男友太凶猛1v1高h,大地资源在线资源免费观看 ,人妻少妇精品视频二区,极度sm残忍bdsm变态

Global EditionASIA 中文雙語Fran?ais
Culture
Home / Culture / Tea

Success in the best possible taste

Large leaves give this tea a rare appearance but its refreshing attributes make it a brew to remember, Wang Kaihao reports.

By Wang Kaihao | China Daily | Updated: 2022-12-29 08:22
Share
Share - WeChat
A tea plantation in Huangshan, Anhui province.[Photo by Shi Yalei/For China Daily]

About 800 meters above sea level and next to the picturesque Taiping Lake, Houkeng village in Huangshan, a region in the south of Anhui province, seems to be blessed by nature and an ideal place to create an aromatic brew in typical Chinese style.

It is home for the handmade tea variety Taiping Kowkui (also spelt in pinyin as houkui). Every spring, when foggy days moisten the emerald hillsides, villagers know their harvest will come.

When Fang Jifan first followed his father to climb and pick the tea leaves in spring, he was only 6.

Now, 67, the fifth-generation tea farmer can proudly recall his life.

"Without any of three key factors — proper location, plant variety, or processing technique — the perfect Kowkui will not be born," he says. "It's a signature of our home."

Kowkui's exceptionally large leaves make many first-time viewers also mistake the tea as "vegetable", but this "king" of green tea in Fang's eyes beats other varieties on more than just size.

"Its aroma and flavor also stand out, thanks to the time-consuming work to process them," Fang says.

"It's a skill every child in our village will have to learn," he says. "There're about 500 families in the village, and each one makes tea."

As a leading tea processing practitioner in Houkeng village, Fang is now the national-level inheritor of intangible cultural heritage for Kowkui green tea processing technique.

Starting from a process known as shaqing (enzyme inactivation), a series of core skills, including fermentation and scenting, that need years of practice, help turn the fresh leaves into the ingredients of a refreshing drink.

Iron pots, and the right temperature, timing, and strength are all core to the success. People like Fang deftly fry the fresh tea leaves with bare hands. To ensure top quality, people have to make sure no leaf rolls when being heated.

After being created in the late Qing Dynasty (1644-1911), its high quality and relative rarity ensured Kowkui tea would be consumed as gifts among nobles. Even today, Kowkui enjoys a high market status.

In 2021, the average price of Kowkui was nearly 500 yuan ($71.7) per kilogram, and its processing techniques were still done by hand.

According to Fang, the popularity of tea has also played a key role in rural vitalization as Houkeng residents can earn 30,000 yuan a year growing and processing Kowkui, and some can make up to 300,000 yuan.

"But we still need to embrace change," Fang says. "We cannot only aim at the high-end market. Only when Kowkui is more widely accepted and recognized by more consumers, can its life be prolonged.

"New technologies and modern machines can be introduced to increase our yield of second-tier products and thus expand influence," Fang says, sharing his next-step plan. "But core hand skills have to be retained to make the top-quality tea."

1 2 3 4 5 6 Next   >>|
Most Popular
Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
主站蜘蛛池模板: 邢台市| 河间市| 邵阳县| 玉环县| 施秉县| 额济纳旗| 弋阳县| 石渠县| 花垣县| 玛曲县| 阜康市| 盘山县| 丹巴县| 萨迦县| 舒兰市| 苗栗市| 军事| 昆山市| 江源县| 嘉黎县| 固始县| 房山区| 湘乡市| 信丰县| 航空| 西安市| 贡山| 龙井市| 玛曲县| 松原市| 临漳县| 白城市| 汉源县| 庄河市| 铜陵市| 石城县| 洛隆县| 平遥县| 泰宁县| 南开区| 当雄县|