摘要
恩施玉露制作技艺是清代改土归流以后恩施地区长期流传的一种茶叶制作技艺。该技艺通过蒸汽杀青、整形上光等步骤制成“形似松针、清香持久”的蒸青针形绿茶,保留了最原始的制茶痕迹,是我国茶叶制作技艺发展的活化石。恩施玉露制作技艺的发展有别于我国传统制茶技术以明初为关键节点的分期方式,而是根据独特的地理环境和历史背景,以清初改土归流为节点,分为改土归流前的奠基期、改土归流后的形成期、1949年以后的发展期,其发展过程具有工艺独树一帜、民族文化融合等显著特征,探析其发展流变及其价值可为传统工艺创新提供借鉴,为当地茶农生计提供支撑。
Enshi Yulu production technique is a tea-making technique that has been popular in Enshi for a long time. The green tea with needle-like shape and lasting fragrance is made by steam-killing and plastic-glazing, which retains the original trace of tea-making and is a living fossil of the development of tea-making technique in our country. The development of Enshi Yulu production technique is different from that of the traditional tea-making techniques in our country, which took the early Ming Dynasty as the key node. Instead, according to the unique geographical environment and historical background, Enshi Yulu production techniques took the bureaucratization of native officers as the key node.It can be divided into the foundation period before the bureaucratization of native officers, the formation period from the bureaucratization of native officers to the period of the Republic of China, and the development period after 1949.The development process is characterized by special technology and the fusion of ethnic cultures, providing a reference for traditional technological innovation and a support for the livelihoods of local tea farmers.
作者
孙锐
刘馨秋
SUN Rui;LIU Xinqiu(Chinese Academy of Agricultural Civilization,Nanjing Agricultural University,Nanjing 210095,China)
出处
《中国茶叶》
2023年第2期54-61,共8页
China Tea
关键词
恩施玉露
制作技艺
蒸青
土家族茶文化
Enshi Yulu
production technology
steam firing
Tujia tea culture
