Intangible culture with Related Tags
Scented tea making technique (Wu Yutai jasmine tea making technique)
Scented tea, also known as "smoked tea", "scented tea" and "scented tea", belongs to the category of reprocessed tea. Among them, jasmine tea is made by scenting green tea with jasmine flowers for many times. The tea brings out the fragrance of flowers, and the flowers enhance the flavor of tea. The tea flavor and the fragrance of flowers are cleverly integrated, which constitutes the unique quality of jasmine tea and is known as the treasure of scented tea. Wu Yutai, founded in 1887, is a well-known old tea brand in China. It has always adhered to the unique scenting technique of self-collection, self-scenting and self-mixing. It mainly includes nine processes: making tea leaves, selecting flower sources, maintaining fresh flowers, making magnolia base, scenting and mixing, dissipating heat through flowers, picking flowers, baking, and evenly stacking and packing. Only spring tea base is used, the "three no-picking principles" of jasmine are adhered to, the proportion of Anhui tea base is appropriately increased in the blending, and unique techniques such as "low temperature slow baking" are used, which eventually formed the characteristics of Wu Yutai jasmine tea: "fresh and lasting aroma, mellow and sweet taste, clear and bright soup color, and resistance to brewing". Due to the high cost of jasmine tea raw materials, complex processing techniques, long cycle, and the influence of other teas, the current market share is declining year by year. In terms of publicity, the people also have a great misunderstanding of jasmine tea, thinking that jasmine tea is low-quality tea. Faced with market competition, many traditional varieties of jasmine tea in enterprises are even operating at a loss at a low price. In addition, due to the difficult working environment and high technical difficulty, young people are unwilling to inherit and learn the jasmine tea scenting technique, and the inheritance of this traditional technique faces a grim situation.
Chinese traditional tea making techniques and related customs
Chinese traditional tea making techniques and related customs are the knowledge, skills and practices related to tea garden management, tea picking, tea hand-making, and tea drinking and sharing. According to local customs, tea makers use tools such as woks, bamboo plates, and baking cages, and apply core skills such as killing green tea, steaming yellow, piling, withering, making green tea, fermentation, and scenting to develop six major tea categories of green tea, yellow tea, black tea, white tea, oolong tea, and black tea, as well as processed tea such as scented tea. There are more than 2,000 kinds of tea products, which meet the various needs of the people with different colors, fragrances, flavors, and shapes. Drinking and tasting tea runs through the daily life of Chinese people. People drink and share tea in homes, workplaces, teahouses, restaurants, temples, and other places by brewing or boiling. Drinking tea is an important communication medium in activities such as making friends, weddings, worshipping teachers, and sacrifices. Tea is used to entertain guests, to make friends, to make friends, and to make friends with tea, which is shared by many ethnic groups and provides a sense of identity and continuity for related communities, groups, and individuals. This heritage project has been passed down from generation to generation, forming a systematic and complete knowledge system, extensive and in-depth social practice, mature and developed traditional skills, and a rich variety of handicrafts. It embodies the values of humility, harmony, courtesy, and respect upheld by the Chinese people, and has had a profound impact on moral cultivation and personality formation. It has promoted exchanges and mutual learning among world civilizations through the Silk Road, and played an important role in the sustainable development of human society.
Chinese traditional tea making techniques and related customs
Chinese traditional tea making techniques and related customs are the knowledge, skills and practices related to tea garden management, tea picking, tea hand-making, and tea drinking and sharing. According to local customs, tea makers use tools such as woks, bamboo plates, and baking cages, and apply core skills such as killing green tea, steaming yellow, piling, withering, making green tea, fermentation, and scenting to develop six major tea categories of green tea, yellow tea, black tea, white tea, oolong tea, and black tea, as well as processed tea such as scented tea. There are more than 2,000 kinds of tea products, which meet the various needs of the people with different colors, fragrances, flavors, and shapes. Drinking and tasting tea runs through the daily life of Chinese people. People drink and share tea in homes, workplaces, teahouses, restaurants, temples, and other places by brewing or boiling. Drinking tea is an important communication medium in activities such as making friends, weddings, worshipping teachers, and sacrifices. Tea is used to entertain guests, to make friends, to make friends, and to make friends with tea, which is shared by many ethnic groups and provides a sense of identity and continuity for related communities, groups, and individuals. This heritage project has been passed down from generation to generation, forming a systematic and complete knowledge system, extensive and in-depth social practice, mature and developed traditional skills, and a rich variety of handicrafts. It embodies the values of humility, harmony, courtesy, and respect upheld by the Chinese people, and has had a profound impact on moral cultivation and personality formation. It has promoted exchanges and mutual learning among world civilizations through the Silk Road, and played an important role in the sustainable development of human society.
Chinese traditional tea making techniques and related customs
Chinese traditional tea making techniques and related customs are the knowledge, skills and practices related to tea garden management, tea picking, tea hand-making, and tea drinking and sharing. According to local customs, tea makers use tools such as woks, bamboo plates, and baking cages, and apply core skills such as killing green tea, steaming yellow, piling, withering, making green tea, fermentation, and scenting to develop six major tea categories of green tea, yellow tea, black tea, white tea, oolong tea, and black tea, as well as processed tea such as scented tea. There are more than 2,000 kinds of tea products, which meet the various needs of the people with different colors, fragrances, flavors, and shapes. Drinking and tasting tea runs through the daily life of Chinese people. People drink and share tea in homes, workplaces, teahouses, restaurants, temples, and other places by brewing or boiling. Drinking tea is an important communication medium in activities such as making friends, weddings, worshipping teachers, and sacrifices. Tea is used to entertain guests, to make friends, to make friends, and to make friends with tea, which is shared by many ethnic groups and provides a sense of identity and continuity for related communities, groups, and individuals. This heritage project has been passed down from generation to generation, forming a systematic and complete knowledge system, extensive and in-depth social practice, mature and developed traditional skills, and a rich variety of handicrafts. It embodies the values of humility, harmony, courtesy, and respect upheld by the Chinese people, and has had a profound impact on moral cultivation and personality formation. It has promoted exchanges and mutual learning among world civilizations through the Silk Road, and played an important role in the sustainable development of human society.
Chinese traditional tea making techniques and related customs
Chinese traditional tea making techniques and related customs are the knowledge, skills and practices related to tea garden management, tea picking, tea hand-making, and tea drinking and sharing. According to local customs, tea makers use tools such as woks, bamboo plates, and baking cages, and apply core skills such as killing green tea, steaming yellow, piling, withering, making green tea, fermentation, and scenting to develop six major tea categories of green tea, yellow tea, black tea, white tea, oolong tea, and black tea, as well as processed tea such as scented tea. There are more than 2,000 kinds of tea products, which meet the various needs of the people with different colors, fragrances, flavors, and shapes. Drinking and tasting tea runs through the daily life of Chinese people. People drink and share tea in homes, workplaces, teahouses, restaurants, temples, and other places by brewing or boiling. Drinking tea is an important communication medium in activities such as making friends, weddings, worshipping teachers, and sacrifices. Tea is used to entertain guests, to make friends, to make friends, and to make friends with tea, which is shared by many ethnic groups and provides a sense of identity and continuity for related communities, groups, and individuals. This heritage project has been passed down from generation to generation, forming a systematic and complete knowledge system, extensive and in-depth social practice, mature and developed traditional skills, and a rich variety of handicrafts. It embodies the values of humility, harmony, courtesy, and respect upheld by the Chinese people, and has had a profound impact on moral cultivation and personality formation. It has promoted exchanges and mutual learning among world civilizations through the Silk Road, and played an important role in the sustainable development of human society.
Heritage with Related Tags
Beijing Lao She Teahouse
Lao She Teahouse is named after the people's artist Mr. Lao She and his famous opera. It was built in 1988 and now has a business area of more than 2,600 square meters. It is a multifunctional comprehensive teahouse that integrates book teahouse, dining teahouse and tea art gallery. In this ancient and Beijing-style environment, you can enjoy a wonderful performance of excellent national arts such as Peking opera, folk art, acrobatics, magic, face-changing, etc. every day. At the same time, you can taste all kinds of famous teas, palace snacks, traditional Beijing snacks and Beijing-style tea banquets. Since its opening, Lao She Teahouse has received nearly 47 foreign heads of state, many celebrities and more than 2 million Chinese and foreign tourists, becoming a special "window" to display the fine products of national culture and a "bridge" to connect domestic and foreign friendship. Qianmen Sihe Teahouse is another new move of Lao She Teahouse to promote Beijing-style culture and tea culture. It takes the ancient classic Beijing traditional building Siheyuan as its shape, takes the profound tea art as its spirit, and integrates the graceful and noble charm of the capital city to create a tea house of your dreams. Here, there is only leisure and tranquility, only relaxation and freedom, listening to the melodious zither, watching the exquisite tea art performance, tasting the fragrant good tea, and enjoying the half-day leisure stolen from tea. The teahouse is divided into three floors with a business area of more than 2,600 square meters. The "Qianmen Sihe Tea House" on the second floor takes the ancient classic Beijing traditional building Siheyuan as its shape; while retaining the original appearance of the main house of the old Beijing Siheyuan, it also reflects the characteristics of "solemnity in the north and elegance in the south". The wing rooms are staggered and varied, which is a combination of traditional art and modern technology. The lush grass and the melodious birdsong add to the elegance and agility of the tea house. In the performance hall on the third floor, you can enjoy wonderful performances of excellent national arts such as Peking Opera, Quyi, acrobatics, magic, and face-changing every day. While watching the performance, you can also taste various famous teas, palace delicacies, local snacks and Beijing-style tea banquets. The Big Bowl Tea Restaurant on the east side of the third floor is a restaurant that mainly serves old Beijing-style dishes, special tea dishes and tea banquets.
Dajue Temple, Xishan, Beijing
Xishan Dajue Temple, also known as Dajue Zen Temple, is a thousand-year-old temple located on the southern foot of Yangtai Mountain (Yangtai Mountain) in the western suburbs of Beijing. It is famous for its clear springs, ancient trees, magnolias, and elegant environment. There are 160 ancient trees in the temple, including 1,000-year-old ginkgo, 300-year-old magnolia, ancient sal trees, pine and cypress, etc. In addition, there are a large number of ancient trees that are included in the protection scope. The magnolia flowers of Dajue Temple are known as the three major flower temples in Beijing together with the lilac flowers of Fayuan Temple and the peony flowers of Chongxiao Temple. The eight wonders of Dajue Temple are: the fragrance of orchids in the ancient temple, the thousand-year-old ginkgo, the old vines and cypresses, the buckthorns and cypresses, the Lingquan spring water, the Liao Dynasty ancient stele, the pine and cypress tower, and the green and clear pool. Dajue Temple was first built in the Liao Dynasty and was called Qingshuiyuan. During the Jin Dynasty, Dajue Temple was one of the eight water courtyards in Xishan of Jin Zhangzong. Later, it was renamed Lingquan Temple. After the reconstruction in the Ming Dynasty, it was renamed Dajue Temple. In 1997, the Minghui Tea House was established in Dajue Temple. Tea rooms were set up in Qiyunxuan, Siyi Hall, and the north and south wing rooms and ear rooms in the courtyard. The precept hall was converted into a Shaoxing restaurant, and the monks' rooms were converted into guest rooms, and there were also luxury suites. In addition, the temple was also converted into a conference room and other entertainment facilities. Many Minghui Tea House recliners and tea tables were placed on the open space in the courtyard. Since then, the fragrance of tea has become a feature of Dajue Temple along with the fragrance of flowers and ancient trees. Every April, Dajue Temple holds the Dajue Temple Magnolia Cultural Festival. In addition to viewing the blooming magnolias, it also holds some exhibitions and cultural activities. On May 25, 2006, Dajue Temple, as an ancient building from the Ming to Qing dynasties, was approved by the State Council to be included in the sixth batch of national key cultural relics protection units.
Old Town Pear Garden
The "Old City Little Pear Garden" is located in the Tianjin Old City Museum, which has a history of 100 years and is the only well-preserved typical traditional courtyard house in Tianjin. It is located on Gulou East Street, Nankai District, Tianjin, the former Old City Area. The teahouse covers an area of 200 square meters and can accommodate nearly 100 people at the same time. The interior decoration is exquisite and elegant, allowing the audience to enjoy the unique artistic charm of the old city culture while enjoying the audio-visual enjoyment. "Old City Little Pear Garden" is based on the overall positioning of the performance direction to create a high-quality performance venue for the essence of opera culture in Tianjin. It is a comprehensive performance teahouse integrating crosstalk, opera, tea art, business and leisure.