Editor's Note:
Intangible cultural heritage is not only a common cultural treasure of mankind, but also a "living" continuation of human civilization. On August 25-29, the 7th China Intangible Cultural Heritage Expo will be held in Jinan Long. Let us step into the "intangible cultural heritage moment", feel the infiltration of intangible cultural heritage into a better life, explore the path of intangible cultural heritage protection and the innovation of intangible cultural heritage ecological revitalization under the international perspective, and jointly witness the power of contemporary intangible cultural heritage.
Flower tea is a tea made by brewing the flowers or leaves of plants or their fruits, and is a type of reprocessed tea unique to China. It is the use of tea is good at absorbing the characteristics of odor, the fragrant flowers and new tea together with the stuffy, tea will absorb the aroma and then sift off the dried flowers, the flower tea made of rich aroma, tea soup color, in the mainland has a long history of processing. The 7th China Intangible Cultural Heritage Expo will open from August 25 to 29 at the Jinan Shungeng International Convention and Exhibition Center, where citizens and visitors can witness the production process of a variety of flower teas on the spot.
Fuzhou jasmine tea kiln making process
As the birthplace of jasmine tea, Fuzhou has a history of nearly 1,000 years. The raw materials of Fuzhou jasmine tea are taken from the refined green tea blank and the high-quality jasmine flowers abundant in Fuzhou, and are refined by more than ten traditional process procedures such as tea blank treatment, flower maintenance, flower spelling, and stacking. According to the unique adsorption of tea and the spitting characteristics of jasmine, the jasmine tea prepared after a series of technological processes not only maintains the rich and refreshing natural tea flavor of green tea, but also contains the fresh aroma of jasmine. The finished product color is yellow and green, and the soup color is golden and clear; The tea is rich and clear, and the taste is fresh and mellow; In the staggered cup of flag guns, the form is beautiful and natural. The fuzhou jasmine tea kiln making process was included in the list of the fourth batch of national intangible cultural heritage representative projects in 2014.
Zhang Yiyuan jasmine tea making technique
Flower tea originated from the Song Dynasty and began in the Ming Dynasty to the Qing Dynasty. At the end of the Qing Dynasty, Zhang Changyi opened Zhang Yiyuan Tea House, which has been passed down from generation to generation, specializing in the production and sale of jasmine tea. During the Republic of China, Zhang Yiyuan became famous in beijing. After the public-private partnership in 1956, Zhang Yiyuan gradually lost the original characteristics of monopolizing flower tea. In 1992, Zhang Yiyuan's traditional jasmine tea making process was revived. Zhang Yiyuan jasmine tea is made by using Fujian roasted green tea as a tea blank, and the initial production process mainly includes withering, killing green, kneading, baking and other processes. Zhang Yiyuan's jasmine tea making technique was included in the list of the second batch of national intangible cultural heritage representative projects in 2008.
Wu Yutai jasmine tea making technique
Founded in 1887, Wu Yutai is a well-known tea long-established brand in China, which has always been adhering to the unique kiln making technology of self-picking, self-kilning and self-spelling, which mainly includes nine processes of tea blank production, flower source selection, flower care, magnolia foundationing, kilning and blending, flower heat dissipation, flowering, baking, and even stacking boxing. Only the use of spring tea blanks, adhere to the jasmine "three no picking principle", in the blending appropriately increase the proportion of Hui tea tea blanks, and the use of "low temperature and slow baking" and other unique skills, and finally formed wuyutai jasmine tea "fresh and lasting aroma, mellow taste back to sweet, clear and bright soup color, resistant to bubbles" characteristics. Wu Yutai's jasmine tea making technique was included in the third batch of national intangible cultural heritage representative projects in 2011.