6月15日，CGTN中国国际电视台对蒙顶山茶园及蒙顶山茶文化的传承保护进行了专题报道。

　　详细报道如下

　　The tea culture in Ya'an, in southwest China, has long been renowned. In recent years, local government efforts have helped preserve and promote the environment as well as the traditional craftsmanship of the historic tea-producing areas. This initiative has also grown the local industry in a sustainable way. Our reporter Gong Ming has this report.

　　Mengding Mountain in Ya'an City is considered one of the cradles of Chinese tea culture. It's home to over 300 varieties of native Sichuan tea plants, which date back to the Western Han Dynasty over 2,000 years ago. In 2021, Ya'an designated 300 hectares of the tea gardens located above 800 meters altitude on Mengding Mountain as the core area for cultivating native tea plants, with the aim to preserve its authenticity and cultural heritage.

　　ZHOU XIANWEN Chairman of Sichuan Guangju Agricultural Development Co., Ltd. "Firstly, there's a strict policy against excessive development here. In these tea gardens, we don't use pesticides, and instead, we use organic fertilizers without any chemical ones. Our goal is to preserve the ecological balance of Mengding Mountain."

　　Apart from ecological considerations, the emphasis on preserving traditional skills ensures the quality of Mengding Mountain tea. At a local tea culture exchange center, the whole process is demonstrated - from stirring, rolling, to drying the tea leaves using a hot iron pan. It takes about 2 to 3 hours to produce approximately 750 grams of tea leaves.

　　JIANG DAN Ya'an Intangible Cultural Heritage Inheritor "Making tea by hand allows you to directly feel the changes in the tea leaves. Each batch is different, and each time brings new insights. Once you understand how tea behaves, applying this knowledge to machine processing becomes much easier. This also shows how handcrafting skills can help improve the quality of machine-produced tea."

　　The delightful taste of Mengding Mountain tea owes a lot to its unique brewing and serving techniques. One of the tea masters demonstrated this using a long spout teapot, which involves 18 distinct postures. This has become a hallmark in Sichuan's traditional tea culture.

　　WANG FEI National Tea Master "This tea brewing technique mimics various forms of dragons, capturing the feeling of dragons soaring and dancing. It integrates the spirit of dragons into martial arts, dance, and Zen philosophy. Then, the water flows out through a 1-meter-long spout, perfectly brewing the delicate buds and leaves from Mengding Mountain, achieving the finest infusion of tea."

　　Through the preservation and centralized management of the Mengding Mountain tea gardens, tea quality in the region has significantly improved, enhancing the market reputation of locally produced tea. One of the leading brands from the Mengding Mountain tea garden has been exported to 33 countries and regions worldwide.

　　Gong Ming, CGTN, Ya'an, Sichuan province.

　　中文翻译如下

　　中国西南地区雅安的茶文化久负盛名。近年来，当地政府努力保护和发扬历史悠久的产茶区的环境以及传统工艺。这一举措也使当地产业得以可持续发展。本台记者龚明报道。

　　雅安市蒙顶山是中国茶文化的发源地之一，拥有300多个四川本土茶树品种，其历史可追溯到2000多年前的西汉时期。2021年，雅安市将蒙顶山海拔800米以上的300公顷茶园划定为本土茶树种植核心区，旨在保护其原真性和文化遗产。

　　四川广聚农业发展有限公司董事长 周先文： “首先，我们这里严禁过度开发。我们茶园不使用农药，全部使用有机肥，不使用任何化学肥料。我们的目标是维护蒙顶山的生态平衡。”

　　除了生态考量，重视保留传统工艺，也确保了蒙顶山茶叶的品质。在当地茶文化交流中心，现场展示从炒茶、揉茶到用热铁锅烘干茶叶的整个过程。每锅茶叶约750克，需要2至3小时才能制成。

　　雅安市非物质文化遗产传承人 蒋丹 ：“手工制茶可以让你直接感受到茶叶的变化。每一批茶叶都是不同的，每一次都有新的领悟。一旦你了解了茶叶的制作方式，将这些知识运用到机器加工中就变得容易多了。这也说明了手工技术如何帮助提高机制茶的品质。”

　　蒙顶山茶的绝妙口感，很大程度上得益于其独特的冲泡和饮茶技巧。一位茶艺师用长嘴茶壶演示了18种不同的斟茶姿势。这已成为四川传统茶文化的标志。

　　国家级茶艺师 王霏: “这种倒茶方法模仿了各种龙的形态，捕捉了龙腾飞舞的感觉。它将龙的精神融入武术、舞蹈和禅宗哲学中。然后，水通过1米长的壶嘴流出，完美地冲泡蒙顶山的嫩芽和叶子，达到最细腻的茶味。”

　　通过对蒙顶山茶园的保护和集中管理，蒙顶山茶园茶叶品质明显提高，提升了当地茶叶的市场声誉，蒙顶山茶园主导品牌之一已远销全球33个国家和地区。

　　龚明，CGTN，四川雅安。

　　来源：CGTN(中国国际电视台)，信息贵在分享，如涉及版权问题请联系删除