Green tea production technology (Anji white tea production technology)

Name of China's national intangible cultural heritage: green tea making techniques (Anji white tea making techniques)

Applicant: Anji County, Zhejiang Province

Project No.: 931

Project No.: VIII - 148

Time of publication: 2011 (the third batch)

Category: traditional art

Region: Zhejiang Province

Type: Extension Project

Applicant: Anji County, Zhejiang Province

Protection unit: Anji Zhongsheng Agricultural Development Co., Ltd

Brief introduction of green tea production technology (Anji white tea production technology)

Applicant: Anji County, Zhejiang Province

Anji white tea, produced in Xilong Township, Anji County, Zhejiang Province, is a kind of roasted green tea. White tea is rare in provenance since ancient times. It is difficult to raise tea trees, and wild tea is rare and precious. According to song Zhaoji's Da Guan Cha Lun, "white tea is a kind of tea, which is different from regular tea. Its leaf is thin and its leaves are thin. It is produced by chance between cliffs and forests. Although it is not caused by human power, some of them are only four or five, the others are only one or two, and the production ends in two or three crotch."

Anji white tea is characterized by whiteness, liveness, fragrance, freshness and clearness. Its fresh and dry leaves are white and green, with fresh color. The color of tea soup is clear and transparent, with sufficient flavor and high and lasting aroma.

The manual frying process of Anji white tea can be divided into seven processes: picking, spreading, cutting, initial drying, spreading, redrying and drying. Each process has special requirements, in which the fresh leaves can only be used in the early 20 days of spring tea, picking a bud with one or two real leaves, without milk leaves and fish leaves. Because the leaf is very thin and the stem is thick, there are strict requirements on temperature for the green cutting, otherwise the non scorched leaf is the red stem. To make the leaves not scorched and the stems not red, and to keep the leaves intact, not only the correct temperature is required, but also the harsh humidity is required, which requires extremely high hand feeling and technique.

Because manual frying technology is difficult to master, the processing batch is small and the speed is slow, it is generally replaced by machine frying. At present, only Chen shoubin, Qian Yirong and others have mastered the skill of hand frying white tea in Xilong Township, Anji County. Xilong township of Anji County has started to train the manual frying skills of white tea, so as to further inherit and promote the traditional manual skills.