Kunming, April 20 (Reporter Wei Wenqing) A fragrant leaf, a thriving tea industry. On April 19, the 16th China Yunnan Pu'er Tea International Expo and Trade Fair (hereinafter referred to as the "Tea Expo") opened at the Kunming Dianchi International Convention and Exhibition Center. More than 600 high-quality tea companies from all over the world gathered together, and the tea fragrance was overflowing at the exhibition site.
With the theme of "Green Cloud Tea, Pu'er in the World", the tea fair plans an exhibition area of 30,000 square meters and sets up 1,200 international standard booths, with exhibits covering six major tea categories such as Pu'er tea, black tea and green tea, as well as more than 15,000 tea industry chain products such as purple sand, ceramics, tea packaging, tea machinery, tea technology, and new tea drinks. At the same time, the Tea Expo also carried out intangible cultural heritage performances such as tea skills and tea customs, promoted tea machinery, tea technology, tea culture, etc., and demonstrated the overall development of Yunnan's "three teas" from multiple angles.
The opening ceremony of the Tea Expo (photo by CCTV reporter Wei Wenqing)
The opening method of the nation: the tea fair and the Yunnan heritage encounter
This year's Tea Expo set up a special exhibition area such as the Enterprise Pavilion and the Famous Tea House in Yunnan Province, where the exhibitors not only had ingenuity and characteristics in the booth layout, but also brought special tea products from tea companies in many states and cities. In addition, there is a vivid "Kunming Old Teahouse" for the general public and tourists to taste fragrant tea and watch the storytelling performance brought by the provincial intangible cultural heritage inheritors.
Storytelling performance (photo by CCTV reporter Wei Wenqing)
In front of the booth of Defeng Tea Brand Enterprise from Dehong Prefecture, the staff wearing De'ang costumes presented a cup of sour tea to the visitors and explained the uniqueness of De'ang sour tea.
According to reports, the De'ang people are a nation with a long history of planting tea trees and drinking tea, known as "ancient tea farmers", and have formed an indissoluble bond with tea since ancient times. The folk mythological epic "Dagu Da Leng Gelai Biao" of the De'ang people says that "the De'ang people are changed by tea, and tea is the root of the De'ang people". De'ang sour tea is divided into two kinds of edible tea and drinking tea, edible tea is generally regarded as a dish, it is a rare delicacy; drinking tea is sour and astringent, the soup color is golden and translucent, and there are olive fragrance, osmanthus fragrance and milk fragrance for a long time. De'ang sour tea has a history of about 2,000 years, and has developed to the present with historical changes. At the end of 2022, the ancient sour tea making technique of the De'ang people was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
Ms. Yang, a citizen, said that it was also the first time she drank sour tea: "It is very peculiar, it has a sweet and sour taste of mango." ”
De'ang sour tea (photo by CCTV reporter Wei Wenqing)
The tea leaves are roasted in a clay pot to create a tea aroma, and then boiling water is poured in...... In Dali's booth, the well-known Bai three-way tea has also attracted a lot of citizens and tourists to stop, the three-way tea respectively means the philosophy of life "one bitter, two sweet, three aftertastes", and has now become the tea ceremony of Bai folk weddings, festivals and hospitality. In November 2014, Bai Sandao tea was included in the fourth batch of national intangible cultural heritage representative items announced by the State Council.
The way of opening technology: the fragrance of tea adds a scientific and technological flavor
A pair of crawler-type "feet" can easily climb the slope, and a pair of intelligent probes can accurately distinguish tea...... At this tea fair, the Tea College of Yunnan Agricultural University brought a lot of scientific and technological products, among which the world's first plateau mountain tea picking robot has become a new friend and good helper for tea farmers.
It is understood that the plateau mountain tea picking robot is led by the team of Wang Baijuan, deputy secretary of the Party Committee and dean of the Tea College of Yunnan Agricultural University, which can not only identify one bud and two leaves on the tea tree, but also accurately pick tea leaves by imitating the movements of the human arm under the "brain" driven by the intelligent control system, realizing a new breakthrough in "network" intelligent tea picking in the tea area without network in the mountainous area of Yunnan.
To make a good cup of tea, the choice of tea utensils, the control of tea separation, and the filtration of tea leaves are all integral parts of the tea experience. However, in the fast-paced life, this set of tea drinking procedures has made many young people shy away from tea. At this year's Tea Expo, the Tea College of Yunnan Agricultural University also brought freeze-dried tea powder, which can be drunk like instant coffee.
Tea brewed with freeze-dried tea powder (photo by CCTV reporter Wei Wenqing)
Students from Yunnan Agricultural University told reporters that different from the freeze-drying of coffee, tea needs to be more particular and troublesome when freeze-drying, after many attempts, the freeze-dried tea powder that has been successfully developed at present is highly restored to the natural aroma of tea, and it is more convenient to drink directly with hot and cold water or milk, without tea residue. At present, most of the flavors are "cloud tea", including the ancient tree Dian Red in the core production area of Fengqing in Lincang, Yunnan, the 2013 Pu'er cake tea produced by Professor Deng Shihai and the "Shengpu" of Brown Mountain between 200 and 300 years old.
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