Competitors fry tea leaves at the competition. [Photo/WeChat account: zjzsrbs]

Sixty tea leave stir-frying masters from around Zhoushan in East China's Zhejiang province competed for the title of Zhoushan Handicraftsmen on April 19.

Experts were invited to assess the stir-fried tea based on their appearance, their color of being boiled, fragrance, and taste.

Xu Jiangfei, Li Yumin, and Yu Chao were awarded the title.

Xu, who has 30 years of experience in stir-frying tea leaves, said that technique and timing are crucial to stir-frying tea leaves and the color of the fried tea leaves completely depends on the master's experience.

A competitor fries tea leaves at the competition. [Photo/WeChat account: zjzsrbs]

Another competitor Xu Fuqiang, 76, said it is important to protect and promote the stir-frying technique even as machines are gradually to carry out this task in the industry.

Zhoushan's history of tea planting dates back to the Tang Dynasty (618-907). Due to the city's fertile soil, clean air, and great natural environment, Zhoushan-grown tea leaves are known for their high quality.

The city currently houses 9,405 mu of tea plantations and 38 tea leave processing businesses. Three regional brands, Putuo Buddha Tea, Dinghai Mountain Tea, and Penglai Xianzhi Tea, have been created in the city.