Fan Shenghua, 61, is one of the inheritors（传承人）of the Longjing tea roasting technique. His palms tell you everything—they're thick, rough, and full of calluses（老茧）, a reminder of more than 40 years of hard work.You have to touch the leaves with your hands to see how much water should be removed. Fan said. "If too much is removed, the leaves will break into pieces; if not enough is removed, the tea will taste bitter."
This traditional technique dates back to the Ming and Qing dynasty. It not only ensures the quality of the tea, but also is an important part of Chinese tea culture. "Longjing tea leaves are famous for their color, taste and shape. Only by hand can we make the best of them. It's like making a work of art." Fan said.
These days, however, more people are using machines to do the job. "It's easier, but the quality is not as good," Fan said. "Machine-made tea floats longer in water and tastes bitter."
When President Xi Jinping visited Hangzhou, he watched Fan roast tea leaves. Fan changed the strength and movement of his hands as he felt the tea leaves roast. Xi later said, "The things made by two palms cannot be replaced by modem technology? "
Fan is now taking apprentices（学徒）.His son, a college graduate, is one of them, "It's a tradition. We need to pass it down," said the father.
