- MEDIA CENTER
Zhang Ziquan, a practitioner of Duyun Maojian tea frying technique, demonstrates the whole process of tea frying. [Photo/ddcpcp website]
The frying technique of Duyun Maojian tea, a green tea variety from the city of Duyun in Southwest China's Guizhou province, was included under the Chinese traditional tea frying category in the intangible cultural heritage list of the United Nations Educational, Scientific, and Cultural Organization (UNESCO) on Nov 29.
The technique includes five steps: frying, rolling, shaping, tomentum tipping, and drying. All steps are completed in a hot wok to make the tea leaves tight, fine and curly, and the tea tomentum is evenly distributed with green color.
When brewed, Duyun Maojian turns a bright olivine color and has a long-lasting fragrance as well as sweet aftertaste.
In recent years, Duyun has enhanced the protection, development and promotion of intangible cultural heritage items related to tea. It is continuing to train practitioners, integrate the tea industry with tourism, offer online and offline tea-frying technique training session, encourage practitioners to attend competitions, and boost promotion of tea-fryers.
By the end of 2021, 34 people in Duyun were selected as practitioners of the Duyun Maojian tea-frying technique, accounting for 23.7 percent of the city's total practitioners of intangible cultural heritage items.
Among them, one was rated at the national level, two at the provincial level, 15 at the prefecture level and 16 at the municipal level.
In the Ming and Qing dynasties (1368-1911), Duyun Maojian tea was used as a tribute to the royal families. It then won a gold medal at the Expocomer in 1915, and was selected among the top 10 tea varieties in China in 1982.
Located in south central of Guizhou and south of the Miaoling mountains, Duyun is low latitude and high altitude, has little sunshine, and plenty of cloudy and foggy weather, making it an ideal place for Duyun Maojian tea to grow.