Nantou tea-maker preserves traditional Dongding Oolong tea-making skills
Nantou tea-maker preserves traditional Dongding Oolong tea-making skills
2023-09-18
A Nantou tea-maker has been recognized for preserving some of the most traditional tea-making heritage skills. Su Wen-chao learned the art of making Dongding Oolong tea from his father. For more than 60 years, he’s continued to practice the ancient methods, including stir-frying tea by hand and kneading it with his feet. Those intricate processes are what give Dongding Oolong its unique taste, toasty but sweet with a mellow green edge.
The tea master’s hands move constantly, the huge pan ringing as the tea leaves dry.
Steam rises constantly from the pan like pearly mist. Stir-frying tea requires deft hands, as sure and delicate as a martial artist practicing the “Iron Palm.”
But that Shaolin-level skill is just the start. Next is “Kneading the Leaves,” arguably even more complex.
You knead the leaves with your feet. Su’s elegant, natural movements are like a pro soccer player setting up a shot on goal.
Su Wen-chao
Tea-maker
I’m fascinated by tea. Traditionally, you make Dongding Oolong tea by stir-frying it in a large pan, by hand.
Now over the age of 80, Su still follows traditional methods of tea-making at every step of the process, to create the most authentic Dongding Oolong.
Su Wen-chao
Tea-maker
I started making tea with my father when I was 18. Now Nantou County has recognized me as a Cultural Heritage Preserver for Dongding Oolong tea.
Ever since the age of 18, Su has maintained the most traditional skills, which have now been officially recognized by Nantou County. Now it’s time for the next generation of tea-makers to learn the craft and carry on the tradition.
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真功夫! 南投製茶老師傅獲頒文化資產保存者
2023-09-18
台灣茶中，凍頂烏龍茶，遠近馳名，在南投縣鹿谷鄉，一位80歲的製茶老師傅，蘇文昭，他保留凍頂烏龍茶，手工製茶傳統，從炒茶，捻茶，每道工法，全是真功夫，也因此獲得，南投縣文化局，頒發文化資產保存者。
老師傅雙手不斷來回，在大鼎內炒茶，發出刷刷刷聲響。
只見從鼎內熱氣直竄，冒出陣陣白煙。人工炒茶，老師傅彷彿像是在練鐵沙掌一般，紮紮實實，完全真功夫。
除了炒茶，像是武林絕學，接下來的，揉捻茶葉，做工更是繁瑣。
只見老師傅，雙腳揉捻茶球，動作行雲流水，相當順暢，彷彿足球選手，足下功夫，十分了得。
[[製茶師 蘇文昭]]
“我對茶十分有興趣，傳統的凍頂烏龍茶作法用鼎炒，用人工去炒”
製茶老師傅蘇文昭，已高齡八十歲，每道製茶步驟，通通依照傳統方式，為的就是要呈現，最道地的凍頂烏龍茶。
[[製茶師 蘇文昭]]
“我從18歲就跟我父親製茶，現在南投縣政府，頒給我凍頂烏龍茶，文化資產保存者”
蘇文昭從18歲開始製茶，一路以來，保留原汁原味工法，獲得南投縣文化局，頒發文化資產保存者，如今下一代接棒，傳承手工製茶，發揚珍貴茶文化。
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