Maker of special blend spends decade on technique
China DailyThe ancient tea plantations on Jingmai Mountain cover about 16,000 hectares, with most of the trees more than 100 years old. A decade later, Li's mother, Kuang Zhiying, who taught him all about tea, finally smiled after sipping from a cup that Li had made. "It's been hard to do the same thing for a decade, but it has paid off," says Li, an eighth-generation inheritor of his family's Pu'er tea business. Li is the first national-level inheritor of gongcha, or Pu'er "tribute tea", which was exclusively enjoyed by royal families during the Qing Dynasty. "The process of stirring is key to the taste of this 'tribute tea'," Li, 70, says, adding that he has to adjust the interval time of each toss, lasting either a few seconds or even half a second, while his hands feel the change of humidity and temperature of the tea leaves.