On the evening of November 29th, Beijing time, the "Traditional Chinese Tea-making Techniques and Related Customs" declared by China passed the review at the 17th regular session of the UNESCO Intergovernmental Committee for the Protection of Intangible Cultural Heritage held in Rabat, Morocco. UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
This is the 43rd human intangible cultural heritage project in China.
Traditional Chinese tea-making skills and related customs refer to the knowledge, skills and practices related to tea garden management, tea picking, tea hand-making, and tea drinking and sharing.
Since ancient times, Chinese people have had the habit of drinking and making tea.
Elegant and fragrant green tea, sweet and mellow black tea, soft and smooth white tea, strong and sweet black tea... Tea culture has long been integrated into public life, and unique tea drinking customs have been formed in different regions.
How is tea classified?
What kind of tea is oolong tea?
"Decoding Chinese Cultural Genes", jointly produced by China News Network and Communication University of China, uses "oolong tea" as an example to decode Chinese tea culture.
Who can be better?
Whether it is the rich taste or the exquisite production skills, tea is the best.
The degree of fermentation of tea leaves is different,
The taste is also different.
Black tea is fully fermented, with a mellow taste and a long aftertaste;
Green tea is often not fermented, and has a natural, refreshing fragrance;
If you want to experience the richness of black tea and keep the freshness of green tea,
Semi-fermented oolong tea is undoubtedly the best choice.
According to legend, during the Yongzheng period of the Qing Dynasty,
While picking tea, a tea farmer in Anxi County, Fujian Province,
Saw a fat mountain deer.
He who wants to taste wild game,
Regardless of the tea basket on his back, he went to hunt down the mountain deer.
After returning home with a full load, he even forgot about making tea and didn't think about it until the next day.
miracly,
After the tea leaves are shaken violently in the basket and left overnight,
exudes a unique fragrance,
It tastes mellow and sweet when brewed, without bitterness, and has a special flavor.
These two "oolong" tea-making processes have been passed down to the present day.
Known as shaking green and cool green.
"Shake" and "stand still" alternate repeatedly,
The edges of the tea are fermented first,
It presents a peculiar phenomenon of "green leaves and red borders",
It also brings the unique charm of oolong tea.
To taste the most authentic oolong tea, you have to go to Anxi, Fujian.
Oolong tea production techniques have been included in the national intangible cultural heritage list.
Anxi tea, condensed with the spirit of ingenuity, has been full of vitality since then.
Relying on the specialty tea industry,
Anxi County has also achieved a magnificent turn from a "poor county" to a "national top 100 counties".
It has won the reputation of "China's Tea Capital".
Responsible editor: [Li Jun]