National-level inheritor of the intangible cultural heritage of Da Hong Pao making technique

Liu Baoshun

A national-level inheritor of the Wuyi Rock Tea (Da Hong Pao) making technique, an intangible cultural heritage. A native of Wuyishan, and an agronomist. He served as the director of the Wuyishan Tea Research Institute from 1989 to 1994.

Teacher Liu Baoshun said: Making tea requires the right timing, the right place, and the right people.
"Timing" refers to the weather conditions during tea production and harvesting.
"Geographical advantage" refers to where the tea trees are planted.
"Human factors" refers to the level of tea processing technology.
Rock tea emphasizes flavor and aroma. In a tea evaluation score of 100, flavor accounts for 35 points and aroma for 30 points. Only tea with both flavor and aroma can be considered top-grade.

Among Wuyi rock teas, spring tea is of the highest quality because the tea trees have undergone the nurturing process of autumn and winter.
It is rich in nutrients. Among them, cinnamon is characterized by its distinct spiciness and cinnamon aroma.
Superior cinnamon tea has a mellow and rich flavor, a full-bodied taste, and a fragrant and rich aroma with hints of the mountain region.
Tea grown on the east-facing slopes of the mountain is generally considered better, with a softer texture. Tea grown on the west-facing slopes has a stronger aroma and a harsher flavor. In the refining process of Wuyi rock tea, it's best to roast it thoroughly in one go; multiple roastings will affect the integrity of the leaves and cause the aromatic compounds to evaporate more easily.

He is meticulous in his tea-making process, with special forms recording everything from the tea picking to the roasting process, including detailed records of each step such as the day's temperature, rotation time, and the tea master.