Techniques in Mincha Production: Pursuing Perfection While Retaining the Essence of Tea Culture

Abstract

Tea growing in Fujian province dates as far back as the Shang and Zhou dynasties. Since then, Fujian tea (known as Mincha locally, in which Min is the abbreviation of Fujian Province) has flourished and is renowned in China and abroad. Closer connections to the international market have raised standards and led to the integration of different tea growing techniques to produce quality tea. This article aims to describe how tea production techniques have become increasingly sophisticated by focusing on Mincha’s breeding, fertilization, irrigation, weeding, pruning, intercropping, and scale production. The study also pays special attention to the inherent spirit of Chinese tea culture to explain the tranquil and peaceful attitude embodied in the inheritance and development of tea production techniques. Such a perspective demonstrates the profoundness of Chinese tea culture and sets a strategic direction for its future innovation.