类别：传统技艺

出处：http://www.gdsqyg.com/agdfyzg/mingluinfo?mlproid=2018020130951421

简介：河源市东源县康禾镇有种茶的历史，康禾茶是河源三大特产之一，也是广东历史上的茶叶贡品。其制作技艺起源于康禾镇大禾村，辐射至全镇。据传康禾茶在南宋时期已经有一定名气，至今已有一千多年历史。乾隆《河源县志》载：“岭南山地产茶者多，而河邑独盛。上莞、康禾诸约，居人生计，多半赖此”。传说清康熙年间，康禾镇仙坑村八角楼的商人叶庚庆主要经营粮食和茶叶生意，他把家乡地方生产的茶叶23进贡给康熙皇帝饮用。此茶作为朝廷贡品，历经康熙、雍正、乾隆、嘉庆四朝。康禾镇位于东江上游，属省级生态自然保护区，常年云雾缭绕，气候独特，非常适宜茶叶生长。康禾人采摘细嫩茶叶，用传统手工炒制，使茶叶中有益于人体的成分最大限度地保留。康禾贡茶的原料选用当地中小叶茶树品种新梢上细嫩、肉厚的良种芽叶，对夹二叶为主，少量对夹三叶，芽叶完整，色泽鲜绿、匀净。其制作技艺按照传统的加工流程包括摘叶、精选、杀青、揉搓、初烘、包揉、复烘、辉锅、再精选、成品等。目前，诸秋莲是康禾贡茶制作技艺的代表性传承人。她在传统贡茶制作技术的基础上，发明了新的手工制茶技艺，并获得了国家发明专利。她还成立的康业茶果发展有限公司和农民专业合作社，采取公司+农户+基地的方式，带动本镇 2 万多茶农种茶，采用传统的宫廷手工加工工艺制作贡茶。康禾贡茶色泽翠绿、均匀，汤色深绿、明亮、清澈，香气清和、持久、耐泡，味道清醇、香滑、回甘。康禾贡茶是纯天然绿色食品，可清热提神、消胞滞、降压去脂，有东江“绿色饮料”之称，不仅具有养生保健作用，还有抗辐射之功能。近年来，掌握传统的贡茶制作技术的艺人多年事已高，许多年轻人出外打工，能够熟练制作贡茶的人日益减少，康禾贡茶制作技艺传承问题需要引起重视。

英译：Kanghe Tea, originating from Kanghe Town, Dongyuan County, Heyuan City, has a longhistory of tea cultivation. It is one of the three major specialties of Heyuan and has beenhistorically recognized as a tribute tea in Guangdong. The production technique of Kanghe Teaoriginated in Dahetang Village, Kanghe Town, and later spread throughout the town. According to tradition, Kanghe Tea had gained considerable fame during the Southern SongDynasty, making it over a thousand years old today. The "He Yuan County Records" from theQianlong period mentioned, "Tea production in the mountainous regions of Lingnan is abundant, with Heyuan being particularly prosperous. Upperguan and Kanghe are vital to people'slivelihoods, relied upon by many." Legend has it that during the Qing Kangxi period, merchant YeGengqing from Xiankeng Village in Kanghe Town, specifically engaged in grain and tea trade, contributed locally produced tea to Emperor Kangxi. This tea became a tribute to the imperialcourt, lasting through the Kangxi, Yongzheng, Qianlong, and Jiaqing reigns. Located upstream of the Dongjiang River, Kanghe Town is part of a provincial-levelecological natural protection area, characterized by perennial mist and a unique climate highlysuitable for tea growth. Local residents of Kanghe pick delicate tea leaves and use traditionalhand-frying techniques to ensure maximum retention of beneficial components in the tea leaves. Kanghe tribute tea is made from locally grown small-leaf tea tree varieties, selecting tender andthick buds and leaves, primarily using one or two leaves and a bud, with minimal use of threeleaves. The buds and leaves are intact, with a fresh green and uniform color. The traditionalprocessing includes leaf picking, selection, fixation, rolling, initial drying, shaping, final drying, polishing, re-selection, and final product processing. Currently, Zhu Qiulian is a representative inheritor of Kanghe tribute tea productiontechniques. Based on traditional tribute tea-making technology, she has invented new handmadetea-making techniques and obtained national invention patents. She also founded Kangye Tea andFruit Development Co., Ltd., and Farmers' Professional Cooperative, using a company + farmer +base model to engage over 20,000 tea farmers in Kanghe Town in tea cultivation and traditionalpalace-style manual processing of tribute tea. Kanghe tribute tea has a vibrant green and uniform appearance, with a deep green, bright, and24clear soup color. It offers a mild, enduring fragrance, and a taste that is clear, smooth, and returnswith a sweet aftertaste. Kanghe tribute tea is a pure natural green food known as the "green drink" of Dongjiang, capable of clearing heat, refreshing the mind, promoting digestion, lowering bloodpressure, and reducing fat. It not only promotes health but also has anti-radiation properties. In recent years, many artisans who have mastered the traditional techniques of producingtribute tea are aging, and fewer young people are proficient in this craft due to migration for work. Therefore, the issue of inheriting Kanghe tribute tea production techniques requires attention.