{"id":901227,"date":"2026-10-30T09:01:17","date_gmt":"2026-10-30T01:01:17","guid":{"rendered":"https:\/\/www.sandao.com\/wei-jiequn-liubao-tea-craft\/"},"modified":"2026-10-30T09:01:17","modified_gmt":"2026-10-30T01:01:17","slug":"wei-jiequn-liubao-tea-craft","status":"publish","type":"post","link":"https:\/\/www.sandao.com\/ar\/wei-jiequn-liubao-tea-craft\/","title":{"rendered":"Wei Jiequn and Liubao Tea: Craft, Storage and Quality"},"content":{"rendered":"\n
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Behind Liubao tea\u2019s red liquor and aged aromas is work that cannot be reduced to a vintage label. Wei Jiequn is one of the people associated with keeping that craft visible. China\u2019s national intangible cultural heritage record identifies her as a representative practitioner of Liubao tea-making skills in Cangwu, Guangxi, and records her entry into the commune tea factory at 18. Her story is a useful way to look at three connected concerns: how tea is made, how it is kept and how its quality is judged.<\/p>\n

\"Liubao<\/figure>\n

Good processing begins with the leaf<\/h2>\n

Traditional Liubao production links fresh-leaf handling, heat fixation, rolling, short piling, drying and later finishing. The exact sequence and the decision to steam or basket-pack depend on the style. A skilled maker reads the moisture, feel and aroma of the material, adjusting heat and rolling pressure as it changes. Calling a tea handmade tells you something about its production, but it does not remove the need to assess cleanliness, consistency and the finished cup.<\/p>\n

\"Loose<\/figure>\n

Storage carries the work forward<\/h2>\n

Once the tea is dry and ready for storage, protecting it from damp, foreign odors and contamination remains essential. Time can change aroma and soften a cup, but time cannot reliably repair poor raw material or unsafe storage. Ask about the batch and its storage history. A clear, comfortable infusion and a clean aroma are useful tasting observations, while food safety also depends on production controls and appropriate testing.<\/p>\n

Transmission means teaching the next maker<\/h2>\n

The craft is sustained when knowledge moves from experienced hands to new makers. The national heritage record also describes Wei working with her daughter Shi Rufei on training and the transmission of practical methods. For a reader buying Liubao, the useful lesson is to look beyond a famous name: ask who produced the batch, what style it represents and how it was stored. Respect for a maker is compatible with careful questions about the tea in front of you.<\/p>\n

\"Wei<\/figure>\n

Sources and further reading<\/h2>\n