The ninth-generation inheritor of the direct lineage of the Wei family and the intangible cultural heritage inheritor of Tieguanyin tea making techniques.

Wei Shuangquan

He began planting and processing tea in his youth.
He devoted himself to tea tree cultivation and management in the 1960s.
Research, summarization, and promotion of oolong tea making techniques
In 1964, he was hired as a tea technology instructor for the county tea company.
From 1971 to 1977, he studied under his uncle, Wei Yiban.
The focus is on learning the techniques of making Tieguanyin tea.

Dedicated to pollution-free tea production since the 1990s
The practice and procedures for green food and organic food.
I was once employed as a technician researching oolong tea processing techniques at the Provincial Tea Research Institute.
It has won numerous honors in various tea competitions.

This Tieguanyin tea was passed down by the ninth-generation descendant of the Wei family (an intangible cultural heritage inheritor).
It was made by Wei Shuangquan himself.

After ten years of storage and processing
This tea is characterized by its "thickness, mellowness, smoothness, and softness".
It has a dark black color and a rich, thick broth.
Sweet and mellow, with the rich aroma of agarwood.
Its characteristics and flavor are similar to Pu-erh tea, as well as black tea and dark tea.
It also has a rich historical and cultural heritage.

Wei Shuangquan personally made Tieguanyin tea

(Ten-year aged) Large tin can