On the evening of November 29, the "Chinese Traditional Tea Making Technique and Related Customs" were inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity after passing the evaluation at the 17th Ordinary Session of the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage held in Rabat, Morocco. Modern Express reporters learned from Jiangsu Provincial Department of Culture and Tourism that in the "Chinese traditional tea making technique and related customs", Jiangsu's "Yuhua tea-making techniques", "Biluochun-making techniques" and "Fuchun tea and pastries making techniques" are also inscribed on the list.
It is reported that "Chinese traditional tea making techniques and related customs" are the knowledge, skills and practices associated with tea garden management, tea picking, handcrafting of tea, as well as tea drinking and sharing. Since ancient times, Chinese people have been growing, picking, making and drinking tea. According to the local terroir, tea makers used the key techniques of fixation, sweltering, piling, withering, laying, fermentation, scenting, etc. to develop six major tea categories of green tea, yellow tea, dark tea, white tea, oolong tea, black tea as well as re-processed tea such as flower tea, totaling more than 2,000 kinds of tea products for drinking and sharing. For generations, different customs have been formed and passed down, and are still common in the daily life, rituals and festivals of Chinese people.
The application of "Chinese Traditional Tea Making Techniques and Related Customs" (including 44 national intangible cultural heritage representative projects in China) for intangible cultural heritage is submitted by China National Tea Museum, China Tea Science Society and Tea Research Institute of Zhejiang University. The application includes Nanjing’s "Yuhua tea-making techniques", Suzhou’s "Biluochun-making techniques" and Yangzhou’s "Fuchun tea and pastries making techniques".
The "Yuhua tea-making techniques" began in the "Jiangnan Tea Planting Office" which was founded in the late Qing Dynasty in Nanjing Purple Mountain. Through three generations of tea planting and tea making, continuous exploration, improvement, perfection, and finalization, the techniques have been inherited to this day. Yuhua tea is a specialty of Nanjing, shaped like pine needles, fresh and mellow.
The “Biluochun-making techniques” require many steps such as picking, hand-selecting, spreading, fixation, rolling, kneading, vellus raising, and drying. Biluochun is one of the top ten famous teas in China, produced in Dongting East Mountain and West Mountain beside Taihu Lake in Suzhou City, Biluochun features heavy and vellus-covered tea leaves, spiral shape, floral and fruity flavor. It’s fresh and refreshing, known as "Scary Fragrance".
In the "Fuchun tea and pastries making techniques", Kuilongzhu originated in the Fuchun Tea House in Yangzhou in 1921, and has a history of a hundred year. This tea is made of Anhui Kuizhen tea, Zhejiang Longjing tea and Fuchun home-grown Zhulan scented tea, takes the first three Chinese characters of Kuizhen, Longjing and Zhulan to name itself Kuilongzhu. Because it contains three tea varieties from Anhui, Zhejiang and Suzhou, so there’s a saying "pot of water brewing tea from three provinces". Kuizhen tea gives the kick, Longjing tea provides the flavor and Zhulan scented tea presents the fragrance, together with the world's best water-Yangzi River water, the tea is said to have three tea qualities from three provinces.