Tea making techniques (Wu Yutai's jasmine tea making techniques)

Name of China's national intangible cultural heritage: tea making techniques (Wu Yutai's jasmine tea making techniques)

Applicant: Dongcheng District, Beijing

Project No.: 930

Project No.: Ⅷ - 147

Time of publication: 2011 (the third batch)

Category: traditional art

Region: Beijing

Type: Extension Project

Applicant: Dongcheng District, Beijing

Protection unit: Beijing Wuyutai Tea Co., Ltd

Introduction to the production technology of jasmine tea (Wu Yutai's jasmine tea production technology)

Applicant: Dongcheng District, Beijing

Scented tea, also known as "smoked scented tea", "scented tea" and "Xiangpian", belongs to the category of reprocessed tea. Among them, jasmine tea is made of green tea by scenting jasmine flowers for many times. Tea attracts flower fragrance, flowers increase tea flavor, and the combination of tea flavor and flower fragrance constitutes the unique quality of jasmine tea, which is known as the treasure of flower tea.

Founded in 1887, Wu Yutai is a well-known tea time-honored brand in China. He always adheres to the unique scenting technology of self picking, self scenting and self mixing. It mainly includes nine processes: tea making, flower source selection, flower maintenance, Magnolia base, scenting and mixing, flower heat dissipation, flower picking, baking and uniform packing. Wu Yutai's jasmine tea has the characteristics of "fresh and lasting aroma, mellow and sweet taste, clear and bright soup color and bubble resistance" by using only spring tea green, adhering to the "three no picking principle" of jasmine, appropriately increasing the proportion of Hui tea green in blending, and using "low temperature and slow drying" and other unique techniques.

Due to the high cost of raw materials, complex processing technology, long cycle and the influence of other teas, the market share of jasmine tea is declining year by year. In terms of publicity, the common people also have a big misunderstanding about jasmine tea. They think jasmine tea is low-quality tea. In the face of market competition, many traditional varieties of jasmine tea even lose money at low prices. In addition, the working environment is difficult and the technology is difficult. Young people are not willing to inherit and learn the jasmine tea scenting technology. The inheritance of this traditional technology is facing a severe situation.