The reporter learned from the Ministry of Culture and Tourism that on the evening of November 29, Beijing time, the "Chinese traditional tea making techniques and related customs" declared by China passed the review at the 17th ordinary session of the Intergovernmental Committee for the Protection of Intangible Cultural Heritage of UNESCO held in Rabat, Morocco, and was included in the UNESCO Representative List of Intangible Cultural Heritage of Humanity. Chinese traditional tea making techniques and related customs are knowledge, techniques and practices related to tea garden management, tea picking, tea handicraft, and tea drinking and sharing. Since ancient times, Chinese people have started to plant, collect, make and drink tea, and developed six major types of tea, including green tea, yellow tea, black tea, white tea, oolong tea, black tea, and flower tea. More than 2000 kinds of tea products are available for people to drink and share. Traditional tea making techniques are mainly concentrated in the four tea regions of the south of the Huaihe River in the Qinling Mountains and the east of the Qinghai Tibet Plateau, namely, Jiangnan, Jiangbei, Southwest and South China. Relevant customs are widely spread throughout the country and shared by many ethnic groups. The mature and developed traditional tea making techniques and their extensive and in-depth social practice reflect the creativity and cultural diversity of the Chinese nation, and convey the concept of tea and the world, tolerance and storage. Through the Silk Road, the Ancient Tea Horse Road, the Wanli Tea Path, etc., tea crosses history and borders, and is loved by people all over the world. It has become an important medium for China and the people of the world to know each other, for Chinese civilization to exchange and learn from other civilizations in the world, and a common wealth of human civilization. Up to now, China has 43 projects listed in the UNESCO Intangible Cultural Heritage List, ranking first in the world. (Liu Xinshe)
Edit：He Chuanning Responsible editor：Su Suiyue
Source：xinhua
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