That's a good question too. Do you think I will get an honest answer? I should think about this question more often myself. Hopefully, my tea making friend will be buying leaf from at least one garden which claims to be organic.
chl42's question is my question too. Ask it anyway! :D
Or, you may manage to ask it in a subtle way. I remember reading about it somewhere that many teas have their spring harvests the cleanest (clean of pesticide) because there aren't many bugs yet before spring harvest. I don't know if it's true or not. But maybe you can ask them, is pesticide used less often before spring harvest than other times of the year? Well I know this sounds tricky :P
Another question I have is, I heard the manufacturers usually store new long jing in a container with lime and after a month, the long jing reaches the good state for sale. Do they really do it nowadays? If yes, how many manufacturer do this 1-month storage thing, state-owned factories, private factories or all of them? Or maybe they use more modern method but similar effects?
Then a question not directly related to tea processing, but please ask if you can :D I am interested in learning what the long jing experts think about the relatively new red/black tea long jing (long jing huang pao, 龙井皇袍). I somewhat wonder if some professionals don't like the idea, or most of them like it.
Thanks and enjoy! Waiting to see video clips and photos! :D