[Explanation] From December 25th to 28th, 2020 China (Kunming) International Tea Industry Expo was held in Kunming. The exhibition brought together more than 500 branded tea companies from 69 famous tea producing areas in China.

The reporter saw in the Xiaguan Tuo Tea Exhibition Area that the national intangible cultural heritage-Xiaguan Tuo Tea-making skills exhibition attracted many citizens and tourists to stop.

　　[Concurrent] (Xiaguan Tuo Tea Group Regional Manager Xi Jianhong)

　　We can see now that the three masters have different divisions of labor. Here the steps are to weigh tea, this is steamed tea, and this is kneading tea.

Our Tuocha has a history of 118 years. It can be said that it is also one of the earliest pressed tea production processes in the history of Pu'er tea.

Therefore, on-site performance, one is to inherit our traditional culture, and the other is in modern today, so that everyone can really see how to make handmade tuo and how to make master tea.

　　[Explanation] Xiaguan Tuo tea belongs to the pressed tea category. The concave surface looks like a thick-walled small bowl, and the convex surface looks like a bun. The appearance is exquisite and curvy.

Its processing and evolution process originated from the "Pu'er Tuan Tea" in the Ming Dynasty and the "Daughter Tea" in the Qing Dynasty. It was successfully finalized by the Xiaguan "Yongchangxiang" trading company in 1902 and has a history of more than 100 years.

　　[Concurrent] (Xiaguan Tuo Tea Group Regional Manager Xi Jianhong)

　　Xiaguan Tuo Tea has a very good price-performance ratio. It is just a two-to-two Tuo. It is very resistant to foaming, the price is not expensive, and the taste conversion is very good, so it has always been loved by consumers. Its biggest advantage is It is suitable for later transformation. The longer the time is left, the better its taste will be transformed. Therefore, not only the new tea is sweet, but our mid-term tea is more fragrant.

　　[Explanation] Xiaguantuo tea is made with Yunnan Dayezhong sun-dried green tea as the basic raw material. It is made by more than 10 processes including piled, screening, semi-product blending, tea weighing, steaming tea, bag kneading, pressing, drying, and packaging. It is mostly manual operation, which contains rich technical knowledge with regional characteristics.

　　[Concurrent] (Li Jianxing, the non-genetic inheritor of Xiaguan Tuo tea making skills)

　　This technique has been handed down from hand to hand. The craft must be moderately tight, not too tight or too loose.

When its tea leaves are pressed out, it transforms better when it is transformed.

If you don't knead it well, it will not transform well when it transforms, and the taste of the tea will be different.

　　[Explanation] Li Jianxing has been making Xiaguantuo tea for 41 years. In his opinion, hand-to-hand transmission is an important reason for maintaining the taste of Xiaguantuo tea. Xiaguantuo tea production skills were also included in the third batch of countries in 2016. Class intangible cultural heritage list.

　　Reporter Du Xiaoxiao from Kunming

Editor in charge: [Li He]