Handmade tea is an ancient traditional skill of the Qiang people. As early as our ancestor Dayu, he picked tea trees in the mountains. After returning home, he used cooking facilities and tools to make tea by himself. Drinking tea at ordinary times can eliminate fatigue and quench thirst. Because the equipment and tools used in tea making are used by farmers for daily cooking, every household can make it. However, with the passage of time, especially the development of modern machine tea making, Beichuan handmade tea making has basically disappeared, especially after the 5.12 earthquake, many tea making tools were destroyed, and the masters who mastered the handmade tea making skills died. Beichuan handmade tea making skills It is a difficult handmade skill that is both unique and difficult to master for the Qiang people. The entire process of his handmade skills is divided into the following steps: 1: Tea picking: Beichuan handmade tea is generally picked before Qingming Festival, and the high mountain ecological organic green tea with an altitude of about 1,300 meters is picked. During the picking process, fresh tea leaves cannot be placed in airtight and airtight utensils. Air circulation must be maintained, and the picked tea leaves must be placed in a cool place to prevent heating caused by stacking together. 2: Spreading and airing: Spread the fresh tea leaves on a bamboo dustpan or mat in time, and blow them through the wind nest until the leaves lose moisture. It is appropriate for the fresh leaves to wither, but they should not be blown too dry. 3: Killing: Put the tea leaves after drying in a bamboo dustpan, then heat the wok to 180-200 degrees, put the tea leaves in the pot, and kill the tea leaves. Turn the tea leaves repeatedly during killing to prevent burning and make the tea easy to ripen. It should not be killed too old or too tender, otherwise the tea leaves will have a burnt or raw taste, affecting the taste of the tea. The temperature of killing the tea leaves must be fully controlled by your own hands. 4: Spreading and airing: After killing the tea leaves, spread them again to dry before putting them in the pot for the second time to sort them. The principle of sorting is mainly to shape the tea leaves. 5: Pressing: After sorting the tea leaves, press the tea leaves for the third time. The principle of pressing the tea leaves is to make the tea taste stronger on the basis of forming. 6: Ash pot: After pressing the strips, remove the pot and ash the pot again, so that the moisture of the tea can be dried again. 7: Shake the tea hairs: The purpose of shaking the tea hairs is to shake off the tea hairs of the dry tea itself as much as possible, so that the tea in the teacup is cool. 8: Fragrance: Burn the white charcoal fire in the brazier, and place the tea in the drying back for drying. Such tea has a pure taste, strong aroma, and is durable. Pay attention to the temperature when adding fragrance, and it is best to just feel hot. 9: Screening: Screen the dried tea leaves, select the impurities or residual leaves, and ensure that the retained tea leaves are uniform and free of impurities. 10: Packaging Beichuan handmade tea During the entire production process, prevent odors. During the packaging process of tea, keep the utensils and the surrounding environment clean and odor-free. 11: Storage: During the storage process of Beichuan handmade tea, pay attention to not being exposed to direct sunlight, and the storage temperature should be controlled below 10 degrees, and it should be sealed. Information source: Mianyang Intangible Cultural Heritage Protection Center Information source: Mianyang Intangible Cultural Heritage Protection Center