Junshan Mountain tea bushes on Junshan Mountain in Nantong. [Photo/Nantong Daily]

Traditional tea processing techniques and their associated social practices in China were added to UNESCO's Representative List of the Intangible Cultural Heritage of Humanity on Nov 23.

The techniques are mainly found in the provinces and autonomous regions of Zhejiang, Jiangsu, Jiangxi, Hunan, Anhui, Hubei, Henan, Shaanxi, Yunnan, Guizhou, Sichuan, Fujian, Guangdong and Guangxi. Associated social practices, however, are spread throughout the country and shared by multiple ethnic groups.

Junshan Mountain tea in Nantong, East China's Jiangsu province, is a niche branch of Chinese tea along the Yangtze River.

The tea originates from biluochun, a well-known type of green tea in South China, and is known for its high expense. Due to limited cultivation areas, the annual production of Junshan Mountain tea leaves is no more than 50 kilograms.

It usually takes about two hours to process fresh Junshan Mountain tea leaves into Junshan Mountain tea, which features a long lasting unique fragrance, clear soup, and a refreshing and mellow taste, according to Liu Lili of the Junshan Mountain scenic area.

Renowned tea specialists are hired every year to demonstrate how to properly stir fry tea leaves and give lectures on tea processing, added Liu.

Wang Yuming, honorary president of the Nantong Folk Literature and Art Association, believes that as a Nantong local brand, Junshan Mountain tea must expand its cultivation area and increase production via technological innovation to make it available to more people.