On April 9, the “Experience China — A Leaf of Sichuan Tea, A Taste of Tianfu” cultural practice activity, hosted by the China Scholarship Council (CSC) and organized by Southwestern University of Finance and Economics (SWUFE), was successfully held at the Mengding Huangya Workshop in Ya’an. Thirty-one international students from 20 countries, including Russia, Tanzania, Ecuador, and Vietnam, traveled deep into Mengding Mountain. Through a series of activities—learning about tea, picking tea, roasting tea, and tasting tea—they enjoyed an immersive experience of the unique charm of Chinese tea culture.
On the day of the event, the students first listened carefully to professional explanations regarding the history and culture of Mengding Mountain tea and tasted the fresh, mellow, and refreshing flavor of Mengding Huangya on-site. Subsequently, they entered the tea gardens, becoming “tea farmers for a day,” personally picking fresh tea buds and experiencing both the hard work of tea farmers and the joy of harvest.
Following this, under the careful guidance of Mr. Zhang Qiang, a provincial-level intangible cultural heritage successor, the activity entered its core phase: experiencing the traditional production techniques of Huangya (Yellow Tea). The students gathered around roasting woks, personally feeling the temperature during the “Fixation” (Shaqing) process and the pressure of their fingertips during “Rolling” (Rounian). Through practice, they gained a deep understanding of the unique craftsmanship and spirit of Sichuan tea production.
“Roasting tea is much harder than I imagined; every movement requires focus and patience,” said Mary, an international student from Ecuador, after the experience. “Watching an ordinary leaf transform into tea in my hands made me truly feel the magic of Chinese intangible cultural heritage techniques.”
At the end of the activity, everyone tasted the tea they had helped produce. As the curling tea aroma rose once again, this cup of tea was no longer just a beverage; it carried everything they had learned, felt, and done throughout the day. Amidst the dense tea fragrance, the students gained a more authentic perception of the profound heritage of Tianfu (Sichuan) culture.
This journey of Sichuan tea to Mengding Mountain allowed international students not only to touch the “warmth” of intangible heritage techniques up close but also to deepen their identification with and resonance for excellent traditional Chinese culture through the practice of picking, making, and tasting. In the future, the university will continue to cultivate the “Experience China” brand, building more immersive cultural practice platforms for international students to help them become friendly messengers who tell China’s stories and promote mutual learning between civilizations.
