Tea master steeps young apprentice in ancient tradition

[Photo by Wu Yuanfeng/Shi Xiaofeng/China Daily]

Most villagers have now purchased machines to do the work, as they are more efficient and faster.

"The young generations could not endure such hardship," he said. "It's tough work. But it ensures quality."

"It's easy to see if it is machine-processed, because it floats longer in the water and tastes more astringent."

Fan worries that one day no one will be able to make Longjing tea by hand.

He taught classes in school and had dozens of apprentices, "but no one lasted for more than one year. They come and go."

Fan's newest apprentice is Zhou Yunfeng. He practiced during summer and autumn last year, and this was his first day of the spring tea season.