How is tea made?

Tea is a kind of food made by picking, withering, rolling, fermenting (some varieties) and drying the tender leaves of tea trees. Tea is one of the traditional drinks in China and one of the three largest drinks in the world. Tea has many functions, including anti-oxidation, anti-inflammation, lowering cholesterol and promoting heart health. There are many kinds of tea, which can be divided into six categories: green tea, black tea, oolong tea, black tea, white tea and yellow tea. China's traditional tea-making technology is exquisite, including picking, withering, rolling, fermentation (some varieties), drying, etc., which needs long-term study and practice to master.

Barefoot tea is a traditional tea-making process, which is mainly distributed in Hunan, Guangxi, Sichuan and other places in China. The purpose of barefoot stepping on tea leaves is to remove cellulose and lignin from tea leaves by stepping on them, so that tea leaves are tender, softer and more fragrant. This process usually requires long-term practice and mastery, not only superb skills, but also a deep understanding of the quality and taste of tea.

However, with the development of modern society, the traditional technology of making tea by stepping on tea barefoot is facing severe challenges. On the one hand, with the expansion of the tea market and the development of technology, more and more tea-making methods have been introduced, and the traditional barefoot tea-making process has gradually lost its market. On the other hand, many young tea farmers are unwilling to learn this technology because barefoot tea-making technology needs long-term practice and mastery, which leads to the problem that this traditional tea-making technology is difficult to inherit.

Therefore, in order to inherit and develop Chinese traditional tea culture, a series of measures need to be taken. Including: strengthening the publicity and promotion of traditional tea-making technology, encouraging tea farmers to learn and master traditional tea-making technology, and strengthening the protection and support of traditional tea-making technology. Only in this way can the traditional barefoot tea-stepping process be inherited and carried forward, and make greater contributions to the development of tea culture.

Barefoot tea is a traditional tea-making process, which is mainly distributed in Hunan, Guangxi, Sichuan and other places in China. The purpose of this process is to remove cellulose and lignin from tea leaves by stepping on their feet, so that tea leaves are more tender, smooth, soft and fragrant. However, with the development of modern society, the traditional technology of making tea by stepping on tea barefoot is facing severe challenges.