Wusa, the ancient name for Weining which is about 1.5 miles above sea level, is located in the Wumeng mountain area on the western frontier of Guizhou Province, a region inhabited by multiple ethnic groups including the Han, Yi, Hui, and Miao among nineteen ethnicities. The Yi people's worship rituals and the Hui people's wedding ceremonies and hospitality customs are inseparable from tea. With a long history and abundant resources, the region boasts a profound ethnic culture. Originating from the ancient Yelang period, Wusa roasted tea is a unique ethnic folk tea culture here, recognized as the world's earliest tea ceremony, with a history spanning over 3000 years.

Serving tea to guests is the most basic etiquette in every household. When friends and relatives visit, they are invited home to "kang yi kai cha chi," which means to roast and enjoy a session of tea. Unlike the common practice of "brewing tea," this involves "kang" (roasting) the tea, referred to as "yi kai cha" rather than "yi pao cha," "yi dao cha," or "yi hu cha." It is not merely "tasting tea" or "drinking tea," but rather "eating tea."

The quality of the tea is closely tied to the utensils used. The most esteemed is our "Wusa roasted tea jar," made from "Guanyin powder" buried three meters underground and mixed with black sand, among other materials, through dozens of processes. It is then sintered at high temperatures using a 4500-year-old "pile firing" technique. This jar can withstand high temperatures, preserve aroma, is breathable yet waterproof, and can endure drastic temperature changes of up to a thousand degrees. Even if the jar is heated red-hot and water is poured over it, it won't break. The rich aroma of "Wusa roasted tea" partly depends on the sand jar used to roast the tea leaves. It is understood that the "Wusa roasted tea" jar is a high-temperature-resistant earthenware developed by the people living in Weining during ancient times in their tea-drinking practices, with a history of over 3000 years. The pottery jars unearthed from the Jigongshan cultural site in the Zhongshui Han tomb group in Weining, recognized as one of "China's Top Ten Archaeological Discoveries of 2005," are solid evidence of this.

The Wusa roasted tea jar belongs to the "Liangzhu culture" series of "Liangzhu black pottery," considered the best-preserved "living fossil" of ancient craft civilization. Locally known as "guan guan cha" in Weining, Wusa roasted tea is a cultural phenomenon that has evolved from the local environment and unique humanistic practices, pioneering the transition of tea culture from being "highbrow and unapproachable" to "enjoyed by all." The unique brewing method of Wusa roasted tea fills the air with its fragrance, offering a strong flavor that invigorates the spirit. Rooted in the populace, it has gradually become a folk custom and a life ritual. Wusa roasted tea allows one to smell the rich aroma of the highlands, touch the depth of the Wumeng mountains, and taste the history of the ethnic groups. A stove, a sand jar, a kettle, and a tea set, after roasting, shaking, and brewing, result in a cup of Wusa roasted tea that carries 3000 years of historical culture. "Wusa roasted tea" not only inherits ancient tea culture but also showcases the rich colors of ethnic minorities.

The most typical way to enjoy Wusa roasted tea is through the "Wusa eight-step roasting method,"简称“乌撒八步”. The first step, "Yelang's Formation," recalls the ancient Yelang kingdom, the largest principality in southwest China before the Han dynasty, known for its vast territory and strong military. The preparation and arrangement of the tea roasting utensils resemble the strategic deployment of troops by the Yelang king before battle. The second step, "Shexiang's Fire Bath," involves elegantly warming the jar, akin to a beauty bathing in fire. The third step, "Crane Dance on the Plateau," mimics the movement of the rare black-necked cranes in Weining's Caohai, as the tea jar is shaken to prevent the tea leaves from burning. The fourth step, "Phoenix Drinks from Dragon Spring," likens the high pouring of water to a phoenix drinking from a dragon spring. The fifth step, "Snowflakes over Caohai," captures the moment tea froth disperses, resembling snowflakes over Caohai in winter. The sixth step, "The Hermit's Tea Simmer," evokes the image of a Ming dynasty hermit roasting tea in the Shuangxia Cave. The seventh step, "The Bimo's Magic," compares the serving of tea to a Bimo (Yi ethnic priest) performing rituals. The eighth step, "Suoma Offers Tea," involves a young Yi girl, referred to as Suoma, serving tea to honored guests, symbolizing hospitality.

The "Wusa Tea Roasting" pot is a high-temperature-resistant earthenware vessel created by the ancestors of the Wusa region during their exploration and utilization of tea. With a history of over 3,000 years, it is now preserved in the Guizhou Museum. The pottery jars unearthed from the Jigongshan cultural site of the Zhongshui Han Dynasty tombs in Weining, which were among China's top ten archaeological discoveries in 2005, serve as concrete evidence of this ancient tradition.

This sand pot is exclusively produced in Mile Village, Dougu Township, Weining. The raw materials for the sand pot are sourced from local Guanyin clay and black sand found two meters underground. Using a stacking and firing technique that dates back more than 4,500 years, the production process involves 72 intricate steps, including soil selection, sun-drying of clay, pounding, sieving, mixing, foot-treading, resting the clay, shaping, moisture absorption, handle attachment, air-drying, sun-drying, baking, kiln loading, firing, and glazing. Only through these meticulous steps can a tea roasting pot with exceptional features such as high-temperature resistance, aroma preservation, and breathability without water permeability be created. Tea roasted in this pot acquires a unique bean-like fragrance, unmatched by any other tea or tea utensils.

Wusa roasted tea is a treasure of Chinese tea culture. and the tea roasting pot is the soul of Wusa roasted tea.