Dianhong Black Tea Expert—SU XIANGYU

Su Xiangyu – Inheritor of Yunnan Black Tea Intangible Cultural Heritage Craft, Chief Engineer of Yunnan Black Tea Group

Mr. Su Xiangyu inherits the refined processing techniques of Yunnan Black Tea, meticulously overseeing each stage from raw material inspection and storage aging to screening, refining, final aroma enhancement, and sterilization. The refined processing of Yunnan Black Tea involves sorting raw tea according to the quality requirements of various grades, determining the blending ratio of raw materials based on quality standards, and processing according to specified technical standards. This process includes primary, garden, and light grading to achieve the desired refined quality.

To meet the refined processing objectives, Su Xiangyu focuses on key operations such as shaping tea leaves, removing impurities, adjusting quality, controlling moisture, and enhancing aroma. His commitment is to provide consumers with healthy and high-quality tea, ensuring excellence from the tea garden to the teacup.

滇红非遗工艺传承人，滇红集团总工程师

       苏向宇先生继承滇红茶精制工艺，严格把关原料验收、仓储陈化、筛分剔杂、成品提香、补火杀菌等精制各环节。滇红工夫茶的精制，是将毛茶按加工各级茶的品质需要进行归堆处理，按品质要求的原则，确定原料拼配比例，按所定级别技艺技术标准进行加工，分本身、园身、轻身三路制造。为达到精制加工的目的，在划分本、园、轻三路产品品质中，通过整理茶条形状、剔除杂异、调剂品质、控制水分、增进香气的主要作业工艺，致力于向消费者提供从茶园到茶杯的健康好茶。