Tue, June 14, 2011
Lifestyle > Culture

Jade Dew Tea faces risk of disappearing in Hubei

2011-05-04 08:10:33 GMT2011-05-04 16:10:33(Beijing Time)  Xinhua English

A tea maker screens fragmentary tealeaves with a sieve to make Enshi Yulu Tea or Jade Dew Tea in Enshi Tujia and Miao Autonomous Prefecture, central China's Hubei province, April 30, 2011.(Xinhua/Yang Shunpei)

Fresh tealeaves are seen to make Enshi Yulu Tea or the Jade Dew Tea in Enshi Tujia and Miao Autonomous Prefecture, central China's Hubei province, April 30, 2011. (Xinhua/Yang Shunpei)

Tea makers roll and dry the tealeaves to make Enshi Yulu Tea or Jade Dew Tea in Enshi Tujia and Miao Autonomous Prefecture, central China's Hubei province, April 30, 2011. (Xinhua/Yang Shunpei)

Enshi Yulu Tea or Jade Dew Tea is seen after being steeped into boiled water in Enshi Tujia and Miao Autonomous Prefecture, central China's Hubei province, May 1, 2011. (Xinhua/Yang Shunpei)

Hands of Li Zongmeng and Leiyuangui, professional Enshi Yulu Tea or Jade Dew Tea makers, are seen in Enshi Tujia and Miao Autonomous Prefecture, central China's Hubei province, April 30, 2011.(Xinhua/Yang Shunpei)

The Jade Dew Tea, originating from the Tang Dynasty (618-907) and popular during the Qing Dynasty (1616-1911), is one of the very few types of steamed green teas in China.

The fresh tealeaves can only be processed from early April to early May with tealeaves steamed first and then rolled, dried and picked totally by hand.

During the process of making the tea, the tea makers have to stand for a long time and have hands bear high temperature, so very few young people are now willing to learn the skill, making the craftsmanship on the verge of death in Enshi Tujia and Miao Autonomous Prefecture, central China's Hubei province.

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