Oolong tea production technology (Tieguanyin production technology)

Name of China's national intangible cultural heritage: Oolong tea production technology (Tieguanyin production technology)

Applicant: Anxi County, Fujian Province

Project No.: 933

Project No.: VIII - 150

Time of publication: 2008 (second batch)

Category: traditional art

Region: Fujian Province

Type: new item

Applicant: Anxi County, Fujian Province

Protection unit: Anxi tea culture research center

Introduction to oolong tea production technology (Tieguanyin production technology)

Applicant: Anxi County, Fujian Province

Anxi County, Fujian Province has a long history of tea production, which began in the late Tang Dynasty, flourished in the Ming and Qing Dynasties and flourished in modern times. During the reign of Yongzheng and Qianlong in Qing Dynasty, Anxi tea was named "Tieguanyin" because of its special quality, black and solid, heavy like iron, fragrant and beautiful like Guanyin.

Anxi Tieguanyin's exquisite production skills are unique in the tea production skills in China. Anxi tea farmers learn from the production principle of black tea full fermentation and green tea non fermentation, combined with the local reality, invented a set of semi fermentation unique tea production technology, and produced oolong tea, one of the six tea categories in China.

The traditional production technique of Anxi Tieguanyin is composed of picking, primary production and refining. Before picking, it is necessary to determine the picking period, formulate the picking standard, and then skillfully use the technology for picking. The primary process includes ten processes: sun drying, cooling, shaking, stir frying, rolling, primary drying, package rolling, re drying, re package rolling and drying. The refining process includes screening, picking, stacking, baking, cooling and packaging. When making tea, it should be handled flexibly according to the season, climate and the freshness of leaves. In order to make Anxi Tieguanyin, we should first control and adjust the tea green by sunning, cooling and shaking, so as to make it undergo a series of physical and biological changes, forming "green leaves with red edge" and unique color, aroma and taste. Then we should kill the green by high temperature to stop the enzyme activity. Finally, we should knead and bake it repeatedly to form elegant tea with natural orchid fragrance and special charm. Anxi Tieguanyin traditional production technology is the crystallization of Anxi tea farmers' long-term production experience and labor wisdom, which has high scientific value.