Recently, the International Student Affairs Office at Sichuan University organized a tea culture experience activity at Mount Mengding in Ya’an for 62 international students from 12 countries—including Sudan, Nepal, India, and Bangladesh—enrolled in the MBBS and BDS programs. Amid the spring rain and fresh spring tea, the students immersed themselves in the entire process from tea picking to tea processing.
Upon arriving at Mount Mengding early in the morning, the students found the mountain shrouded in mist and rain, just as the prime season for spring tea picking was underway. Dressed in tea-picking outfits and carrying bamboo baskets, the students followed local tea farmers into the lush green tea gardens. With fine rain dampening their clothes and tea buds sprouting fresh green, THATO BATHULENG from Botswana carefully plucked two tender buds: “So the best spring tea is picked on a misty, rainy day like this.”
After the harvest, the students entered the tea processing workshop to personally experience the tea-making process under the guidance of a master. Fresh leaves were poured into a hot wok, and they quickly tossed them with both hands to kill the green; the aroma of tea rose with the rising steam; This was followed by repeated rolling to shape the leaves and draw out their juices; finally, the tea was dried to set its form.
KALPANA DEVI from Pakistan marveled as she rolled the tea: “From fresh leaves to dried tea, it takes so many steps—every cup of tea is truly hard-earned.” From picking and pan-frying to rolling, the students witnessed the entire transformation of the tea leaves.
During the tea ceremony demonstration, everyone gathered in a circle to savor the tea, tasting the spring tea they had helped produce and experiencing the essence of Chinese tea culture amidst the fragrant aroma. In the afternoon, the group visited Shangli Ancient Town, strolling along Erxian Bridge and the Old Street in the misty rain to appreciate the picturesque scenery of the ancient town with its small bridges and flowing streams.
After the event, the students collected the fresh tea they had made and presented it to their teachers. “This is tea we made with our own hands, representing our gratitude to our teachers,” said ZHOU SHALAINE LIU from Canada, holding the packaged tea. This gift, imbued with the misty spring rain and the warmth of their fingertips, became the most heartwarming exchange between teachers and students.
