源远流长的中华文化，不仅体现在典籍、文物中，也体现在世代相承的非物质文化遗产中。截至2022年12月，中国列入联合国教科文组织非物质文化遗产名录（名册）项目共计43项，总数位居世界第一。
Thelong-standingChinesecultureisnotonlyembodiedincanonicalbooksandculturalrelics,butalsoinintangibleculturalheritagesthathavebeenpassedonfromgenerationtogeneration.AsofDecember2022,Chinahasatotalof43itemsinscribedonUNESCO"sRepresentativeListoftheIntangibleCulturalHeritageofHumanity,rankingfirstintheworldintermsoftotalnumber.
2022年11月29日，江西省赣南客家擂茶制作技艺、婺源绿茶制作技艺、宁红茶制作技艺三个项目列入联合国教科文组织人类非物质文化遗产代表作名录，江西省实现了在联合国教科文组织非物质文化遗产名录上零的突破。
(资料图片)
OnNovember29,2022,theteaprocessingtechniquesofHakkaLeicha,WuyuangreenteaandNingHongTeainJiangxiProvincewereInscribedinUNESCO"sRepresentativeListoftheIntangibleCulturalHeritageofHumanity,achievingamajorbreakthroughforJiangxiProvinceinthislist.
1.赣南客家擂茶制作技艺
HakkaLeichaTeaProcessingTechniques
赣南客家擂茶的制作技艺很是独特。其基本原料是鲜茶叶、糯米、芝麻、黄豆、花生、盐及各类青草药等。制作时，先将所配置好的材料，按比例放置擂钵内，用擂杵沿钵内壁逆沟纹走向频频舂捣、旋转磨成茶泥。喝擂茶时，将擂好的茶泥放在擂钵里或大盆里，用滚烫的开水冲泡，再倒入少许高山茶油，并用擂杵搅拌稍许，甘润芳香、色如琥珀、清爽可口的擂茶就制成了。赣南客家擂茶起源于汉代，在赣南客家人居住区域均有流传，是赣南客家人的传统饮茶习俗，也是古代饮茶习俗的延续。
HakkaLeichateaprocessingtechniquesareveryunique.Itsbasicingredientsincludefreshtea,glutinousrice,sesame,soybean,peanuts,saltandvariousherbalmedicine.Allthepreparedingredientsareputinmortar,thenuseapestletopoundandgrindingredientsrepeatedlyintoteapoweralongtheinnerwallofthemortar.Whendrinkingit,puttheteapowerintothemortarorabigpot,pourintotheboilingwater,addsomecamelliaoil,thenstirthemwiththepestle,thenabowlofsweet，fragrantandrefreshingHakkaLeichateaisfinished.HakkaLeichateacanbedatedbacktotheHanDynastyandispopularintheresidentialareasofHakkapeopleinthesouthJiangxiProvince.Itistheirtraditionaltea-drinkingcustomandalsoacontinuationofancienttea-drinkingcustoms.
2.婺源绿茶制作技艺
WuyuanGreenTeaProcessingTechniques
婺源绿茶制作历史悠久，广为传承。早在唐代陆羽《茶经》中就有“歙州茶生于婺源山谷”的记载，表明婺源已是歙州的主要产茶地。传统婺源绿茶要经过采茶、摊青、杀青、清风、揉捻、烘炒、初干、再干等工序，独特的制作工艺使婺源绿茶具有香高色翠、汤青叶绿、味浓耐泡的特点。
TheproductionofWuyuangreenteahasalonghistoryanditisinheritedfromgenerationtogeneration.TheClassicofTea,abookwrittenbyLuYuintheTangDynastyrecordedthat“ShezhouteawasfromWuyuanvalley”,whichshowsthatWuyuanwasthemainteaproductionplaceofShezhouatthattime.ThetraditionalskillsofmakingWuyuangreenteahavetofollowasetofprocesseslikepicking,naturaldrying,enzymeinactivation,rolling,baking,anddrying,whichmakeWuyuangreenteahavethecharacteristicssuchasricharomaandtaste,greensoupandleaves,anddurablebrewing.
3.宁红茶制作技艺
NingHongTeaProcessingTechniques
发源于修水县漫江乡的宁红茶，是我国最早的工夫红茶之一。宁红茶传统制法为初制和精制两个流程十余道工序。初制工序主要为萎凋、揉捻、发酵、烘干；精制工序主要为筛分、拣剔、复火、匀堆装箱，并创造性形成了轻萎凋、重揉捻、足发酵等独门绝技。宁红茶以条索紧结秀丽，金毫显露，锋苗挺拔，色泽乌润，香高持久，叶底红亮，滋味浓醇鲜爽而驰名中外。馥郁持久的苹果香是宁红茶特有的天然茶香。
NingHongTea,originatedinManjiangTown,XiushuiCounty,isoneoftheearliestKongfublacktea.ThetraditionaltechniquesofmakingNingHongTeaconsistsoftwoprocedureswithmorethantenprocesses.Thebasicproceduremainlyincludeswithering,rolling,fermentation,anddrying.Therefiningprocedureismainlyforsieving,sorting,reheating,packing,andcreativelyformstheuniqueskillsoflightwithering,heavyrolling,sufficientfermentation.NingHongTeaisworld-famousforitstightknot,goldpekoe,uprighttip,darkcolor,lastingaroma,brightandredleaf,andrichandfreshtaste.Thelong-lastingapplearomaistheuniquenaturalfragranceofNingHongTea.
值班编辑：严佳成
值班审核：郭宁
值班编委：傅爱华
关键词：
