In China, tea is not simply consumed.
It is lived.
For thousands of years, tea has carried memory, skill, and belief.
Even today, some of China’s finest teas are still made by hand.
These methods are not modern inventions.
They are officially recognized as National Intangible Cultural Heritage.
Behind each cup stands a person.
A master.
Someone who has spent decades learning when to wait and when to act.
Let us meet the people who keep China’s tea heritage alive.
🍃 Green Tea: The Soul of Simplicity
Green tea demands restraint.
Nothing hides mistakes.
Every movement matters.
West Lake Dragon Well (Longjing) — Hangzhou, Zhejiang
Inheritor: Fan Shenghua
Fan Shenghua grew up among Longjing tea gardens.
Tea shaped his childhood and his hands.
He preserves the traditional pan-firing technique.
He presses each leaf by hand.
As a result, the tea develops its flat shape and chestnut aroma.
More importantly, he protects the soul of Longjing.
Dongting Biluochun — Suzhou, Jiangsu
Inheritor: Shi Yuewen
Near Taihu Lake, mist rises slowly.
Here, Shi Yuewen continues the art of Biluochun.
He selects one bud and one leaf.
He rolls them into tight spirals.
Meanwhile, floral notes emerge naturally.
Through his work, “Green Snail Spring” stays true to its name.
Huangshan Maofeng
Anhui Province
👤 Inheritor: Xie Forty
Huangshan Maofeng requires precision.
Timing decides everything.
Xie Forty understands this deeply.
He controls heat, movement, and pause.
As a result, the tea keeps its downy tips and orchid aroma.
His craft honors a legacy born in the Qing Dynasty.
Lu’an Guapian
Lu’an, Anhui
👤 Inheritor: Chu Zhaowei
Lu’an Guapian breaks the rules.
It uses mature leaves, not buds.
Chu Zhaowei masters its complex pan-frying stages.
Few still practice this technique today.
Because of him, this bold green tea remains alive.
Xinyang Maojian
Henan Province
👤 Inheritors: Liu Wenxin & Zhou Zuhong
People call Xinyang Maojian the “king of green teas.”
Yet greatness requires care.
Liu Wenxin and Zhou Zuhong protect its handcrafting traditions.
At the same time, they support sustainable tea farming.
Thus, heritage and land grow together.
Duyun Maojian
Guizhou Province
👤 Inheritor: Zhang Ziquan
Duyun Maojian remains a quiet gem.
Still, its standards are strict.
Zhang Ziquan oversees every step.
From plucking to roasting, nothing is rushed.
Because of him, its sharp aroma and bright liquor endure.
Anxi Tieguanyin – Fujian Province
👤 Inheritors: Wei Yuede & Wang Wenli
Tieguanyin demands complexity.
Leaves must bruise, rest, and bake.
Wei Yuede and Wang Wenli master these transitions.
They guide aroma without force.
Because of them, “Guanyin rhyme” still sings.
Wuyi Rock Tea (Da Hong Pao) — Fujian Province
Inheritors: Wang Shunming & Ye Qitong
Wuyi tea grows on rocky cliffs.
Minerals shape its flavor.
Wang Shunming and Ye Qitong pursue “yan yun.”
They roast carefully.
They listen to the leaves.
They even care for the legendary mother trees.
As a result, rock tea keeps its depth and dignity.
🔥 Black Tea: Depth, Warmth, and Refinement
Keemun Black Tea (Qimen Hongcha) – Anhui Province
👤 Inheritor: Wang Chang
Often called the “Bordeaux of tea,” Keemun is beloved for its wine-like aroma and floral undertones. Wang Chang has dedicated his life to refining its signature withering and fermentation techniques, bringing this historic tea to a global audience
🎓 Why This Matters
If you are interested in the intangible cultural heritage of tea-making techniques, you can check the Chinese Intangible Cultural Heritage Project. Please visit this website: https://www.ihchina.cn/representative.html
When you sip these teas, you’re tasting more than leaves. You’re experiencing a heritage kept alive by real people — hands that have shaped leaves for decades, eyes trained to spot the perfect wither, hearts devoted to preserving a culture.
At HermTEA, we honor these masters and the legacy they protect — by sourcing directly from heritage regions, following traditional methods, and sharing their stories with the world.
Hi, I’m Chris — at Hermtea, I gently invite you to walk with me into Chinese tea.
