In pics: Craftsman preserves Rizhao Green Tea heritage through manual wok-roasting

Rizhao hand wok‑roasted tea requires careful observation of weather conditions and tea leaves, as well as precise heat control. Tea leaves are tossed by bare hands in high‑temperature iron woks, with force and pace entirely shaped by years of hands‑on experience. Having grown up amid tea plantations and roasting woks, Yuan Qijun has devoted himself to this time‑honoured craft. Though many young people have left the tea‑growing mountains, he has remained to carry forward this intangible cultural heritage.

Rizhao hand wok‑roasted tea requires careful observation of weather conditions and tea leaves, as well as precise heat control. Tea leaves are tossed by bare hands in high‑temperature iron woks, with force and pace entirely shaped by years of hands‑on experience. Having grown up amid tea plantations and roasting woks, Yuan Qijun has devoted himself to this time‑honoured craft. Though many young people have left the tea‑growing mountains, he has remained to carry forward this intangible cultural heritage.

Rizhao hand wok‑roasted tea requires careful observation of weather conditions and tea leaves, as well as precise heat control. Tea leaves are tossed by bare hands in high‑temperature iron woks, with force and pace entirely shaped by years of hands‑on experience. Having grown up amid tea plantations and roasting woks, Yuan Qijun has devoted himself to this time‑honoured craft. Though many young people have left the tea‑growing mountains, he has remained to carry forward this intangible cultural heritage.

Rizhao hand wok‑roasted tea requires careful observation of weather conditions and tea leaves, as well as precise heat control. Tea leaves are tossed by bare hands in high‑temperature iron woks, with force and pace entirely shaped by years of hands‑on experience. Having grown up amid tea plantations and roasting woks, Yuan Qijun has devoted himself to this time‑honoured craft. Though many young people have left the tea‑growing mountains, he has remained to carry forward this intangible cultural heritage.

Rizhao hand wok‑roasted tea requires careful observation of weather conditions and tea leaves, as well as precise heat control. Tea leaves are tossed by bare hands in high‑temperature iron woks, with force and pace entirely shaped by years of hands‑on experience. Having grown up amid tea plantations and roasting woks, Yuan Qijun has devoted himself to this time‑honoured craft. Though many young people have left the tea‑growing mountains, he has remained to carry forward this intangible cultural heritage.

Rizhao hand wok‑roasted tea requires careful observation of weather conditions and tea leaves, as well as precise heat control. Tea leaves are tossed by bare hands in high‑temperature iron woks, with force and pace entirely shaped by years of hands‑on experience. Having grown up amid tea plantations and roasting woks, Yuan Qijun has devoted himself to this time‑honoured craft. Though many young people have left the tea‑growing mountains, he has remained to carry forward this intangible cultural heritage.