Wang Dexing
01 · Lineage & Regional School
Wang Dexing, Male, Han, from Fuzhoushicangshan, Fujian, is a sixth-batch national representative bearer of Scented Tea Processing Craftsmanship (Ⅷ-147). The tradition is documented in Fuzhoushicangshan, Fujian. Within the regional tradition and school record of Scented Tea Processing Craftsmanship in Fuzhoushicangshan, Fujian: Fuzhou's scenting craft opens from Cangshan and spreads through Jin'an, Mawei, Minhou, Changle, Fuqing, Minqing, Yongtai, Luoyuan, and Lianjiang; the scenting season is concentrated in summer nights. The flowers are picked only after 10 a.m. and scented immediately upon picking; during scenting, flower-turning is determined by the pile temperature, moisture, and the vitality of the flowers, and one hour after flower-turning the pile is gathered and re-scented, then after five to six hours the flowers are stripped to separate tea from flowers, followed by baking to remove excess moisture. Depending on the quality of the tea base and flowers, the number of scentings can reach eight to ten, and beyond six scentings no further freshening pass is made. During the Northern Song dynasty, Fuzhou jasmine tea began to appear. In the Ming dynasty the scenting craft was standardized, and in the Qing dynasty it became a tribute tea. Liu Yong, a Fujian native of the Northern Song dynasty, mentioned jasmine tea in his lyric "Man Ting Fang: Jasmine." Shi Yue of the Southern Song dynasty, in his lyric "Bu Yue: Jasmine," described the jasmine tea making process with the lines "enjoying the fragrant flavor, freshly baked in spring and scented anew; storing the rich charm, frequently burning aloeswood." Xu Bo of the Ming dynasty, in his "Ming Tan" (Discourse on Tea), recorded: "People of Fujian often use jasmine and the like, steeping them in water to brew tea."
02 · Mastery & Signature Works
The bearer record for Wang Dexing is anchored in the documented technical standards of Scented Tea Processing Craftsmanship in Fuzhoushicangshan, Fujian. Within the documented technical tradition of Scented Tea Processing Craftsmanship in Fuzhoushicangshan, Fujian: The Fuzhou jasmine tea scenting craft is a traditional technique that uses baked green tea as the base, combines it with fresh jasmine blossoms, blends them through a series of complex scenting processes so that the tea and jasmine aroma interact and fuse, and finally removes the flowers to yield the tea. The Fuzhou jasmine tea scenting craft is distributed across Jin'an District, Cangshan District, Mawei District, Minhou County, Changle City, Fuqing City, Minqing County, Yongtai County, Luoyuan County, and Lianjiang County within Fuzhou City, Fujian Province. Fuzhou jasmine tea is divided into baked-green jasmine tea and stir-fried (including half-baked-half-fried) jasmine tea; its varieties include Jasmine Needle King, Emei, Shouzhu, Yinhao, and Dabaihao, among which Jasmine White Dragon Pearl and Jade Butterfly are uniquely made in Fuzhou. The Fuzhou jasmine tea scenting craft is meticulous and complex; depending on the quality of the jasmine each year and the quality of the tea base, it can reach as many as eight to ten scentings, and above six scentings the flowers are not stripped for a freshening pass. The rough processing of the tea base is completed in spring, and the refining begins in summer when preparing for scenting. The fresh blossoms are picked after 10 a.m. Scenting—the blending of tea and flowers—is the key process step; different scenting rounds require different amounts of flowers, degrees of flower openness, temperatures, moisture, pile thickness, and times. Flower-turning is controlled according to the pile temperature, moisture, and the vitality of the flowers in the scenting batch. One hour after flower-turning, the pile is gathered and re-scented. Five to six hours after re-scenting, the flowers are stripped—that is, the tea and flowers are separated. Baking is the most difficult step; it removes excess moisture while avoiding unnecessary loss of aroma. The purpose of a freshening pass is to enhance the tea's fresh and lively aroma, and its operation is the same as scenting. The Fuzhou jasmine tea scenting craft uses Fuzhou raw materials and traditional techniques, selects excellent flowers and tea, requires at least four scentings plus one freshening pass, and national standards and geographical-indication standards have now been established. As a precious cultural heritage, it carries the Fuzhou people's pursuit of beauty and love of life, and through its intricate and refined scenting processes demonstrates the tea masters' superb skill and remarkable wisdom. Fuzhou jasmine tea is sold far and wide around the world; it is a vivid witness to cultural exchange between East and West and has played a role in promoting economic and cultural development and people-to-people bonds. Representative repertoire, works and technical entries recorded for the project include: "": "Documented Process Records": Scenting—the blending of tea and flowers—is the key process step; different scenting rounds require different amounts of flowers, degrees of flower openness, temperatures, moisture, pile thickness, and times.
Documented Process Records
Scenting—the blending of tea and flowers—is the key process step; different scenting rounds require different amounts of flowers, degrees of flower openness, temperatures, moisture, pile thickness, and times.
Core Technique I
The Fuzhou jasmine tea scenting craft is a traditional technique that uses baked green tea as the base, combines it with fresh jasmine blossoms, blends them through a series of complex scenting processes so that the tea and jasmine aroma interact and fuse, and finally removes the flowers to yield the tea.
Core Technique II
The Fuzhou jasmine tea scenting craft is distributed across Jin'an District, Cangshan District, Mawei District, Minhou County, Changle City, Fuqing City, Minqing County, Yongtai County, Luoyuan County, and Lianjiang County within Fuzhou City, Fujian Province.
Core Technique III
Fuzhou jasmine tea is divided into baked-green jasmine tea and stir-fried (including half-baked-half-fried) jasmine tea;
03 · Transmission & Safeguarding Status
In 2025, Wang Dexing was announced in the sixth batch of national representative bearers for Scented Tea Processing Craftsmanship, with Fuzhoushicangshan, Fujian as the declared area. Within the documented safeguarding record of Scented Tea Processing Craftsmanship in Fuzhoushicangshan, Fujian: The project was inscribed in the national inventory in 2014 (batch 4), with Fuzhoushicangshan, Fujian as its declared area, and Fuzhou Haixiachayejiaoliu Association as its safeguarding unit. Since the project was inscribed in the national inventory, its declared area and safeguarding unit have carried out documentation, transmission and presentation within the national safeguarding framework. Together, the inventory record and the project archive form the public documentary basis for the bearer’s transmission practice.
04 · Associated Heritage Item Dossier
Historical origin
During the Northern Song dynasty, Fuzhou jasmine tea began to appear. In the Ming dynasty the scenting craft was standardized, and in the Qing dynasty it became a tribute tea.
05 · Fellow National Bearers Lineage
National representative bearers recorded under the same item code, ordered from the first to the sixth batch. Batch order is not a teacher–student relationship.
| Bearer | Declared area | Roster code | Relation |
|---|---|---|---|
| Wang Xiulan | Beijingzhangyiyuanchayeyouxianzerengongsi | 03-1417 | Other regional school |
| Sun Danwei | Dongcheng, Beijing | 04-1903 | Other regional school |
| Chen Chengzhong | Fuzhoushicangshan, Fujian | 05-2841 | Same declared area |
| Fu Tianlong | Fuzhoushicangshan, Fujian | — | Same declared area |
| Wang Dexing | Fuzhoushicangshan, Fujian | — | This page |
06 · Archival Sources & Bibliography
This static English edition is rendered at the edge for search engines, AI crawlers and readers without JavaScript. Compiled from official national representative bearer archival records and the associated project dossier, organized by topic and translated into English. 阅读中文版。