Green tea making technique (traditional tea making technique of Mengshan tea), traditional tea making technique in the mountainous area of Ya'an City, Sichuan Province, is one of the national intangible cultural heritages. The traditional tea making technique of Mengshan tea began in the Western Han Dynasty and began to be used as tribute in the first year of Tianbao in the Tang Dynasty. In the Qing Dynasty, it became the tea used by the royal family to worship the heaven and ancestors. "Compendium of Materia Medica" records: "Real tea is cold in nature, but the tea produced in Mengshan, Yazhou is warm and cures diseases." Therefore, Mengshan tea combines the five functions of medicine, beverage, tribute, sacrifice, and commodity, which is rare in the history of Chinese tea. Process flow Raw material picking The raw materials used for Mengshan tea are mainly local group species of famous mountains (old Sichuan tea), and national and provincial varieties such as Mingshan Baihao 131, Mengshan No. 9, and No. 23 are selected from them. Single buds, one bud and one leaf are just beginning to unfold, and one bud and two leaves are picked before Qingming Festival. The standards are consistent, and there are no buds with diseases and insects, no hollow buds, no weak buds, and no dew buds. Fresh leaves are spread out to dry. The fresh and tender buds and leaves picked are evenly spread thinly in a cool and ventilated place with a bamboo dustpan in time. Turn them over lightly every hour for 46 hours, and pick out the fruits, stems and other inclusions. The purpose is to convert the green grass smell in the buds and leaves into aromatic substances, and at the same time lose the fresh water of the buds, which is convenient for killing green. Hand test pot Wen Mengshan tea production must be killed at high temperature, but too high temperature will easily cause burning and explosion, and low temperature will cause light aroma and bitter taste. Hand test and eye observation are one of the most important experiences: burn the smooth and clean iron pot until it turns white, the bottom of the pot is slightly red under dim light, and the back of the hand feels very hot and slightly tingling one foot away from the pot, which means the temperature is right. Red pot killing Red pot killing is the key procedure to form excellent quality. When just put into the pot, use stewing frying, then stir frying, and finally tossing frying, so that the tea leaves are evenly heated and the water evaporates quickly. The techniques include holding, tossing, turning, and scattering. When the leaves are soft, the color becomes darker, and the fragrance is fragrant, the bud color changes from tender yellow to green and yellow, and the tea fragrance is strong, it is moderate to kill the green. The traditional production technique of Mengshan tea is "killing the green in a red pot, first high and then low, three frying and three rubbing", with a total of 14 processes. The purpose of three frying and three rubbing is to release moisture, roll up the tea leaves, and make up for the lack of killing the green. Careful rolling and twisting. Generally, the buds and leaves that have been cooled after killing the green are placed in a bamboo woven dustpan with a diameter of about 3 feet. The purpose is to slightly break the cells and roll up the tea leaves to shape them. The rolling method is a combination of pushing and kneading. Pushing and kneading are used for the first 1-2 minutes, and then kneading and rolling for ten turns to break the blocks. This is repeated for 6-8 minutes, and the blocks are broken 4-5 times in the middle. After three frying and three kneading, the shape is made and the tea is poured into a low-temperature pot and heated evenly. Then grab the tea leaves with both hands and rotate and rub them in the same direction (commonly known as rubbing the balls) for 4-5 turns, and then sprinkle them into the pot. The force should be even to reduce the breakage of tea leaves. When the tea leaves feel prickly and make a rustling sound when rubbed, the white hair is exposed and can be broken by pinching with fingers, then it can be taken out of the pot and cooled. Charcoal is used as baking fuel for baking and fragrance, and a clean white cloth is spread on the baking surface. After the tea leaves for shaping and raising the hair are spread out to cool, they are put into the baking cage and evenly spread thinly, and 23 taels are baked in each cage. The "slow baking over low heat" is adopted. The pot temperature is relatively hot but not hot. Turn it over every 3-4 minutes. Bake until the tea leaves are powdered by hand, then put down the oven to cool, winnow off the flakes, and package for storage. The traditional production skills of Mengshan tea are rigorous and delicate, and the process is exquisite, forming the characteristics of color, fragrance, taste and shape. While the tea maker is making it purely by hand, he must cooperate tacitly with the fire dan master, which is impossible to replicate with modern technology. On May 24, 2021, the green tea making skills (traditional production skills of Mengshan tea) were approved by the State Council of the People's Republic of China to be included in the fifth batch of national intangible cultural heritage list, with the project number of -148. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)