<v Speaker 1>a rare tea cake from the province, estimated to be

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<v Speaker 1>from nineteen seventeen fetched and astonishing four hundred forty eight

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<v Speaker 1>thousand and fifty seven dollars at auction in Hong Kong Meanwhile,

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<v Speaker 1>it seemed as if the dry spell would continue, so

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<v Speaker 1>growers leaned into traditional beliefs to strengthen the resolve. Long

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<v Speaker 1>village elders tried to read chicken bones studded with toothpicks

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<v Speaker 1>and ancient in the Nation ritual for climactic guidness. Members

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<v Speaker 1>of the dying community, which has different religious practices, implored

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<v Speaker 1>a Buddha to intervene. The first downpourt finally began in May,

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<v Speaker 1>saturating the soil beneath machine canopy. The rain swelled into

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<v Speaker 1>a deluge as summer began, Gimi remained resilient, as if

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<v Speaker 1>by some larger design where tea begins. Aside from water,

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<v Speaker 1>tea is far and away the most popular drink in

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<v Speaker 1>the world. Some estimates suggest we consume more than two

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<v Speaker 1>billion puffs of it every day, but not all of

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<v Speaker 1>what's labeled as tea is actually that beverage. True tea

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<v Speaker 1>is derived from a single plant, Amelia senensis, which is

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<v Speaker 1>grown in more than forty five countries and is processed

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<v Speaker 1>to create six foundational varieties, each with its own flavor

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<v Speaker 1>profile and characteristics. Blare green, yellow, white, boolong flap. When

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<v Speaker 1>a tea is not a team around the world. A

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<v Speaker 1>huge number of non traditional teas like cannonmill, mint and

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<v Speaker 1>ribos collectively called to saints, are created by infusing plants

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<v Speaker 1>such as herbs and roots. How tea works for the uninitiated.

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<v Speaker 1>It can be easy to lump all caffeinated beverages together,

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<v Speaker 1>but the differences between tea and coffee are massed. Both

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<v Speaker 1>can increase alertness, but tea can also induce a sense

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<v Speaker 1>of calm. Each of the six foundational styles of tea

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<v Speaker 1>offers a different flavor in chemical characteristics that have been

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<v Speaker 1>associated with potential health benefits. Promotes alertness, relaxation, and increased focus.

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<v Speaker 1>The minimal processing of green tea, including lacha, helps retain hattachins,

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<v Speaker 1>the most abundant compounds in fresh leaves, yielding a light

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<v Speaker 1>colored infusion. The two palest and rarest of teas have

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<v Speaker 1>a subtle flavor. Yellow tea requires intensive processing. White teas

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<v Speaker 1>delicate young buds and beaves are hand pinned, enhancing taste

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<v Speaker 1>and aroma. Powder water brings out caffeine and a stridency

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<v Speaker 1>of ptychins. Longer steeping returns a more savory infusion from

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<v Speaker 1>the higher extraction of lathionine. Kid ingredients. Tea can contain

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<v Speaker 1>traces of iron, chluoride, vitamin C, as well as insect

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<v Speaker 1>genetic material, all often originated from the plants growing environment.

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<v Speaker 1>Moulon's golden to amber color and black teas red come

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<v Speaker 1>from the conversion of compounds during a controlled oxidation process,

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<v Speaker 1>which reduces l pianine levels. Rare is the only tea

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<v Speaker 1>that's fermented. The ancient process helps it retain the thousand

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<v Speaker 1>plus compounds that give it a deep color and mellow,

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<v Speaker 1>berthy flavor. From one leaf six styles, A remarkable diversity

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<v Speaker 1>of flavors and chemical properties can be poaxed from the

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<v Speaker 1>single plant depending on how it is processed. In addition

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<v Speaker 1>to the refining steps shown, flavor can be modified by

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<v Speaker 1>using flowers, spices, or fruit to create variations like chai

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<v Speaker 1>and earl. Gray gering leaves are spread out, losing moisture

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<v Speaker 1>and becoming soft and leathery. Taste and aroma begin to

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<v Speaker 1>change as proteins start breaking down de enzyming. Heating by

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<v Speaker 1>pan roasting or steaming deactivates the enzymes responsible for decomposing

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<v Speaker 1>the leaves. The natural process of oxidation is pulted oxidizing, degrading,

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<v Speaker 1>cells By tumbling and crushing leaves increases surface contact with oxygen.

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<v Speaker 1>The controlled reaction alters the flavor and turns breath into

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<v Speaker 1>darker shades smothering. In this processing step unique to yellow tea,

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<v Speaker 1>the warm and damp leaves are covered lately, causing green

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<v Speaker 1>leaves to turn yellow and taste sweeter. Shaping machines that kneed,

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<v Speaker 1>twist or roll leaves turn them from lenkled strips into twisted, curly, spherical,

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<v Speaker 1>or flat shapes. Shaping is also done by hand drying.

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<v Speaker 1>This step aims to reduce water contact until no more

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<v Speaker 1>than a fraction of the total weight remains hydrated, which

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<v Speaker 1>improves transportation and shelf life. Fermenting controlled fermentation by naturally

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<v Speaker 1>occurring or introduced fungi takes place while leaves piled or

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<v Speaker 1>pressed into bricks are left to age, sometimes for decades.

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<v Speaker 1>A living shrine to tea. For over a thousand years,

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<v Speaker 1>tea pulpivation has been central to life in the nine

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<v Speaker 1>villages surrounding Juni Mountain. Today, the region and its tea

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<v Speaker 1>are more globally renowned than ever, thanks in part to

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<v Speaker 1>the area's designation in twenty twenty three as a World

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<v Speaker 1>heritage site ancient tree forests, Tea trees are allowed to

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<v Speaker 1>grow to their full height, sharing space with shade given

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<v Speaker 1>taller species. The protective forest ecosystem provides natural fertilizer and

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<v Speaker 1>past control partition areas. These divisions, implemented centuries ago, isolate

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<v Speaker 1>the tea forests from each other, so that disease and

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<v Speaker 1>pests that affect one tea area are not easily transferred

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<v Speaker 1>between the cultidated groves. Modern plantations in the nineteen eighties,

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<v Speaker 1>tea plantations on open terraced landscapes to introduced to increase

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<v Speaker 1>the economic output of the region. Some now embrace elements

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<v Speaker 1>of traditional practices. Next, how historic monasteries became modern destinations

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<v Speaker 1>by Julia Buckley. Across the Italian countryside, once sacred religious

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<v Speaker 1>spots are offering tranquility to a new generation of travelers.

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<v Speaker 1>David Archieks first set eyes on the Italian sanctuary of

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<v Speaker 1>Laverna on a school trip in nineteen ninety four. Raised

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<v Speaker 1>in Croatia to an Italian Croatian family, Faracci was just

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<v Speaker 1>fourteen years old at the time that it was there.

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<v Speaker 1>At this friary nestled in the mountains of Tuscany and

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<v Speaker 1>his life changed forever. It filled my heart and says,

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<v Speaker 1>the scent of the wood inside is always stayed with me.

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<v Speaker 1>God spoke to me. Racchi felt a calling inspired by Laverna.

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<v Speaker 1>He took Thousan as a Franciscan friar and spent a

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<v Speaker 1>year in training at the sanctuary. In two thousand one,

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<v Speaker 1>after two decades of postings to friaries around Tuscany and

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<v Speaker 1>a year in Jerusalem, he returned to the mountains Brother David,

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<v Speaker 1>a Franciscan friar and vicar of Laverna, founded by early

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<v Speaker 1>followers of Saint Francis in twelve sixty. The sanctuary is

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<v Speaker 1>one of hundreds of monasteries and friaries in Italy open

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<v Speaker 1>to the public. These monasteries are up in part of

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<v Speaker 1>the Chenobitic tradition, based on the concept of life in common.

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<v Speaker 1>But as these ancient Christian communities work to stay relevant

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<v Speaker 1>in the modern world, their traditions are also evolving. The

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<v Speaker 1>buildings and sights overseen by those like paraccik are now

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<v Speaker 1>destinations themselves, welcoming travelers of all religious backgrounds seeking the

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<v Speaker 1>serenity of Italy's countryside and mountains away from the bustling

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<v Speaker 1>urban tourist hubs promised. Fifteen centuries, monasteries, briaries and sanctuaries

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<v Speaker 1>have welcomed visitors to worship, eats, stay the night, or

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<v Speaker 1>simply enjoy the views. The practice dates back to the

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<v Speaker 1>medieval period, when Italy was the home of countless permits

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<v Speaker 1>and groups of monachi, monks and frati brothers or friars

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<v Speaker 1>who sought God through community. Medieval monasteries regularly hosted overnight guests,

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<v Speaker 1>providing a safe place to stay for all. Saint Benedict

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<v Speaker 1>said to welcome guests as Christ himself, says Don Maurizio Villeria,

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<v Speaker 1>Priory of the Sanctuary of the Sie pro Speco Foley Cave,

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<v Speaker 1>a monastery grafted into the rock face in the central

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<v Speaker 1>mountains of Blazio, where the saint lived as a hermit

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<v Speaker 1>in the early sixth century. Saint Benedict's directive rivera ads

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<v Speaker 1>applies to everyone, including people who come to the monastery

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<v Speaker 1>solely for the beauty. He said that a hello is enough.

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<v Speaker 1>You have to give them everything you can. That became

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<v Speaker 1>the cardinal point of the Benedictine Order. Visitors looking for contemplation, art,

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<v Speaker 1>and food in dry pipe and in the case of Laverna,

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<v Speaker 1>even snowshoe toward an encountering with modern spirituality. Found in

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<v Speaker 1>Tuscanese National Park of the Cascentinasi Forests, Mount Balzorona and Campina,

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<v Speaker 1>Laverna welcomes around six hundred thousand visitors each year. The

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<v Speaker 1>rogic estimates and is indelibly linked to Saint Francis, who

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<v Speaker 1>was gifted this mountain as a place of retreat by

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<v Speaker 1>a noble in twelve thirteen. The saint would come to

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<v Speaker 1>the area to run the mountain, meditating in caves and

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<v Speaker 1>on rocks. It is where in twelve twenty four he

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<v Speaker 1>is said to have received the stigmata, the wounds of

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<v Speaker 1>Christ's crucifixion, marked on his hands, feet, and sighed the

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<v Speaker 1>centuries rolled back on the seven minute stroll from the

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<v Speaker 1>parking area, as rippling mountains furred with a thick canopy

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<v Speaker 1>of silver purrs and huges listened in goal of each fall.

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<v Speaker 1>By the time visitors reached the monastery, which clings to

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<v Speaker 1>the cliff side the abyss falling beneath it, it's as

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<v Speaker 1>if they have arrived in the thirteenth century, when Francis's

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<v Speaker 1>followers started construction after his death. Descending the cliff down

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<v Speaker 1>eighty nine precipitous steps, visitors will reach a liminal space

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<v Speaker 1>of moss slick boulders, among the same that Francis commune

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<v Speaker 1>with in the twelve twenties. He is said to have

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<v Speaker 1>preferred one rock cleaved down the middle and echo of

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<v Speaker 1>the heavens rending when Christ died on the cross, to

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<v Speaker 1>prayon for gratchik Bysiia not the monastery above is Lavere

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<v Speaker 1>knows true sanctuary. Many common in search of something spiritual.

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<v Speaker 1>In a generic sense, there are a lot of people

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<v Speaker 1>looking for something who says at Laverna, says Garaci. Our

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<v Speaker 1>mission is moving from the church to the guest house.

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<v Speaker 1>Once the monastery gates close for the evening, amid the

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<v Speaker 1>boots of owls and the songs of birds beloved by

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<v Speaker 1>Saint Francis. Overnight guests can connect from your own version

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<v Speaker 1>of the divine. The Cassentinaisy forests are often dubbed the

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<v Speaker 1>Sacred Forests because of their centuries long monastic presence. Not

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<v Speaker 1>all Italian monasteries allow overnighting. Not all have monks or

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<v Speaker 1>friars either. The Sapraa. The san Kile floats above the clouds,

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<v Speaker 1>and the piedmont alps, an airing over the Sussa Valley

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<v Speaker 1>thirty one hundred and fifty feet below. Its sinuous battlements

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<v Speaker 1>melt into the mountain as if wrapping their landscape in

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<v Speaker 1>and a grace, an architectural symbol that echoes ancient depictions

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<v Speaker 1>of the Madonna of Mercy sweeping her cloak around the face.

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<v Speaker 1>The monastery was dissolved in sixteen twenty two, but priests

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<v Speaker 1>from the Rasmiu Rasminian order moved back in the nineteenth

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<v Speaker 1>century to relight the spiritual spark, says Elisa Ralberino, a

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<v Speaker 1>guide at the site. Today's pilgrims are joined by travelers

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<v Speaker 1>intrigued by the spectacular location and hikers who slog up

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<v Speaker 1>from the Dalia Medieval for beast, as Don Lorizio says,

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<v Speaker 1>Benedictine monasteries are perhaps the most experienced at welcoming outsiders.

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<v Speaker 1>Each must have a foresteria pest house, but there are

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<v Speaker 1>some modern interpretations. At the abbey of Monte Oliveto Majoaree,

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<v Speaker 1>in the famous dimpled hill south of Siena, guests can

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<v Speaker 1>seep in converted barnings of the organic farm. Our order's

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<v Speaker 1>motto is ora et labora pray and work, says dom

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<v Speaker 1>Andrea Sanchos. We've produced wine, oil and everything else uninterrupted

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<v Speaker 1>for seven hundred years. The monastery is also famous for

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<v Speaker 1>its art, a cloister as frescoed with scenes from the

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<v Speaker 1>life of Saint Benedict by Renaissance masters Luca Singorani and Ilsidoma,

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<v Speaker 1>as well as the Gregorian chant sung throughout the day

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<v Speaker 1>the for summer. I came here. I was astonished by

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<v Speaker 1>the beauty, the richness of the art in the presence

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<v Speaker 1>of these men who lived in this very particular style,

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<v Speaker 1>says father Andrea. There are more than a thousand years

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<v Speaker 1>of history in their rituals. That sense of spectacle and

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<v Speaker 1>serenity initially overwhelmed MICHAELI Usillo, a tour guide who arrived

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<v Speaker 1>at Monte Alivetto Lajade as an art history student. A

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<v Speaker 1>lapsed Catholic, Ussilo nonetheless found a special energy on the grounds.

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<v Speaker 1>For the first time. Sodoma's paintings worked a futurana page.

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<v Speaker 1>I saw every things surrounded by the landscape in which

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<v Speaker 1>he painted them, he says. He passed through a wood cypresses,

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<v Speaker 1>and when you emerge your soul's spirit, whatever you believe

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<v Speaker 1>in becomes more than last. You can have a kind

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<v Speaker 1>of reconciliation with your soul. While monasteries across Europe faced

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<v Speaker 1>a diminishing number of recruits, together in the sanctuaries form

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<v Speaker 1>an Italy wide network of places of reflection and portals

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<v Speaker 1>to the past. And whether it's the art of Monte

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<v Speaker 1>Olivetto Majorree or the unspoiled forests of Saint Francis, they

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<v Speaker 1>offer a quieter, more spiritual experience than most visitors will

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<v Speaker 1>find in Italy's great city churches and cathedrals. For thous

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<v Speaker 1>seeking a religious experience, head to the abbey of Monte

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<v Speaker 1>Olivetto Majorree, an hour and a half drive south of Florence.

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<v Speaker 1>At morning Mass held at seven thirty a m. And

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<v Speaker 1>at evening vespers at six thirty pm, President monks partake

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<v Speaker 1>in an enrapturing nebroi chant. If an evening of meditative

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<v Speaker 1>reflection is needed, book and overnight study of laver and

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<v Speaker 1>the sanctuary and under the grounds set within the Pasantinesi forests.

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<v Speaker 1>It is in an sam woods in Saint Francis, commune

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<v Speaker 1>with nature and found in the small church of Santa

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<v Speaker 1>Maria dan On Daily eight centuries ago. Should you need

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<v Speaker 1>your spirituality with a sight of stunning views and a

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<v Speaker 1>Joseph literary and cinematic history, look no further than the

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<v Speaker 1>Sacra designatae powering over the Susa Valley. The abbey was

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<v Speaker 1>the inspiration for Umberto Eco's nineteen eighty classic novel The

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<v Speaker 1>Name of the Rose and the ensuing film adaptation starring

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<v Speaker 1>Sean Connery. At the hermitage of San To Maria Infra Sasa,

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<v Speaker 1>a nearly one hundred ninety seven year old octagonal chapel,

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<v Speaker 1>the Temple of Valadier was built into a clip side

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<v Speaker 1>paved in the Marsh region. This concludes readings from National

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<v Speaker 1>Geographic Magazine for today. Your reader has been Marsha. If

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<v Speaker 1>you've enjoyed hearing this content, please give us a call

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<v Speaker 1>at eight five nine forty two six three nine zero.

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<v Speaker 1>Thank you for listening, and have a great day.
