2022年红茶制作技艺（祁门红茶制作技艺）作为“中国传统制茶技艺及其相关习俗”子项目被列入联合国教科文组织人类非物质文化遗产代表作名录.

自清光绪初年，祁红诞生。其制茶过程分为初制和精制两大部分，其中初制有萎凋、揉捻、发酵、干燥四道工序，精制有筛分、切断、风选、拣剔、复火、勻堆等工序。

传统祁红质量，取决于手上工夫，所以祁红又叫“祁门工夫红茶”。

成品祁红，外表色泽乌润，条索紧细，汤色红艳透明。最具魅力的是被称为砂糖香或萃果香的香气，并蕴藏着兰花香，清香持久，独树一帜，被誉为“祁门香”，祁红也因此名列世界三大高香红茶之首。

2008年，红茶制作技艺（祁门红茶）入选第二批国家级非物质文化遗产项目代表性名录。

Keemun Black Tea

Keemun Black Tea was first produced in the early years of Emperor Guangxu's reign during the Qing Dynasty. Its manufacturing process consists of two main stages:

Initial production – withering, rolling, fermentation, and drying.

Refining – screening, cutting, winnowing, picking out, re-drying, and even piling.

The quality of traditional Keemun Black Tea relies entirely on skilled craftsmanship, earning it the name Keemun Congou Black Tea ("Congou" meaning "well worked" in Chinese).

The finished tea has a glossy black appearance, with leaves that are tightly twisted and thin. When brewed, the liquor is brilliant red and transparent. Its most distinctive feature is its aroma—a blend of sugar-like sweetness, apple fragrance, and orchid notes, creating a unique and long-lasting scent known as "Keemun Aroma". This exceptional quality has secured Keemun Black Tea's place as one of the world's top three high-aroma black teas.

In 2008, "Black Tea (Keemun Black Tea) Processing Techniques" was inscribed on the 2nd Representative List of the National Intangible Cultural Heritage of China.

2022年绿茶制作技艺（太平猴魁制作技艺）作为“中国传统制茶技艺及其相关习俗”子项目被列入联合国教科文组织人类非物质文化遗产代表作名录。

太平猴魁创制于清光绪二十六年(1900年)。自此茶问世以来，一直产于黄山市黄山区新明乡三合村的猴坑、猴岗、颜家三个自然村，茶园主要分布在海拔七百多米的高山。

太平猴魁朵摘考究，标准严格。清晨雾中上山朵茶，雾退即收工；采茶拣尖要做到“四拣入不要”；制作工艺分朵摘、拣尖、摊青、杀青、整形、烘干等六道工序。

太平猴魁色香味形别具一格，每片茶外形都是两叶抱一芽，俗称“两刀一枪”。成茶漏平挺直，魁伟壮实，叶色苍绿匀润，叶脉绿中隐红，俗称“红丝线”。入杯冲泡后，芽叶缓馒舒展，竖立成朵，宛如兰花，汤色嫩绿明澈，香气鲜灵高爽，滋味醇厚持久，品饮时能领略到“头泡高香，二泡味浓，三泡四泡幽香犹存”。

2008年，绿茶制作技艺（太平猴魁）入选第二批国家级非物质文化遗产项目代表性名录。

Taiping Houkui Tea

Taiping Houkui Tea was created in the 26th year of Emperor Guangxu's reign in the Qing Dynasty (1900). Since its birth, the tea has been produced in the three natural villages of Houkeng, Hougang, and Yanjia in the administrative village of Sanhe, Xinming Township, Huangshan District, Huangshan City. The tea plantations are mainly distributed in mountainous areas at altitudes above 700 meters.

The leaves of Taiping Houkui Tea are carefully picked in line with strict standards. Pickers usually go up the mountain in the early morning to pick tea leaves in the fog and finish work when the fog recedes. Selective picking follows the principle of "four do's and eight don'ts". The production process consists of six steps: picking, selection, spreading, fixation, shaping, and drying.

Taiping Houkui Tea is unique in color, scent, flavor, and shape. Each piece consists of one bud embraced by two leaves, commonly called "two knives and one spear". The finished tea is flat, straight, and stout, with green, evenly moistened leaves and reddish-green veins known as "red silk threads". When brewed, the buds and leaves slowly stretch out and stand up like an orchid. The liquor is tender green and clear, with a fresh, refreshing aroma and a mellow, lingering flavor.

When drinking, one can savor "high aroma after the first brew, rich flavor after the second brew, and lingering fragrance after the third and fourth brews".

In 2008, "Green Tea (Taiping Houkui) Processing Techniques" was included in the 2nd Representative List of the National Intangible Cultural Heritage.

2022年绿茶制作技艺（黄山毛峰制作技艺）作为“中国传统制茶技艺及其相关习俗”子项目被列入联合国教科文组织人类非物质文化遗产代表作名录。

黄山毛峰属烘青类绿茶，原产地为黄山市徽州区富溪乡和黄山风景区等地，是中国十大名茶之一。

每年清明、谷雨，选摘初展肥壮鲜嫩的芽叶，经朵摘、杀青、轻揉、烘焙等工序精心制作而成。

该茶外形微卷，状似雀舌，色如象牙，峰显毫露，带有金黄色鱼叶，因“白毫披身、芽尖似峰”，故取名“毛峰”。

入杯冲泡后，雾气结顶，汤色清澈微黄，滋味醇甘，香气如兰，韵味深长，被誉为茶中珍品。

2008年，绿茶制作技艺（黄山毛峰）入选第二批国家级非物质文化遗产项目代表性名录。

Huangshan Maofeng Tea

Huangshan Maofeng Tea falls under the category of roasted green tea, originating from Fuxi Township, Huizhou District, Huangshan City and Huangshan Scenic Area, and is one of the top ten teas in China.

It is carefully made with freshly grown fat and tender tea leaves selectively picked during the periods of Pure Brightness (5th solar term) and Grain Rain (6th solar term) every year through the procedures of fixation, light rolling, and drying.

The tea leaf is slightly curled, shaped like a bird's tongue; ivory colored; and prominently tippy, with a golden bud. The fact that it is covered with white tips with a bud shaped like a mountain peak earned itself the name Maofeng (meaning a tippy peak in Chinese).

A mist will rise when boiling water is poured on the tea in a cup. The tea liquor is clear and yellowish, the flavor is sweet and mellow, and the aroma lingers like the fragrance of orchid, so it is reputed as a treasure among teas.

In 2008, the item "green tea (Huangshan Maofeng) processing techniques" was inscribed on the 2nd Representative List of the National Intangible Cultural Heritage.