Yan Jielong dries baked Biluochun tea in Dongshan Town, Suzhou City of east China's Jiangsu Province, March 14, 2016. Yan Jielong, 53 years old, inheritor of ancient making technique of Chinese tea Biluochun, has learnt the skill since he was 16 years old. Requiring high standard of making technique, Biluochun tea is the speciality of Dongshan Town, where the people who know the ancient making technique are mostly in their 50s. Yan and other inheritors have taken video of their method and hope they may someday open a school for it and pass on the technique to youngsters. (Xinhua/Ji Chunpeng)

Yan Jielong shakes Biluochun tea in Dongshan Town, Suzhou City of east China's Jiangsu Province, March 14, 2016. Yan Jielong, 53 years old, inheritor of ancient making technique of Chinese tea Biluochun, has learnt the skill since he was 16 years old. Requiring high standard of making technique, Biluochun tea is the speciality of Dongshan Town, where the people who know the ancient making technique are mostly in their 50s. Yan and other inheritors have taken video of their method and hope they may someday open a school for it and pass on the technique to youngsters. (Xinhua/Ji Chunpeng)

Yan Jielong makes Biluochun tea in Dongshan Town, Suzhou City of east China's Jiangsu Province, March 14, 2016. Yan Jielong, 53 years old, inheritor of ancient making technique of Chinese tea Biluochun, has learnt the skill since he was 16 years old. Requiring high standard of making technique, Biluochun tea is the speciality of Dongshan Town, where the people who know the ancient making technique are mostly in their 50s. Yan and other inheritors have taken video of their method and hope they may someday open a school for it and pass on the technique to youngsters. (Xinhua/Ji Chunpeng)

Yan Jielong bakes Biluochun tea in Dongshan Town, Suzhou City of east China's Jiangsu Province, March 14, 2016. Yan Jielong, 53 years old, inheritor of ancient making technique of Chinese tea Biluochun, has learnt the skill since he was 16 years old. Requiring high standard of making technique, Biluochun tea is the speciality of Dongshan Town, where the people who know the ancient making technique are mostly in their 50s. Yan and other inheritors have taken video of their method and hope they may someday open a school for it and pass on the technique to youngsters. (Xinhua/Ji Chunpeng)

Yan Jielong feels the temperature of pot before baking Biluochun tea in Dongshan Town, Suzhou City of east China's Jiangsu Province, March 14, 2016. Yan Jielong, 53 years old, inheritor of ancient making technique of Chinese tea Biluochun, has learnt the skill since he was 16 years old. Requiring high standard of making technique, Biluochun tea is the speciality of Dongshan Town, where the people who know the ancient making technique are mostly in their 50s. Yan and other inheritors have taken video of their method and hope they may someday open a school for it and pass on the technique to youngsters. (Xinhua/Ji Chunpeng)

Yan Jielong makes Biluochun tea in Dongshan Town, Suzhou City of east China's Jiangsu Province, March 14, 2016. Yan Jielong, 53 years old, inheritor of ancient making technique of Chinese tea Biluochun, has learnt the skill since he was 16 years old. Requiring high standard of making technique, Biluochun tea is the speciality of Dongshan Town, where the people who know the ancient making technique are mostly in their 50s. Yan and other inheritors have taken video of their method and hope they may someday open a school for it and pass on the technique to youngsters. (Xinhua/Ji Chunpeng)

Yan Jielong prepares to bake Biluochun tea in Dongshan Town, Suzhou City of east China's Jiangsu Province, March 14, 2016. Yan Jielong, 53 years old, inheritor of ancient making technique of Chinese tea Biluochun, has learnt the skill since he was 16 years old. Requiring high standard of making technique, Biluochun tea is the speciality of Dongshan Town, where the people who know the ancient making technique are mostly in their 50s. Yan and other inheritors have taken video of their method and hope they may someday open a school for it and pass on the technique to youngsters. (Xinhua/Ji Chunpeng)

Yan Jielong rubs Biluochun tea in Dongshan Town, Suzhou City of east China's Jiangsu Province, March 14, 2016. Yan Jielong, 53 years old, inheritor of ancient making technique of Chinese tea Biluochun, has learnt the skill since he was 16 years old. Requiring high standard of making technique, Biluochun tea is the speciality of Dongshan Town, where the people who know the ancient making technique are mostly in their 50s. Yan and other inheritors have taken video of their method and hope they may someday open a school for it and pass on the technique to youngsters. (Xinhua/Ji Chunpeng)

Yan Jielong (1st R) bakes Biluochun tea in Dongshan Town, Suzhou City of east China's Jiangsu Province, March 14, 2016. Yan Jielong, 53 years old, inheritor of ancient making technique of Chinese tea Biluochun, has learnt the skill since he was 16 years old. Requiring high standard of making technique, Biluochun tea is the speciality of Dongshan Town, where the people who know the ancient making technique are mostly in their 50s. Yan and other inheritors have taken video of their method and hope they may someday open a school for it and pass on the technique to youngsters. (Xinhua/Ji Chunpeng)

Yan Jielong bakes Biluochun tea in Dongshan Town, Suzhou City of east China's Jiangsu Province, March 14, 2016. Yan Jielong, 53 years old, inheritor of ancient making technique of Chinese tea Biluochun, has learnt the skill since he was 16 years old. Requiring high standard of making technique, Biluochun tea is the speciality of Dongshan Town, where the people who know the ancient making technique are mostly in their 50s. Yan and other inheritors have taken video of their method and hope they may someday open a school for it and pass on the technique to youngsters. (Xinhua/Ji Chunpeng)