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。
The long-standing Chinese culture is not only embodied in canonical books and cultural relics, but also in intangible cultural heritages that have been passed on from generation to generation. As of December 2022, China has a total of 43 items inscribed on UNESCO'sRepresentative List of the Intangible Cultural Heritage of Humanity, ranking first in the world in terms of total number.
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。
On November 29, 2022, the tea processing techniquesof Hakka Leicha, Wuyuan green tea and Ning Hong Tea in Jiangxi Province were Inscribed in UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, achievinga major breakthrough for Jiangxi Province in this list.
1. 赣南客家擂茶制作技艺
Hakka LeichaTea Processing Techniques
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。
Hakka Leicha tea processing techniques are very unique. Its basic ingredients include fresh tea, glutinous rice, sesame, soybean, peanuts, salt and various herbal medicine. All the prepared ingredients are put in mortar, then use a pestle to pound and grind ingredients repeatedly into tea power along the inner wall of the mortar. When drinking it, put the tea power into the mortar or a big pot, pour into the boiling water, add some camellia oil, then stir them with the pestle, then a bowl of sweet， fragrant and refreshing Hakka Leicha tea is finished. Hakka Leicha tea can be dated back to the Han Dynasty and is popular in the residential areas of Hakka people in the south Jiangxi Province. It is their traditional tea-drinking custom and also a continuation of ancient tea-drinking customs.
2. 婺源绿茶制作技艺
Wuyuan Green Tea Processing Techniques
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。
The production of Wuyuan green tea has a long history and it is inherited from generation to generation. The Classic of Tea, a book written by Lu Yu in the Tang Dynastyrecordedthat“Shezhou tea was from Wuyuan valley”, which shows that Wuyuan was the main tea production place of Shezhouat that time. The traditional skills of making Wuyuan green tea have to followa set of processes like picking, natural drying, enzyme inactivation,rolling, baking, and drying, which make Wuyuan green tea have the characteristics such as rich aroma and taste, green soup and leaves, and durable brewing.
3.宁红茶制作技艺
Ning Hong Tea Processing Techniques
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。
Ning Hong Tea, originated in Manjiang Town, Xiushui County, is one of the earliest Kongfu black tea. The traditional techniques of makingNing Hong Tea consists of two procedures with more than ten processes. The basic procedure mainly includes withering, rolling, fermentation, and drying. The refining procedure is mainly for sieving,sorting, reheating, packing, and creatively forms the unique skills of light withering, heavy rolling, sufficient fermentation. Ning Hong Tea is world-famous for its tight knot, gold pekoe, upright tip, dark color, lasting aroma, bright and red leaf, and rich and fresh taste. The long-lasting apple aroma is the unique natural fragrance of Ning Hong Tea.
来源：江西新闻
责编：石小玲
审核：陈典洪
审签：付文龙
