Tea processing

In Dai language, Yibang means “a place with tea trees and a water well.” Yibang Tea Mountain is located in the eastern part of Xiangming Township, Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. To its north lies Mengwang Township of Jinghong City, to its south is Manzhuan Tea Mountain, to its west is Gedeng Tea Mountain, and to its east is Yi Wu. It is situated at the pivotal point along the ancient route connecting the six major Puer tea mountains to Sime Hall under Pu'er Prefecture. As the central hub of the ancient Tea Horse Road leading to Tibet, it played a significant role in the region's trade. In 1570 (the fourth year of the Longqing period of the Ming Dynasty), the Cheli Prefectural Office divided the area into twelve regions, combining the six major tea mountains with Zhengdong. The administrative center was set up in Yibang. After the establishment of Pu'er Prefecture in 1729 (the seventh year of the Yongzheng period of the Qing Dynasty), the six major tea mountains came under its jurisdiction. Cao Dangzai was granted the position of local commander of Yibang for his military contributions and became responsible for managing the six major…

Since the legendary “Shennong tasted a hundred herbs and encountered seventy-two poisons, which were cured by tea” 4,700 years ago, the magical effects of tea have been admired and puzzled over by generations. The Herbal Supplement marvels: “All medicines are specific for certain diseases, but tea is a medicine for all ailments.” Why does tea have such miraculous value? What mysterious substances does it contain? Modern high technology has finally deciphered this age-old mystery: scientists have discovered that the main components of tea are catechins and tea pigments. Among these, tea pigments are the jewel in the crown, the crystallization of tea culture, the dream of tea medicine, and the pinnacle of tea science. 1. What Are Tea Pigments? Tea pigments (Teapigments) refer to water-soluble pigment mixtures generated through the oxidation and polymerization of polyphenols, primarily catechins, during tea processing. They mainly include theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). The molecular structure of tea pigments still retains the basic characteristics of catechins, but they are more valuable, safer, and more stable than catechins. Theabrownins in tea pigments are the most stable and have the largest molecular weight. Tea pigments are weakly alkaline, and their weak alkalinity is one of…

The Huangjiazhai Ancient Tea Park is located in Huangjiazhai, Mangshui Community, Mangshui Town, Changning County. It has a typical temperate climate with an average elevation of 1780 meters, an annual average temperature of 16.9°C, and an average annual rainfall of 1463 millimeters. The soil type is a typical slightly acidic red loam and yellow loam, providing ideal climatic and soil conditions for the growth of ancient tea trees. In the midst of the summer solstice, braving the drizzling rain, we followed the winding mountain road to the Huangjiazhai Ancient Tea Park. After being washed by the rain, the trees and flowers appeared particularly vibrant, and the fresh cool air swept away any signs of fatigue. The Huangjiazhai Ancient Tea Park has a long history of tea cultivation. Here, there are the best-preserved ancient tea tree clusters and the high-quality local variety, Huangjiazhai Large-Leaf Tea (Mangshui Origin Tea). The total area of the ancient tea tree cluster is 33 hectares, with 9,338 ancient tea trees in 21 small plots and 2,026 individual trees, totaling 11,364 trees, including 3 wild-type ancient tea trees and 11,361 cultivated-type ancient tea trees. These trees produce 20 tons of dried tea annually. Relying on the ancient…

As a minimally processed tea, white tea is often referred to in folk sayings as “a year’s tea, three years’ medicine, seven years’ treasure.” Previously, when people mentioned “white tea,” the first thing that came to mind for many was Fuding white tea. However, in recent years, the use of Yunnan large-leaf tea to make white tea, combining large-leaf varieties with white tea processing techniques, has become a hot topic and an innovation in the tea market. As one of the simplest teas to process among the six major categories (green, yellow, oolong, white, black, and dark), white tea is neither rolled nor kneaded; it relies solely on basic processes such as withering and drying, which preserve the natural woody fragrance of the tea to a great extent. In terms of craft, some believe that white tea merely requires slow withering followed by drying, leaving the rest to time. However, this is not entirely accurate. The simpler the process, the more factors there are to consider. This is something Du Jingjing, a 29-year-old tea maker from Shuangjiang, understands well. Du Jingjing loves drinking white tea, but most white tea available on the market is made from small-leaf varieties. According to…

"The fragrance of Wenling tea has been enchanting for a thousand years." In recent years, Wenmao Village in Mawan Town has leveraged its resource advantages, using the 1,100-plus mu organic tea garden in the ancient Wenling tea garden area as a carrier. With a new development model of "Party organization + enterprise + cooperative + households," it has developed and nurtured distinctive industries, constantly explored new paths for integrated development of tea and tourism, broadened channels for farmers to increase their income and become prosperous, enhanced the soft power of rural collective economy, enabled farmers to find employment nearby, and significantly improved living standards. Firstly, transforming thinking to achieve a leap in management. Unlike the past practices of self-management, self-picking, self-processing, and self-sales, in the ancient Wenling tea garden area, the owners of the thousand-mu tea gardens lease their land to enterprises. The enterprises then manage and pick the ancient tea gardens uniformly, employing local residents to pick tea from individual trees and large trees, and processing and selling the tea according to different categories of tea trees. This management model reduces production costs and increases income for tea farmers, gradually changing their operating methods and concepts, and enhancing their…

Fuding, as a primary production area for white tea in China, boasts unique geographical climatic conditions and superior natural ecological environments. In 2021, the tea gardens in Fuding had an area of approximately 20,300 hectares available for picking, with a total tea production of 34,000 tons, including 26,500 tons of white tea; the comprehensive total value of the tea industry was 13.726 billion yuan, representing a year-on-year increase of 14.8%. The initial processing forms the foundation for the quality of white tea, and improvements in product quality help to strengthen the market competitiveness of Fuding white tea. The article traces the development of Fuding white tea, summarizes the main equipment and supporting technologies used in the processing of white tea during practical applications, and provides references for the initial processing production of Fuding white tea. It aims to promote the improvement of processing equipment and technologies, enhancing the cleanliness, standardization, and intelligence levels of production for Fuding white tea. 01 The Development of Fuding White Tea "Tea buds processed by fire are inferior, while those sun-dried are superior." Records about the method of making white tea date back to the Ming Dynasty. According to Zhang Tangheng's "Chinese Tea Processing," "In…

Simplicity is the ultimate sophistication for Yunnan large-leaf white tea. The simplest definition of Yunnan white tea can be quite literal, meaning "white tea from Yunnan." However, this can often lead to misunderstandings. For example, does it refer to "white tea produced in Yunnan" or "white tea made from Yunnan tea leaves"? Is it "a tea that appears white" or "a tea processed using white tea methods?" There are many teas on the market called white tea, and the concepts can easily become confusing. Even today, some people still think of Anji white tea when they hear "white tea," which is clearly an inaccurate definition that can lead to misunderstandings. Therefore, before accurately defining Yunnan white tea, we need to establish a standard to rely on. Although there is no national standard for Yunnan white tea yet, since Yunnan white tea belongs to the category of Chinese teas, the standard it relies on is the traditional white tea among the six major tea categories. In his article "Theory and Practice of Tea Classification" published in the "Tea Industry Bulletin" in 1978, Professor Chen Chuan pointed out: "Based on the system of production methods and quality, as well as customary classification,…

Proper picking of tea leaves is one of the key measures for stable, high yield and quality of tea. In picking, it is essential to balance harvesting and nurturing. It is necessary to pick in batches, promptly, and leave leaves reasonably. Picking should be conducted according to the standards required for different types of tea. For instance, needle-shaped tea requires single buds, coiled teas (such as Biluochun) and flat teas (such as West Lake Longjing) require 1 bud with 1 leaf just starting to unfold, and Mao Feng tea is made from 1 bud with 1-2 leaves. For Oolong tea, small to medium open-faced shoots with 2-3 leaves are ideal. For green tea production, when 10% to 20% of shoots meet the picking standard, harvesting can begin. Different standards should be set for nurturing based on the tree age and vitality. (1) Picking from Young Tea Trees Picking can be done using the "top pruning and side nurturing" method. The standards are: spring tea leaves - leave 2-3 leaves, pick 1 bud with 1-2 leaves; summer tea leaves - leave 2 leaves, pick 1 bud with 1-2 leaves; autumn tea leaves - leave 1 leaf, pick 1 bud with 1-2…

Tea is the national beverage of China and one of the world's oldest drinks. There are many types of tea, including green tea, black tea, oolong tea, white tea, and yellow tea. Among these, yellow tea is a relatively rare type that is made by undergoing a special process of yellowing after the initial green tea processing. Yellow tea is characterized by its golden color, elegant aroma, mellow taste, and benefits such as relieving summer heat, clearing heat and dampness, and aiding digestion. The supreme among yellow teas is the Mengding Yellow Bud. Mengding Yellow Bud is one of the bud-shaped yellow teas, produced in Mengding Mountain, Ya'an City, Sichuan Province. Tea cultivation in Mengding started in the Western Han Dynasty, about two thousand years ago, and was once a tribute to the emperors throughout history. After the founding of the People's Republic of China, it was rated as one of the top ten famous teas in the country. Mengding Yellow Bud has a flat and straight shape, with even shoots, a tender yellow color, visible downy tips, a lingering floral fragrance, a bright yellow liquor with a touch of green, a fresh and sweet taste, and a pale yellow…

"Shaanxi Tea No. 1" is the first asexually propagated tea plant variety registered in our province. It has been designated as the main tea plant variety for the 14th Five-Year Plan period. It is characterized by dark green leaves, raised leaf surfaces, strong luster, early budding, and robust buds and leaves. In the list of "Leading Agricultural Varieties and Main Promoted Technologies for 2023" released by the Ministry of Agriculture and Rural Affairs, "Shaanxi Tea No. 1" is included, making it one of the 18 leading fruit and horticulture varieties nationwide. The development of "Shaanxi Tea No. 1" fills the gap of asexually propagated tea plant varieties in our province, ending the history of complete reliance on out-of-province varieties for the development of Shaanxi's tea industry. In Longquan Village, Shuanglong Town, Hanbin District, Ankang City, there is a tea plant surrounded by a retaining wall. In the summer sun, this tea plant shines with a lush green glow, its branches, as thick as thumbs, appear full of moisture. This is the mother plant of "Shaanxi Tea No. 1." On July 22, standing under this mother plant, Wang Yancheng, the breeder of "Shaanxi Tea No. 1," introduced: "We discovered this old…

Basic Introduction to Baizhushan TeaBaizhushan tea is produced in the beautiful and mystical Chu ethnic "Tiger Dance" homeland, Shuangbai County, at an altitude of 2,300 meters, within the provincial nature reserve known as Baizhushan. The area features dense forests, intact vegetation, fertile soil, a mild climate, annual rainfall of 1,100 to 1,300 millimeters, and a soil pH value between 4.5 and 5.6, with clouds and mist shrouding the region throughout the year.Baizhushan tea is made from high-quality raw materials of the large-leaf variety native to Yunnan, processed using unique techniques and advanced technology. It is characterized by its attractive appearance, tightly twisted leaves, elegant shape, clear green and bright broth, rich and lasting aroma, fresh and mellow taste, and a long-lasting aftertaste. Produced in the scenic area of Shuangbai County, Chuxiong Prefecture, Yunnan Province, the origin is cloaked in mist and clouds all year round, has a high altitude, high humidity, fresh air, and sweet spring water. This tea is made from high-quality raw materials of the large-leaf tea variety native to Yunnan, using unique techniques and advanced technology. It is characterized by its attractive appearance, tightly twisted leaves, elegant shape, clear green and bright broth, rich and lasting aroma,…

Why does Pu'er tea need "aging"? The term "aging" is a popular phrase used in the community, referring to the aging process of Pu'er tea, which we often refer to as post-fermentation. Strictly speaking, the term "aging" is not accurate. It is quite different from the post-fermentation of Pu'er tea because post-fermentation is not simply a matter of storage. It is not a simple warehousing concept but rather a special process similar to the wine cellar that can meet the conditions for aging. This special process is actually aging, known professionally in food chemistry as "after-ripening." "After-ripening" falls within the realm of tea storage chemistry in tea chemistry. For a long time, tea experts believed that only Pu'er tea needed aging and "after-ripening." Later, they discovered that other types of tea also undergo "after-ripening." "After-ripening" refers to the quality changes that occur when tea transforms from slightly raw to good during this process. Taking West Lake Longjing as an example, it has a noticeable "raw green aroma" when first produced, which disappears after one to two months of storage in a lime jar, revealing a high and fragrant aroma. Of course, different types of tea use different methods for aging,…

The shapes and forms of Yixing clay teapots vary widely, with the saying that "squares are not uniform, circles have no identical form" in traditional terms. A good teapot has each part rich in character; let’s break down these parts to share the artistic life of a Yixing clay teapot: In terms of structure, there is a distinction between the “main body” and “attachments” of a Yixing clay teapot. The spout, lid, rim, neck, shoulder, belly, foot, base, spout, and handle are all parts relative to the whole of the teapot. The center parts – lid, rim, neck, shoulder, belly, foot, base – are collectively referred to as the main structure of the Yixing clay teapot. The spout and handle, placed on either side, are known as attachments of the teapot’s structure. The basic shapes of the teapot body: Spherical shape Square shape Cylindrical shape Bowl-like shape Bowl-like shape Traditional styles of the teapot lid button (spout knob): The lid button, also called “the knob,” is designed for lifting the lid. Common styles include spherical, arched, animal-shaped, gourd handle-shaped, tree stump-shaped, integral, etc. At the top or bottom side, most have a conical air hole that is larger inside and…

The processing steps for green tea are mainly five: picking, withering, fixation, rolling, drying, and packaging. Among these, fixation is the key step in green tea processing. The Process of Making Green Tea 1. Picking Picking involves the process of harvesting the tea leaves. There are strict standards for picking, including the maturity and uniformity of the shoots and leaves, as well as the time of picking, which are all critical factors that determine the quality of the tea. 2. Withering After fresh leaves are picked, they are spread out on clean surfaces to a thickness of about 7–10 centimeters. The withering time is generally 6–12 hours, during which the leaves should be turned appropriately. When the moisture content reaches 68%–70%, and the leaves become soft and emit a fragrant aroma, they are ready for the fixation stage. It is crucial to maintain the appropriate moisture level: too low and the leaves will dry out and become flavorless; too high and the accumulation of water can result in a bitter taste. 3. Fixation (Killing the Green) Fixation is a critical step in green tea processing. It involves applying high temperatures to evaporate moisture from the leaves, deactivate enzyme activity, prevent…

Fruit and flower aromatic black tea is a new type of black tea made by integrating the shaking green process of oolong tea into the traditional Tanyang Gongfu black tea processing technique, resulting in unique qualities such as peach and orchid fragrance. It has been well-received by consumers in recent years. In this issue, we revisit the insightful explanations given by Lin Hong, the representative inheritor of the national intangible cultural heritage project (Tanyang Gongfu), in "The Tea Maker Speaks," covering the background of creating fruit and flower aromatic black tea, the shaking green process, suitable cultivars, and differences from traditional Tanyang Gongfu black tea. I. Background of Creating Fruit and Flower Aromatic Black Tea? Tanyang Gongfu black tea has a history of nearly 200 years and was listed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2022. Fu'an is the birthplace of Tanyang Gongfu black tea. Starting in 2000, the municipal party committee and government of Fu'an, along with local tea authorities, began promoting adjustments in the tea industry structure, which included two aspects: adjustment of tea cultivars and adjustment of tea products. 1. Adjustment of Tea Cultivars In 2000, the main tea cultivars…

In recent years, Yunnian County has firmly implemented the provincial government's strategic deployment to create a billion-dollar refined Sichuan tea industry, capitalizing on its resource advantages to transform them into assets. Currently, the tea industry has become a vital pillar supporting rural revitalization in Yunnian County. In the standardized production workshop of Yunnian Tea Industry Co., Ltd. (hereafter referred to as Yunnian Tea Company), located in the Haiying Functional Area of Yunnian Economic Development Zone, a modern production line with capabilities for automated, large-scale, standardized production and clean processing was put into operation in early June this year. This new-style tea drink raw material production line can process 15,000 pounds of fresh leaves per hour. The intelligent tea production line has effectively improved the standards and quality of tea production while significantly reducing labor costs, achieving the goals of cost reduction, increased production, and efficiency enhancement. The construction of the production line is based on the growing demand for new-style tea drinks, leading many tea drink companies and raw material suppliers to actively seek cooperation. After the modern production line was put into use, Yunnian Tea Company achieved a significant improvement in production efficiency and tea product quality, fully meeting…

In recent years, with the official introduction and implementation of the Technical Specifications for Carbon Footprint Labeling and Certification in the Tea Industry, the tea industry has experienced a green revolution. Recently, Yangzhou Juyuanchun Tea Specialized Cooperative was awarded one of the first carbon footprint label certifications in the country, making it the only tea company in the Yangzhou area to receive this certification. This provides a feasible model for the green transformation of the entire tea industry chain in our city. The carbon footprint label refers to the total emissions and removals of greenhouse gases such as carbon dioxide throughout the entire lifecycle of tea, from planting, harvesting, processing, transportation, to sales, as calculated by the technical specifications. It is an important indicator for measuring the green and low-carbon levels of both companies and products. Recently, reporters visited the Yangzhou Juyuanchun Ecological Tea Garden, where rows of verdant tea plants are interspersed with automatic sprinkler systems. Zhang Chun, Chairman of the Yangzhou Juyuanchun Tea Specialized Cooperative, introduced that all 400 acres of the tea garden have clear carbon footprint labels. The tea industry is a significant part of our city's agricultural sector, and tea gardens have become strong sources…

Hezhou, a treasure nestled amidst green mountains and clear waters, is dotted with tea gardens on its hillsides, often shrouded in mist. Its naturally endowed environment provides the best conditions for tea growth. Tea farmers work diligently on this fertile land, carefully nurturing tender green tea shoots into lush, verdant tea gardens. The quality of Hezhou's teas is exceptional, and the varieties are abundant. From green to black, from white to yellow teas, each type carries the unique local culture and essence of Hezhou's tea traditions. Among them, Liubao tea from Hezhou enjoys widespread fame, with its reputation spanning across the country. Hezhou Liubao tea is renowned for its distinctive production techniques and taste. Fresh, tender leaves from mature tea trees are carefully selected and processed, resulting in high-quality tea that is tightly rolled and has a dark lustrous appearance. When brewed, the tea gradually unfurls in the water, releasing a subtle fragrance as if bringing the natural aroma of the great outdoors into the teacup. As tea culture continues to develop and spread, Hezhou Liubao tea is gradually reaching a wider audience. An increasing number of tea enthusiasts are beginning to recognize and appreciate this regionally distinctive tea, which…

The Mahhei village is one of the famous tea mountains in Yiwu, and the teas produced from the major areas of Yiwu have always been favored by Pu'er tea enthusiasts. Among them, "Mahhei" is the most flavorful tea in Yiwu. Compared to the teas from other major production areas of Yiwu, "Mahhei" is a rare tea both in terms of quality and output. The Origin of the Name Mahhei Village Mahhei Village is a Han Chinese village, but it's puzzling why a Han Chinese village would be named Mahhei. Later, local elders explained that Mahhei was originally called "Big Roadside," because the village is located next to the main road leading to Laos. In the past, when people traveled from Laos to Yiwu on horseback, they would start at dawn and arrive at "Big Roadside" just as it was getting dark. Locals referred to this time as "mahshahei," "mahmahhei," or simply "Mahhei," and over time, "Big Roadside" became known as Mahhei. The Production Base of Yiwu Mahhei Mahhei Village Committee Administrative Village is located in the mountainous area of Yiwu Township. It is situated to the northeast of Yiwu Township, 23 kilometers away from the Mahhei Village Committee, and 32…

Anhua dark tea, as a typical representative of dark teas, is a post-fermented tea obtained through microbial fermentation. Due to its unique processing techniques and specific microbial flora in the production area, Anhua dark tea possesses distinctive functional components and health attributes, making it highly favored by consumers. The main functional components of Anhua dark tea include polyphenols, alkaloids, amino acids, terpenoids, polysaccharides, and secondary metabolites from Eucommia corchorifolia. Below is a brief introduction to the functions of each component, providing new scientific evidence for the development and utilization of Anhua dark tea's functional components and their health benefits that drive market consumption. I. Polyphenolic Compounds Polyphenolic compounds account for 20% to 35% of the dry weight of tea leaves, mainly including catechins, flavonols, phenolic acids, etc. 1. Catechin Compounds Catechin compounds are the primary constituents of tea polyphenols, comprising about 60% to 80% of total polyphenolic compounds, with various biological activities such as antioxidation, lipid-lowering, weight loss, immune regulation, antiviral properties, and anticancer effects. The content of polyphenols decreases during the processing of Anhua dark tea, and with extended fermentation time, both ester-type and non-ester-type catechins decline continuously. In Anhua dark tea, ester-type catechins are hydrolyzed into gallic acid…

It is currently the perfect season for picking summer and autumn tea. The Pingwu Modern Agricultural Park for Tea, located in Yilling Village, Doukou Tibetan Ethnic Township, is lush and vibrant. Villagers are busy harvesting fresh tea leaves to supply the production of summer and autumn tea, ensuring every leaf becomes a valuable one, enhancing the industry's benefits and boosting farmers' income.Entering the tea garden, rows upon rows of tea plants undulate with green waves. Villagers operate tea harvesters between the rows; amidst the hum of machinery, freshly picked summer and autumn tea leaves are neatly collected. The tea industry is one of the leading agricultural sectors in Doukou Tibetan Ethnic Township. However, most production focused on high-quality spring tea, while summer and autumn tea, despite its high yield, was often discarded as "waste leaves." Now, farmers can sell these "discarded" leaves to tea enterprises, generating additional income while maintaining their tea gardens, significantly increasing their enthusiasm for developing the industry. "We used to only pick spring tea, but now we use machines to harvest summer and autumn tea. This has increased our output and income. For our over three acres of land, we can earn an extra ten thousand…

Basic Introduction to Laoshan Green TeaLaoshan Green Tea is produced in Laoshan District, Qingdao City, Shandong Province. Xiaoyangchun Laoshan Green Tea comes from Laoshan, located by the Yellow Sea, with a temperate maritime monsoon climate and fertile soil that is slightly acidic. Known as the "Little Jiangnan of the North," it successfully introduced "Southern tea to the North" in 1959, creating its unique quality. Laoshan Green Tea is characterized by thick leaves, a pea-like aroma, strong flavor, and good durability when brewed. It can be categorized into spring tea, summer tea, and autumn tea based on the season of fresh leaf harvest, and into curled green tea and flat green tea based on raw materials and processing techniques. In October 2006, the General Administration of Quality Supervision, Inspection and Quarantine approved geographical indication product protection for Laoshan Green Tea. Nutritional ValueFat Reduction and Weight LossThe relationship between drinking tea and weight loss is very close. The ancient book "Shennong's Herbal Classic" mentioned the weight loss effects of tea over two thousand years ago: "Long-term consumption calms the mind, invigorates qi... makes the body light and prevents aging." Modern scientific research and clinical trials have confirmed that drinking tea can lower…

From July 26-27, the 2024 Jiangsu Tea Industry New Quality Productivity Seminar and the 11th Member Representative Assembly of the Jiangsu Tea Society, hosted by the Jiangsu Tea Society and co-organized by Jiangsu Agricultural and Forestry Vocational and Technical College and Jurong City Agriculture and Rural Affairs Bureau, was held in Jurong, Jiangsu. Nearly 250 delegates from across the province attended. Attending the conference were: Feng Shaodong, Vice Chairman of the Jiangsu Provincial Association for Science and Technology; Wu Jianhua, Second-Level Inspector of the Jiangsu Provincial Department of Agriculture and Rural Affairs; Jiang Renhua, President of the Chinese Tea Society and Director of the Chinese Academy of Agricultural Sciences Tea Research Institute; Xia Tao, Deputy President of the China International Tea Culture Research Association; Jian Zuping, Party Secretary of Jiangsu Agricultural and Forestry Vocational and Technical College; Huang Wanrong, Member of the Party Group of the Zhenjiang Municipal Committee; Yue Zhishun, Director of the Department of Societies of the Jiangsu Provincial Association for Science and Technology; Zhao Shufeng, Deputy Secretary of the Jurong Municipal Party Committee and Secretary of the Political and Legal Affairs Commission; Jia Liangxu, Member of the Jurong Municipal Government Party Group; Gu Lutong, Deputy Director of…

On November 29, 2022, China's nomination of "Traditional Chinese Tea Processing Skills and Related Customs" was reviewed and included in the Representative List of the Intangible Cultural Heritage of Humanity by the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage of UNESCO, convened in Rabat, Morocco. To date, China has a total of 43 projects listed in UNESCO's intangible cultural heritage list, ranking first in the world. "Traditional Chinese Tea Processing Skills and Related Customs" encompasses 44 national-level representative intangible cultural heritage projects, each a cultural treasure. In order to further promote and display these intangible tea processing skills and related customs, "Tea Talk" is presenting a special series titled "Encounter with Intangible Cultural Heritage Teas – Traditional Chinese Tea Processing Skills and Related Customs." This article will focus on the green tea production techniques (Xinyang Maojian tea production techniques). Xinyang Maojian belongs to the category of green teas and is one of China's top ten famous teas, renowned for its unique style characterized by "fine, round, tight, straight, abundant white down, high fragrance, rich taste, and green liquor." The history of tea cultivation in Xinyang dates back over 2,300 years. With the passage of time, today's Xinyang Maojian…