Chinanews.com, Ningde, December 3rd (Ye Maolin, Rongsheng, Chen Hong) The news that "Chinese traditional tea-making techniques and related customs" has been included in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity came. The 82-year-old Fu Mei Xiangjing, the third-generation heir of the "Meishan School" of the Dingbai tea family, said bluntly, "It is something to be proud of to see the production skills of Fuding white tea included in the list in my lifetime."

　　White tea is one of the six traditional teas in China. It began in the Tang and Song dynasties and flourished in the Ming and Qing dynasties.

Fuding City, Ningde, Fujian Province is known as "the world's white tea is in China, and Chinese white tea is in Fuding". It is the birthplace of Chinese white tea, the core production area and export base of Chinese white tea.

Fuding White Tea has entered the "Top Ten Public Brand Values ​​of Chinese Tea Regions" for 13 consecutive years.

Lin Zhenchuan, inheritor of the intangible cultural heritage of Fuding white tea making techniques, is making tea.

Photo courtesy of Fuding Municipal Party Committee Propaganda Department

　　Walking into the "China's No. 1 White Tea Village" Bailiu Village, Doudou Town, Fuding City, the ancient streets, old houses and emerald green tea gardens flicker among the clouds and mist, which is particularly charming.

In a "white tea workshop", Mei Xiangjing, the representative inheritor of Fuding white tea production skills, continues to use ancient tea making methods. "Craftsmen must have the spirit of ingenuity, so they always insist on ancient tea making. No way."

Fuding tea people are picking tea.

Photo by Zheng Zhen

　　"Natural withering in the sun, no frying or kneading, slow fire and full dryness, the ancient method of processing preserves the most natural form of tea leaves and rich active enzymes and polyphenols, and makes white tea have a simple and elegant taste. "White tea is made with 70% drying and 30% roasting. It seems simple, but there are hidden secrets.

Mei Xiangjing said that you can get a good cup of tea after you touch its dryness with your hands, see its color with your eyes, smell its fragrance with your nose, and taste its taste with your mouth.

　　In order to promote the better inheritance of Fuding white tea making skills, Mei Xiangjing has regularly held Fuding white tea skills inheritance classes every year since 2012, passing on the ancient tea making skills to younger generations.

He believes that the white tea industry will get better and better.

On December 1, the awarding ceremony of the "Birthplace of White Tea in the World" was held in Fuding City.

Photo by Lin Rongsheng

　　The traditional Chinese tea-making technique has just been successfully applied for world heritage. The 2022 International White Tea Forum with the theme of "Green Development, Blessed White Tea, Shared by the World" will be held in Fuding. Center" settled in Fuding.

Ian Gibbs, chairman of the International Tea Council, said in a video speech that this forum will help build an international platform for exchanges and cooperation and promote white tea culture to the world.

　　The traditional Chinese tea-making techniques successfully applied for this time also include the Tanyang Gongfu tea-making techniques in Fu'an City, Ningde.

Tanyang Gongfu Tea was created in the late Qing Dynasty. In 1915, it won the gold medal at the Panama International Exposition and became one of the most popular drinks in Europe at that time.

Today, Tanyang Gongfu Tea has successively won titles such as "National Geographical Indication Protected Products", "National Certification Trademark" and "China Famous Trademark".

Tanyang Tea Mountain in Shekou Town, Fuan City is full of greenery.

Photo courtesy of Shekou Town, Fuan City

　　"After drying, the mao tea must go through various refining processes such as shaking, sieving, winnowing, picking, blending, and re-baking before it can be finished." Zheng Peiming, the representative inheritor of Tanyang Gongfu tea production skills, is proficient Tanyang Gongfu tea is made by hand, and understands the transformation of tea properties in the various processes of withering, rolling, fermentation and baking.

In Tanyang Village, Shekou Town, Fuan City, the traditional production techniques of "Tanyang Gongfu" black tea are still passed on.

Photo by Zheng Jianxiong

　　"Black tea production involves withering, rolling, fermentation, baking, refining and processing, and finally blending the finished product. Although there are certain operating specifications for this process, some tea-making processes cannot be expressed in words, and can only be explored by practical experience. , to experience it.” Zheng Peiming’s son Zheng Guo “inherited his father’s business”, studied and excavated the production and tasting of various teas, and created the original “nurture and wake up” tea-making process in the inheritance.

　　In this regard, Zheng Guo told reporters that "raising" the freshness of tea and "awakening" the bright color, fragrance and mellow taste of tea is to emphasize traditional experience plus reasonable innovation, and return to the true nature of mountains and rivers, so that tea can tell the story of mountains and rivers story.

Villagers in Tanyang Village, Shekou Town, Fu'an City are picking tea.

Photo by Pu Yunjing

　　"Tanyang Gongfu tea not only has a history, but also has complicated and delicate labor wisdom." Chen Xiao, a "post-90s" who graduated from a major in business design and marketing, participated in the Tanyang Gongfu intangible cultural heritage skill class and learned about Tanyang Gongfu tea. Packaging is optimized.

She took the century-old covered bridge in Tanyang Village, Shekou Town, Fu'an City as the design element, implying inheritance and connection; she named the product "Blessed Tong'an" to entrust beauty and auspiciousness.

She hopes to present a colorful and interesting tea world to young people, so that more young people will fall in love with tea.

　　In the inheritance of ingenuity, Chinese teas such as "Fuding White Tea" and "Tanyang Gongfu" continue to write new tea stories.

Xia Liangyu, a well-known tea culture researcher here, believes that the success of the application will help Chinese tea culture maintain integrity and innovate, and promote the high-quality development of the tea industry through the inheritance and protection of the essence of craftsmanship and the rational use of technological processes.

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