Craftsman innovates art of steamed green tea

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.