Students from Hubei University trace the journey of tea leaves from mountain branch to cup. The entire traditional process is presented step by step: hand-picking tender shoots, pan-firing at 180 degrees Celsius, rolling to concentrate the aroma, and then, after bringing water to a full boil and letting it cool down to 85 degrees Celsius, brewing the tea for the final cup.
通讯员：孙宏宇 译审：阎锂