Shennong era (c. 2737 BCE), commercialized in Tang Dynasty
traditional crafts
UNESCO Intangible Heritage
East China
active
Chinese traditional tea processing encompasses the knowledge, skills, and practices of producing six tea categories: green, white, yellow, oolong, black, and dark (pu'er). Each category involves distinct techniques of withering, fixing, rolling, oxidation, and drying. Associated practices include tea plant cultivation, hand-picking, and grading. Tea culture permeates Chinese social life through gongfu brewing, tea ceremonies, and tea art appreciation.
Skills & Techniques
Traditional Tea Processing expand_more
The craft of transforming fresh tea leaves into the six categories of Chinese tea through controlled withering, fixation, rolling, oxidation, and drying.
Steps
- Pluck tender tea leaves at the correct seasonal stage
- Wither leaves to reduce moisture content
- Fix (kill-green) by pan-firing or steaming to stop oxidation
- Roll leaves to shape them and release juices
- Oxidize to the desired degree (for oolong and black tea)
- Dry by baking or sun-drying to preserve the finished tea
Tools
withering tray, fixation pan, rolling table, baking basket, charcoal oven, bamboo sieve
Materials
fresh tea leaves (Camellia sinensis), charcoal
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Relationship Constellation
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