In the lush hills of Anshi Village, Fengqing County, Yunnan Province, where mist curls around emerald tea fields and the scent of fresh leaves lingers in the air, one woman’s life has become inseparable from the story of Chinese black tea. Her name is Li Cuilan, a national model worker celebrated for revolutionizing tea harvesting through her invention of the "two-handed tea-picking method"—a technique that transformed efficiency in one of China’s most iconic tea-producing regions.
Born into a rural farming family, Li Cuilan began picking tea at just four years old. By seven, she was carrying heavy loads of harvested leaves over long distances to sell in Shunning (now Fengqing). Her early life was marked by hardship—poverty, hunger, and the loss of several children to disease and malnutrition. Yet through it all, tea remained her constant companion, her livelihood, and ultimately, her legacy.
The Birth of a Revolutionary Technique
During the peak of spring tea season in the 1950s, labor shortages made timely harvesting a major challenge. As a member of the local agricultural cooperative and an elected committee member, Li Cuilan felt a deep responsibility to contribute. Despite being close to childbirth, she dedicated herself to improving picking speed and quality.
Through relentless practice—day after day, hand over hand—she developed a groundbreaking method: using both hands simultaneously to harvest tea leaves. This seemingly simple innovation drastically increased productivity. While others picked with one hand, Li Cuilan could gather up to 150 jin (about 75 kg) of fresh tea leaves per day, setting a new standard for efficiency.
Her technique emphasized four key elements: sharp eyes, focused mind, quick hands, and agile feet. She taught others to observe tea buds carefully, pick with precision—avoiding fish leaves and broken stems—and gently place leaves into the basket without crushing them, preserving freshness and preventing oxidation.
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Recognition on the National Stage
In 1957, Li Cuilan’s contributions earned her a place at the National Model Workers’ Conference in Beijing—the only representative from Yunnan’s agricultural sector and the youngest attendee. She stood among heroes of industry and agriculture, honored for her ingenuity and dedication.
She recalled those days vividly, even decades later: “When they told us Chairman Mao would meet us, I couldn’t eat or sleep. I was trembling with joy.” As Mao Zedong walked toward the crowd in his gray tunic, Li Cuilan burst into tears. “I saw him smile… I just cried and clapped.”
Though she never brought a physical leaf to Beijing—a regret she carried lifelong—the spirit of her tea journey traveled with her. She described how she mentally “processed” a perfect spring leaf: killed by emotion, rolled with love, dried with dreams. For her, tea was never just a crop—it was identity, memory, and meaning.
A Lifetime Rooted in the Tea Fields
Now in her 90s, Li Cuilan still rises before dawn each spring. Her family hides her bamboo basket to protect her health; she searches for it anyway. At 93, she climbs steep slopes, bends between rows of tea bushes, and picks with hands weathered by time—knuckles swollen, fingers deformed by decades of labor.
Her son continues the tradition, and even in northern Myanmar—a hot, distant land—Anshi tea thrives under his care. Locals say the plants grow strong because they carry the same resilience as their caretaker.
Despite fame and recognition, Li Cuilan lives simply. She cooks daily meals flavored with tea-infused scrambled eggs, a humble dish now celebrated across Fengqing as a regional specialty. A faded black-and-white photograph—nearly 1.5 meters long—hangs on her wall: the only memento from Beijing after she lost her official award certificate years ago.
Legacy of the "Ten Sisters" and Beyond
After returning from Beijing, Li Cuilan led efforts to spread her two-handed method throughout Yunnan. The local Party branch formed the “Ten Tea-Picking Sisters”, a group she led in training sessions across counties. Women came from neighboring regions to learn from her, boosting overall output and quality in Dianhong tea production.
Her influence extended beyond technique. She embodied perseverance—a woman who never learned to read or write but became a teacher through action. She faced personal tragedies silently: the death of her husband, famine years, and child loss—but spoke only of how life has improved.
“Now life is better,” she says with a smile. “I want to live longer… so I can grow better tea.”
Tea as a Language of Resilience
For Li Cuilan, tea is more than agriculture—it's a dialogue with nature, history, and self. Each bud picked is an act of gratitude. Each season renewed is a quiet defiance against time and suffering.
Even when hospitalized, she checks herself out early just to return to the fields. “The garden calls me,” she says. “I listen.”
Today, mechanical processing exists—CTC machines imported in the 1960s still sit rusting in local factories—but nothing replaces the human touch Li represents. In every leaf she harvests, there's a story: of endurance, innovation, and love.
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Frequently Asked Questions
Q: Who is Li Cuilan?
A: Li Cuilan is a national model worker from Anshi Village, Fengqing County, Yunnan Province. She gained recognition in 1957 for inventing the two-handed tea-picking method, significantly increasing harvesting efficiency in Dianhong tea production.
Q: What is the two-handed tea-picking method?
A: It’s a technique where both hands are used simultaneously to harvest tea leaves efficiently while maintaining quality. It focuses on speed without compromising precision—avoiding broken stems or damaged buds.
Q: Why is Anshi Village important in Chinese tea history?
A: Anshi Village is considered one of the birthplaces of Dianhong (Yunnan black tea). In 1938, Feng Shaoqiu successfully produced the first batch of Yunnan black tea here, launching a legacy that continues today.
Q: Is Li Cuilan still alive?
A: As documented during visits up to recent spring harvests, Li Cuilan remains active in her 90s, continuing to pick tea despite age and physical challenges.
Q: How did Li Cuilan impact tea production?
A: She trained countless workers through the “Ten Sisters” program, standardized high-efficiency picking practices, and inspired generations of tea farmers with her work ethic and innovation.
Q: Where can I experience authentic Dianhong tea culture?
A: Visiting Anshi Village offers direct immersion into traditional Yunnan tea cultivation. The annual Red Tea Festival celebrates local heritage and often features appearances by cultural icons like Li Cuilan.
Li Cuilan’s life reminds us that greatness doesn’t always roar—it can whisper through rustling leaves, echo in calloused hands, and bloom silently in a cup of golden brew. Her story isn’t just about tea; it’s about dignity forged in labor, hope nurtured in hardship, and purpose found in simplicity.
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As seasons turn and new generations rise, may her legacy steep deeply in the hearts of those who value authenticity, resilience, and the quiet power of one woman’s hands shaping history—one leaf at a time.