Yang Shengwei (R) works on Enshi Yulu tea-making. [Photo provided to chinadaily.com.cn]
Yang Shengwei, a master tea craftsman and key inheritor of the national intangible cultural heritage of Enshi Yulu tea-making, has dedicated over 60 years to preserving and modernizing this traditional craft. Recognized as a crucial figure in the field, he has played a significant role in refining and standardizing steamed green tea techniques.
Entering the tea industry at 16, Yang restored the Tang Dynasty (618-907)'s "bamboo steamer suspended pot" steaming device and pioneered the "temperature-time-color" trinity control method, turning centuries of experience into quantifiable modern standards. He authored Enshi Yulu, China's first monograph on steamed green tea, digitally documenting 14 traditional tea-processing techniques. His mentorship has revitalized a practice once at risk of fading, training over 200 apprentices and ensuring the legacy continues.
Yang's dedication remains unwavering. "What boils in the steaming pot is not just water, but the ingenuity of tea artisans," he often says. Even in his 80s, he continues to make tea by hand every spring, preserving the essence of Enshi Yulu with meticulous craftsmanship.
Yang Shengwei (M) works on Enshi Yulu tea-making. [Photo provided to chinadaily.com.cn]
Located in Hubei province, Enshi prefecture is one of China's earliest tea cultivation sites and a key stop on the historic "Thousand-Mile Tea Road". With over 3,000 years of documented tea history, the region lies within the prime tea-producing belt at 30 degrees north latitude and is renowned for its naturally selenium-rich tea, known as Enshi Selenium Tea.
This tea category includes green, black, oolong, dark, white, and specialty teas, with Enshi Yulu and Lichuan Hong among its most recognized brands. Lichuan Hong, a black tea from Maoba town, is known for its rich "agate red" hue, floral honey aroma, and characteristic turbidity when cooled.
Recently, Enshi Selenium Tea made its debut on outdoor screens in Times Square, New York City, enhancing its global recognition. This milestone not only elevates the brand's influence but also brings the rich heritage of Chinese tea culture to a worldwide audience.
Through the efforts of masters such as Yang Shengwei and the region's deep-rooted tea culture, Enshi continues to be a vital force in preserving and promoting China's tea traditions on the global stage.
Yang Shengwei (R) works on Enshi Yulu tea-making. [Photo provided to chinadaily.com.cn]
An organic tea plantation in Zouma town, Hefeng county, Enshi prefecture, Hubei province. [Photo provided to chinadaily.com.cn]
Enshi Selenium Tea debuts on outdoor screens in Times Square, New York City. [Photo provided to chinadaily.com.cn]
