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

Liu Guoying

Inheritor of the national intangible cultural heritage of Wuyi Rock Tea (Da Hong Pao) making techniques. President of Wuyishan Tea Industry Association and Director of Wuyishan Rock Tea Research Institute;

In 2014, Liu Guoying was awarded the "Passing on the Torch Award" for inheritors of Chinese intangible cultural heritage by the Chinese Academy of Arts and the China Intangible Cultural Heritage Protection Center. In 2015, she was a member of the drafting group for the local standard "Brewing and Appreciation Methods of Wuyi Rock Tea" and published the book "Cultivation Management and Processing of Wuyi Rock Tea".

"The term 'rocky essence and floral fragrance' refers to the unique quality of Wuyi rock tea, which is a specific term for the quality of Wuyi rock tea and a comprehensive expression of its quality," Teacher Liu Guoying pointed out. "Rock essence is not mysterious. It is actually a comprehensive expression of the aroma and taste of Wuyi rock tea. However, because its formation involves many factors, such as variety, ecological environment, and processing, it is not easy to judge rock essence."

"The so-called 'rocky bone' requires the tea to have a rich flavor, a strong tea energy, and a long-lasting aftertaste. This is what we often call 'having bones inside.' Floral fragrance is aroma, but it's not about being as strong as possible. It should be natural, elegant, and long-lasting."

Zhao Qingtao, the head of Daya Hall, and teacher Liu Guoying discussed Wuyi rock tea.