[Explanation] Grab, shake, lift, shake, push... several actions are repeated, Fan Shenghua is skillfully frying tea, this is most of his life, he is the intangible cultural heritage of Zhejiang Province West Lake Longjing picking and production skills Representative inheritors.

Fan Shenghua learned to stir-fry tea at the age of 14 and "made his debut" at the age of 20. Now he has been dealing with Longjing tea for more than 40 years.

These days, Longjing Spring Tea is on the market, which is his busiest time of the year.

　　[Concurrent] Fan Shenghua, the representative inheritor of the intangible cultural heritage West Lake Longjing picking and production skills in Zhejiang Province

　　In the whole year, this 40-odd day is the most stressful, because he is in a hurry.

You must get up before 5 o'clock in the morning.

Because the technology is uneven, besides having to fry the tea yourself, you have to look at the east and west to see how they fry the tea.

Is it based on my request?

　　[Explanation] West Lake Longjing tea is known for its four unique characteristics: green color, rich fragrance, sweet taste, and beautiful shape.

In addition to its unique geographical location and excellent varieties, its unique quality can also be attributed to its superb production skills.

Fan Shenghua said that hand-fried tea, picking is the prerequisite, finishing is the foundation, and Hui pot is the key.

There are "ten major techniques" in West Lake Longjing tea frying, namely grasping, shaking, lifting, shaking, pushing, buckling, spreading, pressing, pressing and grinding.

After a few years, the knuckles of the fingers were thick, and the palms were full of calluses.

　　[Concurrent] Fan Shenghua, the representative inheritor of the intangible cultural heritage West Lake Longjing picking and production skills in Zhejiang Province

　　The soil of the tea mountain, the direction of the mountain (to pay attention to), the picking process, and the picking standard (to pay attention to).

When we come back to spreading, resurgence, dispersing, and storing, we all have to do it. This is beyond a word. The key is to fry.

The first one from the color of the tea is that the richness of the tea soup differs by more than half.

Hand-made, if the tea color is more than two-thirds different than "machine tea".

There is also a fragrance, and the taste is different. Now (most of the teas on the market) are bean-flavored, and the (made tea) sold at my home is all floral, which is what you cannot tell. Pleasure, this cup of tea should be (to the extent) like this.

　　[Explanation] Fan Shenghua bluntly said that hand-frying tea is hard work, and it is impossible to learn in three or two years.

With the popularity of machine-fried tea, West Lake Longjing picking and production skills have been lacking.

In recent years, many young people have shown a keen interest in hand-stir-fried tea. The number of people who come to apprentice to learn art has gradually increased. His wish is to pass on this skill without reservation.

　　[Concurrent] Fan Shenghua, the representative inheritor of the intangible cultural heritage West Lake Longjing picking and production skills in Zhejiang Province

　　It is difficult to find a child (apprentice) in learning (tea). He said that I had suffered, and I (cannot) ask my children to continue doing this.

(Hope) A little more young man, regardless of male or female (of course), learn to stir-fry tea with my heart. I also give him this real skill, I don't reserve at all.

　　[Explanation] With the fame of West Lake Longjing, in recent years, shoddy products and chaotic tea prices have affected the market and also affected the West Lake Longjing brand.

In this regard, Fan Shenghua also put forward his own suggestions.

　　[Concurrent] Fan Shenghua, the representative inheritor of the intangible cultural heritage West Lake Longjing picking and production skills in Zhejiang Province

　　The evaluation system is going to sink, just like our Longjing tea production area, which has only one evaluation system for the Tea Research Institute.

I also made a suggestion. Just set up a spot in our tea area. During the busy tea season, you can comment here. Everyone of us, including those who buy tea, can enter your window and take a look at it. It’s all hand-made, and the half is machine (made) tea. The group of customers who bought tea from these ordinary people gave them a clear explanation.

　　[Explanation] After a few hours of interview, there are only a few apprentices in the studio who are still working hard to fry tea. Apprentice Yan Lei has been learning tea with Fan Shenghua for 8 years. At present, he can independently complete the roasting of premium West Lake Longjing tea. Yan Lei shares some of his own experience and experience with the vast number of young people.

　　[Concurrent] Fan Shenghua’s apprentice Yan Lei

　　If they (young people) are interested, this is actually a good thing, because our West Lake Longjing tea is passed on by young people. We still have to encourage more. If you are willing, if you have this determination, it must be a good stir. A handful of tea leaves.

In fact, the core of the West Lake Longjing tea culture, I think, is the craftsmanship. One is picking and the other is making. I think the whole process of making is mastered. I think this is the core.

　　Shen Yishan Zang Chengeng reports from Hangzhou

Editor in charge: [Liu Xian]