源遠(yuǎn)流長(zhǎng)的中華文化，不僅體現(xiàn)在典籍、文物中，也體現(xiàn)在世代相承的非物質(zhì)文化遺產(chǎn)中。截至2022年12月，中國(guó)列入聯(lián)合國(guó)教科文組織非物質(zhì)文化遺產(chǎn)名錄(名冊(cè))項(xiàng)目共計(jì)43項(xiàng)，總數(shù)位居世界第一。

The long-standing Chinese culture is not only embodied in canonical books and cultural relics, but also in intangible cultural heritages that have been passed on from generation to generation. As of December 2022, China has a total of 43 items inscribed on UNESCO'sRepresentative List of the Intangible Cultural Heritage of Humanity, ranking first in the world in terms of total number.

2022年11月29日，江西省贛南客家擂茶制作技藝、婺源綠茶制作技藝、寧紅茶制作技藝三個(gè)項(xiàng)目列入聯(lián)合國(guó)教科文組織人類(lèi)非物質(zhì)文化遺產(chǎn)代表作名錄，江西省實(shí)現(xiàn)了在聯(lián)合國(guó)教科文組織非物質(zhì)文化遺產(chǎn)名錄上零的突破。

On November 29, 2022, the tea processing techniquesof Hakka Leicha, Wuyuan green tea and Ning Hong Tea in Jiangxi Province were Inscribed in UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, achievinga major breakthrough for Jiangxi Province in this list.

1. 贛南客家擂茶制作技藝

Hakka LeichaTea Processing Techniques

贛南客家擂茶的制作技藝很是獨(dú)特。其基本原料是鮮茶葉、糯米、芝麻、黃豆、花生、鹽及各類(lèi)青草藥等。制作時(shí)，先將所配置好的材料，按比例放置擂缽內(nèi)，用擂杵沿缽內(nèi)壁逆溝紋走向頻頻舂搗、旋轉(zhuǎn)磨成茶泥。喝擂茶時(shí)，將擂好的茶泥放在擂缽里或大盆里，用滾燙的開(kāi)水沖泡，再倒入少許高山茶油，并用擂杵攪拌稍許，甘潤(rùn)芳香、色如琥珀、清爽可口的擂茶就制成了。贛南客家擂茶起源于漢代，在贛南客家人居住區(qū)域均有流傳，是贛南客家人的傳統(tǒng)飲茶習(xí)俗，也是古代飲茶習(xí)俗的延續(xù)。

Hakka Leicha tea processing techniques are very unique. Its basic ingredients include fresh tea, glutinous rice, sesame, soybean, peanuts, salt and various herbal medicine. All the prepared ingredients are put in mortar, then use a pestle to pound and grind ingredients repeatedly into tea power along the inner wall of the mortar. When drinking it, put the tea power into the mortar or a big pot, pour into the boiling water, add some camellia oil, then stir them with the pestle, then a bowl of sweet， fragrant and refreshing Hakka Leicha tea is finished. Hakka Leicha tea can be dated back to the Han Dynasty and is popular in the residential areas of Hakka people in the south Jiangxi Province. It is their traditional tea-drinking custom and also a continuation of ancient tea-drinking customs.

2. 婺源綠茶制作技藝

Wuyuan Green Tea Processing Techniques

婺源綠茶制作歷史悠久，廣為傳承。早在唐代陸羽《茶經(jīng)》中就有“歙州茶生于婺源山谷”的記載，表明婺源已是歙州的主要產(chǎn)茶地。傳統(tǒng)婺源綠茶要經(jīng)過(guò)采茶、攤青、殺青、清風(fēng)、揉捻、烘炒、初干、再干等工序，獨(dú)特的制作工藝使婺源綠茶具有香高色翠、湯青葉綠、味濃耐泡的特點(diǎn)。

The production of Wuyuan green tea has a long history and it is inherited from generation to generation. The Classic of Tea, a book written by Lu Yu in the Tang Dynastyrecordedthat“Shezhou tea was from Wuyuan valley”, which shows that Wuyuan was the main tea production place of Shezhouat that time. The traditional skills of making Wuyuan green tea have to followa set of processes like picking, natural drying, enzyme inactivation,rolling, baking, and drying, which make Wuyuan green tea have the characteristics such as rich aroma and taste, green soup and leaves, and durable brewing.

3.寧紅茶制作技藝

Ning Hong Tea Processing Techniques

發(fā)源于修水縣漫江鄉(xiāng)的寧紅茶，是我國(guó)最早的工夫紅茶之一。寧紅茶傳統(tǒng)制法為初制和精制兩個(gè)流程十余道工序。初制工序主要為萎凋、揉捻、發(fā)酵、烘干;精制工序主要為篩分、揀剔、復(fù)火、勻堆裝箱，并創(chuàng)造性形成了輕萎凋、重揉捻、足發(fā)酵等獨(dú)門(mén)絕技。寧紅茶以條索緊結(jié)秀麗，金毫顯露，鋒苗挺拔，色澤烏潤(rùn)，香高持久，葉底紅亮，滋味濃醇鮮爽而馳名中外。馥郁持久的蘋(píng)果香是寧紅茶特有的天然茶香。

Ning Hong Tea, originated in Manjiang Town, Xiushui County, is one of the earliest Kongfu black tea. The traditional techniques of makingNing Hong Tea consists of two procedures with more than ten processes. The basic procedure mainly includes withering, rolling, fermentation, and drying. The refining procedure is mainly for sieving,sorting, reheating, packing, and creatively forms the unique skills of light withering, heavy rolling, sufficient fermentation. Ning Hong Tea is world-famous for its tight knot, gold pekoe, upright tip, dark color, lasting aroma, bright and red leaf, and rich and fresh taste. The long-lasting apple aroma is the unique natural fragrance of Ning Hong Tea.