A Nantou tea-maker has been recognized for preserving some of the most traditional tea-making heritage skills. Su Wen-chao learned the art of making Dongding Oolong tea from his father. For more than 60 years, he’s continued to practice the ancient methods, including stir-frying tea by hand and kneading it with his feet. Those intricate processes are what give Dongding Oolong its unique taste, toasty but sweet with a mellow green edge.
The tea master’s hands move constantly, the huge pan ringing as the tea leaves dry.
Steam rises constantly from the pan like pearly mist. Stir-frying tea requires deft hands, as sure and delicate as a martial artist practicing the “Iron Palm.”
But that Shaolin-level skill is just the start. Next is “Kneading the Leaves,” arguably even more complex.
You knead the leaves with your feet. Su’s elegant, natural movements are like a pro soccer player setting up a shot on goal.
Su Wen-chao
Tea-maker
I’m fascinated by tea. Traditionally, you make Dongding Oolong tea by stir-frying it in a large pan, by hand.
Now over the age of 80, Su still follows traditional methods of tea-making at every step of the process, to create the most authentic Dongding Oolong.
Su Wen-chao
Tea-maker
I started making tea with my father when I was 18. Now Nantou County has recognized me as a Cultural Heritage Preserver for Dongding Oolong tea.
Ever since the age of 18, Su has maintained the most traditional skills, which have now been officially recognized by Nantou County. Now it’s time for the next generation of tea-makers to learn the craft and carry on the tradition.
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