Duyun Maojian tea making technique is a national intangible cultural heritage. Duyun Maojian is produced in Duyun City, Guizhou Province. The area is located in the south of Guizhou, and Duyun Maojian grows in Tuanshan and Dacao in this area. The valleys here are undulating, with canyons and streams, and the altitude is thousands of meters. It is shrouded in clouds and fog all year round, and the forests are very lush. The annual average temperature is 16 degrees. There is no severe cold in winter and no scorching heat in summer. The climate is pleasant. The soil contains a large amount of iron and phosphate, which makes Duyun Maojian outstanding. Duyun Maojian tea is mined around Qingming Festival. The picking standard is one bud and one leaf at the beginning of the development, and the length does not exceed 2.0 cm. Usually, it takes about 53,000 to 56,000 buds to stir-fry 500 grams of high-grade Maojian tea. Generally, Duyun Maojian is divided into two methods: manual production and mechanical processing. Duyun Maojian manual production method 1. The buds and leaves picked must be carefully picked to remove fish leaves, leaves and impurities that do not meet the requirements. Spread for 1-2 hours, and stir-fry after the surface water evaporates. The frying process is divided into four steps: killing green, rolling, rubbing and drying. The frying of Duyun Maojian tea is done in one go by a pair of skilled hands in the pot. 2. The temperature of the killing pot is 120-140 degrees, and the amount of leaves is 500-700 grams. Shaking is the main method, and shaking and stuffing are combined. The gesture of frying with both hands is adopted. Shake it loose, turn it evenly, and kill it thoroughly. When the leaves become soft and the fragrance is revealed, lower the temperature of the pot and enter the rolling process. 3. The long rolling time and heavy force are the characteristics of the rolling of Duyun Maojian tea, which is one of the factors that form the strong flavor of Maojian tea. The pot temperature is kept at about 70 degrees. Use a single-handed kneading method to push the tea leaves left and right into strips, and push and knead them by gravity to achieve the purpose of sufficient cell crushing. When it reaches 50% dry, it will enter the rolling and lifting process. 4. Roll the tea leaves into a ball and raise the tea hairs. When the temperature of the pan is 50-60 degrees, hold the tea leaves in your palms and rub them together to form a tea ball. Shake them out and stir-fry them. Repeat several times until the tea leaves are 70% dry. Hold the tea leaves with both hands, press and rub the tea leaves, stir-fry them while rubbing them, and rub them until the white hairs stand up. When the tea leaves are about 80% to 90% dry, lower the temperature of the pan (below 50 degrees), spread the tea leaves thinly in the pan and stir-fry them until they are dry enough. When frying them dry, stir-fry them lightly to make the tea leaves inside and outside dry uniformly and enhance the aroma. A brief introduction to the production method of Duyun Maojian tea. Mechanical processing method of Duyun Maojian tea 1. Screening. Classify and grade the picked fresh leaves according to different varieties, grades, and picking times, remove foreign matter, and spread them separately. 2. Spreading: Spread the selected fresh leaves on a ventilated and clean bamboo dustpan basket in turn. The thickness should be (5~10) cm. Rainwater leaves or fresh leaves with high water content should be spread thinly, while sunny leaves or fresh leaves used at noon and afternoon should be spread thickly. Turn them over gently every 1 hour or so. The indoor temperature should be below 25 degrees to prevent sunlight exposure. The spreading time should be controlled at (2~6) hours according to the level of fresh leaves. When the green smell is lost, the leaves become soft, and the water loss of fresh leaves is about 10%, they can be processed. The fresh leaves of the day should be processed on the same day. 3. Mechanical withering: It is advisable to use a drum withering machine suitable for making famous green tea. When using it, it is necessary to start the machine after the fire is lit to heat the drum evenly and wait until there is a small amount of sparks jumping in the drum. Start the conveyor belt to deliver leaves, and add leaves according to the temperature indication. Different grades of fresh leaves or fresh leaves with different water content require different temperatures. The temperature at the leaf inlet should be controlled at (120~130). The amount of leaves added can be controlled by the leaf leveler on the conveyor belt of the withering machine. It takes about 1.5~2 minutes from the fresh leaves to the leaves. The water content of the withering leaves is controlled at about 60%. The sign of moderate withering is that the leaves are dark green, the leaves are soft and slightly sticky when pinched, they are tightly held into a ball, slightly elastic, the green smell disappears, and there is a slight tea fragrance. 4. Rolling machine rolling should use a rolling machine suitable for making famous green tea. The withering leaves should be properly spread to cool and cold rolled. The amount of leaves added depends on the tenderness of the raw materials and the machine model. The rolling time for high-grade tea is controlled at (10~15) min, and that for medium and low-grade tea is controlled at (20~25) min. According to the tenderness of the leaves, appropriate pressure should be applied, and the surface of the rolled leaves should be sticky with tea juice, and it should feel sticky and wet when held by hand. 5. Deblocking machinery: It is advisable to use a tea deblocking machine suitable for making famous green tea to dissolve the leaf balls that have been rolled into blocks. 6. Striping machinery and equipment: It is advisable to use a striping machine suitable for making famous strip green tea. The striping time should not be too long, the temperature should be controlled at (90~100), and the amount of leaves should not be too much. It is advisable to use (0.5~0.75) kg of leaves and the time is about 5 minutes. Brief introduction to the production method of Duyun Maojian tea 7. Initial baking machinery and equipment: It is advisable to use a net belt or chain plate continuous dryer suitable for making famous green tea. According to the quality of the tea, the initial baking temperature inlet should be controlled at (120~130), the time should be (10~15) minutes, and the moisture content should be (15~20)%. 8. Cooling: Place the tea leaves after initial baking in the room and cool them in time for more than 4 hours. 9. Re-baking: The re-baking is still carried out in the dryer, the temperature should be (90~100), and the moisture content should be below 6%. Duyun Maojian Origin Environment Duyun Maojian green tea is produced in Duyun City, Guizhou Province, which belongs to the Buyi and Miao Autonomous Region. Duyun is located in the southern part of Guizhou Province, with Dongshan standing in the southeast of the city and Longshan facing the west. The main production areas of Duyun Maojian green tea are Tuanshan, Shaojiao and Dacao. There is no severe cold in winter and no scorching heat in summer. The four seasons are pleasant. In addition, the soil layer is deep, the soil is loose and moist, the soil is acidic or slightly acidic, and contains a lot of iron and phosphates. These special natural conditions are not only suitable for the growth of tea trees, but also form the unique style of Duyun Maojian green tea. In November 2019, the "List of National Intangible Cultural Heritage Representative Project Protection Units" was announced, and the Duyun Intangible Cultural Heritage Center was qualified as a project protection unit for the "Duyun Maojian Tea Making Skills".