"Traditional Tea Processing Techniques and Associated Social Practices in China" Included in UNESCO's Intangible Cultural Heritage List, Including Three Tea Production Techniques of Hubei

On the evening of November 29 (GMT+8), following a review, the "Traditional Tea Processing Techniques and Associated Social Practices in China" were included in the UNESCO Representative List of Intangible Cultural Heritage of Humanity. Up to now, China has 43 items listed on UNESCO's intangible cultural heritage lists, ranking first in the world. The production techniques of Enshi Yulu, Zhaoliqiao brick tea and Changshengchuan green brick tea are among the techniques included.

The tea of Enshi Yulu looks clear. [Photo via Lizao Tea]

Enshi Yulu is produced in Hubei's Enshi, the "Selenium Capital of the World". The tea leaves are naturally rich in organic selenium. Because of the pine needle-like shape of its leaves and its lasting fragrance, it is representative of both steamed green tea and needle-shaped green tea in China.

Chibi green brick tea [Photo via Zhaoliqiao Tea]

The "predecessor" of Zhaoliqiao brick tea is Yangloudong brick tea which is commonly known as "Dong Tea". After brewing, the green brick tea has a greenish-brown color and a pure fragrance. The production of Zhaoliqiao brick tea nowadays still adopts the traditional artificial fermenting process, making the tea suitable for people in alpine regions and those with high-fat diets.

Pressing, a traditional technique of making black brick tea [Photo via Changshengchuan Tea]

The production of Changshengchuan green brick tea, a kind of black tea by its nature, uses qualified tea leaves from southwestern Hubei as raw materials. The leaves are turned into bricks following the phases of fermentation and pressing.