Craftsmanship of making Chinese Oolong teaالصين
القائمة التمثيلية 2011
EN: The superior ecological environment such as the abundanceof mist and rain,weathered soil etc. fosters the superb quality of Olong Tea
EN: The 350-year-old Olong Tea trees-the Great Red Robe Tea Trees and its tea gardens by non-sex breeding
EN: Sunny days are favourable for plucking the fresh tealeaves
EN: The purpose of Wei Diao(Withering) is to let fresh tealeaves send forth water, promoting the fermentation
EN: The process of Yao Qing (Swaying) is the key for developing the special quality of the color, aroma and taste. The swaying length of time, speed, softly or hard are chosen according to the fresh tealeaves, the temperature, humidity of the air.
EN: This process of Chao Qing(Frying) is to make the inner substance fixed under the high temperature to destroy the oxygenation of the enzyme and to stop fermenting
EN: This process of Rou Nian (Rubbing) is not only to let tealeaves juice out but also to make the tealeaves strip-shaped and ball shaped.
EN: Hong Bei (Baking) is a unique process by using the charcoal as heat source. Its prupose is to promote the mellow degree and to mesure the tea capable to be made as many times as possible. The heat control is judged by observation of eyes and touching of hands.
EN: The inheritors teach tea making skills
EN: From ancient times till now, the folk Olong teafight match is a customs to exchange and promote the tea-making skills.