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HUANGSHAN, May 21 (Xinhua) — In Huangshan, the origin of famous tea varieties Huangshan Maofeng, Taiping Houkui and Qimen Black Tea, Chinese-style tea drink has become a new fashion in recent years.
Wang Sun, who set up the Demingshe tea ceremony vocational school in Huangshan City, has led the research and promotion of Chinese-style tea drink since 2021.
Appealing to young people's needs for healthy lifestyle, tea drink brands which combine tea and traditional Chinese medicines have become popular among youngsters.
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| Wang Sun (L) teaches a student to make new Chinese-style tea drink at the Demingshe tea ceremony vocational school in Huangshan City, east China's Anhui Province, April 24, 2026. [Photo by Shi Yalei/Xinhua] |
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| Wang Sun and her students taste new Chinese-style tea drink at the Demingshe tea ceremony vocational school in Huangshan City, east China's Anhui Province, April 24, 2026. [Photo by Shi Yalei/Xinhua] |
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| Wang Sun teaches students to make new Chinese-style tea drink at the Demingshe tea ceremony vocational school in Huangshan City, east China's Anhui Province, April 24, 2026. [Photo by Shi Yalei/Xinhua] |
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| Wang Sun makes new Chinese-style tea drink at the Demingshe tea ceremony vocational school in Huangshan City, east China's Anhui Province, April 24, 2026. [Photo by Shi Yalei/Xinhua] |
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| Wang Sun makes new Chinese-style tea drink at the Demingshe tea ceremony vocational school in Huangshan City, east China's Anhui Province, April 24, 2026. [Photo by Shi Yalei/Xinhua] |
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| A staff grabs herbal materials at a tea drink shop in Huangshan City, east China's Anhui Province, April 22, 2026. [Photo by Shi Yalei/Xinhua] |
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| A staff pours formula materials into pots at a tea drink shop in Huangshan City, east China's Anhui Province, April 22, 2026. [Photo by Shi Yalei/Xinhua] |
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| A cup of new Chinese-style tea drink made by Wang Sun is displayed at the Demingshe tea ceremony vocational school in Huangshan City, east China's Anhui Province, April 24, 2026. [Photo by Shi Yalei/Xinhua] |
(Source: Xinhua)
Editor: Wang Shasha