Inheritor of the intangible cultural heritage of Wuyi Rock Tea (Da Hong Pao) making technique

Chen Dehua

Chen Dehua is a representative inheritor of the traditional craftsmanship of Da Hong Pao, a national intangible cultural heritage. He previously served as the director of the Wuyishan Tea Research Institute and was awarded the "Wuyishan City Outstanding Contribution Award for Science and Technology" by the Wuyishan Municipal Party Committee and Government. In 1982, Chen Dehua established a 5-acre observation garden in the Wuyishan Imperial Tea Garden, showcasing famous Wuyi rock tea varieties, including 165 types such as Da Hong Pao, Tie Luo Han, Shui Jin Gui, Rou Gui, and Tian Nv San Hua. From then on, Chen Dehua's name became synonymous with Wuyi rock tea and Da Hong Pao.

Chen Dehua, an elderly man in his seventies, continues to exude a fresh fragrance, much like an old tea tree. His life is intertwined with Wuyi Rock Tea and Da Hong Pao, radiating the delicate aroma and warmth of tea. He successfully cultivated the first authentic Da Hong Pao tea tree through asexual reproduction, giving the world-renowned "Da Hong Pao" a second life! His pioneering blending techniques ushered in the era of commercial Da Hong Pao tea. His contributions are merely the prelude to history; the beautiful legend of Da Hong Pao will continue to be passed down through generations.

Branches unfurl in the light rain, sprouting dragon buds; a pure heart remains unblemished.

Wuyi Mountain boasts all the beauty of the world, and the long wind carries the fragrance of rocky rocks.

He pioneered the term "blended tea," a controversial term in the industry. Chen Dehua "rectified" its name by accurately grasping the quality of Da Hong Pao and organizing a research team to blend high-quality Wuyi rock teas such as Rougui and Shui Xian with pure Da Hong Pao. The resulting "Da Hong Pao" had excellent aroma, color, and taste, with a strong rocky flavor, thus ushering in the Da Hong Pao era.

Grandmaster of Da Hong Pao

With forty years of experience in traditional tea roasting techniques, they excel at preparing tea by observing the leaves, the weather, and the tea itself. They use their hands and eyes to measure temperature and adjust the temperature with a wooden knife. Only with such meticulous craftsmanship can they create the "rocky essence and floral fragrance" of Da Hong Pao. Their superb tea-making skills are comparable to those of the ancients.

Master Chen Dehua's handcrafted Wuyi rock tea possesses a lingering, distinctive rocky aroma and an extraordinary flavor.
Each tea leaf is imbued with the spiritual essence of Wuyi Mountain.