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Zhang Yue: /* 期末论文 */

==期末论文==
===Junshan Yinzhen===

Junshan Island, which is situated 15 km offshore from the historical city of Yueyang, is home to many well-known Chinese folklore. These tales are said to speak to the island’s rich history, which is believed to date back to mythical times. Tea has been associated with this tiny island since the Tang Dynasty, over 1300 years ago. During the Qing Dynasty (1616-1912), Junshan Yinzhen was given tribute tea status, with the royal court demanding 9kg of the tea each year. This tea is rare for a number of reasons. Firstly, it has a prestigious past. Secondly, it is very small. The island is only one square kilometre. Thirdly, it is still state-owned. Finally, only one person in the world knows how to make it. He holds the secret to a crucial step in the production process. He receives a special government stipend for his expertise. He is helped by over 30 people. Junshan Yinzhen is now one of the rarest teas in China.

This is a real modern tribute tea. Every year, the harvest is sent straight to government departments. It is usually reserved to treat visiting diplomats and important people. Junshan Yinzhen’s price is stable and very expensive, given its limited market circulation. Junshan Island is a tealeaf-harvesting hotspot, with many different types of tea being picked there. These include the original varieties, Yin Zhen, Bi Xiang Zao, Tao Yuan Da Ye, Fu Yun, and a green tea varietal. Junshan Yinzhen is a type of tea made from only the buds, which are picked in the early spring, typically starting in the first half of March.

Junshan Yinzhen is made by subjecting the leaves to high temperatures, which kill some of the enzymes. Then we bake the leaves to semi-dry before wrapping them airtight and fermenting them for 48 hours. The leaves are then baked for a second time after being wet once more, then fermented for about 24 hours before being baked dry over charcoal. A Junshan Yinzhen that has been well-made will not have a grassy taste, but will be sweet and have notes of sweetcorn.

====General Introduction====

Junshan Yinzhen is a renowned Chinese yellow tea that is cultivated on Junshan Island in Dongting Lake, Yueyang, Hunan Province. Its name is derived from its slender, needle-like form. The finished tea is characterised by its robust buds, which are uniform in length, and display a golden-yellow sheen. The buds are covered in white pekoe, which is elegantly known as “gold inlaid with jade”. The processing involves fixing (杀青), initial drying (初烘), initial wrapping for yellowing (初包闷黄), and other steps, forming a “double yellowing” fermentation technique. When brewing this tea, you will see the tea buds exhibit a “three rises and three falls”floating and sinking phenomenon. The tea's official name is now “Junshan Yinzhen”, but it has had many other names over the years. In the Tang Dynasty it was listed as a tribute tea and went by the name of “Yellow Feather Hair”. In the Later Tang of the Five Dynasties it was known as "White Crane Tea", while in the Song Dynasty it was called "Spear and Flag Tea". It wasn't until 1957 that it was given its current name. In November 2022, its production technique was inscribed on the National Intangible Cultural Heritage Representative Project list. This tea was introduced to Tibet by Princess Wencheng of the Tang Dynasty when she married a Tibetan prince. During the Qing Dynasty, it was presented as a form of tribute in accordance with the "Gongjian" standard. In 1956, it won a gold medal at the Leipzig International Fair. Then, in 1972, it was served as a Chinese tea gift to representatives at the United Nations General Assembly. In 2024, 10,400 tons of Yueyang yellow tea were produced, with a brand value exceeding 3.084 billion yuan and a comprehensive tea industry output value of over 8.9 billion yuan, meaning income was boosted for nearly 65,000 farming households.
Historical Development
The Junshan Yinzhen tea was first produced during the Tang Dynasty and was listed as a “Tribute Tea” in the Qing Dynasty. The Baling County Annals describe it as “tender green like lotus hearts”. “Junshan tribute tea began in the Qing Dynasty, when an annual tribute of eighteen jin was made.”Prior to Grain Rain (谷雨), the county magistrate invited monks to pick and make tea with one bud and one leaf, covered in white hairs, which is commonly called “White Hair Tea”. The Hunan Provincial New Gazetteer records the following: “Junshan tea resembles Longjing in colour and taste, with slightly broader and greener leaves.”Ancient people described this tea as ’a green snail on a silver plate’.

In the Qing Dynasty, Junshan tea was divided into two types: “Jiancha” (tip tea) and “Rongcha” (downy tea). “Jiancha,”resembling a tea sword with white down, was offered as tribute and known as “Gongjian.”Junshan Yinzhen has a clear and high aroma, mellow and sweet taste, bright yellow liquor, strong and pekoe-covered buds, neat strips, white pekoe like feathers, golden shiny buds with light yellow fuzz, thick and even infused leaves, and a sweet, mellow flavor that remains unchanged over time. After brewing, the buds stand upright in the liquor, rise to the surface, slowly sink, rise and sink again, exhibiting the fascinating “three rises and three falls” spectacle.

====Natural Geography====
Junshan, also referred to as Dongting Mountain, is an island in Dongting Lake in the Junshan District of Yueyang City, Hunan Province. The island is known for its fertile soil, which is mostly sandy loam, and its average annual temperature of 16–17°C and annual rainfall of about 1,340 mm. From March to September, relative humidity is high, at around 80%, creating a very humid climate. During the spring and summer months, the evaporation of water from the lake results in the formation of mist and clouds. The island is covered in dense woodlands, creating a natural habitat perfect for the growth of tea trees, with vast tea plantations sprawling across the hillsides.
The distinctive quality of Junshan Yinzhen is intimately associated with the climatic conditions, soil characteristics and plant life of Junshan Island.
====Quality Characteristics====
The tea is made entirely from buds, is covered with pekoe and has a bright colour. The finished tea is made up of buds that are all the same length and size, and are orange-yellow on the inside, wrapped in a layer of white pekoe.
====Production Process====

Junshan Yinzhen must be picked and produced strictly. The picking of this tea is a process that takes place over a period of seven to ten days around Qingming (Tomb-Sweeping Day). The standard used to be the first tender buds of spring tea, but this has now changed. The production process is comprised of eight steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The whole process takes 78 hours.

Fixing (Shaqing)
The leaves were fixed fresh after being polished and waxed in a 20° slanted wok. The temperature of the fire is controlled in this way: first it is set to a high (100–120°C), then to a low (80°C). Each wok can hold around 300 grams of leaves. When the leaves are ready, pick them up gently with both hands, push forward from the chest, then toss and shake to let the buds slide along the wok. It is vital that movements are gentle and flexible, and that there is no heavy friction, as this can cause bud bending, pekoe loss and darkening. When the bud stems have softened for about 4–5 minutes, and the grassy smell has gone and the tea fragrance has come through, you can take it out of the wok. This will have made it about 30% lighter.
Spreading and Cooling
After fixing, we place the leaves in small bamboo trays, winnowing them gently several times to dissipate heat and remove fine debris. Spread the mixture and let it cool for 4–5 minutes before you start the drying process.
Initial Drying
Initial drying is done on a charcoal-fired kang stove. The temperature is 50–60°C. It is left for 20–30 minutes. This is until it is about 50% dry. The degree must be appropriate: if it is too dry, it makes yellowing difficult during initial wrapping, leaving leaves green and failing to achieve high aroma and yellow colour; if it is too wet, it results in low, stuffy aroma and dull colour.
Initial Wrapping
After slight cooling, initially dried leaves are wrapped in kraft paper (about 1.5 kg per packet) and placed in a box for 40–48 hours.This initial wrapping for yellowing is crucial as it promotes the formation of Junshan Yinzhen's unique colour and aroma.The amount per packet should be just right, as too much can cause intense chemical changes and darken buds, while too little can slow down the colour change and fail to meet requirements. The gradual rise in temperature inside the wrap, caused by the release of oxidative heat, can reach around 30°C after 24 hours. Ensure an even colour change by turning it over. The duration is closely related to the ambient temperature: about 40 hours at 20°C, longer if colder. When the buds turn yellow, unwrap them to dry again. Initial wrapping is used to form the basic quality style of Yinzhen.
Re-drying
The process of re-drying aims to do three things: to evaporate moisture further, to fix formed effective substances and to slow certain transformations during re-wrapping. The temperature should be around 50°C and the time should be about one hour until it is 80% dry. If the colour change after the initial wrapping is insufficient, dry to 70% dryness. After drying and cooling, the purpose is the same as after the initial drying.
Re-wrapping
The method is the same as the initial wrapping. It lasts approximately 20 hours. When the tea buds turn golden yellow with a rich aroma, it is considered to be at its optimal point.
Final Baking (Zuhuo)
The final baking temperature should be 50–55°C, with each batch weighing about 0.5 kg, and baked until completely dry.The grading of the buds is based on three key factors: plumpness, straightness and colour brightness.The best buds are plump, straight and bright yellow; the worst are thin, curved and dull yellow.
Storage
The first step is to heat and crush the gypsum, spreading it at the bottom of the box. Then, place two layers of tissue paper on top. Next, pack the tea into small packets, using tissue paper to line them. Finally, place the packets on the paper and seal the box lid. As long as gypsum is replaced timely, Yinzhen quality remains unchanged for a long time.

===Terms and Expressions===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===Questions===
1.What are the production processes of Junshan Yinzhen?

2.What type of tea does Junshan Yinzhen belong to?

3.Why is Junshan Yinzhen so expensive?

4.Why is Junshan Yinzhen known as one of the rarest teas in China?

5.What different names has Junshan Yinzhen had throughout history?

6.What key steps are involved in the production process of Junshan Yinzhen?

7.What unique visual phenomenon occurs when brewing Junshan Yinzhen?

8.What are the characteristics of the natural growing environment of Junshan Yinzhen?

9.What important cultural or economic values does Junshan Yinzhen hold in modern times?

===Answers===
1.The production of Junshan Yinzhen involves eight meticulous steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The entire process takes approximately 78 hours.

2. Junshan Yinzhen belongs to the category of yellow tea and is one of China's most renowned representatives of this type.

3. It is expensive primarily due to its extreme rarity (grown only on the 1-square-kilometer Junshan Island), its prestigious historical status (it was a tribute tea during the Qing Dynasty), its complex and unique production process (only one person in the world knows the key step), and its very limited market circulation, as it is mainly supplied to government departments for diplomatic and important occasions.

4. It is considered one of China's rarest teas due to its tiny production area (only 1 square kilometer), state-owned status, very low annual output, production knowledge held by a single inheritor, its historical role as a tribute tea, and consequently, its extremely limited availability on the market.

5. Historically, it was known as "Yellow Feather Hair" (黄翎毛) in the Tang Dynasty, "White Crane Tea" (白鹤茶) in the Later Tang of the Five Dynasties period, and "Spear and Flag Tea" (旗枪茶) in the Song Dynasty. It was officially named "Junshan Yinzhen" in 1957.

6. Key steps in its production include "fixing" (杀青) to deactivate enzymes, "initial wrapping for yellowing" (初包闷黄) and "re-wrapping for yellowing" (复包闷黄) – collectively known as the "double yellowing" technique – which develop its unique golden color and mellow aroma, as well as precisely controlled charcoal baking.

7. When brewed, the tea buds stand upright in the liquor, then repeatedly rise to the surface and slowly sink back down three times, creating the famous spectacle known as the "three rises and three falls."

8. Junshan Island is located in Dongting Lake, featuring a humid climate (annual average humidity of 84%), abundant rainfall, and frequent mist and clouds. The soil is fertile sandy loam, and the forest coverage exceeds 90%. This creates a microclimate and ecological environment perfectly suited for tea tree growth.

9. Culturally, its production technique was inscribed on the National Intangible Cultural Heritage list in 2022. Economically, it is the core brand of Yueyang's yellow tea industry. In 2024, it helped drive the comprehensive output value of the local tea industry to over 8.9 billion yuan, with a brand value exceeding 3.084 billion yuan, boosting income for nearly 65,000 farming households. It also serves as a prestigious Chinese tea gift in diplomatic activities.

===References===

1.百度百科—君山银针

2.君山区政府门户网
3.李强,古湘,禹双双,等.君山银针茶制作技艺[J].基层农技推广,2025,13(05):111-113.

4.邹心怡,肖慧,潘苗,等.乡村振兴背景下湖南“君山银针”茶品牌的生态翻译策略与实践[J].新农民,2024,(28):4-6.

5.蒋同团队.小茶类的大发展,从君山银针到岳阳黄茶的战略升级[J].食品界,2022,(07):63-68.

6.郭宇萌.有一种味道是君山银针[J].青年文学家,2022,(01):99.

==期末论文==
===君山银针===

坐落在岳阳历史名城15公里外的君山岛，是中国许多著名民间传说的发源地，据说历史可以追溯到神话时代。这个小岛自唐代以来就与茶文化息息相关，已有1300多年的历史。君山银针在清代（1616-1912年）成为贡茶，每年皇室需要供应9公斤。导致这种茶极为稀有的几个因素包括：茶叶的卓越历史；岛屿的极小规模（仅1平方公里）；岛屿仍国有；全球仅一人掌握制作此茶的关键步骤（他因专业技能获得特别政府津贴，拥有30多名助手）。君山银针毫无疑问是当今中国最稀有的茶叶。

作为真正的现代贡茶，每年的收成直接供应给政府部门，通常保留用于款待访问的外交官员和重要人士。由于市场流通有限，君山银针价格稳定且非常昂贵。君山岛上采摘了许多不同品种的茶叶，包括原生种、银针一号、碧香早、桃源大叶、浮云等以及一种绿茶品种。君山银针是一种只采摘芽头的黄茶，只有未开放的芽头在早春时节采摘，通常从三月上旬开始。

制作君山银针的过程始于高温处理茶叶以抑制部分酶活性。然后茶叶经过半干燥后被严密包裹发酵48小时。随后再次湿润的茶叶进行第二次烘焙，再次发酵约24小时，最后在木炭上干燥。制作精良的君山银针不带任何草味，甜美纯净，带有甜玉米的香气。

====总体介绍====

银针是中国黄茶类名茶之一，产于湖南岳阳洞庭湖中的君山，因形细如针得名。其成品茶芽头茁壮，长短均匀，芽身金黄发亮，外裹白毫，雅称"金镶玉"。君山银针制作需经杀青、初烘、初包闷黄等工序，形成"双闷黄"发酵工艺，冲泡时呈现"三起三落"的茶芽浮沉现象。该茶唐代已列为贡品，五代后唐称"黄翎毛”，宋代称"白鹤茶”，清代统称"旗枪茶"，1957年正式定名"君山银针" 。君山银针制作技艺于2022年11月入选国家级非物质文化遗产代表性项目。唐代文成公主出嫁时曾携带此茶入藏，清代按"贡尖"标准进贡。1956年获莱比锡国际博览会金质奖章，1972年作为中国茶礼招待联合国大会各国代表。2024年岳阳黄茶年产量达1.04万吨，品牌价值突破30.84亿元，茶产业综合产值超89亿元，带动近6.5万农户增收。

====历史发展====
君山银针始于唐代，清朝时被列为“贡茶”。据《巴陵县志》记载：“君山产茶嫩绿似莲心。”“君山贡茶自清始，每岁贡十八斤。”“谷雨”前，知县邀山僧采制一旗一枪，白毛茸然，俗称“白毛茶”。又据《湖南省新通志》记载：“君山茶色味似龙井，叶微宽而绿过之。”古人形容此茶如“白银盘里一青螺”。
清代，君山茶分为“尖茶”、“茸茶”两种。“尖茶”如茶剑，白毛茸然，纳为贡茶，素称“贡尖”。君山银针茶香气清高，味醇甘爽，汤黄澄高，芽壮多毫，条真匀齐，白毫如羽,芽身金黄发亮,着淡黄色茸毫,叶底肥厚匀亮，滋味甘醇甜爽，久置不变其味。冲泡后，芽竖悬汤中冲升水面，徐徐下沉，再升再沉，三起三落，蔚成趣观。

====自然地理====

君山又名洞庭山，为湖南岳阳市君山区洞庭湖中岛屿。岛上土壤肥沃，多为砂质土壤，年平均温度16～17度，年降雨量为1340毫米左右，相对湿度较大,三月至九月间的相对湿度约为80%，气候非常湿润。春夏季湖水蒸发，云雾弥漫，岛上树木丛生，自然环境适宜茶树生长，山地遍布茶园。君山银针品质独特，与君山岛上的气候、土质、植被密不可分：
3.1小气候
君山岛四面环水，无高山深谷，太阳从早到晚照射全岛，年均日照进间为1740小时，空气湿度大，年均相对湿度84%，阳光中含有较多的红光和黄光，昼夜湿差较小，空气温度变化较平缓，而地面昼夜温差大，这种小气候特别有利于茶树生长。
3.2土质
君山岛上土质主要为细小砂质土，肥沃深厚，土质疏松，吸热能力强，表层水分蒸发快。盛夏季节，高温迫使茶树主根向纵深延伸，以便吸收土层深处的水分和养料，以至有些茶树主根长达6米多。同时，砂质土壤散热也快，夏季子夜后，岛上的气温可降到摄氏20多度，昼夜温差大也有利于茶树生长。
3.3生态环境
岛上有维管束植物99科221属310种，森林覆盖率达90%以左右。由于树木荫蔽的谷地和坡地，冬季气温高，春季温度变幅小，全年光照弱，风速小，湿度大，云雾多，因而使茶树叶片栅栏组织厚度变小，海绵组织发达，角质层薄，叶片大，厚而柔软，新枝节间长，所以君山茂密的森林是生产名茶的优势条件之一。

====品质特征====

全由芽头制成，茶身满布毫毛，色泽鲜亮。其成品茶芽头茁壮，长短大小均匀，内呈橙黄色，外裹一层白毫。

====制作工序====

君山银针的采摘和制作都有严格要求，每年只能在“清明”前后七天到十天采摘，采摘标准为春茶的首轮嫩芽。制作这种茶，要经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道工序，需78个小时。
杀青
在20° 的斜锅中进行，锅子在鲜叶杀青前磨光打蜡，火温掌握“先高（100～120℃）后低（80℃）”，每锅投叶量300克左右。茶叶下锅后，两手轻轻捞起，由怀内向前推去，再上抛抖散，让茶芽沿锅下滑。动作要灵活、轻巧，切忌重力摩擦，防止芽头弯曲、脱毫、茶色深暗。约经4～5分钟，芽蒂萎软清气消失，发出茶香，减重率达30%左右，即可出锅。
摊凉
杀青叶出锅后，盛于小篾盘中，轻轻杨簸数次，散发热气，清除细末杂片。摊凉4～5分钟，即可初烘。
初烘：放在炭火炕灶上初烘，温度掌握在50～60℃，烘20～30分钟，至五成干左右。初烘程度要掌握适当，过干，初包闷黄时转色困难，叶色仍青绿，达不到香高色黄的要求；过湿，香气低闷，色泽发暗。
初包
初烘叶稍经摊凉，即用牛皮纸包好，每包1．5公斤左右，置于箱内，放置40～48小时，谓之初包闷黄，以促使君山银针特有色香味的形成，为君山银针制造的重要工序。每包茶叶不可过多或过少，太多化学变化剧烈，芽易发暗，太少色变缓慢，难以达到初包的要求。由于包闷时氧化放热，包内温度逐升，24小时后，可能达30℃左右，应及时翻包，以使转色均匀。初包时间长短，与气温密切相关。当气温20C左右，约40小时，气温低应当延长。当芽现黄色即可松包复烘。通过初包，银针品质风格基本形成。
复烘
复供的目的在于进一步蒸发水分，固定已形成的有效物质，减缓在复包过程中某些物质的转化。温度50℃左右，时间约一小时，烘至八成干即可。若初包变色不足，即烘至七成干为宜。下烘后进行摊凉，排凉的目的与初烘后相同。
复包
方法与初包相同。历时20小时左右。待茶芽色泽金黄，香气浓郁即为适度。
足火
足火温度50～55℃，烘量每次约0.5公斤，倍至足干止。
加工完毕，按芽头肥瘦、曲直、色泽亮暗进行分级。以壮实、挺直、亮黄者为上；瘦弱、弯曲、暗黄者欢之。
贮藏
将石膏烧热捣碎，铺于箱底，上垫两层皮纸，将茶叶用皮纸分装成小包，放在皮纸上面，封好箱盖。只要注意适时更换石膏，银针品质经久不变。

===术语===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===问题===
1.君山银针有哪些制作工序？
2.君山银针属于什么茶类？
3.君山银针为什么价格昂贵？
4.君山银针为什么被誉为中国最稀有的茶之一？
5.君山银针在历史上曾有哪些不同的名称？
6.君山银针的制作过程中包含哪些关键步骤？
7.君山银针在冲泡时有什么独特的视觉现象？
8.君山银针的自然生长环境有什么特点？
9.君山银针在当代有哪些重要的文化或经济价值？

===回答===
1. 君山银针有哪些制作工序？
君山银针的制作需经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道严谨的工序，全程约78小时。
2. 君山银针属于什么茶类？
君山银针属于黄茶，是中国著名的黄茶代表之一。
3. 君山银针为什么价格昂贵？
其价格昂贵的主要原因包括：产量极其稀有（仅产于1平方公里的君山岛）、历史地位崇高（曾为清代贡茶）、制作工艺复杂且唯一（全球仅一人掌握核心工艺），以及市场流通量非常有限，主要供应政府部门用于外交等重要场合。
4. 君山银针为什么被誉为中国最稀有的茶之一？
原因包括：产地极小（仅1平方公里）、仍为国有、年产量极低、制作技艺由唯一传人掌握，且历史上长期作为贡茶，市场流通极少。
5.君山银针在历史上曾有哪些不同的名称？
在唐代称“黄翎毛”，五代后唐时称“白鹤茶”，宋代称“旗枪茶”，直至1957年才正式定名为“君山银针”。
6.君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
7. 君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
8.君山银针的自然生长环境有什么特点？
君山岛位于洞庭湖中，气候湿润（年均湿度84%），雨量充沛，常年云雾缭绕。土壤为肥沃的砂质壤土，森林覆盖率超过90%，形成了非常适合茶树生长的小气候和生态环境。
9.君山银针在当代有哪些重要的文化或经济价值？
文化上，其制作技艺于2022年被列入国家级非物质文化遗产。经济上，它是岳阳黄茶产业的核心品牌，2024年带动产业综合产值超89亿元，品牌价值超30亿元，惠及近6.5万农户。它也是国家外交活动中的珍贵茶礼。

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Chinese Language and Culture - 2025

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Zhang Yue: /* 2025-12-04 (周四) - 共 10 个演讲 */

Welcome to our course website [[Chinese Language and Culture - 2025]]! The AI website for our course is: https://dcg.de/ai/uni/chinese_language_culture.php

=Overview about this semester's student presentations=

== 📅 Presentation Schedule ==

=== 2025-10-16 (周四) - Completed ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Luó Yǔyān || 罗语嫣 || 202570081748 || 275. Zhuazhou [[Media:Zhuazhou_2025.pptx]]
|-
| 2 || Qū Yuèníng || 曲悦宁 || 202570081750 || 267. Mazu culture
|-
| 3 || Lǐ Zhuóshàn || 李卓善 || 202570081692 || 282. Black Myth: Wukong [[Media:Black Myth: Wukong_2025.pptx]]
|-
| 4 || Zhāng Mǐnjié || 张敏杰 || 202570081730 || 153. Traditional Cuisine: Eight Major Cuisines of China [[Media:Eight Major Cuisines of China_2025.pptx]]
|-
| 5 || Qín Míngwén || 秦铭雯 || 202570081704 || 19. Twelve Animals of the Chinese Zodiac [[Media:Twelve Animals of the Chinese Zodiac_2025.pptx]]
|-
| 6 || Zēng Lín || 曾琳 || 202570081670 || 27. Chinese Writing: Calligraphy [[Media: calligraphy 2025.pptx]]
|-
| 7 || Dèng Xuě || 邓雪 || 202570081742 || Panda
|-
| 8 || Guō Xiǎopèi || 郭晓佩 || 202570081678 || 25. Body movements performance: traditional Chinese dance[[Media:Body_movements_performance_traditional_Chinese_dance.pptx]]
|-
| 9 || Zhāng Xiāorán || 张潇然 || 202570081759 || Chinese Ancient Weapons
|}

=== 2025-10-23 (周四) - Completed ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Zēng Língkǎi || 曾凌楷 || 202570081774 || 213. Chinese Dreamcore (中式梦核) [[Media:Chinese Dreamcore 2025.pptx]]
|-
| 2 || Chén Kěxīn || 陈可心 || 202570081671 || The Five Famous Mountains [[Media:The_Five_Famous_Mountains_2025.pptx]]
|-
| 3 || Liú Jiāqí || 刘嘉琪 || 202570081696 || Chinese liquor culture
|-
| 4 || Wáng Guóshū || 王国姝 || 202570081753 || Red envelope and lucky money
|-
| 5 || Chén Qiānyùn || 陈仟运 || 202570081673 || 203. Chinese horror movies 中式恐怖片 [[Media:Chinese_horror_movies_2025.pptx]]
|-
| 6 || Hé Yí || 何怡 || 202570081743 || 262. The four pillars of destiny [[Media:The four pillars of destiny.pptx]]
|-
| 7 || Zhāng Méiróng || 张梅容 || 202570081729 || 227. Chinese Bossy Fictions & Micro-drama (中国式霸总小说&短剧)
|-
| 8 || Lǐ Wénqīng || 李文清 || 202570081690 || 132. Porcelain [[Media:Chinese Porcelain.pptx]]
|-
| 9 || Liú Zǐlíng || 刘紫玲 || 202570081699 || 185. Opera: Huangmei opera 黄梅戏[[Media:Opera:Huangmei opera.pptx]]
|-

=== 2025-10-24 (周五) - Completed ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Wēng Lánlín || 翁岚淋 || 202570081712 || 217. Cha Bai Xi / Tea Latte Art (茶百戏) [[Media:Cha_Bai_Xi_2025.pptx]]
|-
| 2 || Huáng Yàngyàng || 黄样样 || 202570081682 || 234. Dragon Lantern Dance [[Media:Dragondance.pptx]]
|-
| 3 || Lǐ Yòu || 李又 || 202570081691 || Kite-flying (放风筝)
|-
| 4 || Mǎ Yījiāo || 马一礁 || 202570081700 || 242. Hunan Rice Noodles (湖南米粉)[[Media:Hu Nan Rice Noodles.pptx]]
|-
| 5 || Zhū Zhū || 朱珠 || 202570081738 || 37. Confucianism: Classical Philosophy-Reading the Analects [[Media:Analects_2025.pptx]]
|-
| 6 || Wáng Rǎnrǎn || 王冉冉 || 202570081709 || Shandong cuisine 鲁菜
|-
| 7 || Yáng Shūwén || 杨淑雯 || 202570081722 || Traditional Cuisine: Breakfast Culture of Wuhan [[Media: Breakfast_Culture_of_Wuhan_2025.pptx]]
|-
| 8 || Méi Xīléi || 梅希雷 || 202570081701 || 69. Language: Chinese Dialects[[Media:Language_Chinese_Dialects_2025.pptx]]
|-
| 9 || Liú Huì || 刘慧 || 202570081695 || 204. Stand-up Comedy [[Media:Stand-up Comedy.pptx]]
|}

=== 2025-10-30 (周四) - Completed ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Cáo Wén || 曹文 || 202570081669 || 171. Science and Technology: Taobao（淘宝）[[Media: Science and Technology: Taobao. pptx]]
|-
| 2 || Chén Míngbō || 陈明菠 || 202570081672 || Education: training Schools
|-
| 3 || Dèng Xīnyǔ || 邓欣雨 || 202570081674 || 253. Yuelu mountain 岳麓山[[Media:Yuelu Mountain（岳麓山）.pptx]]
|-
| 4 || Dèng Xīn || 邓鑫 || 202570081675 || 196. Science and Technology: The culture of Chinese Electric Vehicles [[Media: Chinese Electric Vehicles.pptx]]
|-
| 5 || Fāng Xiān || 方鲜 || 202570081676 || 100. Money Culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) [[Media:Money_Culture_Currency_Jiaozi_A_Paper_Currency_ in_Northern_Song_Dynasty_2025.pptx]]
|-
| 6 || Fú Róng || 符蓉 || 202570081677 || 225. "Cun Chao": China's village football league（"村超"：中国乡村足球联赛）
|-
| 7 || Guō Yùróng || 郭玉熔 || 202570081679 || 14. Architecture: Fengshui in Chinese architecture [[Media:Fengshui_in_Architecture_2025.pptx]]
|-
| 8 || Hè Jìngtóng || 贺婧童 || 202570081680 || 13. Three Great Towers in China[[Media:Three Great Towers in China_2025.pptx]]
|-
| 9 || Hú Lěi || 胡磊 || 202570081681 || 193. Science and Technology: Buy together (PDD)[[Media:Science and Technology(PDD).pptx]]
|-
| 10 || Huáng Yáo || 黄瑶 || 202570081683 || Cheongsam
|-
| 11 || Martin Woesler || 吴漠汀 || xxx || Teacher presentation [[Media:02.pptx]]
|}

=== 2025-11-06 (周四) - 共 9 个演讲 ===

周四换成：6 Wáng Zǐxīn 王紫新 202570081710 138.Round Table Culture；

周五换成：7 Líng Xīaoyáo 凌逍遥 202570081693 43.Chinese Folk Argot

Teacher presentation [[Media:02a.pptx]]

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Huáng Yīlín || 黄伊琳 || 202570081684 || Chinese incense culture
|-
| 2 || Jiǎng Kèyǔ || 蒋克雨 || 202570081686 || 221. Zhongyuan festival [[Media:Zhongyuan_Festival_2025.pptx]]
|-
| 3 || Kǒng Xiángyǎ || 孔祥雅 || 202570081687 || 266. Hui culture [[Media:Hui_culture_2025.pptx]]
|-
| 4 || Lǐ Mèngxiá || 李孟霞 || 202570081688 || 243. Chinese names [[Media:Chinese_Names_2025.pptx]]
|-
| 5 || Lǐ Pàn || 李盼 || 202570081689 || 175. The Photo Retouching Culture in China [[Media:The_Photo_Retouching_Culture_in_China_2025.pptx]]
|-
| 6 || Wáng Zǐxīn || 王紫新 || 202570081710 || 138.Round Table Culture [[Media:Round_Table_Culture_2025.pptx]]
|-
| 7 || Liú Dān || 刘丹 || 202570081694 || 232. Sun Wukong (孙悟空) [[Media:Sun_Wukong_2025.pptx]]
|-
| 8 || Liú Xīn || 刘欣 || 202570081697 || 170. Chinese Paper-cutting [[Media:Chinese_Paper-cutting_2025.pptx]]
|-
| 9 || Liú Yuán || 刘缘 || 202570081698 || Language: Hakka Dialect 1845
|}

=== 2025-11-07 (周五) - 共 10 个演讲 ===

Forum Discussion: Concept of Tianxia https://dcg.de/ai/uni/chinese_language_culture.php#tianxia

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Pān Liànyàn || 潘恋艳 || 202570081702 || 283. Guangdong Morning Tea Culture [[Media:Guangdong morning tea.pptx]]
|-
| 2 || Péng Xiāngrú || 彭湘茹 || 202570081703 || 5. Aesthetic ideals and social customs: Crying Marriage of Tujia [[Media:Crying Marriage of Tujia.pptx]]
|-
| 3 || Qū Yìyǐng || 曲奕颖 || 202570081705 || 216. The Story of Ming Lan 知否知否应是绿肥红瘦
|-
| 4 || Rèn Yàrú || 任亚茹 || 202570081706 || 63. Mogao Grottoes
|-
| 5 || Rèn Yíngyíng || 任盈盈 || 202570081707 || 263. Shaolin Temple
|-
| 6 || Shū Yǔlù || 舒雨璐 || 202570081708 || 133. Silk and porcelain: Celadon and Celadon Song《青花瓷》
|-
| 7 || Líng Xiāoyáo || 凌逍遥 || 202570081693 || 70. Chinese folk argot
|-
| 8 || Wèi Fāngxīn || 魏方鑫 || 202570081711 || 152. Traditional Cuisine: Chopsticks [[Media:Chopsticks_2025.pptx]]
|-
| 9 || Wú Hóngpíng || 吴洪萍 || 202570081713 || 31. Chinese clothing [[Media:Chinese Clothing_2025.pptx]]
|-
| 10 || Xiàng Xīnlěi || 向馨磊 || 202570081714 || 179. Traditional and Modern Views on Marriage and Love
|}

=== 2025-11-13 (周四) - 共 10 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Xiàng Xuěbīng || 向雪冰 || 202570081715 || TBD - Xiàng Xuěbīng
|-
| 2 || Xiào Sūqín || 肖苏秦 || 202570081716 || 197. Chinese tradition culture: The culture of Ronghua-Velvet Flowers 绒花[[Media:The culture of Ronghua-Velvet Flowers 2025.pptx]]
|-
| 3 || Xióng Ruòyáo || 熊若瑶 || 202570081717 || 169. Cuisine: Luosifen [[Media: Luosifen_2025.pptx]]
|-
| 4 || Yán Zhéwén || 严哲文 || 202570081718 || 9. Architecture: The Forbidden City [[Media: Architecture The Forbidden City.pptx]]
|-
| 5 || Yáng Hàodān || 杨皓丹 || 202570081719 || 209. Tofu meatball with pig blood(猪血丸子）[[Media: Tofu meatball with pig blood_2025.pptx]]
|-
| 6 || Yáng Jīnyǔ || 杨金雨 || 202570081720 || 96. Medicine: TCM - The Development of Chinese Medicine
|-
| 7 || Yáng Jìngwèi || 杨婧蔚 || 202570081721 || 45. Facial Make-up: Face Changing in Sichuan Opera [[Media:Facial Make-up Face Changing in Sichuan Opera.pptx]]
|-
| 8 || Yáng Xīrán || 杨晰然 || 202570081723 || 191. Aesthetic ideals and social customs: The Culture of Flowers [[Media: 191. The Culture of Flowers.pptx]]
|-
| 9 || Yáng Yǔxuān || 杨宇轩 || 202570081724 || 20. Milk tea 奶茶[[Media:Milk Tea-.pptx]]
|-
| 10 || Yì Yǎlán || 易雅兰 || 202570081725 || 235.Bamboo Weaving 竹编 [[Media:Bamboo_Weaving_2025.pptx]]
|}

=== 2025-11-20 (周四) - 共 10 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Yú Chēn || 余琛 || 202570081726 || 174. Traditional Cuisine: Jiaozi 饺子 [[Media: Jiaozi.pptx]]
|-
| 2 || Yuè Ziháo || 岳子豪 || 202570081727 || 108. Opera: Peking Opera (京剧)
|-
| 3 || Zhāng Lì || 张丽 || 202570081728 || 180. Tangyuan (汤圆)[[Media:Tangyuan_2025.pptx]]
|-
| 4 || Zhāng Shuàichāo || 张帅超 || 202570081731 || Ancient Chinese education
|-
| 5 || Zhāng Yǔméng || 张雨蒙 || 202570081732 || 208. Chinese traditional ornament: Buyao (步摇)
|-
| 6 || Zhào Jǐntāo || 赵锦涛 || 202570081733 || Culture of Chinese Electric Car
|-
| 7 || Zhào Mǐn || 赵敏 || 202570081734 || Gender: Wu Zetian: The Only Female Emperor of Imperial China [[Media: Wu Zetian_2025. pptx]]
|-
| 8 || Zhào Yíxiāo || 赵怡潇 || 202570081735 || 205. Bride-price
|-
| 9 || Zhèng Shān || 郑珊 || 202570081736 || 278. The Beef Board Noodle
|-
| 10 || Zhōu Wénxuān || 周文萱 || 202570081737 || 23. Body movement performance: Chinese Lion Dancing [[Media: Chinese Lion Dance.pptx]]
|}

=== 2025-11-27 (周四) - 共 9 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Zhù Yèhuī || 祝烨晖 || 202570081739 || 251. Rice Noodle Roll 肠粉 [[Media:251. Rice Noodle Roll.pptx]]
|-
| 2 || Chén Yǎqí || 陈雅琪 || 202570081740 || 157. Traditional Cuisine—hotpot [[Media: Traditional Cuisine— hotpot. pptx]]
|-
| 3 || Chén Yǔfēi || 陈宇飞 || 202570081741 || 91. Martial Arts: Wushu
|-
| 4 || Huáng Yǎqiàn || 黄雅倩 || 202570081745 || 93. Medicine: Traditional Chinese Medicine (TCM) [[Media:Medicine: Traditional Chinese Medicine (TCM). pptx]]
|-
| 5 || Lín Zhǐyí || 林芷怡 || 202570081746 || 92. Frolics of the Five Animals (wuqinxi)
|-
| 6 || Liú Kāngyí || 刘康怡 || 202570081747 || 112. Huagu Opera (花鼓戏)
|-
| 7 || Lǚ Píng || 吕萍 || 202570081749 || 102. Music and instruments: guzheng
|-
| 8 || Shěn Yàn || 沈燕 || 202570081751 || 241. Abacus (珠算)
|-
| 9 || Tán Tíngtíng || 谭婷婷 || 202570081752 || 202. The Legend of Zhen Huan《甄嬛传》[[Media:The Legend of Zhen Huan.pptx]]
|}

=== 2025-12-04 (周四) - 共 10 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Wèi Méng || 魏萌 || 202570081754 || Zhang Zhongjing
|-
| 2 || Xiè Xuán || 谢璇 || 202570081755 || 02. Aesthetic ideals and social customs: Chinese marriage customs (中式婚礼)
|-
| 3 || Yáng Tíng || 杨婷 || 202570081756 || 254. Traditional Crafts: Tie-Dye
|-
| 4 || Yáng Yǔqíng || 杨雨晴 || 202570081757 || 259. Female writers
|-
| 5 || Yáng Yuàn || 杨媛 || 202570081758 || 188. Science and Technology: Mobile Games (手游)
|-
| 6 || Zhāng Yuè || 张悦 || 202570081760 || 265. Cuisine: Changde Spicy Salted Duck
[[media: Cuisine：Changde Spicy Salted Duck.pptx]]
|-
| 7 || Zhōu Xuán || 周璇 || 202570081761 || 186. The "reference" of Chinese Music (中国音乐的"借鉴")[[Media:The "reference" of Chinese Music.pptx]]
|-
| 8 || Zhōu Yáng || 周洋 || 202570081762 || 148. Handcraft—Chinese knots
|-
| 9 || Guō Yǔtíng || 郭雨婷 || 202570081763 || 238. Three famous chinese mountains 中国三山
|-
| 10 || Jiāng Wǎnlíng || 姜宛灵 || 202570081685 || 1.Geographic Nature as a Basis for Cultural Development
|}

=== 2025-12-11 (周四) - 共 10 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Lǐ Fán || 李凡 || 202570081764 || 150. Traditional Crafts: The Kingfisher Craft 点翠
|-
| 2 || Péng Lùxī || 彭露曦 || 202570081765 || 52. Games: Mahjong: An Ancient Chinese card play
|-
| 3 || Hú Mínghào || 胡明浩 || 202570081766 || 270. The Yingge Dance (英歌舞)
|-
| 4 || Huáng Lèlè || 黄乐乐 || 202570081767 || 6.The Four Most Handsome Men in Ancient China [[media: The Four Great male Beauties in Ancient China.pptx]]
|-
| 5 || Jiāng Jiāyǔ || 姜佳宇 || 202570081768 || 224. Jiangxi Cuisine (赣菜) [[media: Jiangxi Cuisine (gancai).pptx]]
|-
| 6 || Liáng Yǔtóng || 梁羽彤 || 202570081769 || 256. Danmu (弹幕)
|-
| 7 || Péng Ruǐmiáo || 彭蕊苗 || 202570081770 || 178.Erhu(二胡）
|-
| 8 || Qín Níng || 秦宁 || 202570081771 || 28.The Evolution of Calligraphy(汉字的演变）
|-
| 9 || Wú Jǐnxuán || 吴瑾璇 || 202570081772 || 274. God of Wealth (财神)
|-
| 10 || Hé Yǐng || 何颖 || 202570081744 || 276. Nail art (美甲)[[media: Nail Art.pptx]]
|}

=== 2025-12-18 (周四) - 共 8 个演讲 ===

{| class="wikitable"
|-
! Nr. !! Name (Pinyin) !! 中文 !! 学号 !! Topic
|-
| 1 || Yǐn Ziháo || 尹子豪 || 202570081773 || Yǐn Ziháo
|-
| 2 || Chén Yǔjiā || 陈雨佳 || 202570081775 || 203. Beverages: Tea
|-
| 3 || Wāng Jīnyán || 汪金妍 || 202570081776 || 158. Traditional Cuisine: The Art of Chinese Cooking
|-
| 4 || Yì Yǔtíng || 易雨婷 || 202570081777 || 268. Table manners
|-
| 5 || Hán Jiāyàn || 韩佳燕 || 202570081778 || 236. Landscapes and Tourism: Harbin Ice and Snow World[[Media:Landscapes and Tourism Harbin Ice and Snow World_2025.pptx]]
|-
| 6 || Liào Rútíng || 廖如婷 || 202570081779 || 255.Chinese style - sun protection[[Media:Chinese style - sun protection_2025.pptx]]
|
| 7 || Wáng Huìān || 王慧安 || 202570081780 || 128. TikTok (Douyin)[[Media:Douyin_2025.pptx]]
|-
| 8 || Wú Héng || 吴姮 || 202570081781 || 215. Live Streaming E-commerce (直播电商)[[Media:Live-streaming e-commerce_2025.pptx]]
|}

=Session 1 Thu Sep 25 19:00-21:35 room 613 - Organizational issues=

==What we learn in this class==
*We learn about Chinese culture from international, especially Western perspective.
*We learn about cultural phenomena, traditional Chinese culture.
*We learn English and Chinese terminology in the area of Chinese culture.
*We learn to think critically about cultural traditions and to appreciate the benefits from cultural traditions.
*We learn how to determine the location and role of Chinese culture within global culture.
*We learn basics of theories and models of intercultural communication and comparison.
*We learn the appreciate and respect the diversity of multipolar cultures and of integration.
*We become aware of the dangers of cultural discrimination (colonialism, religious missions, imperialism etc.).

==Students' contribution==
*Every student needs to prepare the textbook texts of the respective chapters in the textbook ahead each week of class.
*Every student selects a topic, prepares 1 pptx presentations of 5 min. (without AI, and please indicate references and an AI statement at the end of the presentation) and a interactive quiz for everybody to take live in class with results shown after all will have answered. The topics and contents of the sessions are determined by the selection of the students.
*For the final exam, you write another chapter of the textbook in both Chinese and English, with "Terms and Expressions", References, Questions and Answers, Statement regarding AI

==Textbook==
You will receive the textbook for our class. We need a volunteer who integrates the last 92 new chapters into the word file. After tha, you will receive an updated version of the textbook. There are 283 topics of our textbook. Here you find all topics in the order of the book and with the names of the students who will translate the chapters into Chinese. Please select two topics by writing your name behind it and by setting it in '''bold'''. These topics will be presented in the form of a powerpoint presentation.

==Agreement on use of classroom time==
Should we read the texts in class or should the students read the text ahead of class (especially learning the terms and expressions) and come to class prepared? How should we use our classroom time? (presentations, quizzes, discussions, exercise to translate adhoc an unknown text from the same area)

----
==Homework for every session==
Please prepare the topics of the following session by reading the respective texts in the textbook (if you have not much time, you can read it in Chinese), learn the vocabulary and make yourself familiar with the questions asked under the text.

==Teacher presentation: Introduction to Culture==
[[Media:01_Chin_Lang_Cult_2025.pptx]]

[[Media:02_Chin_Lang_Cult_2025.pptx]]

==Homework for Session 2==
Please register on the Wiki and wait for the teacher to approve. You can click on https://bou.de/u and then "Register" in the top right corner, then input two times your pinyin name for username and real name in the way "Wang Jianguo", type in some info about yourself and submit the form with accepting the terms and conditions. More detailed instructions for registration you find in the powerpoint presentation which you can download from here ("Teacher presentation").

==Prepare ppt (10 students)==
Grading Criteria for Powerpoint Presentations

Was the presentation based on scientific facts, did the presenter also conduct some research on the topic and did he/she also add her own experience or her own opinion/perspective and marking the two different perspectives as factual/subjective? Did the presentation avoid absolute judgments like "good" or "best", but did it instead use vocabulary like "fascinating", "surprising" etc. and also indicated to whom it is fascinating/surprising etc. and why?

Was the presentation successful? Did it catch the attention of the audience over the whole time? Was the presenter persuading? Was the audience excited/fascinated? Did the audience learn something? (Or was the audience bored and talked the whole time without paying attention to the presenter?)

Formal things: Was the speaker good to hear (loud/clear)? Did he make a self-confident impression and did he know his topic? Did the speaker speak freely and not read out? Where there meaningful pictures and graphs on the slides and only a few keywords, well sorted by numbers or bullet points (or was the powerpoint merely a text desert of small size script with the script being copied onto the slides)?

Was the presentation appropriate to the topic?

Was the activity part meaningful and appropriate to the topic? Did it speak to everyone in the audience individually?

Was the presentation not too short and not too long in time, but as long as the other presentations, so that all presentations of the day could be presented?

Did the presentation consider the same cultural phenomenon both in China and in other countries, at least as a comparison?

Did the presentation avoid mistakes like reading out text in a boring way, pronounciation mistakes, typos in the English text?

Did you indicate the sources you have used at least on the last page of your presentation in the form of a list?

Did you upload your ppt file successfully (if not, did you contact the teaching assistant to upload)?

Did you present your ppt file in the full screen mode?

Did you arrive early in classroom to copy your file onto the desktop of the class computer and did you check it and also any embedded or accompanying video files etc. if everything works properly including sound?

Did the presentation avoid deadly mistakes like plagiarism, using ai without indicating it (if you use ai to create the presentation, you need to indicate the platform and the full prompt you gave to ai and the main adjustments you did to the prompt), using ideology, patriotism, politics, religious beliefs, advertisement for products, ignorance (e.g. that a cultural phenomenon is wide spread in Asia and the origin is unclear, but claiming it was Chinese and originated in China), racism, prejudices, telling lies, spreading false rumors etc.?

Please select one of the following chapters of our textbook by writing your name behind the topic to give a 20 minute presentation on, plus an interactive quiz: The first ten presenters will have to present in two weeks!

1. Geographic Nature as a Basis for Cultural Development 17

2. Aesthetic ideals and social customs: Chinese Marriage Customs 22

3. Aesthetic ideals and social customs: Habits, Ways of Contacting 31

4. Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan 40

5. Aesthetic ideals and social customs: Crying Marriage of Tujia 49

6. Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China 63

7. Animals: Panda 71

8. Architecture 78

9. Architecture: The Forbidden City 89

10. Architecture: Four Famous Bridges 102

11. Architecture: Four Great Pavilions 113

12. Architecture: Shengjing Imperial Palace 124

13. Architecture: Three Great Towers in China 131

14. Architecture: Fengshui in Chinese Architecture 145

15. Army and weapons: Chinese Ancient Weapons 154

16. Army and weapons: Terracotta Army 163

17. Astrology: Chinese Astrology 170

18. Astrology: Calendar, The 24 Solar Terms 178

19. Astrology: Twelve Animals of the Chinese Zodiac 188

20. Beverages: Milk Tea 197

21. Beverages: Tea 203 (Zhang Mai)

22. Beverages: The Liquor Culture of Ancient China 209

23. Body movement performance: Chinese Lion Dancing 218

24. Body movement performance: Stilts 223

25. Body movement performance: Traditional Chinese Dance 230

26. Chinese Writing: Ancient Writing and Painting Tool, Writing Brush 236

27. Chinese Writing: Calligraphy 246 (Tang Yan)

28. Chinese Writing: The Evolution of Calligraphy 252

29. Chinese Writing: Chinese Characters 262

30. Chinese Writing: Chinese Characters and Scripts 276

31. Clothing: Chinese Clothing 283

32. Clothing: Batik (Lanran) 291

33. Clothing: Cheongsam 301

34. Confucianism: Confucian Culture 309

35. Confucianism: Chinese Traditional Culture-Five Constant Virtues 324

36. Confucianism: Classical Philosophy - Confucius and Confucianism 332

37. Confucianism: Classical Philosophy - Reading The Analects 339

38. Education: Ancient Chinese Education 350

39. Education: Historical Figures, The Four Talented Women of Ancient China 361

40. Education: Modern Chinese Education System 371

41. Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties 386

42. Education: Yuelu Academy (One of the Four Most Prestigious Academies) 395

43. Facial Make-up 406

44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up 413

45. Facial Make-up: Face Changing in Sichuan Opera 431

46. Fine Arts: Painting 440

47. Fine Arts: Bada Shanren and Qi Baishi 445

48. Fine Arts: Painting Riverside Scene at Tomb Sweeping Day 452

49. Fine Arts: Seal-cutting 459

50. Games: Go 围棋 462（Zhao Qi）

51. Games: Kite Flying 468

52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）

53. Garden Culture: Gardens 505

54. Garden Culture: Bonsai (Penjing) 511

55. Garden Culture: The Summer Palace 519（Li Mei）

56. Garden Culture: Qingming Riverside Landscspe Garden 526

57. Gender: Wu Zetian: The Only Female Emperor of Imperial China 535

58. History: Carl and Cixi 548

59. Interieur: The Folding Screen 552

60. Landscapes and Tourism: Four Buddhist Shrines 561

61. Landscapes and Tourism: Four State-Level Cultural Relics 573

62. Landscapes and Tourism: Landscape, Five Famous Mountains 585

63. Landscapes and Tourism: Mogao Grottoes 593

64. Landscapes and Tourism: The Culture of Mount Tai 606（Qin Yi)

65. Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） 621

66. Landscapes and Tourism: The Ancient Tea Horse Road 635

67. Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties 642

68. Language: Chinese Language 649

69. Language: Chinese Dialects 660

70. Language: Chinese Folk Argot 669

71. Literature: Ancient literature - Chinese Classical Fairy Tales 681

72. Literature: Ancient literature - Chinese Mythology 688

73. Literature: Ancient literature - Classical Literature 699

74. Literature: Ancient Literature - Four satirical novels in ancient China 706

75. Literature: Ancient literature: Four Folk Stories of Ancient China 715

76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao)

77. Literature: Ancient Literature: The Classic of Mountains and Seas 748

78. Literature: Ancient literature: Yuefu 765

79. Literature: Premodern literature - China's Four Great Classical Novels 773

80. Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations 780

81. Literature: Premodern literature: Strange Stories from a Chinese Studio 786

82. Literature: Premodern literature: Tang-Song 794

83. Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty 823

84. Literature: Modern Literature 832

85. Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) 841（Miao Yunlong）

86. Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy 848

87. Literature: Contemporary Literature 859

88. Martial Arts: Huo Yuanjia 865

89. Martial Arts: Qigong 868

90. Martial Arts: Taiji (Tai Chi) Shadow Boxing 873

91. Martial Arts: Wushu 885

92. Martial Arts: Frolics of the Five Animals (Wuqinxi) 890

93. Medicine: Traditional Chinese Medicine (TCM) 900

94. Medicine: TCM - Acupuncture and Moxibustion 907

95. Medicine: TCM - Diagnosis and Pharmacology 912

96. Medicine: TCM - The Development of Chinese Medicine 917

97. Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing 924

98. Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority 934

99. Minority cultures: The Ethnic Minorities’ Costumes 941

100. Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) 952

101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang)

102. Music and instruments: Guzheng 975

103. Music and instruments: Pipa 986

104. Mythology: Gods and Immortals 996

105. Mythology: Huli-jing 1005

106. National Symbols: National Anthem 1018

107. National Symbols: National Flag 1026 （Liao Zuoyun）

108. Opera: Peking Opera 1035

109. Opera: Peking Opera Acrobatics 1043

110. Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)

111. Opera: Tea-picking Opera 1055

112. Opera: Hunan Flower-drum Opera (Huagu Opera) 1064

113. Philosophical Schools: Four Main Philosophical Schools 1076

114. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism 1087

115. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching 1093

116. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng 1099

117. Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living 1106

118. Philosophical Schools (Daoism, Buddhism, Legalism): Legalism 1119

119. Philosophy: Chinese Traditional Cultivation Culture 1129

120. Religion: Traditional Chinese Funeral Culture 1141

121. Religion: Buddhism 1155

122. Religion: Daoism 1170

123. Religion: Christianity 1175

124. Religion: Islam 1181

125. Science and Technology: Ancient Science and Technology 1185

126. Science and Technology: China's Four New Inventions 1191 (Yang Yue2)

127. Science and Technology: Compass 1217

128. Science and Technology: TikTok (Douyin) 1226

129. Science and Technology: Three Giant Home Appliance Enterprises In China 1235

130. Science and Technology: Four Domestic Mobile Phone Companies 1257

131. Silk and porcelain: Silk 1272 (Fei Xinyu)

132. Silk and porcelain: Porcelain 1277

133. Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 1283(Wang Huaixing)

134. Silk Road - by land and by sea: Zhang Qian and the Silk Road 1291

135. Silk Road - by land and by sea: Zheng He and the Maritime Silk Road 1296

136. Silk Road - by land and by sea: Zheng He's Voyages 1300

137. Social: The Long-life Lock 1308

138. Social: Round Table Culture 1317 (Wu Jiating)

139. Stage entertainment: Crosstalk 相声 1325

140. Stage entertainment: Shadow Play 1332

141. Traditional Crafts: Carving 1340

142. Traditional Crafts: Chinese Jade Culture 1348

143. Traditional Crafts: Cloisonne 1363

144. Traditional Crafts: Embroidery 1369

145. Traditional Crafts: Shu Embroidery (Sichuan Embroidery) 1373

146. Traditional Crafts: Xiang Embroidery 1386（Zhang Huifang）

147. Traditional Crafts: Folk Art - Chinese Paper-cutting 1400

148. Traditional Crafts: Handcraft - Chinese Knots 1409

149. Traditional Crafts: Lacquerware 1418

150. Traditional Crafts: The Kingfisher Craft点翠 1423

151. Traditional Cuisine: Chinese Dining Etiquette 1436

152. Traditional Cuisine: Chopsticks 1450

153. Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)

154. Traditional Cuisine: Four Distinct Regional Cuisines 1473

155. Traditional Cuisine: Breakfast Culture of Wuhan 1480(Liu Peini)

156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick 1491(Xiao Zixin)

157. Traditional Cuisine: Hotpot 1501 (Cao Chunyang)

158. Traditional Cuisine: The Art of Chinese Cooking 1508

159. Traditional Cuisine: Two Famous Dishes 1514

160. Traditional Festivals 1518……

161. Traditional Festivals: Lattice on Ancient Chinese Windows 1525

162. Traditional Festivals: Spring Festival Couplets 1538

163. Westernization: The Eastward Spread of Western Learning 1544

164. Westernization: The Westernization Movement 1550

165. Worship: Chinese Incense Culture 1558 (She Xiao)

166. Economy: Chinese Currency Changes 1569

167. History: Wang Shouren 1573 Lv Jiahao

168. Martial Arts: Chinese Swordsman Spirit 1582

169. Cuisine: Luosifen 1593 （Chen Sisi)

170. Fine Arts: Chinese Paper Cutting 1601

171. Science and Technology: Taobao(淘宝) 1611

172. Traditional Craft: Bronze 1623

173. Entertainment: Deyunshe 德云社 1631

174. Traditional Cuisine: Jiaozi 1644 （Liu Pei）

175. Aesthetic ideals and social customs: the Photo Retouching Culture in China 1655

176. Traditional Crafts: Handcraft - Oil-paper Umbrella 1664

177. stage entertainment:Yuan drama 1676

178. Music and instruments: Erhu 1685

179. Traditional and Modern Views on Marriage and Love 1694 (Liu Yunxi)

180. Traditional Cuisine: Tangyuan 1701

181. Animals：Golden Monkey 1712（Xiao Yawen）

182. Chinese Economy: rich businessmen 1719 (Fu Sihui)

183. Opera: Chinese Local Operas 1727 （Wang Xinyu）

184. The Chinese tradition of ancestor worship 1740

185. Opera: Huangmei opera 1752 （Chu Hanqi）

186. The “reference” of Chinese Music 1759

187. Chinese Folk Art:Lion Dance 1767

188. Science and Technology: Mobile Games（手游） 1783(Du JIangping)

189. Clothing: Vintage Clothing 1790

190. Fine arts:Kunqu Opera 1798

191. Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）

192. National Belief: the Chinese Dream 1818

193. Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)

194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People 1845

195. Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)

196. Science and Technology: The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)

197. Chinese tradition culture: The culture of Ronghua—Velvet Flowers 绒花 1845

198. Stage entertainment: Northeast Errenzhuan (二人转) 1845

199. Traditional Crafts: Dough Sculpture 面塑 1845

200. Nanchang Relic Museum for Haihun Principality of Han Dynasty 1845

201. The culture of Grass cloth 夏布 1845

202. The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)

203. Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)

204. Stand-up comedy 单口喜剧 1845（Huang Sinan）

205. Bride-price（彩礼） 1845

206. Chinese science fiction movies 中国科幻片 1845

207. Shandong cuisine鲁菜 1845(Lu Wei)

208. Chinese traditional ornament: Buyao （步摇） 1845 (Yang Jing)

209. Tofu meatball with pig blood (猪血丸子) 1845 （Li Ting2）

210. Sunzi’s Art of War: Source for All Books on War (孙子兵法) 1845

211. The Temple of Heaven：Reverence with Awe and Gratitude（天坛） 1845

212. Education：training Schools （教育：补习班） 1845 (Huang Yixuan2)

213. Chinese Dreamcore (中式梦核) 1845 (Zhang Zixi)

214. Lu Ban, China’s inventor（中国发明家——鲁班） 1845 (Cai Yichun)

215. Live Streaming E-commerce（直播电商） 1845 (Tao Yao)

216. The Story of Ming Lan（知否知否，应是绿肥红瘦） 1845 (Ye Sitong)

217. Cha Bai Xi/Tea Latte Art (茶百戏) 1845 （Yang Jiahong2)

218. Guangdong Herbal tea（广东凉茶） 1845(Gao Xiaoqing)

219. Chinese traditional art form：Seal carving（篆刻） 1845(Huang Qiaoqiao)

220. Rice cake (年糕) 1845 （Dong Jiating）

221. Zhongyuan festival 1845 （Ou Huang）

222. Dulong: Facial tattoo (独龙族：纹面) 1845

223. The Return of the Pearl Princess（还珠格格） 1845 （Lu Jiahui）

224. Chinese Food：Jiangxi Cuisine（赣菜） 1845 (Liao Dan)

225. "Cun Chao": China's village football league（“村超”：中国乡村足球联赛） 1845 (Shen Shuai)

226. Landscapes and Tourism: Junshan Island (君山岛) 1845

227. Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧） 1845 (He Yunfeng)

228. Chinese Traditional Medicine (中医药）——— Mortise and Tenon Joint（榫卯结构） 1845

229. Jingdezhen Porcelain 1845 (Xiao Luyu)

230. Gayageum（伽倻琴） 1845 (Zhang Meiling)

231. The plaque and couplet in Chinese garden（园林匾额对联） 1845 (Wang Yuxin)

232. Sun Wukong（孙悟空） 1845 （Li Yuan2）

233. Traditional Chinese Pigments（中国传统颜料） 1845 (Cao Yuan)

234. Dragon Lantern Dance（舞龙灯） 1845 （Jin Yichen）

235. Bamboo Weaving (竹编） 1845 (Chen Anqi)

236. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) 1845 (Xu Xinwen)

237. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan) 1845 （Li Zihan2）

238. Three Famous Chinese Mountains(中国三山) 1845（Liu Chang）

239. Female Emperor---Wu Zetian 1845 (Song Xin)

240. Clay sculpture (泥塑） 1845 (Chen Lin)

241. Abacus (中国珠算） 1845

242. Hunan Rice Noodles（湖南米粉） 1845 (Gong Wei)

243. Chinese name（中国姓名文化） 1845

244. Chinese popular viral memes (中国网络社交媒体“热梗”） 1845(Xiao Yikang)

245. Douzhi (豆汁) 1845(Li Linyao)

246. New Year Wood-block Paintings (木版年画） 1845（Du Yuan）

247. Carved lacquer（雕漆） 1845 （Liu Qi）

248. Jing Gang Mountain (井冈山） 1845 （Yu Jingfang）

249. Intangible Cultural Heritage: Tongguan Kiln （铜官窑） 1845

250. Language: Hakka Dialect（客家话） 1845

251. Rice noodle roll（肠粉） 1845 ( Li Mingfeng )

252. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜） 1845（Liu Shutian）

253. Yuelu Mountain (岳麓山) 1845（Chen Ting）

254. Traditional Crafts：Tie-Dye（扎染） 1845（Zhang Qi）

255. Chinese-style sun protection (中式防晒） 1845（Zhao Yashi）

256. Danmu (弹幕） 1845 (Zhou Le)

257. Yangshao Culture（仰韶文化） 1845

258. Indigo Dyeing (蓝染) 1845

259. Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua 1845 (Zhou Tianyi)

260. Wedding dress in the Song Dynasty (宋代婚服) 1845 (Liu Chao)

261. The cultural idea oft he great unification in ancient China (中国古代的大一统文化思想) 1845

262. The Four Pillars of Destiny (八字) (Li Jiayi) 1845

263. Shaolin Temple (少林寺) 1845 (Zuo Fang)

264. Single bamboo drifting（独竹漂） 1845

265. Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1845 （Xing Xueqing）

266. Hui Culture (徽文化) 1845(Liu Jianan)

267. Ma Zu Culture (妈祖文化) 1845 (Yan Jidong)

268. Table Manners 1845（Luo Yan）

269. Music of the Mongol nationality (蒙古族音乐) 1845

270. The Yingge Dance（英歌舞） 1845 （Jiang Xinyue)

271. Palace Lantern（宫灯） 1845 （Shao Keyuan）

272. Chinese Term of Endearment（中国亲昵称谓） 1845 (Zeng Zhi）

273. Changsha Stinky Tofu（长沙臭豆腐) 1845(Luo Sicheng)[[File:Changsha Stinky Tofu.pptx]]

274. God of Wealth(财神) 1845

275. Zhuazhou（抓周） 1845 （Zeng Xiaohui）

276. Nail art（美甲） 1845 （Luo Jiaxin）

277. Mirror (镜子) 1845 (Cheng Sixiang)

278. The Beef Board Noodle (牛肉板面) 1845(Yan Xiang)

279. Huo Qubing (霍去病） 1845 （Luo Jingyan）

280. Chinese Courtyard Houses（中国四合院） 1845 (Guo Cili)

281. Music and instruments: Yangqin（扬琴） 1845（Dai Yexun）

282. Black Myth: Wukong（黑神话悟空） 1845 (Chen Zhen)

283. Guangdong Morning Tea Culture （广东早茶文化） 1845 （Zheng Jinlian）

=Session 02 Fri Feb 28 14:30-16:10 room 613 - Student presentations=
==Teacher presentation: Introduction to Culture==
[[Media:02_Chin_Lang_Cult_Spring_2025.pptx]]

==Topics for today==
Please copy and paste your presentation topic, your name here and add your powerpoint file (size limit 10 MB)

You need to copy all the topics for the whole semester to the sessions NOW. If you do not do it sufficiently in advance, how can the fellow students prepare the texts?

Please remember that you have to indicate the 10 topics for Friday on the course website under "Session 2" with the topic name, student name, powerpoint uploaded (max size 10 MB), all presentations will be each on 1 topic only and cannot exceed 5 minutes. They have to be interactive and helpful from the perspective of an interpreter or translator who needs to prepare his/her work on this topic.

27. Chinese Calligraphy (Tang Yan) [[Media:Chinese_Calligraphy.pptx]]

52. Games: Mahjong: An Ancient Chinese card play 476（Jiang Ziqiang）[[Media:Mahjong-Jiang_Ziqiang.pptx]]

55. Garden Culture: The Summer Palace 519（Li Mei）[[Media:The Summer Palace - Li Mei.pptx]]

76. Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China 725 (Duan Binyao) [[Media:Duan_Binyao_-76Su_Shi_and_Delegation_Literature.pptx]]

85. Literature: Modern Literature: Qian Zhongshu (Miao Yunlong)[[Media:Qian_Zhongshu_Miao_Yunlong.pptx]]

Tea Latte Art (Xiang Jianning)

Topic 7

Topic 8

Topic 9

Topic 10

=Session 03 Fri Mar 07 14:30-16:10 room 613 - Student presentations=
==Presentations==
1. Topic 21: Beverages: Tea 203 (Zhang Mai) [[Media:Tea_Spring_2025.pptx]] 86

2. Topic 64: Landscapes and Tourism: The Culture of Mount Tai 606 (Qin Yi) [[Media:Mount_Tai_Spring_2025.pptx]]

3. Topic 101. Money culture: The tradition of Red Envelope and Lucky Money 962 (Xu Yangyang) [[Media:Lucky_Money_Spring_2025.pptx]]

4. Topic 107:National Symbols: Culture of the National Flag 1026 （Liao Zuoyun）[[Media:Culture_of_the_National_Flag_Spring_2025.pptx]]

5. Topic 155:Traditional Cuisine: Breakfast Culture of Wuhan 1480 (Liu Peini) [[Media:Wuhan_Breakfast_Spring_2025.pptx]]

6. Topic 157:Traditional Cuisine: Hotpot 1501 (Cao Chunyang) [[Media:Hot_Pot_Spring_2025.pptx]]

7. Topic 126: China's four new inventions 1191(Yang Yue2).) [[Media:China's_Four_New_Great_Inventions_Spring_2025.pptx]]

==Notes on presentations==
Most students did not do their homework. 素质 in Chinese and international culture. Taking over responsibility. Being independent. Making sure that things run. Taking care of others. Not to do the homework in time (displaying the 13 presentations of each session) has disadvantages also for the other students, who cannot prepare.

1. 14:43-49 Only Chinese tradition explained, not Indian, Egyptian etc. "Black tea" (in English all "hong cha" is called "black tea"), British tea culture (add milk)

2. 14:55-15:00 Personal origin: Shandong, personal experience: climbed Mount Tai 4 times, Sacrificial Culture, Culture of Literati, Folk Belief: God of Mount Tai, Blue Rosy Cloud Fairy; Spiritual Symbolism

3. 15:04-15:10 Legend, Tradition and Contrast, Significance; Sui Monster ya sui qian; contrast in the West: Giving money as a present is considered not as good as a present itself, giving money in an envelope has the bad taste of bribing (transparency.org); in China you can even go to the temple and pray for money

4. 15:29-15:34 historical details of design, red meaning “stop” internationally, “achieve the great rejuvenation of the Chinese nation” (maybe a newer concept than the flag?), connection with earlier historical flags and other flags like of the communist movement, North Korea, ancient Soviet Union

5. 15:41-15:46 dialect terms (don’t use pinyin), analogy, breakfast is one of the most resilient cultural elements a person sticks to, guozao, 热干面, missing: characteristics like that it needs to be prepared quickly because the tradition of the dock workers

6. 15:56-16:01 hot pot history originated in China (?), regional differences within China 87

7. 16:02-16:06 4 new inventions - not explained that these inventions were invented in other countries. 86

==Student grades: 平时成绩/签到==

75/103 students, 24级 MA翻译, class representative: Zhang Jiaxin
# Jin Yichen
# lu jiahui
# li yuan
# cao yuan
# xiao luyu
# zhang jiaxin +5
# ye sitong
# zhao yashi
# jiang xinyue
# yan xiang
# fei xinyu
# zhang qi
# dai shiru
# zhang zixi
# zheng kaiwu
# cai yichun
# yang jing
# liao dan
# luo yan
# qin yi
# shao keyuan
# cao chunyang
# xu yangyang
# liao zuoyun
# cheng sixiang
# du jiangping
# liu qi
# miao yunlong
# huang qiaoqiao
# chen lin
# duan binyao
# li ting
# zeng zhi
# xing xueqing
# luo jingyan
# liu shutian
# gao xiaoqing
# chen zhen
# luo guoqiang -1-1-1
# she xiao
# he yunfeng
# liu ying
# du yuan
# li jiayi
# tao yao
# xu xinwen
# ou huang
# liu peini
# jiang ziqiang
# zhang huifang
# liu chao
# liu yunxi
# luo jiaxin
# li mei
# zeng xiaohui
# huang yixuan
# chen anqi
# chen ting
# zhang mai
# yuan xiaolin -1-1
# li mingfeng
# dai yexun-1-1
# yang pei -1
# tang yan
# xiang jianning-1
# liu chang -1
# wang yuxin
# lv jiahao-1
# dong jiating
# lu wei
# yang yue
# guo cili
# shen shuai
# Ouyang yihong
# li zihan -1
# zuo fang
# fu sihui
# xiao zixin -1
# zhou tianyi -1
# qi zhiyang -1-1
# liu pei
# gong wei
# chen sisi
# huang sinan
# xiao yikang
# yu jingfang
# luo sicheng
# yang jiahong
# yan jidong
# xiao yawen
# geng hongmei
# zhou le
# qiu ping
# wang huaixing
# wang xinyu
# chu hanqi
# wu jiating
# zhang meiling
# liu jianan
# song xin
# zhao qi
# zheng jinlian
# li linyao

=Session 04 Fri Mar 14 14:30-16:10 room 613 - Student presentations=
#Topic 260：Wedding Dress in the Song Dynasty(Liu Chao)[[Media:260 The Wedding Dress in the Song Dynasty.pptx]]
#Topic 146: Traditional crafts: Xiang embroidery 1386(Zhang Huifang) [[Media:Hunan_embroidery_spring_2025.pptx]]
#Topic 153:Traditional Cuisine: Eight Major Cuisines of China 1456 (Zheng Kaiwu)[[Media:Media Eight Major Cuisines of China.pptx]]
#Topic 233: Traditional Chinese Pigments (Cao Yuan)[[Media:Traditional Chinese Pigments.pptx]]
#Topic 182: Chinese Economy: rich businessmen (Fu Sihui) [[Media:Rich_Businessmen_Spring_2025.pptx]]
#Topic 156: Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick p. 1491 (Xiao Zixin) [[Media:Tanghulu_Spring_2025.pptx]]
#Topic 138: Social: Round Table Culture 1317 (Wu Jiating) [[Media:Round_Table_Culture_Spring_2025.pptx]]
#Topic 174: Jiaozi (Liu Pei) [[Media:Dumplings_Spring_2025.pptx]]
#133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing)

=Session 05 Fri Mar 21 14:30-16:10 room 613 - Student presentations=
#Topic 50: Games: Go 围棋 462（Zhao Qi） [[Media:Weiqi_Go_Spring_2025.pptx]]
#Topic 110:Opera: Peking Opera Actor Mei Lanfang 1050 (Dai shiru)[[Media:Opera Peking Opera Actor Mei Lanfang.pptx]]
# Topic 131: Silk and porcelain: Silk (Fei Xinyu) [[Media:Silk_Spring_2025.pptx]]
# Topic 224: Chinese Food：Jiangxi Cuisine（赣菜）(Liao Dan) [[Media:Jiangxi_Cuisine.pptx]]
# Topic 169: Cuisine: Luosifen 1593 (Chen Sisi) ） [[Media:Luosifen_Spring_2025.pptx]]
# Topic 167: History: Wang Shouren 1573 （Lv Jiahao)[[Media:History_Wang_Shouren_.pptx]]
# Topic 183: Jiangxi Gan Opera （Wang Xinyu） [[Media:Jiangxi Gan opera.pptx]]
# Topic 165: Worship: Chinese Incense Culture (She Xiao) [[Media:Chinese Incense Culture.pptx]]
#133.Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing) [Media: Silk and Porcelain]

=Session 06 Fri Mar 28 14:30-16:10 room 613 - Student presentations=

#Topic 188:Mobile Games 手游 1783 （Du Jiangping）[[Media:Mobile_Game.pptx]]
#Topic 191:Aesthetic ideals and social customs: The Culture of Flowers 1807 (Qiu Ping）)[[Media:Aesthetic_ideals_and_social_customs-_The_Culture_of_Flowers.pptx]]
#Topic 193:Science and Technology: Buytogether（PDD) 1825(Qi Zhiyang)
#Topic 195:Sports: Cuju (蹴鞠) 1845 （Ouyang Yihong)[[Media: Cuju.pptx]]
#Topic 202:The Legend of Zhen Huan 《甄嬛传》 1845 (Xiang Jianning)[[Media: The Legend of Zhen Huan.pptx]]
#Topic 203:Chinese horror movies 中式恐怖片 1845 (Zhang Jiaxin)[[Media: Chinese Horror Movies.pptx]]
#Topic 185:Opera: Huangmei opera 1752 （Chu Hanqi）)[[Media: Huangmei Opera.pptx]]
#Topic 181:Animals：Golden Monkey 1712（Xiao Yawen）
#Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]

=HOLIDAY Session 07 Fri Apr 04 14:30-16:10 room 613 - Student presentations=
清明节4月4日——4月6日
=Session 08 Fri Apr 11 14:30-16:10 Zhishan Bldg. room 303 - Student presentations=
#Topic 133:Silk and Porcelain: Celadon and “Celadon Song”青花瓷歌词（Wang Huaixing）
#Topic 179:Traditional and Modern Views on Marriage and Love（Liu Yunxi）[[Media:Traditional and Modern Views on Marriage and Love .pptx]]
#Topic 181:Animals：Golden Monkey(Xiao Yawen)
#Topic 196:The culture of Chinese Electric Vehicles 中国电动汽车 1845（Geng Hongmei)[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]
#Topic 204:Stand-up comedy 单口喜剧 1845（Huang Sinan）
#Topic 220:Rice cake 年糕 (Dong Jiating)
#Topic 208:Chinese traditional ornament: Buyao(Yang Jing)[[Media:Chinese Traditional Ornament-Buyao.pptx]]
#Topic 209:Tofu meatball with nia blood(Li Ting2)[[Media:Pig_Blood_Balls.pptx]]
#Topic 212:Education：training Schools （教育：补习班） 1845 (Huang Yixuan2) [[Media:Training classes .pptx]]

=Session 09 Fri Apr 18 14:30-16:10 room 613 - Student presentations=
#Topic 213: Chinese Dreamcore (Zhang Zixi)[[Media:Chinese Dreamcore.pptx]]
#Topic 215: Live-streaming e-commerce (Tao Yao)[[Media:Live-Streaming E-Commerce.pptx]]
#Topic 216: The Story of Ming Lan (Ye Sitong)[[Media:The Story of Minglan.pptx]]
#Topic 218: Guangdong Herbal tea (Gao Xiaoqing)
#Topic 219: Chinese traditional art form：Seal carving（篆刻） (Huang Qiaoqiao)[[Media:Seal carving.pptx]]
#Topic 207: Shan Dong Cuisine (Lu Wei) [[Media:Lu_Wei-207-Shandong_Cuisine.pptx]]
#Topic 221: Zhongyuan Festival (Ou Huang)[[Media:The Zhongyuan Festival.pptx]]
#Topic 223: The Return of the Pearl Princess (Lu Jiahui)[[Media:The Return of the Pearl Princess.pptx]]

=Session 10 Fri Apr 25 14:30-16:10 room 613 - Student presentations=
#Topic 217: Cha Bai Xi/Tea Latte Art（茶百戏）(Yang Jiahong)[[Media:ChaBaiXi.pptx]]
#Topic 225: Cun Chao": China's village football league（“村超”：中国乡村足球联赛）(Shen Shuai)
#Topic 227: Chinese Bossy Fictions & Micro-drama（中国式霸总小说&短剧） 1845 (He Yunfeng)[[Media:Chinese_Bossy_Fictions_and_Microdramas.pptx]]
#Topic 229: Jingdezhen Porcelain(Xiao Luyu)[[Media:Jingdezhen Porcelain.pptx]]
#Topic 230: Gayageum（伽倻琴）(Zhang Meiling) [[Media:Gayageum.pptx]]
#Topic 231: The plague and couplet in Chinese garden(Wang Yuxin)[[Media:The Plague and Couplets in Chinese Garden.pptx]]
#Topic 232: Sun Wukong(Li Yuan)[[Media:0425 Sun Wukong.pptx]]
#Topic 234: Dragon Lantern Dance(Jin Yichen)[[Media:Jin Yichen Dragon Lantern Dance.pptx]]
#Topic 235: Bamboo Weaving(Chen Anqi)[[Media:Bamboo Weaving.pptx]]
#Topic 236: Landscapes and Tourism: Harbin Ice and Snow World(Xu Xinwen)[[Media:Harbin Ice and Snow World.pptx]]

==Please enroll in ai platform==
Please enroll (register) in the platform https://dcg.de/ai/

=HOLIDAY Session 11 Fri May 02 14:30-16:10 room 613 - Student presentations=
劳动节5月1日——5月5日

=Session 12 Tue May 06 10:00-11:40 room 613 - Student presentations=
#Topic 238: Three Famous Chinese Mountains(Liu Chang)
#Topic 239: Female emperor-Wu Zetian(女皇武则天)(Song Xin) [[Media:Wu Zetian.pptx]]
#Topic 240: Clay sculpture (泥塑）(Chen Lin)[[Media:Clay Sculpture.pptx]]
#Topic 242: Hunan Rice Noodles(Gong Wei)[[Media:Hunan Rice Noodles.pptx]]
#Topic 244: Chinese Popular Memes(中国网络流行热梗）(Xiao Yikang)[[Media:Chinese popular Memes.pptx]]
#Topic 245: Douzhi (豆汁)(Li Linyao)[[Media:Douzhi.pptx]]
#Topic 246: New Year Wood-block Paintings(Du Yuan)[[Media:Du Yuan New Year Wood-block Painting.pptx]]
#Topic 247: Carved lacquer（雕漆）(Liu Qi)[[Media:Carved lacquer.pptx]]
#Topic 237: Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan)(Li Zihan)

==Regarding Wu Zetian‘s blank Steele==
关于武则天的“无字碑”（又称“无字碑记”）为何没有刻字，学界和民间流传着几种主要的假设：
#功过自有后人评说（最广为流传）：武则天希望后世自己来评价她的一生，不愿由自己或当时的人定论。这种说法强调了她的自信与超越常规。
#避讳批评或争议：武则天是中国历史上唯一的女皇帝，争议颇多。她可能认为无论写什么内容都容易引发非议，因此选择不刻字以避免争议。
#彰显佛教思想：她信奉佛教，而佛教讲究“空”与“无”，无字碑可能象征“空性”或“无常”，体现她的宗教哲学。
#未来自我书写：也有人猜测她原计划晚年或死前再刻碑文，但去世后未及实现，遂留下空碑。
#彰显权力与独特性：无字碑作为一种非同寻常的表达形式，也可视为权力和个性的象征，显示她与众不同的统治地位。

⸻

English Translation:

There are several main hypotheses about why Wu Zetian’s stele (often called the “Wordless Stele”) bears no inscription:
#“Let future generations judge” (most popular view): Wu Zetian may have wanted her life and legacy to be judged by later generations rather than writing her own praise. This interpretation highlights her confidence and forward-thinking.
#To avoid criticism or controversy: As the only female emperor in Chinese history, Wu Zetian was a controversial figure. She may have felt that any written content could provoke criticism, so she left it blank.
#Reflecting Buddhist philosophy: A devout Buddhist, she may have chosen to leave the stele blank as a symbol of “emptiness” or impermanence, ideas central to Buddhist thought.
#Intended to write later: Some believe she planned to inscribe it later in life but passed away before doing so, leaving the monument unfinished.
#Symbol of power and uniqueness: A blank stele could also serve as a unique and powerful statement, emphasizing her exceptional status and breaking with traditional forms.

=Session 13 Fri May 09 14:30-16:10 room 613 - Student presentations=
#Topic 248: Jing Gang Mountain (井冈山）(Yu Jingfang) [[Media:Jing_Gang_Mountain_Spring_2025.pptx]]
#Topic 251: Rice noodle roll (Li Mingfeng)[[File:Rice Noodle Roll.pptx]]
#Topic 252: Traditional Cuisine: Northeastern Chinese Cuisine (Liu Shutian)[[Media:Northeastern Chinese Cuisine.pptx]]
#Topic 253: Yuelu Mountain (Chen Ting) [[Media:Yuelu_Mountain.pptx]]
#Topic 254: Traditional Crafts：Tie-Dye (Zhang Qi)[[Media:Traditional_Crafts_Tie-Dye.pptx]]
#Topic 255: Chinese-style sun protection (Zhao Yashi)[[ File:Chinese-style Sun Protection.pdf]]
#Topic 256: Danmu（弹幕）(Zhou Le)[[Media:Danmu.pptx]]
#Topic 259: Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua (Zhou Tianyi)[[Media:Voices of Chinese Female Writers.pptx]]
#Topic 214: Luban China's inventor (Cai Yichun)[[Media:Luban_China's_Inventor.pptx]]

=Session 14 Fri May 23 14:30-16:10 room 613 - Student presentations=
#Topic 262: The Four Pillars of Destiny(Li Jiayi) [[Media:Eight Characters.pptx]]
#Topic 263: Shaolin Temple(Zuo Fang) [[Media:Shaolin Temple.pptx]]
#Topic 265: Cuisine: Changde spicy salted duck(Xing Xueqing)[[Media:Changde spicy salted duck.pptx]]
#15:25-15:30 Topic 266: Hui Culture (徽文化)(Liu Jianan)[[Media:Hui Culture.pptx]]
#15:30- Topic 267: Ma Zu Culture (妈祖文化)(Yan Jidong)[[Media:Mazu culture.pptx]]
#15:35- Topic 268: Table manner(Luo Yan)[[Media:Table manner.pptx]]
#15:40- Topic 270: Yingge Dance(Jiang Xinyue)[[Media:Yingge Dance.pptx]]
#15:45- Topic 271: Palace Lantern(Shao Keyuan)[[Media:Palace_Lantern.pptx]]
#15:50- Topic 272: Chinese Endearing Terms(Zeng Zhi)[[Media:Chinese Endearing Terms.pptx]]

15:55-16:10 Check final exam paper topics

=Session 15 Tue May 27 10:00-11:30 中和楼 213 (moved from Fri May 30 14:30-16:10 room 613) - Student presentations=
#Topic 273: Changsha Stinky Tofu（长沙臭豆腐）(Luo Sicheng)[[Media:Changsha Stinky Tofu.pptx]]
#<nowiki>Topic 274:</nowiki> God of wealth(Liu Ying)[[Media:God of Wealth.pptx]]
#Topic 275: Zhua zhou (抓周）(Zeng Xiaohui) [[Media:Zhuazhou.pptx]]
#Topic 276: Nail art(Luo Jiaxin)[[Media:Nail_Art.pptx]]
#Topic 277: Mirror(Cheng Sixiang)[[Media:Mirror_Cheng Sixiang.pptx]]
#Topic 278: The Beef Board Noodles(Yan Xiang)[[Media:Beef Board Noodles.pptx]]
#Topic 279: Huo Qubing(Luo Jingyan)
#Topic 280: Chinese Courtyard Houses（中国四合院）(Guo Cili)[[Media:Chinese Courtyard Houses-Guo Cili.pptx]]
#Topic 281: yangqin(Dai Yexun)[[Media:Yangqin.pptx]]

=Session 16 Fri Jun 6 14:30-16:10 room 613=
#Topic 282: Black Myth: Wukong (Chen Zhen)
#Topic 283: Guangdong Morning Tea Culture (Yuan Xiaolin)[[Media:Guangdong_Morning_Tea.pptx]]
#Topic 283: Guangdong Morning Tea Culture （广东早茶文化）(Zheng Jinlian)[[Media:Guangdong Morning Tea Culture-Zheng Jinlian.pptx]]
#Topic:(Luo Guoqiang) Liuyang Fireworks

Liuyang Fireworks
“When flaming trees join silver flowers in one blaze, and bridges of stars unlock their iron gates,” fireworks have, since ancient times, embodied humanity’s yearning for prosperity and blessings. These luminous spectacles paint the night sky with dreamlike beauty, symbolizing hopes for a better life. When it comes to fireworks, one cannot overlook Liuyang, a city renowned as the “Home of Chinese Fireworks.” With over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world.
The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.
A millennium of heritage has not only bestowed profound cultural depth upon Liuyang fireworks but also forged their unique brand identity. In 2006, the art of Liuyang fireworks craftsmanship was inscribed on China’s first batch of National Intangible Cultural Heritage lists, acknowledging its invaluable cultural significance. Today, Liuyang stands as the world’s largest production, trade, and research hub for fireworks. Home to over 400 manufacturing enterprises and thousands of associated businesses, it generates an annual output value exceeding 50 billion RMB, accounting for 70% of China’s total fireworks exports. These products reach more than 100 countries across the Americas, Europe, and Southeast Asia, solidifying Liuyang’s reputation as the global epicenter of fireworks.
However, the modern era presents new challenges for the fireworks industry. Safety and environmental protection have emerged as critical constraints. Historically, Liuyang’s fireworks relied on family-run workshops, posing significant safety risks. To address this, the local government relocated enterprises to mountainous areas, promoting industrial standardization, scale, and modernization. Leveraging big data and AI, they established comprehensive, intelligent supervision systems to ensure safety at every production stage. In terms of environmental protection, Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.
In response to market shifts and technological advancements, a new generation of Liuyang’s “fireworks innovators” drives industry transformation. They have introduced products like “Urban Fireworks,” designed for urban settings. These safe, eco-friendly items blend aesthetic appeal with social interactivity, winning favor among young consumers. Innovating sales strategies, they integrate online and offline channels, utilizing “new retail” stores, Vlogs, and video platforms to reach wider audiences. Additionally, Liuyang has developed a “fireworks economy,” integrating pyrotechnics with cultural tourism. Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. These shows combine cutting-edge technologies like drones and AI with cultural IPs, creating immersive experiences that have transformed Liuyang fireworks from a regional brand into a global cultural icon.
Emerging from the depths of history, Liuyang fireworks embrace the new era with innovation as their brush and culture as their ink. Against the backdrop of safety and sustainability, they paint a future more resplendent than ever. Serving as Liuyang’s cultural ambassador and a vivid example of traditional Chinese culture’s modern evolution, Liuyang fireworks continue to shine brightly, a timeless beacon of human ingenuity.

Terms and expressions
luminous 发光的
craftsmanship手艺，技艺
artisan工匠，手艺人
imperial朝廷的
leverage利用
crane无人机
resplendent辉煌的，灿烂的
beacon灯塔，信标
ingenuity心灵手巧

Questions
1.Why is Liuyang called “Home of Chinese fireworks”?
2.How did Li Tian invent the fireworks?
3.What did the locals address the environmental challenges of fireworks?
4.What do you know about the fireworks show held at the sky theater?
Answers
1.Because with over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world and Liuyang stands as the world’s largest production, trade, and research hub for fireworks.
2.Li Tian filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers.
3.Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.
4.Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue.

AI Statement
In writing this paper, I utilized DeepSeek to help me with grammar refinement and lexical precision. Any errors in the text remain my responsibility.

浏阳烟花
“火树银花合，星桥铁锁开。” 烟花，自古以来就承载着人们对美好生活的向往与祝福，在夜空中绽放出如梦如幻的美景。而提及烟花，就不得不提湖南浏阳 —— 这座被誉为 “中国烟花之乡” 的城市，它以千余年的烟花制作历史，孕育出了享誉全球的浏阳烟花。
浏阳烟花的历史，最早可追溯到唐代。相传，“爆竹祖师” 李畋为驱散疫病，将火药装填于竹筒之中，利用爆炸产生的气浪与硝烟来改善环境，这便是鞭炮的雏形。此后，经过历代浏阳人的传承与创新，烟花制作工艺不断改进。从最初简单的竹筒爆竹，发展到宋代用纸筒和麻茎裹火药编成的 “编炮”，再到后来色彩斑斓、造型各异的烟花，浏阳烟花的发展历程见证了中国传统手工艺的演变与进步。到了明清时期，浏阳烟花的生产已颇具规模，成为当地重要的手工行业，并逐渐走向全国乃至世界。清雍正元年，浏阳鞭炮因其制作精良，被选为贡品，这无疑是对其品质的极高赞誉。至乾隆年间，浏阳花炮已称雄于湖南的三湘四水；光绪年间，更是达到极盛时期，产品远销日本、印度、朝鲜等亚洲国家。
千年的历史传承，不仅让浏阳烟花积累了深厚的文化底蕴，更铸就了其独特的品牌魅力。2006 年，浏阳花炮制作技艺列入第一批国家级非物质文化遗产名录，这是对浏阳烟花文化价值的高度认可。如今，浏阳已成为全球最大的烟花爆竹生产贸易基地和科研中心，拥有 400 余家烟花生产企业及上千家产业链上下游企业，花炮年产值超 500 亿元，出口占全国出口总量的 70%，产品销往美洲、欧洲、东南亚等 100 多个国家和地区，“世界烟花看浏阳” 的美誉名副其实。
然而，随着时代的发展，烟花产业也面临着诸多挑战。安全与环保，成为了制约其发展的两大关键因素。过去，浏阳烟花多以家庭式作坊生产为主，安全隐患较大。为了改变这一现状，浏阳市政府果断采取措施，将烟花企业 “赶上山”，推动产业向工厂化、规模化、标准化发展。同时，借助大数据监控和人工智能平台，实现了对烟花爆竹生产全过程、全方位、智能化的安全监管。在环保方面，浏阳烟花企业积极开展科研攻关，与南京理工大学、北京理工大学等高等院校广泛合作，研发新材料、新工艺、新产品，致力于打造低碳、绿色、环保的烟花新形象。如今，微烟、无硫、少尘已成为浏阳烟花生产的关键词。
面对市场变化和技术革新，新一代浏阳 “烟花人” 积极创新，推动烟花产业转型升级。一方面，他们重新定义产品，推出了 “城市烟花” 等适合城市休闲场景的新产品，这类产品安全性高、污染小，且有颜值与社交属性，深受年轻消费者喜爱。另一方面，创新销售方式，通过打造 “新零售” 门店、拍摄 Vlog、搭建视频号矩阵等线上线下融合的方式，让烟花走进更多消费者的世界。此外，浏阳还大力发展 “烟花经济”，将烟花与文化旅游产业深度融合。自 2023 年以来，每周六在天空剧院推出的周末焰火秀，已累计举办各类焰火燃放活动百余场，吸引游客 500 万人次，拉动消费 150 亿元。创意焰火秀通过与无人机、AI 等新科技相结合，以及融入国风、虚拟人物、热门影视等 IP 元素，为观众带来了一场场精彩纷呈的沉浸式视觉盛宴，也让浏阳花炮实现了从区域性品牌向国际知名 IP 的蝶变升级。
从历史深处走来的浏阳烟花，在新时代的浪潮中，正以创新为笔，以文化为墨，在安全与环保的底色上，描绘出更加绚烂多彩的未来画卷。它不仅是浏阳的城市名片，更是中国传统文化在现代社会中传承与发展的生动例证，绽放永不落幕的璀璨光芒。

问题
1.为什么浏阳被称为 “中国烟花之乡”？
2.李畋是如何发明烟花的？
3.当地人如何应对烟花带来的环境挑战？
4.你对天空剧院举办的烟花秀有什么了解？
答案
1.因为拥有千年以上的工艺传承，浏阳孕育出了令世界着迷的烟花，并且成为全球最大的烟花生产、贸易和研发中心。
2.李畋将火药填入竹筒中，用于驱散瘟疫。其爆炸力和产生的烟雾被认为能净化环境，这标志着鞭炮的雏形。
3.浏阳的企业与南京理工大学、北京理工大学等知名高校合作，研发新材料、新技术和新产品。他们的努力促成了低烟、无硫、低尘烟花的诞生，重新定义了行业的生态足迹。
4.自2023 年起，天空剧院每周周末举办的烟花秀已累计举办超百场活动，吸引 500 万游客，创造 150 亿元收入。

参考文献
1.谭仲池. 星空的灿烂文化. 北京：中国经济出版社，2007.
2.李秀琴. 烟花爆竹安全与管理. 北京：化学工业出版社，2007.
3.周仁友. 烟花爆竹工艺与防护. 北京：五洲传播出版社，2014.
4.姚辉. 烟火特效技术与应用. 长沙：湖南科技出版社，2009.

AI使用说明：
在写本论文时，本人使用了DeepSeek帮助修改语法和提升用词准确度。如有错误，责归本人。

=Deadline extended to June 20, 2025 - Final Exam=
<span style="color:red">Please upload your ppt if you not have done so so far.</span>
[[Media:282_Black_Myth_Wukong_Chen_Zhen.pptx]]

Topic 196:[[Media:Chinese_Electtic_Vehicles_Geng_hongmei.pptx]]

[[Media:ChaBaiXi.pptx]]

==Grading Criteria for Powerpoint Presentations==
#Was the presentation based on scientific facts, did the presenter also conduct some research on the topic and did he/she also add her own experience or her own opinion/perspective and marking the two different perspectives as factual/subjective? Did the presentation avoid absolute judgments like "good" or "best", but did it instead use vocabulary like "fascinating", "surprising" etc. and also indicated to whom it is fascinating/surprising etc. and why?
#Was the presentation successful? Did it catch the attention of the audience over the whole time? Was the presenter persuading? Was the audience excited/fascinated? Did the audience learn something? (Or was the audience bored and talked the whole time without paying attention to the presenter?)
#Formal things: Was the speaker good to hear (loud/clear)? Did he make a self-confident impression and did he know his topic? Did the speaker speak freely and not read out? Where there meaningful pictures and graphs on the slides and only a few keywords, well sorted by numbers or bullet points (or was the powerpoint merely a text desert of small size script with the script being copied onto the slides)?
#Was the presentation appropriate to the topic?
#Was the activity part meaningful and appropriate to the topic? Did it speak to everyone in the audience individually?
#Was the presentation not too short and not too long in time, but as long as the other presentations, so that all presentations of the day could be presented?
#Did the presentation consider the same cultural phenomenon both in China and in other countries, at least as a comparison?
#Did the presentation avoid mistakes like reading out text in a boring way, pronounciation mistakes, typos in the English text?
#Did you indicate the sources you have used at least on the last page of your presentation in the form of a list?
#Did you upload your ppt file successfully (if not, did you contact the teaching assistant to upload)?
#Did you present your ppt file in the full screen mode?
#Did you arrive early in classroom to copy your file onto the desktop of the class computer and did you check it and also any embedded or accompanying video files etc. if everything works properly including sound?
#Did the presentation avoid deadly mistakes like plagiarism, using ai without indicating it (if you use ai to create the presentation, you need to indicate the platform and the full prompt you gave to ai and the main adjustments you did to the prompt), using ideology, patriotism, politics, religious beliefs, advertisement for products, ignorance (e.g. that a cultural phenomenon is wide spread in Asia and the origin is unclear, but claiming it was Chinese and originated in China), racism, prejudices, telling lies, spreading false rumors etc.?

Liuyang Fireworks
“When flaming trees join silver flowers in one blaze, and bridges of stars unlock their iron gates,” fireworks have, since ancient times, embodied humanity’s yearning for prosperity and blessings. These luminous spectacles paint the night sky with dreamlike beauty, symbolizing hopes for a better life. When it comes to fireworks, one cannot overlook Liuyang, a city renowned as the “Home of Chinese Fireworks.” With over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world.
The origins of Liuyang fireworks can be traced back to the Tang Dynasty. Legend has it that Li Tian, revered as the “Forefather Saint of Firecrackers,” filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers. Through generations of inheritance and innovation, Liuyang’s artisans continuously refined their craft. From the rudimentary bamboo-tube firecrackers of old times to the “string firecrackers” wrapped in paper and hemp stems during the Song Dynasty, and finally to today’s vibrant, intricately designed displays, Liuyang fireworks chronicle the evolution of traditional Chinese craftsmanship. During the Ming and Qing dynasties, Liuyang’s fireworks industry thrived, becoming a cornerstone of local handicrafts and expanding its reach nationwide and abroad. In the first year of the Yongzheng reign of the Qing Dynasty, Liuyang firecrackers were selected as imperial tributes, a testament to their superior quality. By the Qianlong era, they dominated the Hunan region, and during the Guangxu period, exports reached Asian countries like Japan, India, and Korea.
A millennium of heritage has not only bestowed profound cultural depth upon Liuyang fireworks but also forged their unique brand identity. In 2006, the art of Liuyang fireworks craftsmanship was inscribed on China’s first batch of National Intangible Cultural Heritage lists, acknowledging its invaluable cultural significance. Today, Liuyang stands as the world’s largest production, trade, and research hub for fireworks. Home to over 400 manufacturing enterprises and thousands of associated businesses, it generates an annual output value exceeding 50 billion RMB, accounting for 70% of China’s total fireworks exports. These products reach more than 100 countries across the Americas, Europe, and Southeast Asia, solidifying Liuyang’s reputation as the global epicenter of fireworks.
However, the modern era presents new challenges for the fireworks industry. Safety and environmental protection have emerged as critical constraints. Historically, Liuyang’s fireworks relied on family-run workshops, posing significant safety risks. To address this, the local government relocated enterprises to mountainous areas, promoting industrial standardization, scale, and modernization. Leveraging big data and AI, they established comprehensive, intelligent supervision systems to ensure safety at every production stage. In terms of environmental protection, Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.
In response to market shifts and technological advancements, a new generation of Liuyang’s “fireworks innovators” drives industry transformation. They have introduced products like “Urban Fireworks,” designed for urban settings. These safe, eco-friendly items blend aesthetic appeal with social interactivity, winning favor among young consumers. Innovating sales strategies, they integrate online and offline channels, utilizing “new retail” stores, Vlogs, and video platforms to reach wider audiences. Additionally, Liuyang has developed a “fireworks economy,” integrating pyrotechnics with cultural tourism. Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue. These shows combine cutting-edge technologies like drones and AI with cultural IPs, creating immersive experiences that have transformed Liuyang fireworks from a regional brand into a global cultural icon.
Emerging from the depths of history, Liuyang fireworks embrace the new era with innovation as their brush and culture as their ink. Against the backdrop of safety and sustainability, they paint a future more resplendent than ever. Serving as Liuyang’s cultural ambassador and a vivid example of traditional Chinese culture’s modern evolution, Liuyang fireworks continue to shine brightly, a timeless beacon of human ingenuity.

Terms and expressions
luminous 发光的
craftsmanship手艺，技艺
artisan工匠，手艺人
imperial朝廷的
leverage利用
crane无人机
resplendent辉煌的，灿烂的
beacon灯塔，信标
ingenuity心灵手巧

Questions
1.Why is Liuyang called “Home of Chinese fireworks”?
2.How did Li Tian invent the fireworks?
3.What did the locals address the environmental challenges of fireworks?
4.What do you know about the fireworks show held at the sky theater?
Answers
1.Because with over a thousand years of craftsmanship, Liuyang has given birth to fireworks that captivate the world and Liuyang stands as the world’s largest production, trade, and research hub for fireworks.
2.Li Tian filled bamboo tubes with gunpowder to dispel plagues. The explosive force and resulting smoke were believed to purify the environment, marking the embryo of firecrackers.
3.Liuyang’s enterprises collaborated with prestigious universities, such as Nanjing University of Science and Technology and Beijing Institute of Technology, to develop new materials, techniques, and products. Their efforts have led to the creation of low-smoke, sulfur-free, and low-dust fireworks, redefining the industry’s ecological footprint.
4.Since 2023, weekly weekend fireworks show at the Sky Theater have hosted over a hundred events, attracting 5 million visitors and generating 15 billion yuan in revenue.

AI Statement
In writing this paper, I utilized DeepSeek to help me with grammar refinement and lexical precision. Any errors in the text remain my responsibility.

浏阳烟花
“火树银花合，星桥铁锁开。” 烟花，自古以来就承载着人们对美好生活的向往与祝福，在夜空中绽放出如梦如幻的美景。而提及烟花，就不得不提湖南浏阳 —— 这座被誉为 “中国烟花之乡” 的城市，它以千余年的烟花制作历史，孕育出了享誉全球的浏阳烟花。
浏阳烟花的历史，最早可追溯到唐代。相传，“爆竹祖师” 李畋为驱散疫病，将火药装填于竹筒之中，利用爆炸产生的气浪与硝烟来改善环境，这便是鞭炮的雏形。此后，经过历代浏阳人的传承与创新，烟花制作工艺不断改进。从最初简单的竹筒爆竹，发展到宋代用纸筒和麻茎裹火药编成的 “编炮”，再到后来色彩斑斓、造型各异的烟花，浏阳烟花的发展历程见证了中国传统手工艺的演变与进步。到了明清时期，浏阳烟花的生产已颇具规模，成为当地重要的手工行业，并逐渐走向全国乃至世界。清雍正元年，浏阳鞭炮因其制作精良，被选为贡品，这无疑是对其品质的极高赞誉。至乾隆年间，浏阳花炮已称雄于湖南的三湘四水；光绪年间，更是达到极盛时期，产品远销日本、印度、朝鲜等亚洲国家。
千年的历史传承，不仅让浏阳烟花积累了深厚的文化底蕴，更铸就了其独特的品牌魅力。2006 年，浏阳花炮制作技艺列入第一批国家级非物质文化遗产名录，这是对浏阳烟花文化价值的高度认可。如今，浏阳已成为全球最大的烟花爆竹生产贸易基地和科研中心，拥有 400 余家烟花生产企业及上千家产业链上下游企业，花炮年产值超 500 亿元，出口占全国出口总量的 70%，产品销往美洲、欧洲、东南亚等 100 多个国家和地区，“世界烟花看浏阳” 的美誉名副其实。
然而，随着时代的发展，烟花产业也面临着诸多挑战。安全与环保，成为了制约其发展的两大关键因素。过去，浏阳烟花多以家庭式作坊生产为主，安全隐患较大。为了改变这一现状，浏阳市政府果断采取措施，将烟花企业 “赶上山”，推动产业向工厂化、规模化、标准化发展。同时，借助大数据监控和人工智能平台，实现了对烟花爆竹生产全过程、全方位、智能化的安全监管。在环保方面，浏阳烟花企业积极开展科研攻关，与南京理工大学、北京理工大学等高等院校广泛合作，研发新材料、新工艺、新产品，致力于打造低碳、绿色、环保的烟花新形象。如今，微烟、无硫、少尘已成为浏阳烟花生产的关键词。
面对市场变化和技术革新，新一代浏阳 “烟花人” 积极创新，推动烟花产业转型升级。一方面，他们重新定义产品，推出了 “城市烟花” 等适合城市休闲场景的新产品，这类产品安全性高、污染小，且有颜值与社交属性，深受年轻消费者喜爱。另一方面，创新销售方式，通过打造 “新零售” 门店、拍摄 Vlog、搭建视频号矩阵等线上线下融合的方式，让烟花走进更多消费者的世界。此外，浏阳还大力发展 “烟花经济”，将烟花与文化旅游产业深度融合。
自 2023 年以来，每周六在天空剧院推出的周末焰火秀，已累计举办各类焰火燃放活动百余场，吸引游客 500 万人次，拉动消费 150 亿元。创意焰火秀通过与无人机、AI 等新科技相结合，以及融入国风、虚拟人物、热门影视等 IP 元素，为观众带来了一场场精彩纷呈的沉浸式视觉盛宴，也让浏阳花炮实现了从区域性品牌向国际知名 IP 的蝶变升级。
从历史深处走来的浏阳烟花，在新时代的浪潮中，正以创新为笔，以文化为墨，在安全与环保的底色上，描绘出更加绚烂多彩的未来画卷。它不仅是浏阳的城市名片，更是中国传统文化在现代社会中传承与发展的生动例证，绽放永不落幕的璀璨光芒。

问题
1.为什么浏阳被称为 “中国烟花之乡”？
2.李畋是如何发明烟花的？
3.当地人如何应对烟花带来的环境挑战？
4.你对天空剧院举办的烟花秀有什么了解？
答案
1.因为拥有千年以上的工艺传承，浏阳孕育出了令世界着迷的烟花，并且成为全球最大的烟花生产、贸易和研发中心。
2.李畋将火药填入竹筒中，用于驱散瘟疫。其爆炸力和产生的烟雾被认为能净化环境，这标志着鞭炮的雏形。
3.浏阳的企业与南京理工大学、北京理工大学等知名高校合作，研发新材料、新技术和新产品。他们的努力促成了低烟、无硫、低尘烟花的诞生，重新定义了行业的生态足迹。
4.自2023 年起，天空剧院每周周末举办的烟花秀已累计举办超百场活动，吸引 500 万游客，创造 150 亿元收入。

参考文献
1.谭仲池. 星空的灿烂文化. 北京：中国经济出版社，2007.
2.李秀琴. 烟花爆竹安全与管理. 北京：化学工业出版社，2007.
3.周仁友. 烟花爆竹工艺与防护. 北京：五洲传播出版社，2014.
4.姚辉. 烟火特效技术与应用. 长沙：湖南科技出版社，2009.

AI使用说明：
在写本论文时，本人使用了DeepSeek帮助修改语法和提升用词准确度。如有错误，责归本人。

Main Page

2025-12-17T02:56:34Z

Zhang Yue: /* 问题： */

Main Page

2025-12-17T02:55:10Z

Zhang Yue: /* 术语： */

==期末论文==
===Junshan Yinzhen===

Junshan Island, which is situated 15 km offshore from the historical city of Yueyang, is home to many well-known Chinese folklore. These tales are said to speak to the island’s rich history, which is believed to date back to mythical times. Tea has been associated with this tiny island since the Tang Dynasty, over 1300 years ago. During the Qing Dynasty (1616-1912), Junshan Yinzhen was given tribute tea status, with the royal court demanding 9kg of the tea each year. This tea is rare for a number of reasons. Firstly, it has a prestigious past. Secondly, it is very small. The island is only one square kilometre. Thirdly, it is still state-owned. Finally, only one person in the world knows how to make it. He holds the secret to a crucial step in the production process. He receives a special government stipend for his expertise. He is helped by over 30 people. Junshan Yinzhen is now one of the rarest teas in China.

This is a real modern tribute tea. Every year, the harvest is sent straight to government departments. It is usually reserved to treat visiting diplomats and important people. Junshan Yinzhen’s price is stable and very expensive, given its limited market circulation. Junshan Island is a tealeaf-harvesting hotspot, with many different types of tea being picked there. These include the original varieties, Yin Zhen, Bi Xiang Zao, Tao Yuan Da Ye, Fu Yun, and a green tea varietal. Junshan Yinzhen is a type of tea made from only the buds, which are picked in the early spring, typically starting in the first half of March.

Junshan Yinzhen is made by subjecting the leaves to high temperatures, which kill some of the enzymes. Then we bake the leaves to semi-dry before wrapping them airtight and fermenting them for 48 hours. The leaves are then baked for a second time after being wet once more, then fermented for about 24 hours before being baked dry over charcoal. A Junshan Yinzhen that has been well-made will not have a grassy taste, but will be sweet and have notes of sweetcorn.

====General Introduction====

Junshan Yinzhen is a renowned Chinese yellow tea that is cultivated on Junshan Island in Dongting Lake, Yueyang, Hunan Province. Its name is derived from its slender, needle-like form. The finished tea is characterised by its robust buds, which are uniform in length, and display a golden-yellow sheen. The buds are covered in white pekoe, which is elegantly known as “gold inlaid with jade”. The processing involves fixing (杀青), initial drying (初烘), initial wrapping for yellowing (初包闷黄), and other steps, forming a “double yellowing” fermentation technique. When brewing this tea, you will see the tea buds exhibit a “three rises and three falls”floating and sinking phenomenon. The tea's official name is now “Junshan Yinzhen”, but it has had many other names over the years. In the Tang Dynasty it was listed as a tribute tea and went by the name of “Yellow Feather Hair”. In the Later Tang of the Five Dynasties it was known as "White Crane Tea", while in the Song Dynasty it was called "Spear and Flag Tea". It wasn't until 1957 that it was given its current name. In November 2022, its production technique was inscribed on the National Intangible Cultural Heritage Representative Project list. This tea was introduced to Tibet by Princess Wencheng of the Tang Dynasty when she married a Tibetan prince. During the Qing Dynasty, it was presented as a form of tribute in accordance with the "Gongjian" standard. In 1956, it won a gold medal at the Leipzig International Fair. Then, in 1972, it was served as a Chinese tea gift to representatives at the United Nations General Assembly. In 2024, 10,400 tons of Yueyang yellow tea were produced, with a brand value exceeding 3.084 billion yuan and a comprehensive tea industry output value of over 8.9 billion yuan, meaning income was boosted for nearly 65,000 farming households.
Historical Development
The Junshan Yinzhen tea was first produced during the Tang Dynasty and was listed as a “Tribute Tea” in the Qing Dynasty. The Baling County Annals describe it as “tender green like lotus hearts”. “Junshan tribute tea began in the Qing Dynasty, when an annual tribute of eighteen jin was made.”Prior to Grain Rain (谷雨), the county magistrate invited monks to pick and make tea with one bud and one leaf, covered in white hairs, which is commonly called “White Hair Tea”. The Hunan Provincial New Gazetteer records the following: “Junshan tea resembles Longjing in colour and taste, with slightly broader and greener leaves.”Ancient people described this tea as ’a green snail on a silver plate’.

In the Qing Dynasty, Junshan tea was divided into two types: “Jiancha” (tip tea) and “Rongcha” (downy tea). “Jiancha,”resembling a tea sword with white down, was offered as tribute and known as “Gongjian.”Junshan Yinzhen has a clear and high aroma, mellow and sweet taste, bright yellow liquor, strong and pekoe-covered buds, neat strips, white pekoe like feathers, golden shiny buds with light yellow fuzz, thick and even infused leaves, and a sweet, mellow flavor that remains unchanged over time. After brewing, the buds stand upright in the liquor, rise to the surface, slowly sink, rise and sink again, exhibiting the fascinating “three rises and three falls” spectacle.

====Natural Geography====
Junshan, also referred to as Dongting Mountain, is an island in Dongting Lake in the Junshan District of Yueyang City, Hunan Province. The island is known for its fertile soil, which is mostly sandy loam, and its average annual temperature of 16–17°C and annual rainfall of about 1,340 mm. From March to September, relative humidity is high, at around 80%, creating a very humid climate. During the spring and summer months, the evaporation of water from the lake results in the formation of mist and clouds. The island is covered in dense woodlands, creating a natural habitat perfect for the growth of tea trees, with vast tea plantations sprawling across the hillsides.
The distinctive quality of Junshan Yinzhen is intimately associated with the climatic conditions, soil characteristics and plant life of Junshan Island.
====Quality Characteristics====
The tea is made entirely from buds, is covered with pekoe and has a bright colour. The finished tea is made up of buds that are all the same length and size, and are orange-yellow on the inside, wrapped in a layer of white pekoe.
====Production Process====

Junshan Yinzhen must be picked and produced strictly. The picking of this tea is a process that takes place over a period of seven to ten days around Qingming (Tomb-Sweeping Day). The standard used to be the first tender buds of spring tea, but this has now changed. The production process is comprised of eight steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The whole process takes 78 hours.

Fixing (Shaqing)
The leaves were fixed fresh after being polished and waxed in a 20° slanted wok. The temperature of the fire is controlled in this way: first it is set to a high (100–120°C), then to a low (80°C). Each wok can hold around 300 grams of leaves. When the leaves are ready, pick them up gently with both hands, push forward from the chest, then toss and shake to let the buds slide along the wok. It is vital that movements are gentle and flexible, and that there is no heavy friction, as this can cause bud bending, pekoe loss and darkening. When the bud stems have softened for about 4–5 minutes, and the grassy smell has gone and the tea fragrance has come through, you can take it out of the wok. This will have made it about 30% lighter.
Spreading and Cooling
After fixing, we place the leaves in small bamboo trays, winnowing them gently several times to dissipate heat and remove fine debris. Spread the mixture and let it cool for 4–5 minutes before you start the drying process.
Initial Drying
Initial drying is done on a charcoal-fired kang stove. The temperature is 50–60°C. It is left for 20–30 minutes. This is until it is about 50% dry. The degree must be appropriate: if it is too dry, it makes yellowing difficult during initial wrapping, leaving leaves green and failing to achieve high aroma and yellow colour; if it is too wet, it results in low, stuffy aroma and dull colour.
Initial Wrapping
After slight cooling, initially dried leaves are wrapped in kraft paper (about 1.5 kg per packet) and placed in a box for 40–48 hours.This initial wrapping for yellowing is crucial as it promotes the formation of Junshan Yinzhen's unique colour and aroma.The amount per packet should be just right, as too much can cause intense chemical changes and darken buds, while too little can slow down the colour change and fail to meet requirements. The gradual rise in temperature inside the wrap, caused by the release of oxidative heat, can reach around 30°C after 24 hours. Ensure an even colour change by turning it over. The duration is closely related to the ambient temperature: about 40 hours at 20°C, longer if colder. When the buds turn yellow, unwrap them to dry again. Initial wrapping is used to form the basic quality style of Yinzhen.
Re-drying
The process of re-drying aims to do three things: to evaporate moisture further, to fix formed effective substances and to slow certain transformations during re-wrapping. The temperature should be around 50°C and the time should be about one hour until it is 80% dry. If the colour change after the initial wrapping is insufficient, dry to 70% dryness. After drying and cooling, the purpose is the same as after the initial drying.
Re-wrapping
The method is the same as the initial wrapping. It lasts approximately 20 hours. When the tea buds turn golden yellow with a rich aroma, it is considered to be at its optimal point.
Final Baking (Zuhuo)
The final baking temperature should be 50–55°C, with each batch weighing about 0.5 kg, and baked until completely dry.The grading of the buds is based on three key factors: plumpness, straightness and colour brightness.The best buds are plump, straight and bright yellow; the worst are thin, curved and dull yellow.
Storage
The first step is to heat and crush the gypsum, spreading it at the bottom of the box. Then, place two layers of tissue paper on top. Next, pack the tea into small packets, using tissue paper to line them. Finally, place the packets on the paper and seal the box lid. As long as gypsum is replaced timely, Yinzhen quality remains unchanged for a long time.

===Terms and Expressions===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===Questions===
1.What are the production processes of Junshan Yinzhen?

2.What type of tea does Junshan Yinzhen belong to?

3.Why is Junshan Yinzhen so expensive?

4.Why is Junshan Yinzhen known as one of the rarest teas in China?

5.What different names has Junshan Yinzhen had throughout history?

6.What key steps are involved in the production process of Junshan Yinzhen?

7.What unique visual phenomenon occurs when brewing Junshan Yinzhen?

8.What are the characteristics of the natural growing environment of Junshan Yinzhen?

9.What important cultural or economic values does Junshan Yinzhen hold in modern times?

===Answers===
1.The production of Junshan Yinzhen involves eight meticulous steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The entire process takes approximately 78 hours.

2. Junshan Yinzhen belongs to the category of yellow tea and is one of China's most renowned representatives of this type.

3. It is expensive primarily due to its extreme rarity (grown only on the 1-square-kilometer Junshan Island), its prestigious historical status (it was a tribute tea during the Qing Dynasty), its complex and unique production process (only one person in the world knows the key step), and its very limited market circulation, as it is mainly supplied to government departments for diplomatic and important occasions.

4. It is considered one of China's rarest teas due to its tiny production area (only 1 square kilometer), state-owned status, very low annual output, production knowledge held by a single inheritor, its historical role as a tribute tea, and consequently, its extremely limited availability on the market.

5. Historically, it was known as "Yellow Feather Hair" (黄翎毛) in the Tang Dynasty, "White Crane Tea" (白鹤茶) in the Later Tang of the Five Dynasties period, and "Spear and Flag Tea" (旗枪茶) in the Song Dynasty. It was officially named "Junshan Yinzhen" in 1957.

6. Key steps in its production include "fixing" (杀青) to deactivate enzymes, "initial wrapping for yellowing" (初包闷黄) and "re-wrapping for yellowing" (复包闷黄) – collectively known as the "double yellowing" technique – which develop its unique golden color and mellow aroma, as well as precisely controlled charcoal baking.

7. When brewed, the tea buds stand upright in the liquor, then repeatedly rise to the surface and slowly sink back down three times, creating the famous spectacle known as the "three rises and three falls."

8. Junshan Island is located in Dongting Lake, featuring a humid climate (annual average humidity of 84%), abundant rainfall, and frequent mist and clouds. The soil is fertile sandy loam, and the forest coverage exceeds 90%. This creates a microclimate and ecological environment perfectly suited for tea tree growth.

9. Culturally, its production technique was inscribed on the National Intangible Cultural Heritage list in 2022. Economically, it is the core brand of Yueyang's yellow tea industry. In 2024, it helped drive the comprehensive output value of the local tea industry to over 8.9 billion yuan, with a brand value exceeding 3.084 billion yuan, boosting income for nearly 65,000 farming households. It also serves as a prestigious Chinese tea gift in diplomatic activities.

===References===

1.百度百科—君山银针

2.君山区政府门户网
3.李强,古湘,禹双双,等.君山银针茶制作技艺[J].基层农技推广,2025,13(05):111-113.

4.邹心怡,肖慧,潘苗,等.乡村振兴背景下湖南“君山银针”茶品牌的生态翻译策略与实践[J].新农民,2024,(28):4-6.

5.蒋同团队.小茶类的大发展,从君山银针到岳阳黄茶的战略升级[J].食品界,2022,(07):63-68.

6.郭宇萌.有一种味道是君山银针[J].青年文学家,2022,(01):99.

==期末论文==
===君山银针===

坐落在岳阳历史名城15公里外的君山岛，是中国许多著名民间传说的发源地，据说历史可以追溯到神话时代。这个小岛自唐代以来就与茶文化息息相关，已有1300多年的历史。君山银针在清代（1616-1912年）成为贡茶，每年皇室需要供应9公斤。导致这种茶极为稀有的几个因素包括：茶叶的卓越历史；岛屿的极小规模（仅1平方公里）；岛屿仍国有；全球仅一人掌握制作此茶的关键步骤（他因专业技能获得特别政府津贴，拥有30多名助手）。君山银针毫无疑问是当今中国最稀有的茶叶。

作为真正的现代贡茶，每年的收成直接供应给政府部门，通常保留用于款待访问的外交官员和重要人士。由于市场流通有限，君山银针价格稳定且非常昂贵。君山岛上采摘了许多不同品种的茶叶，包括原生种、银针一号、碧香早、桃源大叶、浮云等以及一种绿茶品种。君山银针是一种只采摘芽头的黄茶，只有未开放的芽头在早春时节采摘，通常从三月上旬开始。

制作君山银针的过程始于高温处理茶叶以抑制部分酶活性。然后茶叶经过半干燥后被严密包裹发酵48小时。随后再次湿润的茶叶进行第二次烘焙，再次发酵约24小时，最后在木炭上干燥。制作精良的君山银针不带任何草味，甜美纯净，带有甜玉米的香气。

====总体介绍====

银针是中国黄茶类名茶之一，产于湖南岳阳洞庭湖中的君山，因形细如针得名。其成品茶芽头茁壮，长短均匀，芽身金黄发亮，外裹白毫，雅称"金镶玉"。君山银针制作需经杀青、初烘、初包闷黄等工序，形成"双闷黄"发酵工艺，冲泡时呈现"三起三落"的茶芽浮沉现象。该茶唐代已列为贡品，五代后唐称"黄翎毛”，宋代称"白鹤茶”，清代统称"旗枪茶"，1957年正式定名"君山银针" 。君山银针制作技艺于2022年11月入选国家级非物质文化遗产代表性项目。唐代文成公主出嫁时曾携带此茶入藏，清代按"贡尖"标准进贡。1956年获莱比锡国际博览会金质奖章，1972年作为中国茶礼招待联合国大会各国代表。2024年岳阳黄茶年产量达1.04万吨，品牌价值突破30.84亿元，茶产业综合产值超89亿元，带动近6.5万农户增收。

====历史发展====
君山银针始于唐代，清朝时被列为“贡茶”。据《巴陵县志》记载：“君山产茶嫩绿似莲心。”“君山贡茶自清始，每岁贡十八斤。”“谷雨”前，知县邀山僧采制一旗一枪，白毛茸然，俗称“白毛茶”。又据《湖南省新通志》记载：“君山茶色味似龙井，叶微宽而绿过之。”古人形容此茶如“白银盘里一青螺”。
清代，君山茶分为“尖茶”、“茸茶”两种。“尖茶”如茶剑，白毛茸然，纳为贡茶，素称“贡尖”。君山银针茶香气清高，味醇甘爽，汤黄澄高，芽壮多毫，条真匀齐，白毫如羽,芽身金黄发亮,着淡黄色茸毫,叶底肥厚匀亮，滋味甘醇甜爽，久置不变其味。冲泡后，芽竖悬汤中冲升水面，徐徐下沉，再升再沉，三起三落，蔚成趣观。

====自然地理====

君山又名洞庭山，为湖南岳阳市君山区洞庭湖中岛屿。岛上土壤肥沃，多为砂质土壤，年平均温度16～17度，年降雨量为1340毫米左右，相对湿度较大,三月至九月间的相对湿度约为80%，气候非常湿润。春夏季湖水蒸发，云雾弥漫，岛上树木丛生，自然环境适宜茶树生长，山地遍布茶园。君山银针品质独特，与君山岛上的气候、土质、植被密不可分：
3.1小气候
君山岛四面环水，无高山深谷，太阳从早到晚照射全岛，年均日照进间为1740小时，空气湿度大，年均相对湿度84%，阳光中含有较多的红光和黄光，昼夜湿差较小，空气温度变化较平缓，而地面昼夜温差大，这种小气候特别有利于茶树生长。
3.2土质
君山岛上土质主要为细小砂质土，肥沃深厚，土质疏松，吸热能力强，表层水分蒸发快。盛夏季节，高温迫使茶树主根向纵深延伸，以便吸收土层深处的水分和养料，以至有些茶树主根长达6米多。同时，砂质土壤散热也快，夏季子夜后，岛上的气温可降到摄氏20多度，昼夜温差大也有利于茶树生长。
3.3生态环境
岛上有维管束植物99科221属310种，森林覆盖率达90%以左右。由于树木荫蔽的谷地和坡地，冬季气温高，春季温度变幅小，全年光照弱，风速小，湿度大，云雾多，因而使茶树叶片栅栏组织厚度变小，海绵组织发达，角质层薄，叶片大，厚而柔软，新枝节间长，所以君山茂密的森林是生产名茶的优势条件之一。

====品质特征====

全由芽头制成，茶身满布毫毛，色泽鲜亮。其成品茶芽头茁壮，长短大小均匀，内呈橙黄色，外裹一层白毫。

====制作工序====

君山银针的采摘和制作都有严格要求，每年只能在“清明”前后七天到十天采摘，采摘标准为春茶的首轮嫩芽。制作这种茶，要经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道工序，需78个小时。
杀青
在20° 的斜锅中进行，锅子在鲜叶杀青前磨光打蜡，火温掌握“先高（100～120℃）后低（80℃）”，每锅投叶量300克左右。茶叶下锅后，两手轻轻捞起，由怀内向前推去，再上抛抖散，让茶芽沿锅下滑。动作要灵活、轻巧，切忌重力摩擦，防止芽头弯曲、脱毫、茶色深暗。约经4～5分钟，芽蒂萎软清气消失，发出茶香，减重率达30%左右，即可出锅。
摊凉
杀青叶出锅后，盛于小篾盘中，轻轻杨簸数次，散发热气，清除细末杂片。摊凉4～5分钟，即可初烘。
初烘：放在炭火炕灶上初烘，温度掌握在50～60℃，烘20～30分钟，至五成干左右。初烘程度要掌握适当，过干，初包闷黄时转色困难，叶色仍青绿，达不到香高色黄的要求；过湿，香气低闷，色泽发暗。
初包
初烘叶稍经摊凉，即用牛皮纸包好，每包1．5公斤左右，置于箱内，放置40～48小时，谓之初包闷黄，以促使君山银针特有色香味的形成，为君山银针制造的重要工序。每包茶叶不可过多或过少，太多化学变化剧烈，芽易发暗，太少色变缓慢，难以达到初包的要求。由于包闷时氧化放热，包内温度逐升，24小时后，可能达30℃左右，应及时翻包，以使转色均匀。初包时间长短，与气温密切相关。当气温20C左右，约40小时，气温低应当延长。当芽现黄色即可松包复烘。通过初包，银针品质风格基本形成。
复烘
复供的目的在于进一步蒸发水分，固定已形成的有效物质，减缓在复包过程中某些物质的转化。温度50℃左右，时间约一小时，烘至八成干即可。若初包变色不足，即烘至七成干为宜。下烘后进行摊凉，排凉的目的与初烘后相同。
复包
方法与初包相同。历时20小时左右。待茶芽色泽金黄，香气浓郁即为适度。
足火
足火温度50～55℃，烘量每次约0.5公斤，倍至足干止。
加工完毕，按芽头肥瘦、曲直、色泽亮暗进行分级。以壮实、挺直、亮黄者为上；瘦弱、弯曲、暗黄者欢之。
贮藏
将石膏烧热捣碎，铺于箱底，上垫两层皮纸，将茶叶用皮纸分装成小包，放在皮纸上面，封好箱盖。只要注意适时更换石膏，银针品质经久不变。

===术语===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===问题：===
1.君山银针有哪些制作工序？
2.君山银针属于什么茶类？
3.君山银针为什么价格昂贵？
4.君山银针为什么被誉为中国最稀有的茶之一？
5.君山银针在历史上曾有哪些不同的名称？
6.君山银针的制作过程中包含哪些关键步骤？
7.君山银针在冲泡时有什么独特的视觉现象？
8.君山银针的自然生长环境有什么特点？
9.君山银针在当代有哪些重要的文化或经济价值？

===回答===
1. 君山银针有哪些制作工序？
君山银针的制作需经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道严谨的工序，全程约78小时。
2. 君山银针属于什么茶类？
君山银针属于黄茶，是中国著名的黄茶代表之一。
3. 君山银针为什么价格昂贵？
其价格昂贵的主要原因包括：产量极其稀有（仅产于1平方公里的君山岛）、历史地位崇高（曾为清代贡茶）、制作工艺复杂且唯一（全球仅一人掌握核心工艺），以及市场流通量非常有限，主要供应政府部门用于外交等重要场合。
4. 君山银针为什么被誉为中国最稀有的茶之一？
原因包括：产地极小（仅1平方公里）、仍为国有、年产量极低、制作技艺由唯一传人掌握，且历史上长期作为贡茶，市场流通极少。
5.君山银针在历史上曾有哪些不同的名称？
在唐代称“黄翎毛”，五代后唐时称“白鹤茶”，宋代称“旗枪茶”，直至1957年才正式定名为“君山银针”。
6.君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
7. 君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
8.君山银针的自然生长环境有什么特点？
君山岛位于洞庭湖中，气候湿润（年均湿度84%），雨量充沛，常年云雾缭绕。土壤为肥沃的砂质壤土，森林覆盖率超过90%，形成了非常适合茶树生长的小气候和生态环境。
9.君山银针在当代有哪些重要的文化或经济价值？
文化上，其制作技艺于2022年被列入国家级非物质文化遗产。经济上，它是岳阳黄茶产业的核心品牌，2024年带动产业综合产值超89亿元，品牌价值超30亿元，惠及近6.5万农户。它也是国家外交活动中的珍贵茶礼。

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2025-12-17T02:54:50Z

Zhang Yue: /* 5.制作工序 */

==期末论文==
===Junshan Yinzhen===

Junshan Island, which is situated 15 km offshore from the historical city of Yueyang, is home to many well-known Chinese folklore. These tales are said to speak to the island’s rich history, which is believed to date back to mythical times. Tea has been associated with this tiny island since the Tang Dynasty, over 1300 years ago. During the Qing Dynasty (1616-1912), Junshan Yinzhen was given tribute tea status, with the royal court demanding 9kg of the tea each year. This tea is rare for a number of reasons. Firstly, it has a prestigious past. Secondly, it is very small. The island is only one square kilometre. Thirdly, it is still state-owned. Finally, only one person in the world knows how to make it. He holds the secret to a crucial step in the production process. He receives a special government stipend for his expertise. He is helped by over 30 people. Junshan Yinzhen is now one of the rarest teas in China.

This is a real modern tribute tea. Every year, the harvest is sent straight to government departments. It is usually reserved to treat visiting diplomats and important people. Junshan Yinzhen’s price is stable and very expensive, given its limited market circulation. Junshan Island is a tealeaf-harvesting hotspot, with many different types of tea being picked there. These include the original varieties, Yin Zhen, Bi Xiang Zao, Tao Yuan Da Ye, Fu Yun, and a green tea varietal. Junshan Yinzhen is a type of tea made from only the buds, which are picked in the early spring, typically starting in the first half of March.

Junshan Yinzhen is made by subjecting the leaves to high temperatures, which kill some of the enzymes. Then we bake the leaves to semi-dry before wrapping them airtight and fermenting them for 48 hours. The leaves are then baked for a second time after being wet once more, then fermented for about 24 hours before being baked dry over charcoal. A Junshan Yinzhen that has been well-made will not have a grassy taste, but will be sweet and have notes of sweetcorn.

====General Introduction====

Junshan Yinzhen is a renowned Chinese yellow tea that is cultivated on Junshan Island in Dongting Lake, Yueyang, Hunan Province. Its name is derived from its slender, needle-like form. The finished tea is characterised by its robust buds, which are uniform in length, and display a golden-yellow sheen. The buds are covered in white pekoe, which is elegantly known as “gold inlaid with jade”. The processing involves fixing (杀青), initial drying (初烘), initial wrapping for yellowing (初包闷黄), and other steps, forming a “double yellowing” fermentation technique. When brewing this tea, you will see the tea buds exhibit a “three rises and three falls”floating and sinking phenomenon. The tea's official name is now “Junshan Yinzhen”, but it has had many other names over the years. In the Tang Dynasty it was listed as a tribute tea and went by the name of “Yellow Feather Hair”. In the Later Tang of the Five Dynasties it was known as "White Crane Tea", while in the Song Dynasty it was called "Spear and Flag Tea". It wasn't until 1957 that it was given its current name. In November 2022, its production technique was inscribed on the National Intangible Cultural Heritage Representative Project list. This tea was introduced to Tibet by Princess Wencheng of the Tang Dynasty when she married a Tibetan prince. During the Qing Dynasty, it was presented as a form of tribute in accordance with the "Gongjian" standard. In 1956, it won a gold medal at the Leipzig International Fair. Then, in 1972, it was served as a Chinese tea gift to representatives at the United Nations General Assembly. In 2024, 10,400 tons of Yueyang yellow tea were produced, with a brand value exceeding 3.084 billion yuan and a comprehensive tea industry output value of over 8.9 billion yuan, meaning income was boosted for nearly 65,000 farming households.
Historical Development
The Junshan Yinzhen tea was first produced during the Tang Dynasty and was listed as a “Tribute Tea” in the Qing Dynasty. The Baling County Annals describe it as “tender green like lotus hearts”. “Junshan tribute tea began in the Qing Dynasty, when an annual tribute of eighteen jin was made.”Prior to Grain Rain (谷雨), the county magistrate invited monks to pick and make tea with one bud and one leaf, covered in white hairs, which is commonly called “White Hair Tea”. The Hunan Provincial New Gazetteer records the following: “Junshan tea resembles Longjing in colour and taste, with slightly broader and greener leaves.”Ancient people described this tea as ’a green snail on a silver plate’.

In the Qing Dynasty, Junshan tea was divided into two types: “Jiancha” (tip tea) and “Rongcha” (downy tea). “Jiancha,”resembling a tea sword with white down, was offered as tribute and known as “Gongjian.”Junshan Yinzhen has a clear and high aroma, mellow and sweet taste, bright yellow liquor, strong and pekoe-covered buds, neat strips, white pekoe like feathers, golden shiny buds with light yellow fuzz, thick and even infused leaves, and a sweet, mellow flavor that remains unchanged over time. After brewing, the buds stand upright in the liquor, rise to the surface, slowly sink, rise and sink again, exhibiting the fascinating “three rises and three falls” spectacle.

====Natural Geography====
Junshan, also referred to as Dongting Mountain, is an island in Dongting Lake in the Junshan District of Yueyang City, Hunan Province. The island is known for its fertile soil, which is mostly sandy loam, and its average annual temperature of 16–17°C and annual rainfall of about 1,340 mm. From March to September, relative humidity is high, at around 80%, creating a very humid climate. During the spring and summer months, the evaporation of water from the lake results in the formation of mist and clouds. The island is covered in dense woodlands, creating a natural habitat perfect for the growth of tea trees, with vast tea plantations sprawling across the hillsides.
The distinctive quality of Junshan Yinzhen is intimately associated with the climatic conditions, soil characteristics and plant life of Junshan Island.
====Quality Characteristics====
The tea is made entirely from buds, is covered with pekoe and has a bright colour. The finished tea is made up of buds that are all the same length and size, and are orange-yellow on the inside, wrapped in a layer of white pekoe.
====Production Process====

Junshan Yinzhen must be picked and produced strictly. The picking of this tea is a process that takes place over a period of seven to ten days around Qingming (Tomb-Sweeping Day). The standard used to be the first tender buds of spring tea, but this has now changed. The production process is comprised of eight steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The whole process takes 78 hours.

Fixing (Shaqing)
The leaves were fixed fresh after being polished and waxed in a 20° slanted wok. The temperature of the fire is controlled in this way: first it is set to a high (100–120°C), then to a low (80°C). Each wok can hold around 300 grams of leaves. When the leaves are ready, pick them up gently with both hands, push forward from the chest, then toss and shake to let the buds slide along the wok. It is vital that movements are gentle and flexible, and that there is no heavy friction, as this can cause bud bending, pekoe loss and darkening. When the bud stems have softened for about 4–5 minutes, and the grassy smell has gone and the tea fragrance has come through, you can take it out of the wok. This will have made it about 30% lighter.
Spreading and Cooling
After fixing, we place the leaves in small bamboo trays, winnowing them gently several times to dissipate heat and remove fine debris. Spread the mixture and let it cool for 4–5 minutes before you start the drying process.
Initial Drying
Initial drying is done on a charcoal-fired kang stove. The temperature is 50–60°C. It is left for 20–30 minutes. This is until it is about 50% dry. The degree must be appropriate: if it is too dry, it makes yellowing difficult during initial wrapping, leaving leaves green and failing to achieve high aroma and yellow colour; if it is too wet, it results in low, stuffy aroma and dull colour.
Initial Wrapping
After slight cooling, initially dried leaves are wrapped in kraft paper (about 1.5 kg per packet) and placed in a box for 40–48 hours.This initial wrapping for yellowing is crucial as it promotes the formation of Junshan Yinzhen's unique colour and aroma.The amount per packet should be just right, as too much can cause intense chemical changes and darken buds, while too little can slow down the colour change and fail to meet requirements. The gradual rise in temperature inside the wrap, caused by the release of oxidative heat, can reach around 30°C after 24 hours. Ensure an even colour change by turning it over. The duration is closely related to the ambient temperature: about 40 hours at 20°C, longer if colder. When the buds turn yellow, unwrap them to dry again. Initial wrapping is used to form the basic quality style of Yinzhen.
Re-drying
The process of re-drying aims to do three things: to evaporate moisture further, to fix formed effective substances and to slow certain transformations during re-wrapping. The temperature should be around 50°C and the time should be about one hour until it is 80% dry. If the colour change after the initial wrapping is insufficient, dry to 70% dryness. After drying and cooling, the purpose is the same as after the initial drying.
Re-wrapping
The method is the same as the initial wrapping. It lasts approximately 20 hours. When the tea buds turn golden yellow with a rich aroma, it is considered to be at its optimal point.
Final Baking (Zuhuo)
The final baking temperature should be 50–55°C, with each batch weighing about 0.5 kg, and baked until completely dry.The grading of the buds is based on three key factors: plumpness, straightness and colour brightness.The best buds are plump, straight and bright yellow; the worst are thin, curved and dull yellow.
Storage
The first step is to heat and crush the gypsum, spreading it at the bottom of the box. Then, place two layers of tissue paper on top. Next, pack the tea into small packets, using tissue paper to line them. Finally, place the packets on the paper and seal the box lid. As long as gypsum is replaced timely, Yinzhen quality remains unchanged for a long time.

===Terms and Expressions===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===Questions===
1.What are the production processes of Junshan Yinzhen?

2.What type of tea does Junshan Yinzhen belong to?

3.Why is Junshan Yinzhen so expensive?

4.Why is Junshan Yinzhen known as one of the rarest teas in China?

5.What different names has Junshan Yinzhen had throughout history?

6.What key steps are involved in the production process of Junshan Yinzhen?

7.What unique visual phenomenon occurs when brewing Junshan Yinzhen?

8.What are the characteristics of the natural growing environment of Junshan Yinzhen?

9.What important cultural or economic values does Junshan Yinzhen hold in modern times?

===Answers===
1.The production of Junshan Yinzhen involves eight meticulous steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The entire process takes approximately 78 hours.

2. Junshan Yinzhen belongs to the category of yellow tea and is one of China's most renowned representatives of this type.

3. It is expensive primarily due to its extreme rarity (grown only on the 1-square-kilometer Junshan Island), its prestigious historical status (it was a tribute tea during the Qing Dynasty), its complex and unique production process (only one person in the world knows the key step), and its very limited market circulation, as it is mainly supplied to government departments for diplomatic and important occasions.

4. It is considered one of China's rarest teas due to its tiny production area (only 1 square kilometer), state-owned status, very low annual output, production knowledge held by a single inheritor, its historical role as a tribute tea, and consequently, its extremely limited availability on the market.

5. Historically, it was known as "Yellow Feather Hair" (黄翎毛) in the Tang Dynasty, "White Crane Tea" (白鹤茶) in the Later Tang of the Five Dynasties period, and "Spear and Flag Tea" (旗枪茶) in the Song Dynasty. It was officially named "Junshan Yinzhen" in 1957.

6. Key steps in its production include "fixing" (杀青) to deactivate enzymes, "initial wrapping for yellowing" (初包闷黄) and "re-wrapping for yellowing" (复包闷黄) – collectively known as the "double yellowing" technique – which develop its unique golden color and mellow aroma, as well as precisely controlled charcoal baking.

7. When brewed, the tea buds stand upright in the liquor, then repeatedly rise to the surface and slowly sink back down three times, creating the famous spectacle known as the "three rises and three falls."

8. Junshan Island is located in Dongting Lake, featuring a humid climate (annual average humidity of 84%), abundant rainfall, and frequent mist and clouds. The soil is fertile sandy loam, and the forest coverage exceeds 90%. This creates a microclimate and ecological environment perfectly suited for tea tree growth.

9. Culturally, its production technique was inscribed on the National Intangible Cultural Heritage list in 2022. Economically, it is the core brand of Yueyang's yellow tea industry. In 2024, it helped drive the comprehensive output value of the local tea industry to over 8.9 billion yuan, with a brand value exceeding 3.084 billion yuan, boosting income for nearly 65,000 farming households. It also serves as a prestigious Chinese tea gift in diplomatic activities.

===References===

1.百度百科—君山银针

2.君山区政府门户网
3.李强,古湘,禹双双,等.君山银针茶制作技艺[J].基层农技推广,2025,13(05):111-113.

4.邹心怡,肖慧,潘苗,等.乡村振兴背景下湖南“君山银针”茶品牌的生态翻译策略与实践[J].新农民,2024,(28):4-6.

5.蒋同团队.小茶类的大发展,从君山银针到岳阳黄茶的战略升级[J].食品界,2022,(07):63-68.

6.郭宇萌.有一种味道是君山银针[J].青年文学家,2022,(01):99.

==期末论文==
===君山银针===

坐落在岳阳历史名城15公里外的君山岛，是中国许多著名民间传说的发源地，据说历史可以追溯到神话时代。这个小岛自唐代以来就与茶文化息息相关，已有1300多年的历史。君山银针在清代（1616-1912年）成为贡茶，每年皇室需要供应9公斤。导致这种茶极为稀有的几个因素包括：茶叶的卓越历史；岛屿的极小规模（仅1平方公里）；岛屿仍国有；全球仅一人掌握制作此茶的关键步骤（他因专业技能获得特别政府津贴，拥有30多名助手）。君山银针毫无疑问是当今中国最稀有的茶叶。

作为真正的现代贡茶，每年的收成直接供应给政府部门，通常保留用于款待访问的外交官员和重要人士。由于市场流通有限，君山银针价格稳定且非常昂贵。君山岛上采摘了许多不同品种的茶叶，包括原生种、银针一号、碧香早、桃源大叶、浮云等以及一种绿茶品种。君山银针是一种只采摘芽头的黄茶，只有未开放的芽头在早春时节采摘，通常从三月上旬开始。

制作君山银针的过程始于高温处理茶叶以抑制部分酶活性。然后茶叶经过半干燥后被严密包裹发酵48小时。随后再次湿润的茶叶进行第二次烘焙，再次发酵约24小时，最后在木炭上干燥。制作精良的君山银针不带任何草味，甜美纯净，带有甜玉米的香气。

====总体介绍====

银针是中国黄茶类名茶之一，产于湖南岳阳洞庭湖中的君山，因形细如针得名。其成品茶芽头茁壮，长短均匀，芽身金黄发亮，外裹白毫，雅称"金镶玉"。君山银针制作需经杀青、初烘、初包闷黄等工序，形成"双闷黄"发酵工艺，冲泡时呈现"三起三落"的茶芽浮沉现象。该茶唐代已列为贡品，五代后唐称"黄翎毛”，宋代称"白鹤茶”，清代统称"旗枪茶"，1957年正式定名"君山银针" 。君山银针制作技艺于2022年11月入选国家级非物质文化遗产代表性项目。唐代文成公主出嫁时曾携带此茶入藏，清代按"贡尖"标准进贡。1956年获莱比锡国际博览会金质奖章，1972年作为中国茶礼招待联合国大会各国代表。2024年岳阳黄茶年产量达1.04万吨，品牌价值突破30.84亿元，茶产业综合产值超89亿元，带动近6.5万农户增收。

====历史发展====
君山银针始于唐代，清朝时被列为“贡茶”。据《巴陵县志》记载：“君山产茶嫩绿似莲心。”“君山贡茶自清始，每岁贡十八斤。”“谷雨”前，知县邀山僧采制一旗一枪，白毛茸然，俗称“白毛茶”。又据《湖南省新通志》记载：“君山茶色味似龙井，叶微宽而绿过之。”古人形容此茶如“白银盘里一青螺”。
清代，君山茶分为“尖茶”、“茸茶”两种。“尖茶”如茶剑，白毛茸然，纳为贡茶，素称“贡尖”。君山银针茶香气清高，味醇甘爽，汤黄澄高，芽壮多毫，条真匀齐，白毫如羽,芽身金黄发亮,着淡黄色茸毫,叶底肥厚匀亮，滋味甘醇甜爽，久置不变其味。冲泡后，芽竖悬汤中冲升水面，徐徐下沉，再升再沉，三起三落，蔚成趣观。

====自然地理====

君山又名洞庭山，为湖南岳阳市君山区洞庭湖中岛屿。岛上土壤肥沃，多为砂质土壤，年平均温度16～17度，年降雨量为1340毫米左右，相对湿度较大,三月至九月间的相对湿度约为80%，气候非常湿润。春夏季湖水蒸发，云雾弥漫，岛上树木丛生，自然环境适宜茶树生长，山地遍布茶园。君山银针品质独特，与君山岛上的气候、土质、植被密不可分：
3.1小气候
君山岛四面环水，无高山深谷，太阳从早到晚照射全岛，年均日照进间为1740小时，空气湿度大，年均相对湿度84%，阳光中含有较多的红光和黄光，昼夜湿差较小，空气温度变化较平缓，而地面昼夜温差大，这种小气候特别有利于茶树生长。
3.2土质
君山岛上土质主要为细小砂质土，肥沃深厚，土质疏松，吸热能力强，表层水分蒸发快。盛夏季节，高温迫使茶树主根向纵深延伸，以便吸收土层深处的水分和养料，以至有些茶树主根长达6米多。同时，砂质土壤散热也快，夏季子夜后，岛上的气温可降到摄氏20多度，昼夜温差大也有利于茶树生长。
3.3生态环境
岛上有维管束植物99科221属310种，森林覆盖率达90%以左右。由于树木荫蔽的谷地和坡地，冬季气温高，春季温度变幅小，全年光照弱，风速小，湿度大，云雾多，因而使茶树叶片栅栏组织厚度变小，海绵组织发达，角质层薄，叶片大，厚而柔软，新枝节间长，所以君山茂密的森林是生产名茶的优势条件之一。

====品质特征====

全由芽头制成，茶身满布毫毛，色泽鲜亮。其成品茶芽头茁壮，长短大小均匀，内呈橙黄色，外裹一层白毫。

====制作工序====

君山银针的采摘和制作都有严格要求，每年只能在“清明”前后七天到十天采摘，采摘标准为春茶的首轮嫩芽。制作这种茶，要经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道工序，需78个小时。
杀青
在20° 的斜锅中进行，锅子在鲜叶杀青前磨光打蜡，火温掌握“先高（100～120℃）后低（80℃）”，每锅投叶量300克左右。茶叶下锅后，两手轻轻捞起，由怀内向前推去，再上抛抖散，让茶芽沿锅下滑。动作要灵活、轻巧，切忌重力摩擦，防止芽头弯曲、脱毫、茶色深暗。约经4～5分钟，芽蒂萎软清气消失，发出茶香，减重率达30%左右，即可出锅。
摊凉
杀青叶出锅后，盛于小篾盘中，轻轻杨簸数次，散发热气，清除细末杂片。摊凉4～5分钟，即可初烘。
初烘：放在炭火炕灶上初烘，温度掌握在50～60℃，烘20～30分钟，至五成干左右。初烘程度要掌握适当，过干，初包闷黄时转色困难，叶色仍青绿，达不到香高色黄的要求；过湿，香气低闷，色泽发暗。
初包
初烘叶稍经摊凉，即用牛皮纸包好，每包1．5公斤左右，置于箱内，放置40～48小时，谓之初包闷黄，以促使君山银针特有色香味的形成，为君山银针制造的重要工序。每包茶叶不可过多或过少，太多化学变化剧烈，芽易发暗，太少色变缓慢，难以达到初包的要求。由于包闷时氧化放热，包内温度逐升，24小时后，可能达30℃左右，应及时翻包，以使转色均匀。初包时间长短，与气温密切相关。当气温20C左右，约40小时，气温低应当延长。当芽现黄色即可松包复烘。通过初包，银针品质风格基本形成。
复烘
复供的目的在于进一步蒸发水分，固定已形成的有效物质，减缓在复包过程中某些物质的转化。温度50℃左右，时间约一小时，烘至八成干即可。若初包变色不足，即烘至七成干为宜。下烘后进行摊凉，排凉的目的与初烘后相同。
复包
方法与初包相同。历时20小时左右。待茶芽色泽金黄，香气浓郁即为适度。
足火
足火温度50～55℃，烘量每次约0.5公斤，倍至足干止。
加工完毕，按芽头肥瘦、曲直、色泽亮暗进行分级。以壮实、挺直、亮黄者为上；瘦弱、弯曲、暗黄者欢之。
贮藏
将石膏烧热捣碎，铺于箱底，上垫两层皮纸，将茶叶用皮纸分装成小包，放在皮纸上面，封好箱盖。只要注意适时更换石膏，银针品质经久不变。

===术语：===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===问题：===
1.君山银针有哪些制作工序？
2.君山银针属于什么茶类？
3.君山银针为什么价格昂贵？
4.君山银针为什么被誉为中国最稀有的茶之一？
5.君山银针在历史上曾有哪些不同的名称？
6.君山银针的制作过程中包含哪些关键步骤？
7.君山银针在冲泡时有什么独特的视觉现象？
8.君山银针的自然生长环境有什么特点？
9.君山银针在当代有哪些重要的文化或经济价值？

===回答===
1. 君山银针有哪些制作工序？
君山银针的制作需经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道严谨的工序，全程约78小时。
2. 君山银针属于什么茶类？
君山银针属于黄茶，是中国著名的黄茶代表之一。
3. 君山银针为什么价格昂贵？
其价格昂贵的主要原因包括：产量极其稀有（仅产于1平方公里的君山岛）、历史地位崇高（曾为清代贡茶）、制作工艺复杂且唯一（全球仅一人掌握核心工艺），以及市场流通量非常有限，主要供应政府部门用于外交等重要场合。
4. 君山银针为什么被誉为中国最稀有的茶之一？
原因包括：产地极小（仅1平方公里）、仍为国有、年产量极低、制作技艺由唯一传人掌握，且历史上长期作为贡茶，市场流通极少。
5.君山银针在历史上曾有哪些不同的名称？
在唐代称“黄翎毛”，五代后唐时称“白鹤茶”，宋代称“旗枪茶”，直至1957年才正式定名为“君山银针”。
6.君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
7. 君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
8.君山银针的自然生长环境有什么特点？
君山岛位于洞庭湖中，气候湿润（年均湿度84%），雨量充沛，常年云雾缭绕。土壤为肥沃的砂质壤土，森林覆盖率超过90%，形成了非常适合茶树生长的小气候和生态环境。
9.君山银针在当代有哪些重要的文化或经济价值？
文化上，其制作技艺于2022年被列入国家级非物质文化遗产。经济上，它是岳阳黄茶产业的核心品牌，2024年带动产业综合产值超89亿元，品牌价值超30亿元，惠及近6.5万农户。它也是国家外交活动中的珍贵茶礼。

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2025-12-17T02:54:34Z

Zhang Yue: /* 4.品质特征 */

==期末论文==
===Junshan Yinzhen===

Junshan Island, which is situated 15 km offshore from the historical city of Yueyang, is home to many well-known Chinese folklore. These tales are said to speak to the island’s rich history, which is believed to date back to mythical times. Tea has been associated with this tiny island since the Tang Dynasty, over 1300 years ago. During the Qing Dynasty (1616-1912), Junshan Yinzhen was given tribute tea status, with the royal court demanding 9kg of the tea each year. This tea is rare for a number of reasons. Firstly, it has a prestigious past. Secondly, it is very small. The island is only one square kilometre. Thirdly, it is still state-owned. Finally, only one person in the world knows how to make it. He holds the secret to a crucial step in the production process. He receives a special government stipend for his expertise. He is helped by over 30 people. Junshan Yinzhen is now one of the rarest teas in China.

This is a real modern tribute tea. Every year, the harvest is sent straight to government departments. It is usually reserved to treat visiting diplomats and important people. Junshan Yinzhen’s price is stable and very expensive, given its limited market circulation. Junshan Island is a tealeaf-harvesting hotspot, with many different types of tea being picked there. These include the original varieties, Yin Zhen, Bi Xiang Zao, Tao Yuan Da Ye, Fu Yun, and a green tea varietal. Junshan Yinzhen is a type of tea made from only the buds, which are picked in the early spring, typically starting in the first half of March.

Junshan Yinzhen is made by subjecting the leaves to high temperatures, which kill some of the enzymes. Then we bake the leaves to semi-dry before wrapping them airtight and fermenting them for 48 hours. The leaves are then baked for a second time after being wet once more, then fermented for about 24 hours before being baked dry over charcoal. A Junshan Yinzhen that has been well-made will not have a grassy taste, but will be sweet and have notes of sweetcorn.

====General Introduction====

Junshan Yinzhen is a renowned Chinese yellow tea that is cultivated on Junshan Island in Dongting Lake, Yueyang, Hunan Province. Its name is derived from its slender, needle-like form. The finished tea is characterised by its robust buds, which are uniform in length, and display a golden-yellow sheen. The buds are covered in white pekoe, which is elegantly known as “gold inlaid with jade”. The processing involves fixing (杀青), initial drying (初烘), initial wrapping for yellowing (初包闷黄), and other steps, forming a “double yellowing” fermentation technique. When brewing this tea, you will see the tea buds exhibit a “three rises and three falls”floating and sinking phenomenon. The tea's official name is now “Junshan Yinzhen”, but it has had many other names over the years. In the Tang Dynasty it was listed as a tribute tea and went by the name of “Yellow Feather Hair”. In the Later Tang of the Five Dynasties it was known as "White Crane Tea", while in the Song Dynasty it was called "Spear and Flag Tea". It wasn't until 1957 that it was given its current name. In November 2022, its production technique was inscribed on the National Intangible Cultural Heritage Representative Project list. This tea was introduced to Tibet by Princess Wencheng of the Tang Dynasty when she married a Tibetan prince. During the Qing Dynasty, it was presented as a form of tribute in accordance with the "Gongjian" standard. In 1956, it won a gold medal at the Leipzig International Fair. Then, in 1972, it was served as a Chinese tea gift to representatives at the United Nations General Assembly. In 2024, 10,400 tons of Yueyang yellow tea were produced, with a brand value exceeding 3.084 billion yuan and a comprehensive tea industry output value of over 8.9 billion yuan, meaning income was boosted for nearly 65,000 farming households.
Historical Development
The Junshan Yinzhen tea was first produced during the Tang Dynasty and was listed as a “Tribute Tea” in the Qing Dynasty. The Baling County Annals describe it as “tender green like lotus hearts”. “Junshan tribute tea began in the Qing Dynasty, when an annual tribute of eighteen jin was made.”Prior to Grain Rain (谷雨), the county magistrate invited monks to pick and make tea with one bud and one leaf, covered in white hairs, which is commonly called “White Hair Tea”. The Hunan Provincial New Gazetteer records the following: “Junshan tea resembles Longjing in colour and taste, with slightly broader and greener leaves.”Ancient people described this tea as ’a green snail on a silver plate’.

In the Qing Dynasty, Junshan tea was divided into two types: “Jiancha” (tip tea) and “Rongcha” (downy tea). “Jiancha,”resembling a tea sword with white down, was offered as tribute and known as “Gongjian.”Junshan Yinzhen has a clear and high aroma, mellow and sweet taste, bright yellow liquor, strong and pekoe-covered buds, neat strips, white pekoe like feathers, golden shiny buds with light yellow fuzz, thick and even infused leaves, and a sweet, mellow flavor that remains unchanged over time. After brewing, the buds stand upright in the liquor, rise to the surface, slowly sink, rise and sink again, exhibiting the fascinating “three rises and three falls” spectacle.

====Natural Geography====
Junshan, also referred to as Dongting Mountain, is an island in Dongting Lake in the Junshan District of Yueyang City, Hunan Province. The island is known for its fertile soil, which is mostly sandy loam, and its average annual temperature of 16–17°C and annual rainfall of about 1,340 mm. From March to September, relative humidity is high, at around 80%, creating a very humid climate. During the spring and summer months, the evaporation of water from the lake results in the formation of mist and clouds. The island is covered in dense woodlands, creating a natural habitat perfect for the growth of tea trees, with vast tea plantations sprawling across the hillsides.
The distinctive quality of Junshan Yinzhen is intimately associated with the climatic conditions, soil characteristics and plant life of Junshan Island.
====Quality Characteristics====
The tea is made entirely from buds, is covered with pekoe and has a bright colour. The finished tea is made up of buds that are all the same length and size, and are orange-yellow on the inside, wrapped in a layer of white pekoe.
====Production Process====

Junshan Yinzhen must be picked and produced strictly. The picking of this tea is a process that takes place over a period of seven to ten days around Qingming (Tomb-Sweeping Day). The standard used to be the first tender buds of spring tea, but this has now changed. The production process is comprised of eight steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The whole process takes 78 hours.

Fixing (Shaqing)
The leaves were fixed fresh after being polished and waxed in a 20° slanted wok. The temperature of the fire is controlled in this way: first it is set to a high (100–120°C), then to a low (80°C). Each wok can hold around 300 grams of leaves. When the leaves are ready, pick them up gently with both hands, push forward from the chest, then toss and shake to let the buds slide along the wok. It is vital that movements are gentle and flexible, and that there is no heavy friction, as this can cause bud bending, pekoe loss and darkening. When the bud stems have softened for about 4–5 minutes, and the grassy smell has gone and the tea fragrance has come through, you can take it out of the wok. This will have made it about 30% lighter.
Spreading and Cooling
After fixing, we place the leaves in small bamboo trays, winnowing them gently several times to dissipate heat and remove fine debris. Spread the mixture and let it cool for 4–5 minutes before you start the drying process.
Initial Drying
Initial drying is done on a charcoal-fired kang stove. The temperature is 50–60°C. It is left for 20–30 minutes. This is until it is about 50% dry. The degree must be appropriate: if it is too dry, it makes yellowing difficult during initial wrapping, leaving leaves green and failing to achieve high aroma and yellow colour; if it is too wet, it results in low, stuffy aroma and dull colour.
Initial Wrapping
After slight cooling, initially dried leaves are wrapped in kraft paper (about 1.5 kg per packet) and placed in a box for 40–48 hours.This initial wrapping for yellowing is crucial as it promotes the formation of Junshan Yinzhen's unique colour and aroma.The amount per packet should be just right, as too much can cause intense chemical changes and darken buds, while too little can slow down the colour change and fail to meet requirements. The gradual rise in temperature inside the wrap, caused by the release of oxidative heat, can reach around 30°C after 24 hours. Ensure an even colour change by turning it over. The duration is closely related to the ambient temperature: about 40 hours at 20°C, longer if colder. When the buds turn yellow, unwrap them to dry again. Initial wrapping is used to form the basic quality style of Yinzhen.
Re-drying
The process of re-drying aims to do three things: to evaporate moisture further, to fix formed effective substances and to slow certain transformations during re-wrapping. The temperature should be around 50°C and the time should be about one hour until it is 80% dry. If the colour change after the initial wrapping is insufficient, dry to 70% dryness. After drying and cooling, the purpose is the same as after the initial drying.
Re-wrapping
The method is the same as the initial wrapping. It lasts approximately 20 hours. When the tea buds turn golden yellow with a rich aroma, it is considered to be at its optimal point.
Final Baking (Zuhuo)
The final baking temperature should be 50–55°C, with each batch weighing about 0.5 kg, and baked until completely dry.The grading of the buds is based on three key factors: plumpness, straightness and colour brightness.The best buds are plump, straight and bright yellow; the worst are thin, curved and dull yellow.
Storage
The first step is to heat and crush the gypsum, spreading it at the bottom of the box. Then, place two layers of tissue paper on top. Next, pack the tea into small packets, using tissue paper to line them. Finally, place the packets on the paper and seal the box lid. As long as gypsum is replaced timely, Yinzhen quality remains unchanged for a long time.

===Terms and Expressions===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===Questions===
1.What are the production processes of Junshan Yinzhen?

2.What type of tea does Junshan Yinzhen belong to?

3.Why is Junshan Yinzhen so expensive?

4.Why is Junshan Yinzhen known as one of the rarest teas in China?

5.What different names has Junshan Yinzhen had throughout history?

6.What key steps are involved in the production process of Junshan Yinzhen?

7.What unique visual phenomenon occurs when brewing Junshan Yinzhen?

8.What are the characteristics of the natural growing environment of Junshan Yinzhen?

9.What important cultural or economic values does Junshan Yinzhen hold in modern times?

===Answers===
1.The production of Junshan Yinzhen involves eight meticulous steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The entire process takes approximately 78 hours.

2. Junshan Yinzhen belongs to the category of yellow tea and is one of China's most renowned representatives of this type.

3. It is expensive primarily due to its extreme rarity (grown only on the 1-square-kilometer Junshan Island), its prestigious historical status (it was a tribute tea during the Qing Dynasty), its complex and unique production process (only one person in the world knows the key step), and its very limited market circulation, as it is mainly supplied to government departments for diplomatic and important occasions.

4. It is considered one of China's rarest teas due to its tiny production area (only 1 square kilometer), state-owned status, very low annual output, production knowledge held by a single inheritor, its historical role as a tribute tea, and consequently, its extremely limited availability on the market.

5. Historically, it was known as "Yellow Feather Hair" (黄翎毛) in the Tang Dynasty, "White Crane Tea" (白鹤茶) in the Later Tang of the Five Dynasties period, and "Spear and Flag Tea" (旗枪茶) in the Song Dynasty. It was officially named "Junshan Yinzhen" in 1957.

6. Key steps in its production include "fixing" (杀青) to deactivate enzymes, "initial wrapping for yellowing" (初包闷黄) and "re-wrapping for yellowing" (复包闷黄) – collectively known as the "double yellowing" technique – which develop its unique golden color and mellow aroma, as well as precisely controlled charcoal baking.

7. When brewed, the tea buds stand upright in the liquor, then repeatedly rise to the surface and slowly sink back down three times, creating the famous spectacle known as the "three rises and three falls."

8. Junshan Island is located in Dongting Lake, featuring a humid climate (annual average humidity of 84%), abundant rainfall, and frequent mist and clouds. The soil is fertile sandy loam, and the forest coverage exceeds 90%. This creates a microclimate and ecological environment perfectly suited for tea tree growth.

9. Culturally, its production technique was inscribed on the National Intangible Cultural Heritage list in 2022. Economically, it is the core brand of Yueyang's yellow tea industry. In 2024, it helped drive the comprehensive output value of the local tea industry to over 8.9 billion yuan, with a brand value exceeding 3.084 billion yuan, boosting income for nearly 65,000 farming households. It also serves as a prestigious Chinese tea gift in diplomatic activities.

===References===

1.百度百科—君山银针

2.君山区政府门户网
3.李强,古湘,禹双双,等.君山银针茶制作技艺[J].基层农技推广,2025,13(05):111-113.

4.邹心怡,肖慧,潘苗,等.乡村振兴背景下湖南“君山银针”茶品牌的生态翻译策略与实践[J].新农民,2024,(28):4-6.

5.蒋同团队.小茶类的大发展,从君山银针到岳阳黄茶的战略升级[J].食品界,2022,(07):63-68.

6.郭宇萌.有一种味道是君山银针[J].青年文学家,2022,(01):99.

==期末论文==
===君山银针===

坐落在岳阳历史名城15公里外的君山岛，是中国许多著名民间传说的发源地，据说历史可以追溯到神话时代。这个小岛自唐代以来就与茶文化息息相关，已有1300多年的历史。君山银针在清代（1616-1912年）成为贡茶，每年皇室需要供应9公斤。导致这种茶极为稀有的几个因素包括：茶叶的卓越历史；岛屿的极小规模（仅1平方公里）；岛屿仍国有；全球仅一人掌握制作此茶的关键步骤（他因专业技能获得特别政府津贴，拥有30多名助手）。君山银针毫无疑问是当今中国最稀有的茶叶。

作为真正的现代贡茶，每年的收成直接供应给政府部门，通常保留用于款待访问的外交官员和重要人士。由于市场流通有限，君山银针价格稳定且非常昂贵。君山岛上采摘了许多不同品种的茶叶，包括原生种、银针一号、碧香早、桃源大叶、浮云等以及一种绿茶品种。君山银针是一种只采摘芽头的黄茶，只有未开放的芽头在早春时节采摘，通常从三月上旬开始。

制作君山银针的过程始于高温处理茶叶以抑制部分酶活性。然后茶叶经过半干燥后被严密包裹发酵48小时。随后再次湿润的茶叶进行第二次烘焙，再次发酵约24小时，最后在木炭上干燥。制作精良的君山银针不带任何草味，甜美纯净，带有甜玉米的香气。

====总体介绍====

银针是中国黄茶类名茶之一，产于湖南岳阳洞庭湖中的君山，因形细如针得名。其成品茶芽头茁壮，长短均匀，芽身金黄发亮，外裹白毫，雅称"金镶玉"。君山银针制作需经杀青、初烘、初包闷黄等工序，形成"双闷黄"发酵工艺，冲泡时呈现"三起三落"的茶芽浮沉现象。该茶唐代已列为贡品，五代后唐称"黄翎毛”，宋代称"白鹤茶”，清代统称"旗枪茶"，1957年正式定名"君山银针" 。君山银针制作技艺于2022年11月入选国家级非物质文化遗产代表性项目。唐代文成公主出嫁时曾携带此茶入藏，清代按"贡尖"标准进贡。1956年获莱比锡国际博览会金质奖章，1972年作为中国茶礼招待联合国大会各国代表。2024年岳阳黄茶年产量达1.04万吨，品牌价值突破30.84亿元，茶产业综合产值超89亿元，带动近6.5万农户增收。

====历史发展====
君山银针始于唐代，清朝时被列为“贡茶”。据《巴陵县志》记载：“君山产茶嫩绿似莲心。”“君山贡茶自清始，每岁贡十八斤。”“谷雨”前，知县邀山僧采制一旗一枪，白毛茸然，俗称“白毛茶”。又据《湖南省新通志》记载：“君山茶色味似龙井，叶微宽而绿过之。”古人形容此茶如“白银盘里一青螺”。
清代，君山茶分为“尖茶”、“茸茶”两种。“尖茶”如茶剑，白毛茸然，纳为贡茶，素称“贡尖”。君山银针茶香气清高，味醇甘爽，汤黄澄高，芽壮多毫，条真匀齐，白毫如羽,芽身金黄发亮,着淡黄色茸毫,叶底肥厚匀亮，滋味甘醇甜爽，久置不变其味。冲泡后，芽竖悬汤中冲升水面，徐徐下沉，再升再沉，三起三落，蔚成趣观。

====自然地理====

君山又名洞庭山，为湖南岳阳市君山区洞庭湖中岛屿。岛上土壤肥沃，多为砂质土壤，年平均温度16～17度，年降雨量为1340毫米左右，相对湿度较大,三月至九月间的相对湿度约为80%，气候非常湿润。春夏季湖水蒸发，云雾弥漫，岛上树木丛生，自然环境适宜茶树生长，山地遍布茶园。君山银针品质独特，与君山岛上的气候、土质、植被密不可分：
3.1小气候
君山岛四面环水，无高山深谷，太阳从早到晚照射全岛，年均日照进间为1740小时，空气湿度大，年均相对湿度84%，阳光中含有较多的红光和黄光，昼夜湿差较小，空气温度变化较平缓，而地面昼夜温差大，这种小气候特别有利于茶树生长。
3.2土质
君山岛上土质主要为细小砂质土，肥沃深厚，土质疏松，吸热能力强，表层水分蒸发快。盛夏季节，高温迫使茶树主根向纵深延伸，以便吸收土层深处的水分和养料，以至有些茶树主根长达6米多。同时，砂质土壤散热也快，夏季子夜后，岛上的气温可降到摄氏20多度，昼夜温差大也有利于茶树生长。
3.3生态环境
岛上有维管束植物99科221属310种，森林覆盖率达90%以左右。由于树木荫蔽的谷地和坡地，冬季气温高，春季温度变幅小，全年光照弱，风速小，湿度大，云雾多，因而使茶树叶片栅栏组织厚度变小，海绵组织发达，角质层薄，叶片大，厚而柔软，新枝节间长，所以君山茂密的森林是生产名茶的优势条件之一。

====品质特征====

全由芽头制成，茶身满布毫毛，色泽鲜亮。其成品茶芽头茁壮，长短大小均匀，内呈橙黄色，外裹一层白毫。

====5.制作工序====

君山银针的采摘和制作都有严格要求，每年只能在“清明”前后七天到十天采摘，采摘标准为春茶的首轮嫩芽。制作这种茶，要经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道工序，需78个小时。
杀青
在20° 的斜锅中进行，锅子在鲜叶杀青前磨光打蜡，火温掌握“先高（100～120℃）后低（80℃）”，每锅投叶量300克左右。茶叶下锅后，两手轻轻捞起，由怀内向前推去，再上抛抖散，让茶芽沿锅下滑。动作要灵活、轻巧，切忌重力摩擦，防止芽头弯曲、脱毫、茶色深暗。约经4～5分钟，芽蒂萎软清气消失，发出茶香，减重率达30%左右，即可出锅。
摊凉
杀青叶出锅后，盛于小篾盘中，轻轻杨簸数次，散发热气，清除细末杂片。摊凉4～5分钟，即可初烘。
初烘：放在炭火炕灶上初烘，温度掌握在50～60℃，烘20～30分钟，至五成干左右。初烘程度要掌握适当，过干，初包闷黄时转色困难，叶色仍青绿，达不到香高色黄的要求；过湿，香气低闷，色泽发暗。
初包
初烘叶稍经摊凉，即用牛皮纸包好，每包1．5公斤左右，置于箱内，放置40～48小时，谓之初包闷黄，以促使君山银针特有色香味的形成，为君山银针制造的重要工序。每包茶叶不可过多或过少，太多化学变化剧烈，芽易发暗，太少色变缓慢，难以达到初包的要求。由于包闷时氧化放热，包内温度逐升，24小时后，可能达30℃左右，应及时翻包，以使转色均匀。初包时间长短，与气温密切相关。当气温20C左右，约40小时，气温低应当延长。当芽现黄色即可松包复烘。通过初包，银针品质风格基本形成。
复烘
复供的目的在于进一步蒸发水分，固定已形成的有效物质，减缓在复包过程中某些物质的转化。温度50℃左右，时间约一小时，烘至八成干即可。若初包变色不足，即烘至七成干为宜。下烘后进行摊凉，排凉的目的与初烘后相同。
复包
方法与初包相同。历时20小时左右。待茶芽色泽金黄，香气浓郁即为适度。
足火
足火温度50～55℃，烘量每次约0.5公斤，倍至足干止。
加工完毕，按芽头肥瘦、曲直、色泽亮暗进行分级。以壮实、挺直、亮黄者为上；瘦弱、弯曲、暗黄者欢之。
贮藏
将石膏烧热捣碎，铺于箱底，上垫两层皮纸，将茶叶用皮纸分装成小包，放在皮纸上面，封好箱盖。只要注意适时更换石膏，银针品质经久不变。

===术语：===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===问题：===
1.君山银针有哪些制作工序？
2.君山银针属于什么茶类？
3.君山银针为什么价格昂贵？
4.君山银针为什么被誉为中国最稀有的茶之一？
5.君山银针在历史上曾有哪些不同的名称？
6.君山银针的制作过程中包含哪些关键步骤？
7.君山银针在冲泡时有什么独特的视觉现象？
8.君山银针的自然生长环境有什么特点？
9.君山银针在当代有哪些重要的文化或经济价值？

===回答===
1. 君山银针有哪些制作工序？
君山银针的制作需经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道严谨的工序，全程约78小时。
2. 君山银针属于什么茶类？
君山银针属于黄茶，是中国著名的黄茶代表之一。
3. 君山银针为什么价格昂贵？
其价格昂贵的主要原因包括：产量极其稀有（仅产于1平方公里的君山岛）、历史地位崇高（曾为清代贡茶）、制作工艺复杂且唯一（全球仅一人掌握核心工艺），以及市场流通量非常有限，主要供应政府部门用于外交等重要场合。
4. 君山银针为什么被誉为中国最稀有的茶之一？
原因包括：产地极小（仅1平方公里）、仍为国有、年产量极低、制作技艺由唯一传人掌握，且历史上长期作为贡茶，市场流通极少。
5.君山银针在历史上曾有哪些不同的名称？
在唐代称“黄翎毛”，五代后唐时称“白鹤茶”，宋代称“旗枪茶”，直至1957年才正式定名为“君山银针”。
6.君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
7. 君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
8.君山银针的自然生长环境有什么特点？
君山岛位于洞庭湖中，气候湿润（年均湿度84%），雨量充沛，常年云雾缭绕。土壤为肥沃的砂质壤土，森林覆盖率超过90%，形成了非常适合茶树生长的小气候和生态环境。
9.君山银针在当代有哪些重要的文化或经济价值？
文化上，其制作技艺于2022年被列入国家级非物质文化遗产。经济上，它是岳阳黄茶产业的核心品牌，2024年带动产业综合产值超89亿元，品牌价值超30亿元，惠及近6.5万农户。它也是国家外交活动中的珍贵茶礼。

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2025-12-17T02:54:10Z

Zhang Yue: /* 2.历史发展 */

==期末论文==
===Junshan Yinzhen===

Junshan Island, which is situated 15 km offshore from the historical city of Yueyang, is home to many well-known Chinese folklore. These tales are said to speak to the island’s rich history, which is believed to date back to mythical times. Tea has been associated with this tiny island since the Tang Dynasty, over 1300 years ago. During the Qing Dynasty (1616-1912), Junshan Yinzhen was given tribute tea status, with the royal court demanding 9kg of the tea each year. This tea is rare for a number of reasons. Firstly, it has a prestigious past. Secondly, it is very small. The island is only one square kilometre. Thirdly, it is still state-owned. Finally, only one person in the world knows how to make it. He holds the secret to a crucial step in the production process. He receives a special government stipend for his expertise. He is helped by over 30 people. Junshan Yinzhen is now one of the rarest teas in China.

This is a real modern tribute tea. Every year, the harvest is sent straight to government departments. It is usually reserved to treat visiting diplomats and important people. Junshan Yinzhen’s price is stable and very expensive, given its limited market circulation. Junshan Island is a tealeaf-harvesting hotspot, with many different types of tea being picked there. These include the original varieties, Yin Zhen, Bi Xiang Zao, Tao Yuan Da Ye, Fu Yun, and a green tea varietal. Junshan Yinzhen is a type of tea made from only the buds, which are picked in the early spring, typically starting in the first half of March.

Junshan Yinzhen is made by subjecting the leaves to high temperatures, which kill some of the enzymes. Then we bake the leaves to semi-dry before wrapping them airtight and fermenting them for 48 hours. The leaves are then baked for a second time after being wet once more, then fermented for about 24 hours before being baked dry over charcoal. A Junshan Yinzhen that has been well-made will not have a grassy taste, but will be sweet and have notes of sweetcorn.

====General Introduction====

Junshan Yinzhen is a renowned Chinese yellow tea that is cultivated on Junshan Island in Dongting Lake, Yueyang, Hunan Province. Its name is derived from its slender, needle-like form. The finished tea is characterised by its robust buds, which are uniform in length, and display a golden-yellow sheen. The buds are covered in white pekoe, which is elegantly known as “gold inlaid with jade”. The processing involves fixing (杀青), initial drying (初烘), initial wrapping for yellowing (初包闷黄), and other steps, forming a “double yellowing” fermentation technique. When brewing this tea, you will see the tea buds exhibit a “three rises and three falls”floating and sinking phenomenon. The tea's official name is now “Junshan Yinzhen”, but it has had many other names over the years. In the Tang Dynasty it was listed as a tribute tea and went by the name of “Yellow Feather Hair”. In the Later Tang of the Five Dynasties it was known as "White Crane Tea", while in the Song Dynasty it was called "Spear and Flag Tea". It wasn't until 1957 that it was given its current name. In November 2022, its production technique was inscribed on the National Intangible Cultural Heritage Representative Project list. This tea was introduced to Tibet by Princess Wencheng of the Tang Dynasty when she married a Tibetan prince. During the Qing Dynasty, it was presented as a form of tribute in accordance with the "Gongjian" standard. In 1956, it won a gold medal at the Leipzig International Fair. Then, in 1972, it was served as a Chinese tea gift to representatives at the United Nations General Assembly. In 2024, 10,400 tons of Yueyang yellow tea were produced, with a brand value exceeding 3.084 billion yuan and a comprehensive tea industry output value of over 8.9 billion yuan, meaning income was boosted for nearly 65,000 farming households.
Historical Development
The Junshan Yinzhen tea was first produced during the Tang Dynasty and was listed as a “Tribute Tea” in the Qing Dynasty. The Baling County Annals describe it as “tender green like lotus hearts”. “Junshan tribute tea began in the Qing Dynasty, when an annual tribute of eighteen jin was made.”Prior to Grain Rain (谷雨), the county magistrate invited monks to pick and make tea with one bud and one leaf, covered in white hairs, which is commonly called “White Hair Tea”. The Hunan Provincial New Gazetteer records the following: “Junshan tea resembles Longjing in colour and taste, with slightly broader and greener leaves.”Ancient people described this tea as ’a green snail on a silver plate’.

In the Qing Dynasty, Junshan tea was divided into two types: “Jiancha” (tip tea) and “Rongcha” (downy tea). “Jiancha,”resembling a tea sword with white down, was offered as tribute and known as “Gongjian.”Junshan Yinzhen has a clear and high aroma, mellow and sweet taste, bright yellow liquor, strong and pekoe-covered buds, neat strips, white pekoe like feathers, golden shiny buds with light yellow fuzz, thick and even infused leaves, and a sweet, mellow flavor that remains unchanged over time. After brewing, the buds stand upright in the liquor, rise to the surface, slowly sink, rise and sink again, exhibiting the fascinating “three rises and three falls” spectacle.

====Natural Geography====
Junshan, also referred to as Dongting Mountain, is an island in Dongting Lake in the Junshan District of Yueyang City, Hunan Province. The island is known for its fertile soil, which is mostly sandy loam, and its average annual temperature of 16–17°C and annual rainfall of about 1,340 mm. From March to September, relative humidity is high, at around 80%, creating a very humid climate. During the spring and summer months, the evaporation of water from the lake results in the formation of mist and clouds. The island is covered in dense woodlands, creating a natural habitat perfect for the growth of tea trees, with vast tea plantations sprawling across the hillsides.
The distinctive quality of Junshan Yinzhen is intimately associated with the climatic conditions, soil characteristics and plant life of Junshan Island.
====Quality Characteristics====
The tea is made entirely from buds, is covered with pekoe and has a bright colour. The finished tea is made up of buds that are all the same length and size, and are orange-yellow on the inside, wrapped in a layer of white pekoe.
====Production Process====

Junshan Yinzhen must be picked and produced strictly. The picking of this tea is a process that takes place over a period of seven to ten days around Qingming (Tomb-Sweeping Day). The standard used to be the first tender buds of spring tea, but this has now changed. The production process is comprised of eight steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The whole process takes 78 hours.

Fixing (Shaqing)
The leaves were fixed fresh after being polished and waxed in a 20° slanted wok. The temperature of the fire is controlled in this way: first it is set to a high (100–120°C), then to a low (80°C). Each wok can hold around 300 grams of leaves. When the leaves are ready, pick them up gently with both hands, push forward from the chest, then toss and shake to let the buds slide along the wok. It is vital that movements are gentle and flexible, and that there is no heavy friction, as this can cause bud bending, pekoe loss and darkening. When the bud stems have softened for about 4–5 minutes, and the grassy smell has gone and the tea fragrance has come through, you can take it out of the wok. This will have made it about 30% lighter.
Spreading and Cooling
After fixing, we place the leaves in small bamboo trays, winnowing them gently several times to dissipate heat and remove fine debris. Spread the mixture and let it cool for 4–5 minutes before you start the drying process.
Initial Drying
Initial drying is done on a charcoal-fired kang stove. The temperature is 50–60°C. It is left for 20–30 minutes. This is until it is about 50% dry. The degree must be appropriate: if it is too dry, it makes yellowing difficult during initial wrapping, leaving leaves green and failing to achieve high aroma and yellow colour; if it is too wet, it results in low, stuffy aroma and dull colour.
Initial Wrapping
After slight cooling, initially dried leaves are wrapped in kraft paper (about 1.5 kg per packet) and placed in a box for 40–48 hours.This initial wrapping for yellowing is crucial as it promotes the formation of Junshan Yinzhen's unique colour and aroma.The amount per packet should be just right, as too much can cause intense chemical changes and darken buds, while too little can slow down the colour change and fail to meet requirements. The gradual rise in temperature inside the wrap, caused by the release of oxidative heat, can reach around 30°C after 24 hours. Ensure an even colour change by turning it over. The duration is closely related to the ambient temperature: about 40 hours at 20°C, longer if colder. When the buds turn yellow, unwrap them to dry again. Initial wrapping is used to form the basic quality style of Yinzhen.
Re-drying
The process of re-drying aims to do three things: to evaporate moisture further, to fix formed effective substances and to slow certain transformations during re-wrapping. The temperature should be around 50°C and the time should be about one hour until it is 80% dry. If the colour change after the initial wrapping is insufficient, dry to 70% dryness. After drying and cooling, the purpose is the same as after the initial drying.
Re-wrapping
The method is the same as the initial wrapping. It lasts approximately 20 hours. When the tea buds turn golden yellow with a rich aroma, it is considered to be at its optimal point.
Final Baking (Zuhuo)
The final baking temperature should be 50–55°C, with each batch weighing about 0.5 kg, and baked until completely dry.The grading of the buds is based on three key factors: plumpness, straightness and colour brightness.The best buds are plump, straight and bright yellow; the worst are thin, curved and dull yellow.
Storage
The first step is to heat and crush the gypsum, spreading it at the bottom of the box. Then, place two layers of tissue paper on top. Next, pack the tea into small packets, using tissue paper to line them. Finally, place the packets on the paper and seal the box lid. As long as gypsum is replaced timely, Yinzhen quality remains unchanged for a long time.

===Terms and Expressions===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===Questions===
1.What are the production processes of Junshan Yinzhen?

2.What type of tea does Junshan Yinzhen belong to?

3.Why is Junshan Yinzhen so expensive?

4.Why is Junshan Yinzhen known as one of the rarest teas in China?

5.What different names has Junshan Yinzhen had throughout history?

6.What key steps are involved in the production process of Junshan Yinzhen?

7.What unique visual phenomenon occurs when brewing Junshan Yinzhen?

8.What are the characteristics of the natural growing environment of Junshan Yinzhen?

9.What important cultural or economic values does Junshan Yinzhen hold in modern times?

===Answers===
1.The production of Junshan Yinzhen involves eight meticulous steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The entire process takes approximately 78 hours.

2. Junshan Yinzhen belongs to the category of yellow tea and is one of China's most renowned representatives of this type.

3. It is expensive primarily due to its extreme rarity (grown only on the 1-square-kilometer Junshan Island), its prestigious historical status (it was a tribute tea during the Qing Dynasty), its complex and unique production process (only one person in the world knows the key step), and its very limited market circulation, as it is mainly supplied to government departments for diplomatic and important occasions.

4. It is considered one of China's rarest teas due to its tiny production area (only 1 square kilometer), state-owned status, very low annual output, production knowledge held by a single inheritor, its historical role as a tribute tea, and consequently, its extremely limited availability on the market.

5. Historically, it was known as "Yellow Feather Hair" (黄翎毛) in the Tang Dynasty, "White Crane Tea" (白鹤茶) in the Later Tang of the Five Dynasties period, and "Spear and Flag Tea" (旗枪茶) in the Song Dynasty. It was officially named "Junshan Yinzhen" in 1957.

6. Key steps in its production include "fixing" (杀青) to deactivate enzymes, "initial wrapping for yellowing" (初包闷黄) and "re-wrapping for yellowing" (复包闷黄) – collectively known as the "double yellowing" technique – which develop its unique golden color and mellow aroma, as well as precisely controlled charcoal baking.

7. When brewed, the tea buds stand upright in the liquor, then repeatedly rise to the surface and slowly sink back down three times, creating the famous spectacle known as the "three rises and three falls."

8. Junshan Island is located in Dongting Lake, featuring a humid climate (annual average humidity of 84%), abundant rainfall, and frequent mist and clouds. The soil is fertile sandy loam, and the forest coverage exceeds 90%. This creates a microclimate and ecological environment perfectly suited for tea tree growth.

9. Culturally, its production technique was inscribed on the National Intangible Cultural Heritage list in 2022. Economically, it is the core brand of Yueyang's yellow tea industry. In 2024, it helped drive the comprehensive output value of the local tea industry to over 8.9 billion yuan, with a brand value exceeding 3.084 billion yuan, boosting income for nearly 65,000 farming households. It also serves as a prestigious Chinese tea gift in diplomatic activities.

===References===

1.百度百科—君山银针

2.君山区政府门户网
3.李强,古湘,禹双双,等.君山银针茶制作技艺[J].基层农技推广,2025,13(05):111-113.

4.邹心怡,肖慧,潘苗,等.乡村振兴背景下湖南“君山银针”茶品牌的生态翻译策略与实践[J].新农民,2024,(28):4-6.

5.蒋同团队.小茶类的大发展,从君山银针到岳阳黄茶的战略升级[J].食品界,2022,(07):63-68.

6.郭宇萌.有一种味道是君山银针[J].青年文学家,2022,(01):99.

==期末论文==
===君山银针===

坐落在岳阳历史名城15公里外的君山岛，是中国许多著名民间传说的发源地，据说历史可以追溯到神话时代。这个小岛自唐代以来就与茶文化息息相关，已有1300多年的历史。君山银针在清代（1616-1912年）成为贡茶，每年皇室需要供应9公斤。导致这种茶极为稀有的几个因素包括：茶叶的卓越历史；岛屿的极小规模（仅1平方公里）；岛屿仍国有；全球仅一人掌握制作此茶的关键步骤（他因专业技能获得特别政府津贴，拥有30多名助手）。君山银针毫无疑问是当今中国最稀有的茶叶。

作为真正的现代贡茶，每年的收成直接供应给政府部门，通常保留用于款待访问的外交官员和重要人士。由于市场流通有限，君山银针价格稳定且非常昂贵。君山岛上采摘了许多不同品种的茶叶，包括原生种、银针一号、碧香早、桃源大叶、浮云等以及一种绿茶品种。君山银针是一种只采摘芽头的黄茶，只有未开放的芽头在早春时节采摘，通常从三月上旬开始。

制作君山银针的过程始于高温处理茶叶以抑制部分酶活性。然后茶叶经过半干燥后被严密包裹发酵48小时。随后再次湿润的茶叶进行第二次烘焙，再次发酵约24小时，最后在木炭上干燥。制作精良的君山银针不带任何草味，甜美纯净，带有甜玉米的香气。

====总体介绍====

银针是中国黄茶类名茶之一，产于湖南岳阳洞庭湖中的君山，因形细如针得名。其成品茶芽头茁壮，长短均匀，芽身金黄发亮，外裹白毫，雅称"金镶玉"。君山银针制作需经杀青、初烘、初包闷黄等工序，形成"双闷黄"发酵工艺，冲泡时呈现"三起三落"的茶芽浮沉现象。该茶唐代已列为贡品，五代后唐称"黄翎毛”，宋代称"白鹤茶”，清代统称"旗枪茶"，1957年正式定名"君山银针" 。君山银针制作技艺于2022年11月入选国家级非物质文化遗产代表性项目。唐代文成公主出嫁时曾携带此茶入藏，清代按"贡尖"标准进贡。1956年获莱比锡国际博览会金质奖章，1972年作为中国茶礼招待联合国大会各国代表。2024年岳阳黄茶年产量达1.04万吨，品牌价值突破30.84亿元，茶产业综合产值超89亿元，带动近6.5万农户增收。

====历史发展====
君山银针始于唐代，清朝时被列为“贡茶”。据《巴陵县志》记载：“君山产茶嫩绿似莲心。”“君山贡茶自清始，每岁贡十八斤。”“谷雨”前，知县邀山僧采制一旗一枪，白毛茸然，俗称“白毛茶”。又据《湖南省新通志》记载：“君山茶色味似龙井，叶微宽而绿过之。”古人形容此茶如“白银盘里一青螺”。
清代，君山茶分为“尖茶”、“茸茶”两种。“尖茶”如茶剑，白毛茸然，纳为贡茶，素称“贡尖”。君山银针茶香气清高，味醇甘爽，汤黄澄高，芽壮多毫，条真匀齐，白毫如羽,芽身金黄发亮,着淡黄色茸毫,叶底肥厚匀亮，滋味甘醇甜爽，久置不变其味。冲泡后，芽竖悬汤中冲升水面，徐徐下沉，再升再沉，三起三落，蔚成趣观。

====自然地理====

君山又名洞庭山，为湖南岳阳市君山区洞庭湖中岛屿。岛上土壤肥沃，多为砂质土壤，年平均温度16～17度，年降雨量为1340毫米左右，相对湿度较大,三月至九月间的相对湿度约为80%，气候非常湿润。春夏季湖水蒸发，云雾弥漫，岛上树木丛生，自然环境适宜茶树生长，山地遍布茶园。君山银针品质独特，与君山岛上的气候、土质、植被密不可分：
3.1小气候
君山岛四面环水，无高山深谷，太阳从早到晚照射全岛，年均日照进间为1740小时，空气湿度大，年均相对湿度84%，阳光中含有较多的红光和黄光，昼夜湿差较小，空气温度变化较平缓，而地面昼夜温差大，这种小气候特别有利于茶树生长。
3.2土质
君山岛上土质主要为细小砂质土，肥沃深厚，土质疏松，吸热能力强，表层水分蒸发快。盛夏季节，高温迫使茶树主根向纵深延伸，以便吸收土层深处的水分和养料，以至有些茶树主根长达6米多。同时，砂质土壤散热也快，夏季子夜后，岛上的气温可降到摄氏20多度，昼夜温差大也有利于茶树生长。
3.3生态环境
岛上有维管束植物99科221属310种，森林覆盖率达90%以左右。由于树木荫蔽的谷地和坡地，冬季气温高，春季温度变幅小，全年光照弱，风速小，湿度大，云雾多，因而使茶树叶片栅栏组织厚度变小，海绵组织发达，角质层薄，叶片大，厚而柔软，新枝节间长，所以君山茂密的森林是生产名茶的优势条件之一。

====4.品质特征====

全由芽头制成，茶身满布毫毛，色泽鲜亮。其成品茶芽头茁壮，长短大小均匀，内呈橙黄色，外裹一层白毫。

====5.制作工序====

君山银针的采摘和制作都有严格要求，每年只能在“清明”前后七天到十天采摘，采摘标准为春茶的首轮嫩芽。制作这种茶，要经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道工序，需78个小时。
杀青
在20° 的斜锅中进行，锅子在鲜叶杀青前磨光打蜡，火温掌握“先高（100～120℃）后低（80℃）”，每锅投叶量300克左右。茶叶下锅后，两手轻轻捞起，由怀内向前推去，再上抛抖散，让茶芽沿锅下滑。动作要灵活、轻巧，切忌重力摩擦，防止芽头弯曲、脱毫、茶色深暗。约经4～5分钟，芽蒂萎软清气消失，发出茶香，减重率达30%左右，即可出锅。
摊凉
杀青叶出锅后，盛于小篾盘中，轻轻杨簸数次，散发热气，清除细末杂片。摊凉4～5分钟，即可初烘。
初烘：放在炭火炕灶上初烘，温度掌握在50～60℃，烘20～30分钟，至五成干左右。初烘程度要掌握适当，过干，初包闷黄时转色困难，叶色仍青绿，达不到香高色黄的要求；过湿，香气低闷，色泽发暗。
初包
初烘叶稍经摊凉，即用牛皮纸包好，每包1．5公斤左右，置于箱内，放置40～48小时，谓之初包闷黄，以促使君山银针特有色香味的形成，为君山银针制造的重要工序。每包茶叶不可过多或过少，太多化学变化剧烈，芽易发暗，太少色变缓慢，难以达到初包的要求。由于包闷时氧化放热，包内温度逐升，24小时后，可能达30℃左右，应及时翻包，以使转色均匀。初包时间长短，与气温密切相关。当气温20C左右，约40小时，气温低应当延长。当芽现黄色即可松包复烘。通过初包，银针品质风格基本形成。
复烘
复供的目的在于进一步蒸发水分，固定已形成的有效物质，减缓在复包过程中某些物质的转化。温度50℃左右，时间约一小时，烘至八成干即可。若初包变色不足，即烘至七成干为宜。下烘后进行摊凉，排凉的目的与初烘后相同。
复包
方法与初包相同。历时20小时左右。待茶芽色泽金黄，香气浓郁即为适度。
足火
足火温度50～55℃，烘量每次约0.5公斤，倍至足干止。
加工完毕，按芽头肥瘦、曲直、色泽亮暗进行分级。以壮实、挺直、亮黄者为上；瘦弱、弯曲、暗黄者欢之。
贮藏
将石膏烧热捣碎，铺于箱底，上垫两层皮纸，将茶叶用皮纸分装成小包，放在皮纸上面，封好箱盖。只要注意适时更换石膏，银针品质经久不变。

===术语：===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===问题：===
1.君山银针有哪些制作工序？
2.君山银针属于什么茶类？
3.君山银针为什么价格昂贵？
4.君山银针为什么被誉为中国最稀有的茶之一？
5.君山银针在历史上曾有哪些不同的名称？
6.君山银针的制作过程中包含哪些关键步骤？
7.君山银针在冲泡时有什么独特的视觉现象？
8.君山银针的自然生长环境有什么特点？
9.君山银针在当代有哪些重要的文化或经济价值？

===回答===
1. 君山银针有哪些制作工序？
君山银针的制作需经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道严谨的工序，全程约78小时。
2. 君山银针属于什么茶类？
君山银针属于黄茶，是中国著名的黄茶代表之一。
3. 君山银针为什么价格昂贵？
其价格昂贵的主要原因包括：产量极其稀有（仅产于1平方公里的君山岛）、历史地位崇高（曾为清代贡茶）、制作工艺复杂且唯一（全球仅一人掌握核心工艺），以及市场流通量非常有限，主要供应政府部门用于外交等重要场合。
4. 君山银针为什么被誉为中国最稀有的茶之一？
原因包括：产地极小（仅1平方公里）、仍为国有、年产量极低、制作技艺由唯一传人掌握，且历史上长期作为贡茶，市场流通极少。
5.君山银针在历史上曾有哪些不同的名称？
在唐代称“黄翎毛”，五代后唐时称“白鹤茶”，宋代称“旗枪茶”，直至1957年才正式定名为“君山银针”。
6.君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
7. 君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
8.君山银针的自然生长环境有什么特点？
君山岛位于洞庭湖中，气候湿润（年均湿度84%），雨量充沛，常年云雾缭绕。土壤为肥沃的砂质壤土，森林覆盖率超过90%，形成了非常适合茶树生长的小气候和生态环境。
9.君山银针在当代有哪些重要的文化或经济价值？
文化上，其制作技艺于2022年被列入国家级非物质文化遗产。经济上，它是岳阳黄茶产业的核心品牌，2024年带动产业综合产值超89亿元，品牌价值超30亿元，惠及近6.5万农户。它也是国家外交活动中的珍贵茶礼。

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2025-12-17T02:53:56Z

Zhang Yue: /* 1.总体介绍 */

==期末论文==
===Junshan Yinzhen===

Junshan Island, which is situated 15 km offshore from the historical city of Yueyang, is home to many well-known Chinese folklore. These tales are said to speak to the island’s rich history, which is believed to date back to mythical times. Tea has been associated with this tiny island since the Tang Dynasty, over 1300 years ago. During the Qing Dynasty (1616-1912), Junshan Yinzhen was given tribute tea status, with the royal court demanding 9kg of the tea each year. This tea is rare for a number of reasons. Firstly, it has a prestigious past. Secondly, it is very small. The island is only one square kilometre. Thirdly, it is still state-owned. Finally, only one person in the world knows how to make it. He holds the secret to a crucial step in the production process. He receives a special government stipend for his expertise. He is helped by over 30 people. Junshan Yinzhen is now one of the rarest teas in China.

This is a real modern tribute tea. Every year, the harvest is sent straight to government departments. It is usually reserved to treat visiting diplomats and important people. Junshan Yinzhen’s price is stable and very expensive, given its limited market circulation. Junshan Island is a tealeaf-harvesting hotspot, with many different types of tea being picked there. These include the original varieties, Yin Zhen, Bi Xiang Zao, Tao Yuan Da Ye, Fu Yun, and a green tea varietal. Junshan Yinzhen is a type of tea made from only the buds, which are picked in the early spring, typically starting in the first half of March.

Junshan Yinzhen is made by subjecting the leaves to high temperatures, which kill some of the enzymes. Then we bake the leaves to semi-dry before wrapping them airtight and fermenting them for 48 hours. The leaves are then baked for a second time after being wet once more, then fermented for about 24 hours before being baked dry over charcoal. A Junshan Yinzhen that has been well-made will not have a grassy taste, but will be sweet and have notes of sweetcorn.

====General Introduction====

Junshan Yinzhen is a renowned Chinese yellow tea that is cultivated on Junshan Island in Dongting Lake, Yueyang, Hunan Province. Its name is derived from its slender, needle-like form. The finished tea is characterised by its robust buds, which are uniform in length, and display a golden-yellow sheen. The buds are covered in white pekoe, which is elegantly known as “gold inlaid with jade”. The processing involves fixing (杀青), initial drying (初烘), initial wrapping for yellowing (初包闷黄), and other steps, forming a “double yellowing” fermentation technique. When brewing this tea, you will see the tea buds exhibit a “three rises and three falls”floating and sinking phenomenon. The tea's official name is now “Junshan Yinzhen”, but it has had many other names over the years. In the Tang Dynasty it was listed as a tribute tea and went by the name of “Yellow Feather Hair”. In the Later Tang of the Five Dynasties it was known as "White Crane Tea", while in the Song Dynasty it was called "Spear and Flag Tea". It wasn't until 1957 that it was given its current name. In November 2022, its production technique was inscribed on the National Intangible Cultural Heritage Representative Project list. This tea was introduced to Tibet by Princess Wencheng of the Tang Dynasty when she married a Tibetan prince. During the Qing Dynasty, it was presented as a form of tribute in accordance with the "Gongjian" standard. In 1956, it won a gold medal at the Leipzig International Fair. Then, in 1972, it was served as a Chinese tea gift to representatives at the United Nations General Assembly. In 2024, 10,400 tons of Yueyang yellow tea were produced, with a brand value exceeding 3.084 billion yuan and a comprehensive tea industry output value of over 8.9 billion yuan, meaning income was boosted for nearly 65,000 farming households.
Historical Development
The Junshan Yinzhen tea was first produced during the Tang Dynasty and was listed as a “Tribute Tea” in the Qing Dynasty. The Baling County Annals describe it as “tender green like lotus hearts”. “Junshan tribute tea began in the Qing Dynasty, when an annual tribute of eighteen jin was made.”Prior to Grain Rain (谷雨), the county magistrate invited monks to pick and make tea with one bud and one leaf, covered in white hairs, which is commonly called “White Hair Tea”. The Hunan Provincial New Gazetteer records the following: “Junshan tea resembles Longjing in colour and taste, with slightly broader and greener leaves.”Ancient people described this tea as ’a green snail on a silver plate’.

In the Qing Dynasty, Junshan tea was divided into two types: “Jiancha” (tip tea) and “Rongcha” (downy tea). “Jiancha,”resembling a tea sword with white down, was offered as tribute and known as “Gongjian.”Junshan Yinzhen has a clear and high aroma, mellow and sweet taste, bright yellow liquor, strong and pekoe-covered buds, neat strips, white pekoe like feathers, golden shiny buds with light yellow fuzz, thick and even infused leaves, and a sweet, mellow flavor that remains unchanged over time. After brewing, the buds stand upright in the liquor, rise to the surface, slowly sink, rise and sink again, exhibiting the fascinating “three rises and three falls” spectacle.

====Natural Geography====
Junshan, also referred to as Dongting Mountain, is an island in Dongting Lake in the Junshan District of Yueyang City, Hunan Province. The island is known for its fertile soil, which is mostly sandy loam, and its average annual temperature of 16–17°C and annual rainfall of about 1,340 mm. From March to September, relative humidity is high, at around 80%, creating a very humid climate. During the spring and summer months, the evaporation of water from the lake results in the formation of mist and clouds. The island is covered in dense woodlands, creating a natural habitat perfect for the growth of tea trees, with vast tea plantations sprawling across the hillsides.
The distinctive quality of Junshan Yinzhen is intimately associated with the climatic conditions, soil characteristics and plant life of Junshan Island.
====Quality Characteristics====
The tea is made entirely from buds, is covered with pekoe and has a bright colour. The finished tea is made up of buds that are all the same length and size, and are orange-yellow on the inside, wrapped in a layer of white pekoe.
====Production Process====

Junshan Yinzhen must be picked and produced strictly. The picking of this tea is a process that takes place over a period of seven to ten days around Qingming (Tomb-Sweeping Day). The standard used to be the first tender buds of spring tea, but this has now changed. The production process is comprised of eight steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The whole process takes 78 hours.

Fixing (Shaqing)
The leaves were fixed fresh after being polished and waxed in a 20° slanted wok. The temperature of the fire is controlled in this way: first it is set to a high (100–120°C), then to a low (80°C). Each wok can hold around 300 grams of leaves. When the leaves are ready, pick them up gently with both hands, push forward from the chest, then toss and shake to let the buds slide along the wok. It is vital that movements are gentle and flexible, and that there is no heavy friction, as this can cause bud bending, pekoe loss and darkening. When the bud stems have softened for about 4–5 minutes, and the grassy smell has gone and the tea fragrance has come through, you can take it out of the wok. This will have made it about 30% lighter.
Spreading and Cooling
After fixing, we place the leaves in small bamboo trays, winnowing them gently several times to dissipate heat and remove fine debris. Spread the mixture and let it cool for 4–5 minutes before you start the drying process.
Initial Drying
Initial drying is done on a charcoal-fired kang stove. The temperature is 50–60°C. It is left for 20–30 minutes. This is until it is about 50% dry. The degree must be appropriate: if it is too dry, it makes yellowing difficult during initial wrapping, leaving leaves green and failing to achieve high aroma and yellow colour; if it is too wet, it results in low, stuffy aroma and dull colour.
Initial Wrapping
After slight cooling, initially dried leaves are wrapped in kraft paper (about 1.5 kg per packet) and placed in a box for 40–48 hours.This initial wrapping for yellowing is crucial as it promotes the formation of Junshan Yinzhen's unique colour and aroma.The amount per packet should be just right, as too much can cause intense chemical changes and darken buds, while too little can slow down the colour change and fail to meet requirements. The gradual rise in temperature inside the wrap, caused by the release of oxidative heat, can reach around 30°C after 24 hours. Ensure an even colour change by turning it over. The duration is closely related to the ambient temperature: about 40 hours at 20°C, longer if colder. When the buds turn yellow, unwrap them to dry again. Initial wrapping is used to form the basic quality style of Yinzhen.
Re-drying
The process of re-drying aims to do three things: to evaporate moisture further, to fix formed effective substances and to slow certain transformations during re-wrapping. The temperature should be around 50°C and the time should be about one hour until it is 80% dry. If the colour change after the initial wrapping is insufficient, dry to 70% dryness. After drying and cooling, the purpose is the same as after the initial drying.
Re-wrapping
The method is the same as the initial wrapping. It lasts approximately 20 hours. When the tea buds turn golden yellow with a rich aroma, it is considered to be at its optimal point.
Final Baking (Zuhuo)
The final baking temperature should be 50–55°C, with each batch weighing about 0.5 kg, and baked until completely dry.The grading of the buds is based on three key factors: plumpness, straightness and colour brightness.The best buds are plump, straight and bright yellow; the worst are thin, curved and dull yellow.
Storage
The first step is to heat and crush the gypsum, spreading it at the bottom of the box. Then, place two layers of tissue paper on top. Next, pack the tea into small packets, using tissue paper to line them. Finally, place the packets on the paper and seal the box lid. As long as gypsum is replaced timely, Yinzhen quality remains unchanged for a long time.

===Terms and Expressions===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===Questions===
1.What are the production processes of Junshan Yinzhen?

2.What type of tea does Junshan Yinzhen belong to?

3.Why is Junshan Yinzhen so expensive?

4.Why is Junshan Yinzhen known as one of the rarest teas in China?

5.What different names has Junshan Yinzhen had throughout history?

6.What key steps are involved in the production process of Junshan Yinzhen?

7.What unique visual phenomenon occurs when brewing Junshan Yinzhen?

8.What are the characteristics of the natural growing environment of Junshan Yinzhen?

9.What important cultural or economic values does Junshan Yinzhen hold in modern times?

===Answers===
1.The production of Junshan Yinzhen involves eight meticulous steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The entire process takes approximately 78 hours.

2. Junshan Yinzhen belongs to the category of yellow tea and is one of China's most renowned representatives of this type.

3. It is expensive primarily due to its extreme rarity (grown only on the 1-square-kilometer Junshan Island), its prestigious historical status (it was a tribute tea during the Qing Dynasty), its complex and unique production process (only one person in the world knows the key step), and its very limited market circulation, as it is mainly supplied to government departments for diplomatic and important occasions.

4. It is considered one of China's rarest teas due to its tiny production area (only 1 square kilometer), state-owned status, very low annual output, production knowledge held by a single inheritor, its historical role as a tribute tea, and consequently, its extremely limited availability on the market.

5. Historically, it was known as "Yellow Feather Hair" (黄翎毛) in the Tang Dynasty, "White Crane Tea" (白鹤茶) in the Later Tang of the Five Dynasties period, and "Spear and Flag Tea" (旗枪茶) in the Song Dynasty. It was officially named "Junshan Yinzhen" in 1957.

6. Key steps in its production include "fixing" (杀青) to deactivate enzymes, "initial wrapping for yellowing" (初包闷黄) and "re-wrapping for yellowing" (复包闷黄) – collectively known as the "double yellowing" technique – which develop its unique golden color and mellow aroma, as well as precisely controlled charcoal baking.

7. When brewed, the tea buds stand upright in the liquor, then repeatedly rise to the surface and slowly sink back down three times, creating the famous spectacle known as the "three rises and three falls."

8. Junshan Island is located in Dongting Lake, featuring a humid climate (annual average humidity of 84%), abundant rainfall, and frequent mist and clouds. The soil is fertile sandy loam, and the forest coverage exceeds 90%. This creates a microclimate and ecological environment perfectly suited for tea tree growth.

9. Culturally, its production technique was inscribed on the National Intangible Cultural Heritage list in 2022. Economically, it is the core brand of Yueyang's yellow tea industry. In 2024, it helped drive the comprehensive output value of the local tea industry to over 8.9 billion yuan, with a brand value exceeding 3.084 billion yuan, boosting income for nearly 65,000 farming households. It also serves as a prestigious Chinese tea gift in diplomatic activities.

===References===

1.百度百科—君山银针

2.君山区政府门户网
3.李强,古湘,禹双双,等.君山银针茶制作技艺[J].基层农技推广,2025,13(05):111-113.

4.邹心怡,肖慧,潘苗,等.乡村振兴背景下湖南“君山银针”茶品牌的生态翻译策略与实践[J].新农民,2024,(28):4-6.

5.蒋同团队.小茶类的大发展,从君山银针到岳阳黄茶的战略升级[J].食品界,2022,(07):63-68.

6.郭宇萌.有一种味道是君山银针[J].青年文学家,2022,(01):99.

==期末论文==
===君山银针===

坐落在岳阳历史名城15公里外的君山岛，是中国许多著名民间传说的发源地，据说历史可以追溯到神话时代。这个小岛自唐代以来就与茶文化息息相关，已有1300多年的历史。君山银针在清代（1616-1912年）成为贡茶，每年皇室需要供应9公斤。导致这种茶极为稀有的几个因素包括：茶叶的卓越历史；岛屿的极小规模（仅1平方公里）；岛屿仍国有；全球仅一人掌握制作此茶的关键步骤（他因专业技能获得特别政府津贴，拥有30多名助手）。君山银针毫无疑问是当今中国最稀有的茶叶。

作为真正的现代贡茶，每年的收成直接供应给政府部门，通常保留用于款待访问的外交官员和重要人士。由于市场流通有限，君山银针价格稳定且非常昂贵。君山岛上采摘了许多不同品种的茶叶，包括原生种、银针一号、碧香早、桃源大叶、浮云等以及一种绿茶品种。君山银针是一种只采摘芽头的黄茶，只有未开放的芽头在早春时节采摘，通常从三月上旬开始。

制作君山银针的过程始于高温处理茶叶以抑制部分酶活性。然后茶叶经过半干燥后被严密包裹发酵48小时。随后再次湿润的茶叶进行第二次烘焙，再次发酵约24小时，最后在木炭上干燥。制作精良的君山银针不带任何草味，甜美纯净，带有甜玉米的香气。

====总体介绍====

银针是中国黄茶类名茶之一，产于湖南岳阳洞庭湖中的君山，因形细如针得名。其成品茶芽头茁壮，长短均匀，芽身金黄发亮，外裹白毫，雅称"金镶玉"。君山银针制作需经杀青、初烘、初包闷黄等工序，形成"双闷黄"发酵工艺，冲泡时呈现"三起三落"的茶芽浮沉现象。该茶唐代已列为贡品，五代后唐称"黄翎毛”，宋代称"白鹤茶”，清代统称"旗枪茶"，1957年正式定名"君山银针" 。君山银针制作技艺于2022年11月入选国家级非物质文化遗产代表性项目。唐代文成公主出嫁时曾携带此茶入藏，清代按"贡尖"标准进贡。1956年获莱比锡国际博览会金质奖章，1972年作为中国茶礼招待联合国大会各国代表。2024年岳阳黄茶年产量达1.04万吨，品牌价值突破30.84亿元，茶产业综合产值超89亿元，带动近6.5万农户增收。

====2.历史发展====
君山银针始于唐代，清朝时被列为“贡茶”。据《巴陵县志》记载：“君山产茶嫩绿似莲心。”“君山贡茶自清始，每岁贡十八斤。”“谷雨”前，知县邀山僧采制一旗一枪，白毛茸然，俗称“白毛茶”。又据《湖南省新通志》记载：“君山茶色味似龙井，叶微宽而绿过之。”古人形容此茶如“白银盘里一青螺”。
清代，君山茶分为“尖茶”、“茸茶”两种。“尖茶”如茶剑，白毛茸然，纳为贡茶，素称“贡尖”。君山银针茶香气清高，味醇甘爽，汤黄澄高，芽壮多毫，条真匀齐，白毫如羽,芽身金黄发亮,着淡黄色茸毫,叶底肥厚匀亮，滋味甘醇甜爽，久置不变其味。冲泡后，芽竖悬汤中冲升水面，徐徐下沉，再升再沉，三起三落，蔚成趣观。

====自然地理====

君山又名洞庭山，为湖南岳阳市君山区洞庭湖中岛屿。岛上土壤肥沃，多为砂质土壤，年平均温度16～17度，年降雨量为1340毫米左右，相对湿度较大,三月至九月间的相对湿度约为80%，气候非常湿润。春夏季湖水蒸发，云雾弥漫，岛上树木丛生，自然环境适宜茶树生长，山地遍布茶园。君山银针品质独特，与君山岛上的气候、土质、植被密不可分：
3.1小气候
君山岛四面环水，无高山深谷，太阳从早到晚照射全岛，年均日照进间为1740小时，空气湿度大，年均相对湿度84%，阳光中含有较多的红光和黄光，昼夜湿差较小，空气温度变化较平缓，而地面昼夜温差大，这种小气候特别有利于茶树生长。
3.2土质
君山岛上土质主要为细小砂质土，肥沃深厚，土质疏松，吸热能力强，表层水分蒸发快。盛夏季节，高温迫使茶树主根向纵深延伸，以便吸收土层深处的水分和养料，以至有些茶树主根长达6米多。同时，砂质土壤散热也快，夏季子夜后，岛上的气温可降到摄氏20多度，昼夜温差大也有利于茶树生长。
3.3生态环境
岛上有维管束植物99科221属310种，森林覆盖率达90%以左右。由于树木荫蔽的谷地和坡地，冬季气温高，春季温度变幅小，全年光照弱，风速小，湿度大，云雾多，因而使茶树叶片栅栏组织厚度变小，海绵组织发达，角质层薄，叶片大，厚而柔软，新枝节间长，所以君山茂密的森林是生产名茶的优势条件之一。

====4.品质特征====

全由芽头制成，茶身满布毫毛，色泽鲜亮。其成品茶芽头茁壮，长短大小均匀，内呈橙黄色，外裹一层白毫。

====5.制作工序====

君山银针的采摘和制作都有严格要求，每年只能在“清明”前后七天到十天采摘，采摘标准为春茶的首轮嫩芽。制作这种茶，要经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道工序，需78个小时。
杀青
在20° 的斜锅中进行，锅子在鲜叶杀青前磨光打蜡，火温掌握“先高（100～120℃）后低（80℃）”，每锅投叶量300克左右。茶叶下锅后，两手轻轻捞起，由怀内向前推去，再上抛抖散，让茶芽沿锅下滑。动作要灵活、轻巧，切忌重力摩擦，防止芽头弯曲、脱毫、茶色深暗。约经4～5分钟，芽蒂萎软清气消失，发出茶香，减重率达30%左右，即可出锅。
摊凉
杀青叶出锅后，盛于小篾盘中，轻轻杨簸数次，散发热气，清除细末杂片。摊凉4～5分钟，即可初烘。
初烘：放在炭火炕灶上初烘，温度掌握在50～60℃，烘20～30分钟，至五成干左右。初烘程度要掌握适当，过干，初包闷黄时转色困难，叶色仍青绿，达不到香高色黄的要求；过湿，香气低闷，色泽发暗。
初包
初烘叶稍经摊凉，即用牛皮纸包好，每包1．5公斤左右，置于箱内，放置40～48小时，谓之初包闷黄，以促使君山银针特有色香味的形成，为君山银针制造的重要工序。每包茶叶不可过多或过少，太多化学变化剧烈，芽易发暗，太少色变缓慢，难以达到初包的要求。由于包闷时氧化放热，包内温度逐升，24小时后，可能达30℃左右，应及时翻包，以使转色均匀。初包时间长短，与气温密切相关。当气温20C左右，约40小时，气温低应当延长。当芽现黄色即可松包复烘。通过初包，银针品质风格基本形成。
复烘
复供的目的在于进一步蒸发水分，固定已形成的有效物质，减缓在复包过程中某些物质的转化。温度50℃左右，时间约一小时，烘至八成干即可。若初包变色不足，即烘至七成干为宜。下烘后进行摊凉，排凉的目的与初烘后相同。
复包
方法与初包相同。历时20小时左右。待茶芽色泽金黄，香气浓郁即为适度。
足火
足火温度50～55℃，烘量每次约0.5公斤，倍至足干止。
加工完毕，按芽头肥瘦、曲直、色泽亮暗进行分级。以壮实、挺直、亮黄者为上；瘦弱、弯曲、暗黄者欢之。
贮藏
将石膏烧热捣碎，铺于箱底，上垫两层皮纸，将茶叶用皮纸分装成小包，放在皮纸上面，封好箱盖。只要注意适时更换石膏，银针品质经久不变。

===术语：===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===问题：===
1.君山银针有哪些制作工序？
2.君山银针属于什么茶类？
3.君山银针为什么价格昂贵？
4.君山银针为什么被誉为中国最稀有的茶之一？
5.君山银针在历史上曾有哪些不同的名称？
6.君山银针的制作过程中包含哪些关键步骤？
7.君山银针在冲泡时有什么独特的视觉现象？
8.君山银针的自然生长环境有什么特点？
9.君山银针在当代有哪些重要的文化或经济价值？

===回答===
1. 君山银针有哪些制作工序？
君山银针的制作需经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道严谨的工序，全程约78小时。
2. 君山银针属于什么茶类？
君山银针属于黄茶，是中国著名的黄茶代表之一。
3. 君山银针为什么价格昂贵？
其价格昂贵的主要原因包括：产量极其稀有（仅产于1平方公里的君山岛）、历史地位崇高（曾为清代贡茶）、制作工艺复杂且唯一（全球仅一人掌握核心工艺），以及市场流通量非常有限，主要供应政府部门用于外交等重要场合。
4. 君山银针为什么被誉为中国最稀有的茶之一？
原因包括：产地极小（仅1平方公里）、仍为国有、年产量极低、制作技艺由唯一传人掌握，且历史上长期作为贡茶，市场流通极少。
5.君山银针在历史上曾有哪些不同的名称？
在唐代称“黄翎毛”，五代后唐时称“白鹤茶”，宋代称“旗枪茶”，直至1957年才正式定名为“君山银针”。
6.君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
7. 君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
8.君山银针的自然生长环境有什么特点？
君山岛位于洞庭湖中，气候湿润（年均湿度84%），雨量充沛，常年云雾缭绕。土壤为肥沃的砂质壤土，森林覆盖率超过90%，形成了非常适合茶树生长的小气候和生态环境。
9.君山银针在当代有哪些重要的文化或经济价值？
文化上，其制作技艺于2022年被列入国家级非物质文化遗产。经济上，它是岳阳黄茶产业的核心品牌，2024年带动产业综合产值超89亿元，品牌价值超30亿元，惠及近6.5万农户。它也是国家外交活动中的珍贵茶礼。

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2025-12-17T02:53:33Z

Zhang Yue: /* Terms and Expressions： */

==期末论文==
===Junshan Yinzhen===

Junshan Island, which is situated 15 km offshore from the historical city of Yueyang, is home to many well-known Chinese folklore. These tales are said to speak to the island’s rich history, which is believed to date back to mythical times. Tea has been associated with this tiny island since the Tang Dynasty, over 1300 years ago. During the Qing Dynasty (1616-1912), Junshan Yinzhen was given tribute tea status, with the royal court demanding 9kg of the tea each year. This tea is rare for a number of reasons. Firstly, it has a prestigious past. Secondly, it is very small. The island is only one square kilometre. Thirdly, it is still state-owned. Finally, only one person in the world knows how to make it. He holds the secret to a crucial step in the production process. He receives a special government stipend for his expertise. He is helped by over 30 people. Junshan Yinzhen is now one of the rarest teas in China.

This is a real modern tribute tea. Every year, the harvest is sent straight to government departments. It is usually reserved to treat visiting diplomats and important people. Junshan Yinzhen’s price is stable and very expensive, given its limited market circulation. Junshan Island is a tealeaf-harvesting hotspot, with many different types of tea being picked there. These include the original varieties, Yin Zhen, Bi Xiang Zao, Tao Yuan Da Ye, Fu Yun, and a green tea varietal. Junshan Yinzhen is a type of tea made from only the buds, which are picked in the early spring, typically starting in the first half of March.

Junshan Yinzhen is made by subjecting the leaves to high temperatures, which kill some of the enzymes. Then we bake the leaves to semi-dry before wrapping them airtight and fermenting them for 48 hours. The leaves are then baked for a second time after being wet once more, then fermented for about 24 hours before being baked dry over charcoal. A Junshan Yinzhen that has been well-made will not have a grassy taste, but will be sweet and have notes of sweetcorn.

====General Introduction====

Junshan Yinzhen is a renowned Chinese yellow tea that is cultivated on Junshan Island in Dongting Lake, Yueyang, Hunan Province. Its name is derived from its slender, needle-like form. The finished tea is characterised by its robust buds, which are uniform in length, and display a golden-yellow sheen. The buds are covered in white pekoe, which is elegantly known as “gold inlaid with jade”. The processing involves fixing (杀青), initial drying (初烘), initial wrapping for yellowing (初包闷黄), and other steps, forming a “double yellowing” fermentation technique. When brewing this tea, you will see the tea buds exhibit a “three rises and three falls”floating and sinking phenomenon. The tea's official name is now “Junshan Yinzhen”, but it has had many other names over the years. In the Tang Dynasty it was listed as a tribute tea and went by the name of “Yellow Feather Hair”. In the Later Tang of the Five Dynasties it was known as "White Crane Tea", while in the Song Dynasty it was called "Spear and Flag Tea". It wasn't until 1957 that it was given its current name. In November 2022, its production technique was inscribed on the National Intangible Cultural Heritage Representative Project list. This tea was introduced to Tibet by Princess Wencheng of the Tang Dynasty when she married a Tibetan prince. During the Qing Dynasty, it was presented as a form of tribute in accordance with the "Gongjian" standard. In 1956, it won a gold medal at the Leipzig International Fair. Then, in 1972, it was served as a Chinese tea gift to representatives at the United Nations General Assembly. In 2024, 10,400 tons of Yueyang yellow tea were produced, with a brand value exceeding 3.084 billion yuan and a comprehensive tea industry output value of over 8.9 billion yuan, meaning income was boosted for nearly 65,000 farming households.
Historical Development
The Junshan Yinzhen tea was first produced during the Tang Dynasty and was listed as a “Tribute Tea” in the Qing Dynasty. The Baling County Annals describe it as “tender green like lotus hearts”. “Junshan tribute tea began in the Qing Dynasty, when an annual tribute of eighteen jin was made.”Prior to Grain Rain (谷雨), the county magistrate invited monks to pick and make tea with one bud and one leaf, covered in white hairs, which is commonly called “White Hair Tea”. The Hunan Provincial New Gazetteer records the following: “Junshan tea resembles Longjing in colour and taste, with slightly broader and greener leaves.”Ancient people described this tea as ’a green snail on a silver plate’.

In the Qing Dynasty, Junshan tea was divided into two types: “Jiancha” (tip tea) and “Rongcha” (downy tea). “Jiancha,”resembling a tea sword with white down, was offered as tribute and known as “Gongjian.”Junshan Yinzhen has a clear and high aroma, mellow and sweet taste, bright yellow liquor, strong and pekoe-covered buds, neat strips, white pekoe like feathers, golden shiny buds with light yellow fuzz, thick and even infused leaves, and a sweet, mellow flavor that remains unchanged over time. After brewing, the buds stand upright in the liquor, rise to the surface, slowly sink, rise and sink again, exhibiting the fascinating “three rises and three falls” spectacle.

====Natural Geography====
Junshan, also referred to as Dongting Mountain, is an island in Dongting Lake in the Junshan District of Yueyang City, Hunan Province. The island is known for its fertile soil, which is mostly sandy loam, and its average annual temperature of 16–17°C and annual rainfall of about 1,340 mm. From March to September, relative humidity is high, at around 80%, creating a very humid climate. During the spring and summer months, the evaporation of water from the lake results in the formation of mist and clouds. The island is covered in dense woodlands, creating a natural habitat perfect for the growth of tea trees, with vast tea plantations sprawling across the hillsides.
The distinctive quality of Junshan Yinzhen is intimately associated with the climatic conditions, soil characteristics and plant life of Junshan Island.
====Quality Characteristics====
The tea is made entirely from buds, is covered with pekoe and has a bright colour. The finished tea is made up of buds that are all the same length and size, and are orange-yellow on the inside, wrapped in a layer of white pekoe.
====Production Process====

Junshan Yinzhen must be picked and produced strictly. The picking of this tea is a process that takes place over a period of seven to ten days around Qingming (Tomb-Sweeping Day). The standard used to be the first tender buds of spring tea, but this has now changed. The production process is comprised of eight steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The whole process takes 78 hours.

Fixing (Shaqing)
The leaves were fixed fresh after being polished and waxed in a 20° slanted wok. The temperature of the fire is controlled in this way: first it is set to a high (100–120°C), then to a low (80°C). Each wok can hold around 300 grams of leaves. When the leaves are ready, pick them up gently with both hands, push forward from the chest, then toss and shake to let the buds slide along the wok. It is vital that movements are gentle and flexible, and that there is no heavy friction, as this can cause bud bending, pekoe loss and darkening. When the bud stems have softened for about 4–5 minutes, and the grassy smell has gone and the tea fragrance has come through, you can take it out of the wok. This will have made it about 30% lighter.
Spreading and Cooling
After fixing, we place the leaves in small bamboo trays, winnowing them gently several times to dissipate heat and remove fine debris. Spread the mixture and let it cool for 4–5 minutes before you start the drying process.
Initial Drying
Initial drying is done on a charcoal-fired kang stove. The temperature is 50–60°C. It is left for 20–30 minutes. This is until it is about 50% dry. The degree must be appropriate: if it is too dry, it makes yellowing difficult during initial wrapping, leaving leaves green and failing to achieve high aroma and yellow colour; if it is too wet, it results in low, stuffy aroma and dull colour.
Initial Wrapping
After slight cooling, initially dried leaves are wrapped in kraft paper (about 1.5 kg per packet) and placed in a box for 40–48 hours.This initial wrapping for yellowing is crucial as it promotes the formation of Junshan Yinzhen's unique colour and aroma.The amount per packet should be just right, as too much can cause intense chemical changes and darken buds, while too little can slow down the colour change and fail to meet requirements. The gradual rise in temperature inside the wrap, caused by the release of oxidative heat, can reach around 30°C after 24 hours. Ensure an even colour change by turning it over. The duration is closely related to the ambient temperature: about 40 hours at 20°C, longer if colder. When the buds turn yellow, unwrap them to dry again. Initial wrapping is used to form the basic quality style of Yinzhen.
Re-drying
The process of re-drying aims to do three things: to evaporate moisture further, to fix formed effective substances and to slow certain transformations during re-wrapping. The temperature should be around 50°C and the time should be about one hour until it is 80% dry. If the colour change after the initial wrapping is insufficient, dry to 70% dryness. After drying and cooling, the purpose is the same as after the initial drying.
Re-wrapping
The method is the same as the initial wrapping. It lasts approximately 20 hours. When the tea buds turn golden yellow with a rich aroma, it is considered to be at its optimal point.
Final Baking (Zuhuo)
The final baking temperature should be 50–55°C, with each batch weighing about 0.5 kg, and baked until completely dry.The grading of the buds is based on three key factors: plumpness, straightness and colour brightness.The best buds are plump, straight and bright yellow; the worst are thin, curved and dull yellow.
Storage
The first step is to heat and crush the gypsum, spreading it at the bottom of the box. Then, place two layers of tissue paper on top. Next, pack the tea into small packets, using tissue paper to line them. Finally, place the packets on the paper and seal the box lid. As long as gypsum is replaced timely, Yinzhen quality remains unchanged for a long time.

===Terms and Expressions===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===Questions===
1.What are the production processes of Junshan Yinzhen?

2.What type of tea does Junshan Yinzhen belong to?

3.Why is Junshan Yinzhen so expensive?

4.Why is Junshan Yinzhen known as one of the rarest teas in China?

5.What different names has Junshan Yinzhen had throughout history?

6.What key steps are involved in the production process of Junshan Yinzhen?

7.What unique visual phenomenon occurs when brewing Junshan Yinzhen?

8.What are the characteristics of the natural growing environment of Junshan Yinzhen?

9.What important cultural or economic values does Junshan Yinzhen hold in modern times?

===Answers===
1.The production of Junshan Yinzhen involves eight meticulous steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The entire process takes approximately 78 hours.

2. Junshan Yinzhen belongs to the category of yellow tea and is one of China's most renowned representatives of this type.

3. It is expensive primarily due to its extreme rarity (grown only on the 1-square-kilometer Junshan Island), its prestigious historical status (it was a tribute tea during the Qing Dynasty), its complex and unique production process (only one person in the world knows the key step), and its very limited market circulation, as it is mainly supplied to government departments for diplomatic and important occasions.

4. It is considered one of China's rarest teas due to its tiny production area (only 1 square kilometer), state-owned status, very low annual output, production knowledge held by a single inheritor, its historical role as a tribute tea, and consequently, its extremely limited availability on the market.

5. Historically, it was known as "Yellow Feather Hair" (黄翎毛) in the Tang Dynasty, "White Crane Tea" (白鹤茶) in the Later Tang of the Five Dynasties period, and "Spear and Flag Tea" (旗枪茶) in the Song Dynasty. It was officially named "Junshan Yinzhen" in 1957.

6. Key steps in its production include "fixing" (杀青) to deactivate enzymes, "initial wrapping for yellowing" (初包闷黄) and "re-wrapping for yellowing" (复包闷黄) – collectively known as the "double yellowing" technique – which develop its unique golden color and mellow aroma, as well as precisely controlled charcoal baking.

7. When brewed, the tea buds stand upright in the liquor, then repeatedly rise to the surface and slowly sink back down three times, creating the famous spectacle known as the "three rises and three falls."

8. Junshan Island is located in Dongting Lake, featuring a humid climate (annual average humidity of 84%), abundant rainfall, and frequent mist and clouds. The soil is fertile sandy loam, and the forest coverage exceeds 90%. This creates a microclimate and ecological environment perfectly suited for tea tree growth.

9. Culturally, its production technique was inscribed on the National Intangible Cultural Heritage list in 2022. Economically, it is the core brand of Yueyang's yellow tea industry. In 2024, it helped drive the comprehensive output value of the local tea industry to over 8.9 billion yuan, with a brand value exceeding 3.084 billion yuan, boosting income for nearly 65,000 farming households. It also serves as a prestigious Chinese tea gift in diplomatic activities.

===References===

1.百度百科—君山银针

2.君山区政府门户网
3.李强,古湘,禹双双,等.君山银针茶制作技艺[J].基层农技推广,2025,13(05):111-113.

4.邹心怡,肖慧,潘苗,等.乡村振兴背景下湖南“君山银针”茶品牌的生态翻译策略与实践[J].新农民,2024,(28):4-6.

5.蒋同团队.小茶类的大发展,从君山银针到岳阳黄茶的战略升级[J].食品界,2022,(07):63-68.

6.郭宇萌.有一种味道是君山银针[J].青年文学家,2022,(01):99.

==期末论文==
===君山银针===

坐落在岳阳历史名城15公里外的君山岛，是中国许多著名民间传说的发源地，据说历史可以追溯到神话时代。这个小岛自唐代以来就与茶文化息息相关，已有1300多年的历史。君山银针在清代（1616-1912年）成为贡茶，每年皇室需要供应9公斤。导致这种茶极为稀有的几个因素包括：茶叶的卓越历史；岛屿的极小规模（仅1平方公里）；岛屿仍国有；全球仅一人掌握制作此茶的关键步骤（他因专业技能获得特别政府津贴，拥有30多名助手）。君山银针毫无疑问是当今中国最稀有的茶叶。

作为真正的现代贡茶，每年的收成直接供应给政府部门，通常保留用于款待访问的外交官员和重要人士。由于市场流通有限，君山银针价格稳定且非常昂贵。君山岛上采摘了许多不同品种的茶叶，包括原生种、银针一号、碧香早、桃源大叶、浮云等以及一种绿茶品种。君山银针是一种只采摘芽头的黄茶，只有未开放的芽头在早春时节采摘，通常从三月上旬开始。

制作君山银针的过程始于高温处理茶叶以抑制部分酶活性。然后茶叶经过半干燥后被严密包裹发酵48小时。随后再次湿润的茶叶进行第二次烘焙，再次发酵约24小时，最后在木炭上干燥。制作精良的君山银针不带任何草味，甜美纯净，带有甜玉米的香气。

====1.总体介绍====

银针是中国黄茶类名茶之一，产于湖南岳阳洞庭湖中的君山，因形细如针得名。其成品茶芽头茁壮，长短均匀，芽身金黄发亮，外裹白毫，雅称"金镶玉"。君山银针制作需经杀青、初烘、初包闷黄等工序，形成"双闷黄"发酵工艺，冲泡时呈现"三起三落"的茶芽浮沉现象。该茶唐代已列为贡品，五代后唐称"黄翎毛”，宋代称"白鹤茶”，清代统称"旗枪茶"，1957年正式定名"君山银针" 。君山银针制作技艺于2022年11月入选国家级非物质文化遗产代表性项目。唐代文成公主出嫁时曾携带此茶入藏，清代按"贡尖"标准进贡。1956年获莱比锡国际博览会金质奖章，1972年作为中国茶礼招待联合国大会各国代表。2024年岳阳黄茶年产量达1.04万吨，品牌价值突破30.84亿元，茶产业综合产值超89亿元，带动近6.5万农户增收。

====2.历史发展====
君山银针始于唐代，清朝时被列为“贡茶”。据《巴陵县志》记载：“君山产茶嫩绿似莲心。”“君山贡茶自清始，每岁贡十八斤。”“谷雨”前，知县邀山僧采制一旗一枪，白毛茸然，俗称“白毛茶”。又据《湖南省新通志》记载：“君山茶色味似龙井，叶微宽而绿过之。”古人形容此茶如“白银盘里一青螺”。
清代，君山茶分为“尖茶”、“茸茶”两种。“尖茶”如茶剑，白毛茸然，纳为贡茶，素称“贡尖”。君山银针茶香气清高，味醇甘爽，汤黄澄高，芽壮多毫，条真匀齐，白毫如羽,芽身金黄发亮,着淡黄色茸毫,叶底肥厚匀亮，滋味甘醇甜爽，久置不变其味。冲泡后，芽竖悬汤中冲升水面，徐徐下沉，再升再沉，三起三落，蔚成趣观。

====自然地理====

君山又名洞庭山，为湖南岳阳市君山区洞庭湖中岛屿。岛上土壤肥沃，多为砂质土壤，年平均温度16～17度，年降雨量为1340毫米左右，相对湿度较大,三月至九月间的相对湿度约为80%，气候非常湿润。春夏季湖水蒸发，云雾弥漫，岛上树木丛生，自然环境适宜茶树生长，山地遍布茶园。君山银针品质独特，与君山岛上的气候、土质、植被密不可分：
3.1小气候
君山岛四面环水，无高山深谷，太阳从早到晚照射全岛，年均日照进间为1740小时，空气湿度大，年均相对湿度84%，阳光中含有较多的红光和黄光，昼夜湿差较小，空气温度变化较平缓，而地面昼夜温差大，这种小气候特别有利于茶树生长。
3.2土质
君山岛上土质主要为细小砂质土，肥沃深厚，土质疏松，吸热能力强，表层水分蒸发快。盛夏季节，高温迫使茶树主根向纵深延伸，以便吸收土层深处的水分和养料，以至有些茶树主根长达6米多。同时，砂质土壤散热也快，夏季子夜后，岛上的气温可降到摄氏20多度，昼夜温差大也有利于茶树生长。
3.3生态环境
岛上有维管束植物99科221属310种，森林覆盖率达90%以左右。由于树木荫蔽的谷地和坡地，冬季气温高，春季温度变幅小，全年光照弱，风速小，湿度大，云雾多，因而使茶树叶片栅栏组织厚度变小，海绵组织发达，角质层薄，叶片大，厚而柔软，新枝节间长，所以君山茂密的森林是生产名茶的优势条件之一。

====4.品质特征====

全由芽头制成，茶身满布毫毛，色泽鲜亮。其成品茶芽头茁壮，长短大小均匀，内呈橙黄色，外裹一层白毫。

====5.制作工序====

君山银针的采摘和制作都有严格要求，每年只能在“清明”前后七天到十天采摘，采摘标准为春茶的首轮嫩芽。制作这种茶，要经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道工序，需78个小时。
杀青
在20° 的斜锅中进行，锅子在鲜叶杀青前磨光打蜡，火温掌握“先高（100～120℃）后低（80℃）”，每锅投叶量300克左右。茶叶下锅后，两手轻轻捞起，由怀内向前推去，再上抛抖散，让茶芽沿锅下滑。动作要灵活、轻巧，切忌重力摩擦，防止芽头弯曲、脱毫、茶色深暗。约经4～5分钟，芽蒂萎软清气消失，发出茶香，减重率达30%左右，即可出锅。
摊凉
杀青叶出锅后，盛于小篾盘中，轻轻杨簸数次，散发热气，清除细末杂片。摊凉4～5分钟，即可初烘。
初烘：放在炭火炕灶上初烘，温度掌握在50～60℃，烘20～30分钟，至五成干左右。初烘程度要掌握适当，过干，初包闷黄时转色困难，叶色仍青绿，达不到香高色黄的要求；过湿，香气低闷，色泽发暗。
初包
初烘叶稍经摊凉，即用牛皮纸包好，每包1．5公斤左右，置于箱内，放置40～48小时，谓之初包闷黄，以促使君山银针特有色香味的形成，为君山银针制造的重要工序。每包茶叶不可过多或过少，太多化学变化剧烈，芽易发暗，太少色变缓慢，难以达到初包的要求。由于包闷时氧化放热，包内温度逐升，24小时后，可能达30℃左右，应及时翻包，以使转色均匀。初包时间长短，与气温密切相关。当气温20C左右，约40小时，气温低应当延长。当芽现黄色即可松包复烘。通过初包，银针品质风格基本形成。
复烘
复供的目的在于进一步蒸发水分，固定已形成的有效物质，减缓在复包过程中某些物质的转化。温度50℃左右，时间约一小时，烘至八成干即可。若初包变色不足，即烘至七成干为宜。下烘后进行摊凉，排凉的目的与初烘后相同。
复包
方法与初包相同。历时20小时左右。待茶芽色泽金黄，香气浓郁即为适度。
足火
足火温度50～55℃，烘量每次约0.5公斤，倍至足干止。
加工完毕，按芽头肥瘦、曲直、色泽亮暗进行分级。以壮实、挺直、亮黄者为上；瘦弱、弯曲、暗黄者欢之。
贮藏
将石膏烧热捣碎，铺于箱底，上垫两层皮纸，将茶叶用皮纸分装成小包，放在皮纸上面，封好箱盖。只要注意适时更换石膏，银针品质经久不变。

===术语：===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===问题：===
1.君山银针有哪些制作工序？
2.君山银针属于什么茶类？
3.君山银针为什么价格昂贵？
4.君山银针为什么被誉为中国最稀有的茶之一？
5.君山银针在历史上曾有哪些不同的名称？
6.君山银针的制作过程中包含哪些关键步骤？
7.君山银针在冲泡时有什么独特的视觉现象？
8.君山银针的自然生长环境有什么特点？
9.君山银针在当代有哪些重要的文化或经济价值？

===回答===
1. 君山银针有哪些制作工序？
君山银针的制作需经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道严谨的工序，全程约78小时。
2. 君山银针属于什么茶类？
君山银针属于黄茶，是中国著名的黄茶代表之一。
3. 君山银针为什么价格昂贵？
其价格昂贵的主要原因包括：产量极其稀有（仅产于1平方公里的君山岛）、历史地位崇高（曾为清代贡茶）、制作工艺复杂且唯一（全球仅一人掌握核心工艺），以及市场流通量非常有限，主要供应政府部门用于外交等重要场合。
4. 君山银针为什么被誉为中国最稀有的茶之一？
原因包括：产地极小（仅1平方公里）、仍为国有、年产量极低、制作技艺由唯一传人掌握，且历史上长期作为贡茶，市场流通极少。
5.君山银针在历史上曾有哪些不同的名称？
在唐代称“黄翎毛”，五代后唐时称“白鹤茶”，宋代称“旗枪茶”，直至1957年才正式定名为“君山银针”。
6.君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
7. 君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
8.君山银针的自然生长环境有什么特点？
君山岛位于洞庭湖中，气候湿润（年均湿度84%），雨量充沛，常年云雾缭绕。土壤为肥沃的砂质壤土，森林覆盖率超过90%，形成了非常适合茶树生长的小气候和生态环境。
9.君山银针在当代有哪些重要的文化或经济价值？
文化上，其制作技艺于2022年被列入国家级非物质文化遗产。经济上，它是岳阳黄茶产业的核心品牌，2024年带动产业综合产值超89亿元，品牌价值超30亿元，惠及近6.5万农户。它也是国家外交活动中的珍贵茶礼。

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2025-12-17T02:53:10Z

Zhang Yue: /* 3.自然地理 */

==期末论文==
===Junshan Yinzhen===

Junshan Island, which is situated 15 km offshore from the historical city of Yueyang, is home to many well-known Chinese folklore. These tales are said to speak to the island’s rich history, which is believed to date back to mythical times. Tea has been associated with this tiny island since the Tang Dynasty, over 1300 years ago. During the Qing Dynasty (1616-1912), Junshan Yinzhen was given tribute tea status, with the royal court demanding 9kg of the tea each year. This tea is rare for a number of reasons. Firstly, it has a prestigious past. Secondly, it is very small. The island is only one square kilometre. Thirdly, it is still state-owned. Finally, only one person in the world knows how to make it. He holds the secret to a crucial step in the production process. He receives a special government stipend for his expertise. He is helped by over 30 people. Junshan Yinzhen is now one of the rarest teas in China.

This is a real modern tribute tea. Every year, the harvest is sent straight to government departments. It is usually reserved to treat visiting diplomats and important people. Junshan Yinzhen’s price is stable and very expensive, given its limited market circulation. Junshan Island is a tealeaf-harvesting hotspot, with many different types of tea being picked there. These include the original varieties, Yin Zhen, Bi Xiang Zao, Tao Yuan Da Ye, Fu Yun, and a green tea varietal. Junshan Yinzhen is a type of tea made from only the buds, which are picked in the early spring, typically starting in the first half of March.

Junshan Yinzhen is made by subjecting the leaves to high temperatures, which kill some of the enzymes. Then we bake the leaves to semi-dry before wrapping them airtight and fermenting them for 48 hours. The leaves are then baked for a second time after being wet once more, then fermented for about 24 hours before being baked dry over charcoal. A Junshan Yinzhen that has been well-made will not have a grassy taste, but will be sweet and have notes of sweetcorn.

====General Introduction====

Junshan Yinzhen is a renowned Chinese yellow tea that is cultivated on Junshan Island in Dongting Lake, Yueyang, Hunan Province. Its name is derived from its slender, needle-like form. The finished tea is characterised by its robust buds, which are uniform in length, and display a golden-yellow sheen. The buds are covered in white pekoe, which is elegantly known as “gold inlaid with jade”. The processing involves fixing (杀青), initial drying (初烘), initial wrapping for yellowing (初包闷黄), and other steps, forming a “double yellowing” fermentation technique. When brewing this tea, you will see the tea buds exhibit a “three rises and three falls”floating and sinking phenomenon. The tea's official name is now “Junshan Yinzhen”, but it has had many other names over the years. In the Tang Dynasty it was listed as a tribute tea and went by the name of “Yellow Feather Hair”. In the Later Tang of the Five Dynasties it was known as "White Crane Tea", while in the Song Dynasty it was called "Spear and Flag Tea". It wasn't until 1957 that it was given its current name. In November 2022, its production technique was inscribed on the National Intangible Cultural Heritage Representative Project list. This tea was introduced to Tibet by Princess Wencheng of the Tang Dynasty when she married a Tibetan prince. During the Qing Dynasty, it was presented as a form of tribute in accordance with the "Gongjian" standard. In 1956, it won a gold medal at the Leipzig International Fair. Then, in 1972, it was served as a Chinese tea gift to representatives at the United Nations General Assembly. In 2024, 10,400 tons of Yueyang yellow tea were produced, with a brand value exceeding 3.084 billion yuan and a comprehensive tea industry output value of over 8.9 billion yuan, meaning income was boosted for nearly 65,000 farming households.
Historical Development
The Junshan Yinzhen tea was first produced during the Tang Dynasty and was listed as a “Tribute Tea” in the Qing Dynasty. The Baling County Annals describe it as “tender green like lotus hearts”. “Junshan tribute tea began in the Qing Dynasty, when an annual tribute of eighteen jin was made.”Prior to Grain Rain (谷雨), the county magistrate invited monks to pick and make tea with one bud and one leaf, covered in white hairs, which is commonly called “White Hair Tea”. The Hunan Provincial New Gazetteer records the following: “Junshan tea resembles Longjing in colour and taste, with slightly broader and greener leaves.”Ancient people described this tea as ’a green snail on a silver plate’.

In the Qing Dynasty, Junshan tea was divided into two types: “Jiancha” (tip tea) and “Rongcha” (downy tea). “Jiancha,”resembling a tea sword with white down, was offered as tribute and known as “Gongjian.”Junshan Yinzhen has a clear and high aroma, mellow and sweet taste, bright yellow liquor, strong and pekoe-covered buds, neat strips, white pekoe like feathers, golden shiny buds with light yellow fuzz, thick and even infused leaves, and a sweet, mellow flavor that remains unchanged over time. After brewing, the buds stand upright in the liquor, rise to the surface, slowly sink, rise and sink again, exhibiting the fascinating “three rises and three falls” spectacle.

====Natural Geography====
Junshan, also referred to as Dongting Mountain, is an island in Dongting Lake in the Junshan District of Yueyang City, Hunan Province. The island is known for its fertile soil, which is mostly sandy loam, and its average annual temperature of 16–17°C and annual rainfall of about 1,340 mm. From March to September, relative humidity is high, at around 80%, creating a very humid climate. During the spring and summer months, the evaporation of water from the lake results in the formation of mist and clouds. The island is covered in dense woodlands, creating a natural habitat perfect for the growth of tea trees, with vast tea plantations sprawling across the hillsides.
The distinctive quality of Junshan Yinzhen is intimately associated with the climatic conditions, soil characteristics and plant life of Junshan Island.
====Quality Characteristics====
The tea is made entirely from buds, is covered with pekoe and has a bright colour. The finished tea is made up of buds that are all the same length and size, and are orange-yellow on the inside, wrapped in a layer of white pekoe.
====Production Process====

Junshan Yinzhen must be picked and produced strictly. The picking of this tea is a process that takes place over a period of seven to ten days around Qingming (Tomb-Sweeping Day). The standard used to be the first tender buds of spring tea, but this has now changed. The production process is comprised of eight steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The whole process takes 78 hours.

Fixing (Shaqing)
The leaves were fixed fresh after being polished and waxed in a 20° slanted wok. The temperature of the fire is controlled in this way: first it is set to a high (100–120°C), then to a low (80°C). Each wok can hold around 300 grams of leaves. When the leaves are ready, pick them up gently with both hands, push forward from the chest, then toss and shake to let the buds slide along the wok. It is vital that movements are gentle and flexible, and that there is no heavy friction, as this can cause bud bending, pekoe loss and darkening. When the bud stems have softened for about 4–5 minutes, and the grassy smell has gone and the tea fragrance has come through, you can take it out of the wok. This will have made it about 30% lighter.
Spreading and Cooling
After fixing, we place the leaves in small bamboo trays, winnowing them gently several times to dissipate heat and remove fine debris. Spread the mixture and let it cool for 4–5 minutes before you start the drying process.
Initial Drying
Initial drying is done on a charcoal-fired kang stove. The temperature is 50–60°C. It is left for 20–30 minutes. This is until it is about 50% dry. The degree must be appropriate: if it is too dry, it makes yellowing difficult during initial wrapping, leaving leaves green and failing to achieve high aroma and yellow colour; if it is too wet, it results in low, stuffy aroma and dull colour.
Initial Wrapping
After slight cooling, initially dried leaves are wrapped in kraft paper (about 1.5 kg per packet) and placed in a box for 40–48 hours.This initial wrapping for yellowing is crucial as it promotes the formation of Junshan Yinzhen's unique colour and aroma.The amount per packet should be just right, as too much can cause intense chemical changes and darken buds, while too little can slow down the colour change and fail to meet requirements. The gradual rise in temperature inside the wrap, caused by the release of oxidative heat, can reach around 30°C after 24 hours. Ensure an even colour change by turning it over. The duration is closely related to the ambient temperature: about 40 hours at 20°C, longer if colder. When the buds turn yellow, unwrap them to dry again. Initial wrapping is used to form the basic quality style of Yinzhen.
Re-drying
The process of re-drying aims to do three things: to evaporate moisture further, to fix formed effective substances and to slow certain transformations during re-wrapping. The temperature should be around 50°C and the time should be about one hour until it is 80% dry. If the colour change after the initial wrapping is insufficient, dry to 70% dryness. After drying and cooling, the purpose is the same as after the initial drying.
Re-wrapping
The method is the same as the initial wrapping. It lasts approximately 20 hours. When the tea buds turn golden yellow with a rich aroma, it is considered to be at its optimal point.
Final Baking (Zuhuo)
The final baking temperature should be 50–55°C, with each batch weighing about 0.5 kg, and baked until completely dry.The grading of the buds is based on three key factors: plumpness, straightness and colour brightness.The best buds are plump, straight and bright yellow; the worst are thin, curved and dull yellow.
Storage
The first step is to heat and crush the gypsum, spreading it at the bottom of the box. Then, place two layers of tissue paper on top. Next, pack the tea into small packets, using tissue paper to line them. Finally, place the packets on the paper and seal the box lid. As long as gypsum is replaced timely, Yinzhen quality remains unchanged for a long time.

===Terms and Expressions：===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===Questions===
1.What are the production processes of Junshan Yinzhen?

2.What type of tea does Junshan Yinzhen belong to?

3.Why is Junshan Yinzhen so expensive?

4.Why is Junshan Yinzhen known as one of the rarest teas in China?

5.What different names has Junshan Yinzhen had throughout history?

6.What key steps are involved in the production process of Junshan Yinzhen?

7.What unique visual phenomenon occurs when brewing Junshan Yinzhen?

8.What are the characteristics of the natural growing environment of Junshan Yinzhen?

9.What important cultural or economic values does Junshan Yinzhen hold in modern times?

===Answers===
1.The production of Junshan Yinzhen involves eight meticulous steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The entire process takes approximately 78 hours.

2. Junshan Yinzhen belongs to the category of yellow tea and is one of China's most renowned representatives of this type.

3. It is expensive primarily due to its extreme rarity (grown only on the 1-square-kilometer Junshan Island), its prestigious historical status (it was a tribute tea during the Qing Dynasty), its complex and unique production process (only one person in the world knows the key step), and its very limited market circulation, as it is mainly supplied to government departments for diplomatic and important occasions.

4. It is considered one of China's rarest teas due to its tiny production area (only 1 square kilometer), state-owned status, very low annual output, production knowledge held by a single inheritor, its historical role as a tribute tea, and consequently, its extremely limited availability on the market.

5. Historically, it was known as "Yellow Feather Hair" (黄翎毛) in the Tang Dynasty, "White Crane Tea" (白鹤茶) in the Later Tang of the Five Dynasties period, and "Spear and Flag Tea" (旗枪茶) in the Song Dynasty. It was officially named "Junshan Yinzhen" in 1957.

6. Key steps in its production include "fixing" (杀青) to deactivate enzymes, "initial wrapping for yellowing" (初包闷黄) and "re-wrapping for yellowing" (复包闷黄) – collectively known as the "double yellowing" technique – which develop its unique golden color and mellow aroma, as well as precisely controlled charcoal baking.

7. When brewed, the tea buds stand upright in the liquor, then repeatedly rise to the surface and slowly sink back down three times, creating the famous spectacle known as the "three rises and three falls."

8. Junshan Island is located in Dongting Lake, featuring a humid climate (annual average humidity of 84%), abundant rainfall, and frequent mist and clouds. The soil is fertile sandy loam, and the forest coverage exceeds 90%. This creates a microclimate and ecological environment perfectly suited for tea tree growth.

9. Culturally, its production technique was inscribed on the National Intangible Cultural Heritage list in 2022. Economically, it is the core brand of Yueyang's yellow tea industry. In 2024, it helped drive the comprehensive output value of the local tea industry to over 8.9 billion yuan, with a brand value exceeding 3.084 billion yuan, boosting income for nearly 65,000 farming households. It also serves as a prestigious Chinese tea gift in diplomatic activities.

===References===

1.百度百科—君山银针

2.君山区政府门户网
3.李强,古湘,禹双双,等.君山银针茶制作技艺[J].基层农技推广,2025,13(05):111-113.

4.邹心怡,肖慧,潘苗,等.乡村振兴背景下湖南“君山银针”茶品牌的生态翻译策略与实践[J].新农民,2024,(28):4-6.

5.蒋同团队.小茶类的大发展,从君山银针到岳阳黄茶的战略升级[J].食品界,2022,(07):63-68.

6.郭宇萌.有一种味道是君山银针[J].青年文学家,2022,(01):99.

==期末论文==
===君山银针===

坐落在岳阳历史名城15公里外的君山岛，是中国许多著名民间传说的发源地，据说历史可以追溯到神话时代。这个小岛自唐代以来就与茶文化息息相关，已有1300多年的历史。君山银针在清代（1616-1912年）成为贡茶，每年皇室需要供应9公斤。导致这种茶极为稀有的几个因素包括：茶叶的卓越历史；岛屿的极小规模（仅1平方公里）；岛屿仍国有；全球仅一人掌握制作此茶的关键步骤（他因专业技能获得特别政府津贴，拥有30多名助手）。君山银针毫无疑问是当今中国最稀有的茶叶。

作为真正的现代贡茶，每年的收成直接供应给政府部门，通常保留用于款待访问的外交官员和重要人士。由于市场流通有限，君山银针价格稳定且非常昂贵。君山岛上采摘了许多不同品种的茶叶，包括原生种、银针一号、碧香早、桃源大叶、浮云等以及一种绿茶品种。君山银针是一种只采摘芽头的黄茶，只有未开放的芽头在早春时节采摘，通常从三月上旬开始。

制作君山银针的过程始于高温处理茶叶以抑制部分酶活性。然后茶叶经过半干燥后被严密包裹发酵48小时。随后再次湿润的茶叶进行第二次烘焙，再次发酵约24小时，最后在木炭上干燥。制作精良的君山银针不带任何草味，甜美纯净，带有甜玉米的香气。

====1.总体介绍====

银针是中国黄茶类名茶之一，产于湖南岳阳洞庭湖中的君山，因形细如针得名。其成品茶芽头茁壮，长短均匀，芽身金黄发亮，外裹白毫，雅称"金镶玉"。君山银针制作需经杀青、初烘、初包闷黄等工序，形成"双闷黄"发酵工艺，冲泡时呈现"三起三落"的茶芽浮沉现象。该茶唐代已列为贡品，五代后唐称"黄翎毛”，宋代称"白鹤茶”，清代统称"旗枪茶"，1957年正式定名"君山银针" 。君山银针制作技艺于2022年11月入选国家级非物质文化遗产代表性项目。唐代文成公主出嫁时曾携带此茶入藏，清代按"贡尖"标准进贡。1956年获莱比锡国际博览会金质奖章，1972年作为中国茶礼招待联合国大会各国代表。2024年岳阳黄茶年产量达1.04万吨，品牌价值突破30.84亿元，茶产业综合产值超89亿元，带动近6.5万农户增收。

====2.历史发展====
君山银针始于唐代，清朝时被列为“贡茶”。据《巴陵县志》记载：“君山产茶嫩绿似莲心。”“君山贡茶自清始，每岁贡十八斤。”“谷雨”前，知县邀山僧采制一旗一枪，白毛茸然，俗称“白毛茶”。又据《湖南省新通志》记载：“君山茶色味似龙井，叶微宽而绿过之。”古人形容此茶如“白银盘里一青螺”。
清代，君山茶分为“尖茶”、“茸茶”两种。“尖茶”如茶剑，白毛茸然，纳为贡茶，素称“贡尖”。君山银针茶香气清高，味醇甘爽，汤黄澄高，芽壮多毫，条真匀齐，白毫如羽,芽身金黄发亮,着淡黄色茸毫,叶底肥厚匀亮，滋味甘醇甜爽，久置不变其味。冲泡后，芽竖悬汤中冲升水面，徐徐下沉，再升再沉，三起三落，蔚成趣观。

====自然地理====

君山又名洞庭山，为湖南岳阳市君山区洞庭湖中岛屿。岛上土壤肥沃，多为砂质土壤，年平均温度16～17度，年降雨量为1340毫米左右，相对湿度较大,三月至九月间的相对湿度约为80%，气候非常湿润。春夏季湖水蒸发，云雾弥漫，岛上树木丛生，自然环境适宜茶树生长，山地遍布茶园。君山银针品质独特，与君山岛上的气候、土质、植被密不可分：
3.1小气候
君山岛四面环水，无高山深谷，太阳从早到晚照射全岛，年均日照进间为1740小时，空气湿度大，年均相对湿度84%，阳光中含有较多的红光和黄光，昼夜湿差较小，空气温度变化较平缓，而地面昼夜温差大，这种小气候特别有利于茶树生长。
3.2土质
君山岛上土质主要为细小砂质土，肥沃深厚，土质疏松，吸热能力强，表层水分蒸发快。盛夏季节，高温迫使茶树主根向纵深延伸，以便吸收土层深处的水分和养料，以至有些茶树主根长达6米多。同时，砂质土壤散热也快，夏季子夜后，岛上的气温可降到摄氏20多度，昼夜温差大也有利于茶树生长。
3.3生态环境
岛上有维管束植物99科221属310种，森林覆盖率达90%以左右。由于树木荫蔽的谷地和坡地，冬季气温高，春季温度变幅小，全年光照弱，风速小，湿度大，云雾多，因而使茶树叶片栅栏组织厚度变小，海绵组织发达，角质层薄，叶片大，厚而柔软，新枝节间长，所以君山茂密的森林是生产名茶的优势条件之一。

====4.品质特征====

全由芽头制成，茶身满布毫毛，色泽鲜亮。其成品茶芽头茁壮，长短大小均匀，内呈橙黄色，外裹一层白毫。

====5.制作工序====

君山银针的采摘和制作都有严格要求，每年只能在“清明”前后七天到十天采摘，采摘标准为春茶的首轮嫩芽。制作这种茶，要经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道工序，需78个小时。
杀青
在20° 的斜锅中进行，锅子在鲜叶杀青前磨光打蜡，火温掌握“先高（100～120℃）后低（80℃）”，每锅投叶量300克左右。茶叶下锅后，两手轻轻捞起，由怀内向前推去，再上抛抖散，让茶芽沿锅下滑。动作要灵活、轻巧，切忌重力摩擦，防止芽头弯曲、脱毫、茶色深暗。约经4～5分钟，芽蒂萎软清气消失，发出茶香，减重率达30%左右，即可出锅。
摊凉
杀青叶出锅后，盛于小篾盘中，轻轻杨簸数次，散发热气，清除细末杂片。摊凉4～5分钟，即可初烘。
初烘：放在炭火炕灶上初烘，温度掌握在50～60℃，烘20～30分钟，至五成干左右。初烘程度要掌握适当，过干，初包闷黄时转色困难，叶色仍青绿，达不到香高色黄的要求；过湿，香气低闷，色泽发暗。
初包
初烘叶稍经摊凉，即用牛皮纸包好，每包1．5公斤左右，置于箱内，放置40～48小时，谓之初包闷黄，以促使君山银针特有色香味的形成，为君山银针制造的重要工序。每包茶叶不可过多或过少，太多化学变化剧烈，芽易发暗，太少色变缓慢，难以达到初包的要求。由于包闷时氧化放热，包内温度逐升，24小时后，可能达30℃左右，应及时翻包，以使转色均匀。初包时间长短，与气温密切相关。当气温20C左右，约40小时，气温低应当延长。当芽现黄色即可松包复烘。通过初包，银针品质风格基本形成。
复烘
复供的目的在于进一步蒸发水分，固定已形成的有效物质，减缓在复包过程中某些物质的转化。温度50℃左右，时间约一小时，烘至八成干即可。若初包变色不足，即烘至七成干为宜。下烘后进行摊凉，排凉的目的与初烘后相同。
复包
方法与初包相同。历时20小时左右。待茶芽色泽金黄，香气浓郁即为适度。
足火
足火温度50～55℃，烘量每次约0.5公斤，倍至足干止。
加工完毕，按芽头肥瘦、曲直、色泽亮暗进行分级。以壮实、挺直、亮黄者为上；瘦弱、弯曲、暗黄者欢之。
贮藏
将石膏烧热捣碎，铺于箱底，上垫两层皮纸，将茶叶用皮纸分装成小包，放在皮纸上面，封好箱盖。只要注意适时更换石膏，银针品质经久不变。

===术语：===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===问题：===
1.君山银针有哪些制作工序？
2.君山银针属于什么茶类？
3.君山银针为什么价格昂贵？
4.君山银针为什么被誉为中国最稀有的茶之一？
5.君山银针在历史上曾有哪些不同的名称？
6.君山银针的制作过程中包含哪些关键步骤？
7.君山银针在冲泡时有什么独特的视觉现象？
8.君山银针的自然生长环境有什么特点？
9.君山银针在当代有哪些重要的文化或经济价值？

===回答===
1. 君山银针有哪些制作工序？
君山银针的制作需经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道严谨的工序，全程约78小时。
2. 君山银针属于什么茶类？
君山银针属于黄茶，是中国著名的黄茶代表之一。
3. 君山银针为什么价格昂贵？
其价格昂贵的主要原因包括：产量极其稀有（仅产于1平方公里的君山岛）、历史地位崇高（曾为清代贡茶）、制作工艺复杂且唯一（全球仅一人掌握核心工艺），以及市场流通量非常有限，主要供应政府部门用于外交等重要场合。
4. 君山银针为什么被誉为中国最稀有的茶之一？
原因包括：产地极小（仅1平方公里）、仍为国有、年产量极低、制作技艺由唯一传人掌握，且历史上长期作为贡茶，市场流通极少。
5.君山银针在历史上曾有哪些不同的名称？
在唐代称“黄翎毛”，五代后唐时称“白鹤茶”，宋代称“旗枪茶”，直至1957年才正式定名为“君山银针”。
6.君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
7. 君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
8.君山银针的自然生长环境有什么特点？
君山岛位于洞庭湖中，气候湿润（年均湿度84%），雨量充沛，常年云雾缭绕。土壤为肥沃的砂质壤土，森林覆盖率超过90%，形成了非常适合茶树生长的小气候和生态环境。
9.君山银针在当代有哪些重要的文化或经济价值？
文化上，其制作技艺于2022年被列入国家级非物质文化遗产。经济上，它是岳阳黄茶产业的核心品牌，2024年带动产业综合产值超89亿元，品牌价值超30亿元，惠及近6.5万农户。它也是国家外交活动中的珍贵茶礼。

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2025-12-17T02:52:23Z

Zhang Yue:

==期末论文==
===Junshan Yinzhen===

Junshan Island, which is situated 15 km offshore from the historical city of Yueyang, is home to many well-known Chinese folklore. These tales are said to speak to the island’s rich history, which is believed to date back to mythical times. Tea has been associated with this tiny island since the Tang Dynasty, over 1300 years ago. During the Qing Dynasty (1616-1912), Junshan Yinzhen was given tribute tea status, with the royal court demanding 9kg of the tea each year. This tea is rare for a number of reasons. Firstly, it has a prestigious past. Secondly, it is very small. The island is only one square kilometre. Thirdly, it is still state-owned. Finally, only one person in the world knows how to make it. He holds the secret to a crucial step in the production process. He receives a special government stipend for his expertise. He is helped by over 30 people. Junshan Yinzhen is now one of the rarest teas in China.

This is a real modern tribute tea. Every year, the harvest is sent straight to government departments. It is usually reserved to treat visiting diplomats and important people. Junshan Yinzhen’s price is stable and very expensive, given its limited market circulation. Junshan Island is a tealeaf-harvesting hotspot, with many different types of tea being picked there. These include the original varieties, Yin Zhen, Bi Xiang Zao, Tao Yuan Da Ye, Fu Yun, and a green tea varietal. Junshan Yinzhen is a type of tea made from only the buds, which are picked in the early spring, typically starting in the first half of March.

Junshan Yinzhen is made by subjecting the leaves to high temperatures, which kill some of the enzymes. Then we bake the leaves to semi-dry before wrapping them airtight and fermenting them for 48 hours. The leaves are then baked for a second time after being wet once more, then fermented for about 24 hours before being baked dry over charcoal. A Junshan Yinzhen that has been well-made will not have a grassy taste, but will be sweet and have notes of sweetcorn.

====General Introduction====

Junshan Yinzhen is a renowned Chinese yellow tea that is cultivated on Junshan Island in Dongting Lake, Yueyang, Hunan Province. Its name is derived from its slender, needle-like form. The finished tea is characterised by its robust buds, which are uniform in length, and display a golden-yellow sheen. The buds are covered in white pekoe, which is elegantly known as “gold inlaid with jade”. The processing involves fixing (杀青), initial drying (初烘), initial wrapping for yellowing (初包闷黄), and other steps, forming a “double yellowing” fermentation technique. When brewing this tea, you will see the tea buds exhibit a “three rises and three falls”floating and sinking phenomenon. The tea's official name is now “Junshan Yinzhen”, but it has had many other names over the years. In the Tang Dynasty it was listed as a tribute tea and went by the name of “Yellow Feather Hair”. In the Later Tang of the Five Dynasties it was known as "White Crane Tea", while in the Song Dynasty it was called "Spear and Flag Tea". It wasn't until 1957 that it was given its current name. In November 2022, its production technique was inscribed on the National Intangible Cultural Heritage Representative Project list. This tea was introduced to Tibet by Princess Wencheng of the Tang Dynasty when she married a Tibetan prince. During the Qing Dynasty, it was presented as a form of tribute in accordance with the "Gongjian" standard. In 1956, it won a gold medal at the Leipzig International Fair. Then, in 1972, it was served as a Chinese tea gift to representatives at the United Nations General Assembly. In 2024, 10,400 tons of Yueyang yellow tea were produced, with a brand value exceeding 3.084 billion yuan and a comprehensive tea industry output value of over 8.9 billion yuan, meaning income was boosted for nearly 65,000 farming households.
Historical Development
The Junshan Yinzhen tea was first produced during the Tang Dynasty and was listed as a “Tribute Tea” in the Qing Dynasty. The Baling County Annals describe it as “tender green like lotus hearts”. “Junshan tribute tea began in the Qing Dynasty, when an annual tribute of eighteen jin was made.”Prior to Grain Rain (谷雨), the county magistrate invited monks to pick and make tea with one bud and one leaf, covered in white hairs, which is commonly called “White Hair Tea”. The Hunan Provincial New Gazetteer records the following: “Junshan tea resembles Longjing in colour and taste, with slightly broader and greener leaves.”Ancient people described this tea as ’a green snail on a silver plate’.

In the Qing Dynasty, Junshan tea was divided into two types: “Jiancha” (tip tea) and “Rongcha” (downy tea). “Jiancha,”resembling a tea sword with white down, was offered as tribute and known as “Gongjian.”Junshan Yinzhen has a clear and high aroma, mellow and sweet taste, bright yellow liquor, strong and pekoe-covered buds, neat strips, white pekoe like feathers, golden shiny buds with light yellow fuzz, thick and even infused leaves, and a sweet, mellow flavor that remains unchanged over time. After brewing, the buds stand upright in the liquor, rise to the surface, slowly sink, rise and sink again, exhibiting the fascinating “three rises and three falls” spectacle.

====Natural Geography====
Junshan, also referred to as Dongting Mountain, is an island in Dongting Lake in the Junshan District of Yueyang City, Hunan Province. The island is known for its fertile soil, which is mostly sandy loam, and its average annual temperature of 16–17°C and annual rainfall of about 1,340 mm. From March to September, relative humidity is high, at around 80%, creating a very humid climate. During the spring and summer months, the evaporation of water from the lake results in the formation of mist and clouds. The island is covered in dense woodlands, creating a natural habitat perfect for the growth of tea trees, with vast tea plantations sprawling across the hillsides.
The distinctive quality of Junshan Yinzhen is intimately associated with the climatic conditions, soil characteristics and plant life of Junshan Island.
====Quality Characteristics====
The tea is made entirely from buds, is covered with pekoe and has a bright colour. The finished tea is made up of buds that are all the same length and size, and are orange-yellow on the inside, wrapped in a layer of white pekoe.
====Production Process====

Junshan Yinzhen must be picked and produced strictly. The picking of this tea is a process that takes place over a period of seven to ten days around Qingming (Tomb-Sweeping Day). The standard used to be the first tender buds of spring tea, but this has now changed. The production process is comprised of eight steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The whole process takes 78 hours.

Fixing (Shaqing)
The leaves were fixed fresh after being polished and waxed in a 20° slanted wok. The temperature of the fire is controlled in this way: first it is set to a high (100–120°C), then to a low (80°C). Each wok can hold around 300 grams of leaves. When the leaves are ready, pick them up gently with both hands, push forward from the chest, then toss and shake to let the buds slide along the wok. It is vital that movements are gentle and flexible, and that there is no heavy friction, as this can cause bud bending, pekoe loss and darkening. When the bud stems have softened for about 4–5 minutes, and the grassy smell has gone and the tea fragrance has come through, you can take it out of the wok. This will have made it about 30% lighter.
Spreading and Cooling
After fixing, we place the leaves in small bamboo trays, winnowing them gently several times to dissipate heat and remove fine debris. Spread the mixture and let it cool for 4–5 minutes before you start the drying process.
Initial Drying
Initial drying is done on a charcoal-fired kang stove. The temperature is 50–60°C. It is left for 20–30 minutes. This is until it is about 50% dry. The degree must be appropriate: if it is too dry, it makes yellowing difficult during initial wrapping, leaving leaves green and failing to achieve high aroma and yellow colour; if it is too wet, it results in low, stuffy aroma and dull colour.
Initial Wrapping
After slight cooling, initially dried leaves are wrapped in kraft paper (about 1.5 kg per packet) and placed in a box for 40–48 hours.This initial wrapping for yellowing is crucial as it promotes the formation of Junshan Yinzhen's unique colour and aroma.The amount per packet should be just right, as too much can cause intense chemical changes and darken buds, while too little can slow down the colour change and fail to meet requirements. The gradual rise in temperature inside the wrap, caused by the release of oxidative heat, can reach around 30°C after 24 hours. Ensure an even colour change by turning it over. The duration is closely related to the ambient temperature: about 40 hours at 20°C, longer if colder. When the buds turn yellow, unwrap them to dry again. Initial wrapping is used to form the basic quality style of Yinzhen.
Re-drying
The process of re-drying aims to do three things: to evaporate moisture further, to fix formed effective substances and to slow certain transformations during re-wrapping. The temperature should be around 50°C and the time should be about one hour until it is 80% dry. If the colour change after the initial wrapping is insufficient, dry to 70% dryness. After drying and cooling, the purpose is the same as after the initial drying.
Re-wrapping
The method is the same as the initial wrapping. It lasts approximately 20 hours. When the tea buds turn golden yellow with a rich aroma, it is considered to be at its optimal point.
Final Baking (Zuhuo)
The final baking temperature should be 50–55°C, with each batch weighing about 0.5 kg, and baked until completely dry.The grading of the buds is based on three key factors: plumpness, straightness and colour brightness.The best buds are plump, straight and bright yellow; the worst are thin, curved and dull yellow.
Storage
The first step is to heat and crush the gypsum, spreading it at the bottom of the box. Then, place two layers of tissue paper on top. Next, pack the tea into small packets, using tissue paper to line them. Finally, place the packets on the paper and seal the box lid. As long as gypsum is replaced timely, Yinzhen quality remains unchanged for a long time.

===Terms and Expressions：===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===Questions===
1.What are the production processes of Junshan Yinzhen?

2.What type of tea does Junshan Yinzhen belong to?

3.Why is Junshan Yinzhen so expensive?

4.Why is Junshan Yinzhen known as one of the rarest teas in China?

5.What different names has Junshan Yinzhen had throughout history?

6.What key steps are involved in the production process of Junshan Yinzhen?

7.What unique visual phenomenon occurs when brewing Junshan Yinzhen?

8.What are the characteristics of the natural growing environment of Junshan Yinzhen?

9.What important cultural or economic values does Junshan Yinzhen hold in modern times?

===Answers===
1.The production of Junshan Yinzhen involves eight meticulous steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The entire process takes approximately 78 hours.

2. Junshan Yinzhen belongs to the category of yellow tea and is one of China's most renowned representatives of this type.

3. It is expensive primarily due to its extreme rarity (grown only on the 1-square-kilometer Junshan Island), its prestigious historical status (it was a tribute tea during the Qing Dynasty), its complex and unique production process (only one person in the world knows the key step), and its very limited market circulation, as it is mainly supplied to government departments for diplomatic and important occasions.

4. It is considered one of China's rarest teas due to its tiny production area (only 1 square kilometer), state-owned status, very low annual output, production knowledge held by a single inheritor, its historical role as a tribute tea, and consequently, its extremely limited availability on the market.

5. Historically, it was known as "Yellow Feather Hair" (黄翎毛) in the Tang Dynasty, "White Crane Tea" (白鹤茶) in the Later Tang of the Five Dynasties period, and "Spear and Flag Tea" (旗枪茶) in the Song Dynasty. It was officially named "Junshan Yinzhen" in 1957.

6. Key steps in its production include "fixing" (杀青) to deactivate enzymes, "initial wrapping for yellowing" (初包闷黄) and "re-wrapping for yellowing" (复包闷黄) – collectively known as the "double yellowing" technique – which develop its unique golden color and mellow aroma, as well as precisely controlled charcoal baking.

7. When brewed, the tea buds stand upright in the liquor, then repeatedly rise to the surface and slowly sink back down three times, creating the famous spectacle known as the "three rises and three falls."

8. Junshan Island is located in Dongting Lake, featuring a humid climate (annual average humidity of 84%), abundant rainfall, and frequent mist and clouds. The soil is fertile sandy loam, and the forest coverage exceeds 90%. This creates a microclimate and ecological environment perfectly suited for tea tree growth.

9. Culturally, its production technique was inscribed on the National Intangible Cultural Heritage list in 2022. Economically, it is the core brand of Yueyang's yellow tea industry. In 2024, it helped drive the comprehensive output value of the local tea industry to over 8.9 billion yuan, with a brand value exceeding 3.084 billion yuan, boosting income for nearly 65,000 farming households. It also serves as a prestigious Chinese tea gift in diplomatic activities.

===References===

1.百度百科—君山银针

2.君山区政府门户网
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4.邹心怡,肖慧,潘苗,等.乡村振兴背景下湖南“君山银针”茶品牌的生态翻译策略与实践[J].新农民,2024,(28):4-6.

5.蒋同团队.小茶类的大发展,从君山银针到岳阳黄茶的战略升级[J].食品界,2022,(07):63-68.

6.郭宇萌.有一种味道是君山银针[J].青年文学家,2022,(01):99.

==期末论文==
===君山银针===

坐落在岳阳历史名城15公里外的君山岛，是中国许多著名民间传说的发源地，据说历史可以追溯到神话时代。这个小岛自唐代以来就与茶文化息息相关，已有1300多年的历史。君山银针在清代（1616-1912年）成为贡茶，每年皇室需要供应9公斤。导致这种茶极为稀有的几个因素包括：茶叶的卓越历史；岛屿的极小规模（仅1平方公里）；岛屿仍国有；全球仅一人掌握制作此茶的关键步骤（他因专业技能获得特别政府津贴，拥有30多名助手）。君山银针毫无疑问是当今中国最稀有的茶叶。

作为真正的现代贡茶，每年的收成直接供应给政府部门，通常保留用于款待访问的外交官员和重要人士。由于市场流通有限，君山银针价格稳定且非常昂贵。君山岛上采摘了许多不同品种的茶叶，包括原生种、银针一号、碧香早、桃源大叶、浮云等以及一种绿茶品种。君山银针是一种只采摘芽头的黄茶，只有未开放的芽头在早春时节采摘，通常从三月上旬开始。

制作君山银针的过程始于高温处理茶叶以抑制部分酶活性。然后茶叶经过半干燥后被严密包裹发酵48小时。随后再次湿润的茶叶进行第二次烘焙，再次发酵约24小时，最后在木炭上干燥。制作精良的君山银针不带任何草味，甜美纯净，带有甜玉米的香气。

====1.总体介绍====

银针是中国黄茶类名茶之一，产于湖南岳阳洞庭湖中的君山，因形细如针得名。其成品茶芽头茁壮，长短均匀，芽身金黄发亮，外裹白毫，雅称"金镶玉"。君山银针制作需经杀青、初烘、初包闷黄等工序，形成"双闷黄"发酵工艺，冲泡时呈现"三起三落"的茶芽浮沉现象。该茶唐代已列为贡品，五代后唐称"黄翎毛”，宋代称"白鹤茶”，清代统称"旗枪茶"，1957年正式定名"君山银针" 。君山银针制作技艺于2022年11月入选国家级非物质文化遗产代表性项目。唐代文成公主出嫁时曾携带此茶入藏，清代按"贡尖"标准进贡。1956年获莱比锡国际博览会金质奖章，1972年作为中国茶礼招待联合国大会各国代表。2024年岳阳黄茶年产量达1.04万吨，品牌价值突破30.84亿元，茶产业综合产值超89亿元，带动近6.5万农户增收。

====2.历史发展====
君山银针始于唐代，清朝时被列为“贡茶”。据《巴陵县志》记载：“君山产茶嫩绿似莲心。”“君山贡茶自清始，每岁贡十八斤。”“谷雨”前，知县邀山僧采制一旗一枪，白毛茸然，俗称“白毛茶”。又据《湖南省新通志》记载：“君山茶色味似龙井，叶微宽而绿过之。”古人形容此茶如“白银盘里一青螺”。
清代，君山茶分为“尖茶”、“茸茶”两种。“尖茶”如茶剑，白毛茸然，纳为贡茶，素称“贡尖”。君山银针茶香气清高，味醇甘爽，汤黄澄高，芽壮多毫，条真匀齐，白毫如羽,芽身金黄发亮,着淡黄色茸毫,叶底肥厚匀亮，滋味甘醇甜爽，久置不变其味。冲泡后，芽竖悬汤中冲升水面，徐徐下沉，再升再沉，三起三落，蔚成趣观。

====3.自然地理====

君山又名洞庭山，为湖南岳阳市君山区洞庭湖中岛屿。岛上土壤肥沃，多为砂质土壤，年平均温度16～17度，年降雨量为1340毫米左右，相对湿度较大,三月至九月间的相对湿度约为80%，气候非常湿润。春夏季湖水蒸发，云雾弥漫，岛上树木丛生，自然环境适宜茶树生长，山地遍布茶园。君山银针品质独特，与君山岛上的气候、土质、植被密不可分：
3.1小气候
君山岛四面环水，无高山深谷，太阳从早到晚照射全岛，年均日照进间为1740小时，空气湿度大，年均相对湿度84%，阳光中含有较多的红光和黄光，昼夜湿差较小，空气温度变化较平缓，而地面昼夜温差大，这种小气候特别有利于茶树生长。
3.2土质
君山岛上土质主要为细小砂质土，肥沃深厚，土质疏松，吸热能力强，表层水分蒸发快。盛夏季节，高温迫使茶树主根向纵深延伸，以便吸收土层深处的水分和养料，以至有些茶树主根长达6米多。同时，砂质土壤散热也快，夏季子夜后，岛上的气温可降到摄氏20多度，昼夜温差大也有利于茶树生长。
3.3生态环境
岛上有维管束植物99科221属310种，森林覆盖率达90%以左右。由于树木荫蔽的谷地和坡地，冬季气温高，春季温度变幅小，全年光照弱，风速小，湿度大，云雾多，因而使茶树叶片栅栏组织厚度变小，海绵组织发达，角质层薄，叶片大，厚而柔软，新枝节间长，所以君山茂密的森林是生产名茶的优势条件之一。

====4.品质特征====

全由芽头制成，茶身满布毫毛，色泽鲜亮。其成品茶芽头茁壮，长短大小均匀，内呈橙黄色，外裹一层白毫。

====5.制作工序====

君山银针的采摘和制作都有严格要求，每年只能在“清明”前后七天到十天采摘，采摘标准为春茶的首轮嫩芽。制作这种茶，要经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道工序，需78个小时。
杀青
在20° 的斜锅中进行，锅子在鲜叶杀青前磨光打蜡，火温掌握“先高（100～120℃）后低（80℃）”，每锅投叶量300克左右。茶叶下锅后，两手轻轻捞起，由怀内向前推去，再上抛抖散，让茶芽沿锅下滑。动作要灵活、轻巧，切忌重力摩擦，防止芽头弯曲、脱毫、茶色深暗。约经4～5分钟，芽蒂萎软清气消失，发出茶香，减重率达30%左右，即可出锅。
摊凉
杀青叶出锅后，盛于小篾盘中，轻轻杨簸数次，散发热气，清除细末杂片。摊凉4～5分钟，即可初烘。
初烘：放在炭火炕灶上初烘，温度掌握在50～60℃，烘20～30分钟，至五成干左右。初烘程度要掌握适当，过干，初包闷黄时转色困难，叶色仍青绿，达不到香高色黄的要求；过湿，香气低闷，色泽发暗。
初包
初烘叶稍经摊凉，即用牛皮纸包好，每包1．5公斤左右，置于箱内，放置40～48小时，谓之初包闷黄，以促使君山银针特有色香味的形成，为君山银针制造的重要工序。每包茶叶不可过多或过少，太多化学变化剧烈，芽易发暗，太少色变缓慢，难以达到初包的要求。由于包闷时氧化放热，包内温度逐升，24小时后，可能达30℃左右，应及时翻包，以使转色均匀。初包时间长短，与气温密切相关。当气温20C左右，约40小时，气温低应当延长。当芽现黄色即可松包复烘。通过初包，银针品质风格基本形成。
复烘
复供的目的在于进一步蒸发水分，固定已形成的有效物质，减缓在复包过程中某些物质的转化。温度50℃左右，时间约一小时，烘至八成干即可。若初包变色不足，即烘至七成干为宜。下烘后进行摊凉，排凉的目的与初烘后相同。
复包
方法与初包相同。历时20小时左右。待茶芽色泽金黄，香气浓郁即为适度。
足火
足火温度50～55℃，烘量每次约0.5公斤，倍至足干止。
加工完毕，按芽头肥瘦、曲直、色泽亮暗进行分级。以壮实、挺直、亮黄者为上；瘦弱、弯曲、暗黄者欢之。
贮藏
将石膏烧热捣碎，铺于箱底，上垫两层皮纸，将茶叶用皮纸分装成小包，放在皮纸上面，封好箱盖。只要注意适时更换石膏，银针品质经久不变。

===术语：===
1.gypsum 石膏
2.ferment 使发酵
3.plumpness 丰满
4.oxidative 氧化
5.evaporate 蒸发
6.tissue paper 皮纸
7.three rises and three falls 三起三落
8.spreading and cooling 摊晾
9.pekoe 茸毛
10.wrapping for yellowing 闷黄

===问题：===
1.君山银针有哪些制作工序？
2.君山银针属于什么茶类？
3.君山银针为什么价格昂贵？
4.君山银针为什么被誉为中国最稀有的茶之一？
5.君山银针在历史上曾有哪些不同的名称？
6.君山银针的制作过程中包含哪些关键步骤？
7.君山银针在冲泡时有什么独特的视觉现象？
8.君山银针的自然生长环境有什么特点？
9.君山银针在当代有哪些重要的文化或经济价值？

===回答===
1. 君山银针有哪些制作工序？
君山银针的制作需经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道严谨的工序，全程约78小时。
2. 君山银针属于什么茶类？
君山银针属于黄茶，是中国著名的黄茶代表之一。
3. 君山银针为什么价格昂贵？
其价格昂贵的主要原因包括：产量极其稀有（仅产于1平方公里的君山岛）、历史地位崇高（曾为清代贡茶）、制作工艺复杂且唯一（全球仅一人掌握核心工艺），以及市场流通量非常有限，主要供应政府部门用于外交等重要场合。
4. 君山银针为什么被誉为中国最稀有的茶之一？
原因包括：产地极小（仅1平方公里）、仍为国有、年产量极低、制作技艺由唯一传人掌握，且历史上长期作为贡茶，市场流通极少。
5.君山银针在历史上曾有哪些不同的名称？
在唐代称“黄翎毛”，五代后唐时称“白鹤茶”，宋代称“旗枪茶”，直至1957年才正式定名为“君山银针”。
6.君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
7. 君山银针的制作过程中包含哪些关键步骤？
关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。
8.君山银针的自然生长环境有什么特点？
君山岛位于洞庭湖中，气候湿润（年均湿度84%），雨量充沛，常年云雾缭绕。土壤为肥沃的砂质壤土，森林覆盖率超过90%，形成了非常适合茶树生长的小气候和生态环境。
9.君山银针在当代有哪些重要的文化或经济价值？
文化上，其制作技艺于2022年被列入国家级非物质文化遗产。经济上，它是岳阳黄茶产业的核心品牌，2024年带动产业综合产值超89亿元，品牌价值超30亿元，惠及近6.5万农户。它也是国家外交活动中的珍贵茶礼。