Black tea making technique (thousand Liang tea making technique)

Name of China's national intangible cultural heritage: black tea making techniques (thousand Liang tea making techniques)

Applicant: Anhua County, Hunan Province

Item No.: 935

Project No.: VIII - 152

Time of publication: 2008 (second batch)

Category: traditional art

Region: Hunan Province

Type: new item

Applicant: Anhua County, Hunan Province

Protection unit: Anhua Cultural Center

Brief introduction of black tea production technology (thousand Liang tea production technology)

Applicant: Anhua County, Hunan Province

Black tea is the only kind of tea that can be stored for a long time, and its production is all by hand. The quality of black tea is excellent, the production standard is strict, and it is required to select the tea accurately, dry the tea, fill the tea, step on the tea tightly, and the production process is closely linked and meticulous. The most famous black teas in China are Anhua Qianliang tea in Hunan Province, Yiyang Fuzhuan Tea and yaan South roadside tea in Sichuan Province. These black teas have a long history, profound cultural heritage and high technology content in production.

Anhua County in Hunan Province is known as "China's tea town". In the middle of Tang Dynasty, the "Qujiang slice" tea produced here was listed as a tribute. In the Xining period of Song Dynasty, when Anhua was established as a county, the local tea was "better than Zhuzhou City". In the Wanli period of Ming Dynasty, Anhua black tea was regarded as official tea and sold to the northwest and abroad. Therefore, there was a saying that no Anhua brand would buy it. In the first year of Daoguang in the Qing Dynasty (1821), local tea merchants bundled black tea into a small round bolt shape for easy transportation, and each tea was set at 100 Liang; in the second year of tongzhi (1863), it was increased to 1000 Liang, so it was named "Anhua thousand Liang tea". The production of Anhua Qianliang tea is divided into two stages: black tea production and deep processing. The production of black tea includes five processes, i.e. cleaning, rolling, piling, re rolling and baking. The deep processing process is much more complicated, including screening, blending, softening, basket loading, pressing, hooping, mouth locking, cooling and drying. The finished black tea is made after 55 days of sun exposure and night dew.

Chinese PinYin : Hei Cha Zhi Zuo Ji Yi Qian Liang Cha Zhi Zuo Ji Yi