National ICH: Oolong tea processing technique

The Oolong tea processing technique, specifically Tieguanyin tea, is centered in Anxi county, Quanzhou city, Fujian province, and has been recognized as a national-level intangible cultural heritage item in the category of traditional craftsmanship.

Anxi has a rich tea processing history that dates back to the late Tang Dynasty (618-907), flourished during the Ming and Qing Dynasties (1644-1911), and continues to thrive in modern times. The traditional Tieguanyin tea-making process in Anxi is considered among the most exquisite and unique in China.

Anxi's tea farmers combine the processing principles of black tea and green tea, adapting to the region's specific situation to create a distinctive semi-fermented technique for Tieguanyin tea, establishing Oolong tea as one of China's six major tea categories.

The traditional production of Tieguanyin tea involves three main stages: picking, initial processing, and refining. The picking process follows specific periods, standards, and techniques. The initial processing consists of 10 steps, while the refining process involves six steps. The key production method involves controlled physical, biological, and chemical changes in the tea leaves, resulting in the unique "green leaves with red edges" phenomenon. This process creates the tea's distinct color, aroma, and taste, resulting in the elegant quality of Tieguanyin with its natural orchid fragrance and special flavor.

The traditional Tieguanyin tea processing technique in Anxi represents the acumulation of experience and wisdom of the local tea farmers. It stands out in China’s tea-making industry, giving rise to the tea culture surrounding Tieguanyin. This technique holds significant historical, cultural, scientific, and economic value.