College teachers and students experience traditional tea culture by "immersive" tea making

Students participate in the manual green shaking production. Courtesy of Huang Yan and Hu Fang

On May 13, the Southeast Network (correspondent Huang Yan and Hu Fang) aired, shaken, polished, and rolled the tea. Recently, at Xiangdu Tea Cooperative in Huqiu Town, Anxi County, teachers and students of Anxi Tea College of Fujian Agriculture and Forestry University are learning the production skills of traditional Tieguanyin from Li Jindeng, the inheritor of intangible cultural heritage and the head of the cooperative.

"The production of Tieguanyin is the most complex of all teas, which also leads to the lack of young groups of the existing inheritors." Li Jindeng told reporters that Baorou is the basis of the semi granular shape of Tieguanyin, and is also the hardest step in making tea by hand. It stresses strength and technique, and experienced teachers also need to repeat 7-8 times of Baorou and deblocking to make its shape. In the modern mechanization of tea production, manual packing and kneading gradually decreased, greatly saving labor.

It turns out that the Anxi Tieguanyin production technology involves eleven processes, including picking, withering (sun drying), drying, shaking, polishing, rolling, initial drying, initial package rolling, re drying, re package rolling, and drying. The flexible "see green to make green" and "see the sky to make green" technologies are used to form a mellow and fresh taste, natural flower and fruit fragrance, and unique "Guanyin rhyme", It is one of the most complex, exquisite and unique tea making skills in China's six major tea categories. "However, the whole process of tea making cannot be mechanized. Eleven processes need machines and hands in parallel, combined with brain and physical strength. The operation is long and heavy, and fewer young people are willing to engage in tea planting and processing." Li Jindeng said.

The students followed Li Jindeng to complete the whole process of Tieguanyin's initial production by hand from fresh leaves, and tasted their own achievements at the first time Lin, who participated in the production, said.

"In recent years, the traditional Tieguanyin has gradually become the mainstream of the market, and we have actively explored how to pass on the traditional production skills of Tieguanyin." Huang Yan, a teacher of Anxi Tea College of Fujian A&F University, introduced that at present, the tea professional training plan has gradually formed a system, and Anxi Tea College of Fujian A&F University has hired tea masters as off campus tutors Carry out a variety of talent training forms, such as independent personality practice combining inside and outside the school, the joint guidance of teachers inside and outside the school on the course of "tea production, three innovation and practical training", the undertaking of new vocational farmers' college classes, and guide young tea majors to carry forward the spirit of craftsmanship, concentrate on tea, inherit tea making skills, and promote the development of the tea industry.