The China National Tea Museum hosts many activities to help young generations better understand the country's tea culture.
Longjing is Hangzhou's drink of choice because people eat lightly flavored fish and shrimp.
Pang owns three teahouses in the city, including one on West Lake's bank－recognized as prime place for people hoping to drink in local tea culture.
It's more than the mere act of drinking, Wu says.
"Tea is ingrained in Hangzhou people's genes," he says.
He grew up drinking it in Meijiawu village, a place with premium plantations near the museum.
He and primary school classmates helped harvest Longjing before the Tomb Sweeping Festival, when the shoots are believed to be at their best, in the 1970s.
Frying the leaves－a process to halt oxidation shortly after harvest to seal in the green tea's superlative qualities－was inscribed as a national-level intangible heritage in 2008.
