Three hundred years ago, a British man stole the seeds of Wuyi rock tea to plant them elsewhere. Three centuries later, US journalist Douglas travels to Xiamei village at the foot of Wuyi Mountain in Fujian province to learn the age-old craft.

After the entire experience, he understands why people call it "kung fu tea". For him, picking tea requires "eagle claw skills" and shaking the leaves demands "tai chi hands". Every step is filled with a sense of mastery and dedication.

Why did Douglas travel all the way to Xiamei village to learn the art of tea-making? What are his insights on the 13,000 km Tea Road? Watch the video to find out.