The vast Dabie Mountains are home to fine teas, and in Liuan we have the Liuan Melon Seed Tea, Huoshan Yellow Bud, Shucheng Small Orchid green teas, as well as another type—the Liuan Huangda tea. Let's meet Chen Quanfu, an inheritor of the intangible cultural heritage for the making skills of Liuan Huangda tea. He leads local villagers in growing tea trees and producing Huangda tea, turning this intangible cultural heritage into a key to increasing income and prosperity.

The Liushunhuang Ecological Tea Industry Co., Ltd is located in Huanizui Village, Donghekou Town, Jin'an District. When our reporter met Chen Quanfu, he was teaching his family members the making skills of Huangda tea.

Chen Quanfu, inheritor of the intangible cultural heritage for the making skills of Liuan Huangda tea: “When kneading Huangda tea, shaping is crucial. The technique must vary according to the age of the leaves. Older leaves require stronger kneading, while younger leaves need gentler handling.”

Liuan Huangda tea, also known as Old Fire tea, has a history of over 400 years. So what sets Huangda tea apart from common green and black teas?

Chen Quanfu, inheritor of the intangible cultural heritage for the making skills of Liuan Huangda tea: “Liuan Huangda tea originated in the Tang Dynasty. There have been five generations of inheritors in my family, and I am the fourth generation. The tradition has been passed down in my family for over 100 years. Huangda tea is between yellow and green tea, with a slight fermentation, classifying it as a Yellow Tea. Made using traditional techniques, it has a golden-yellow color, a fishing hook shape, and a strong, rich aroma often described as resembling scorched rice crust.”

Chen Quanfu told reporters that he was born into a family of tea makers and had grown up surrounded by the craft, developing a deep affection for Liuan Huangda tea. To protect and pass on the unique making skills of Liuan Huangda tea, he has always adhered to traditional methods.

Chen Quanfu, inheritor of the intangible cultural heritage for the making skills of Liuan Huangda tea: “Fresh leaves for Huangda tea are usually picked with a special tea knife around the beginning of summer. After picking, the leaves are left to wither. The first step is high-temperature fixation, followed by shaping and further fixation. The final step, baking, is critical. For Huangda tea, there's a process of pulling over high heat, medium heat, and low heat, followed by two more rounds of high heat. It involves six to seven steps.”

“One leaf can drive an industry and enrich a community.” This belief is deeply held by Chen Quanfu.

Chen Quanfu, inheritor of the intangible cultural heritage for the making skills of Liuan Huangda tea: “I've been committed to making traditional Huangda tea for over 40 years. Every year, we hold tea-making skill training sessions. My goal is to turn this intangible cultural heritage into wealth for tea farmers.”

Chen Chen, inheritor of the intangible cultural heritage for the making skills of Liuan Huangda tea (fifth generation): “As the fifth-generation inheritor of Huangda tea, my next focus will be to continue passing down the skills, expand the industry, and bring benefits to local villagers, revitalizing the countryside.”