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Chen Chengzong,ICH Inheritor of Fuzhou Jasmine Scenting Crafts

Chen Chengzhong


"Scented tea is made by infusing the tea leaves with the aromatic substances of the finest fresh flowers as much as possible, reducing the bitterness and astringency of the tea, and making the aroma fresher and richer. I have been learning all my life and I have not yet reached the end."

Chen Chengzong was born into a family of tea makers and is the third-generation inheritor of the Chen family's jasmine tea scenting technique. He started making tea at the age of 15 and has been involved with jasmine tea for more than 50 years.

When Chen Chengzong began learning the scenting process, the Fuzhou Tea Factory already had semi-automatic scenting equipment, but what interested him most was how to scent the tea by hand, controlling the fusion of flowers and tea in every detail.

To master the complete traditional jasmine tea scenting process and produce an ideal cup of jasmine tea, the path is so complex and arduous that it is beyond the imagination of ordinary people.

When asked what makes good jasmine tea, Master Chen explained: "Tea has its own flavor, but the fragrance of jasmine is more prominent, removing any bitterness or off-flavors from the tea leaves."

The jasmine fragrance is infused into the tea leaves through the scenting process, and the drying process reduces the moisture and bitterness of the tea. Therefore, good jasmine tea is characterized by a fresh and rich jasmine aroma.

For him, a cup of authentic Fujian jasmine tea is not just a simple cup of tea, but also a testament to the enduring legacy of the Chen family's tea-making techniques.


Leisurely sipping Fuzhou tea, with a field of jasmine flowers in front of the door.

Jasmine flowers from Fuzhou are considered the finest. Fuzhou has fertile, loose, and slightly acidic soil, which is ideal for jasmine growth. The large temperature difference between day and night further promotes the accumulation of nutrients in jasmine flowers.

Chen Chengzong only uses jasmine flowers harvested during the hottest days of summer to make tea. The midday heat is the best time to pick the flowers, as only the buds harvested at that time can develop the unique rock sugar sweetness of jasmine tea.


A hundred days of craftsmanship, culminating in the "sweetness of rock sugar".

A single brew of Fuzhou jasmine tea requires numerous intricate and meticulous processes. The jasmine buds and tea leaves are repeatedly blended and scented, with each step rigorously reviewed and approved. The process takes over a hundred days to complete.

From the preparation of tea leaves in the warm spring of March to the harvest of jasmine flowers in the hot summer of August, the long process of accumulation and waiting is a test of the tea maker's patience and skill, and also the best proof of the rarity of the sweet flavor of rock sugar.


More than 50 years of accumulated skills

Chen Chengzong has been making jasmine tea for over 50 years. Half a century of experience and refinement has given him a deep understanding of jasmine tea making.

With years of rich experience and strict control over the time, the scenting process is more thorough than that of machine-made tea, and the timing of the scenting is more precise, resulting in an authentic and fresh aroma that cannot be replicated by machine-made tea.

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