"The southern gateway of the city, the water city of Xinjin". Xinjin is a beautiful city surrounded by mountains and rivers. It has always had a tradition of scenting tea, and most flower farmers make a living by growing jasmine flowers. In the early days of liberation, Qionglai tea factories all bought jasmine flowers in Xinjin and selected flowers for scenting tea. At dusk, the streets in the west of the county were filled with the fragrance of jasmine flowers. In the 1950s and 1960s, many people in towns scented and drank tea by themselves. In Wujin Town, the county seat, Xu Gong's family also joined the ranks of selecting flowers for scenting tea, and has persisted to this day. Zhao Xigu of the Southern Song Dynasty recorded the production process of scented tea in his compilation "Tiao Xie Lei Bian". Zhu Quan in the early Ming Dynasty recorded the "smoked tea method" in "Tea Book". In the middle of the Ming Dynasty, in 1541, Gu Yuanqing edited and revised "Tea Book", which recorded the scenting process of jasmine tea in more detail. The scented tea making method recorded in it is exactly the same as the modern scenting method. Zhang Dai, a writer in the early Qing Dynasty, recorded in his book "Dreams of Tao'an" that he used Japanese-cast tea as tea embryo, mixed it with an appropriate amount of jasmine, mixed it with roasted, and brewed it with freshly boiled water. Its color was like snow, which was intoxicating. During the Republic of China period, tea shops and some teahouses in Chengdu took advantage of the abundant jasmine flowers in Dongxiang, a suburb of Chengdu, and bought flowers to scent and sell them. Chen Baixun of "Jingcheng Garden" asked Master Sun to select flowers and scent them to make jasmine tea. Peng Shugao of "Huahua Tea House" hired Master Gong to select flowers and scent them to make jasmine tea for sale. Chengdu people have a long history of drinking tea, which began in the Western Han Dynasty and only became fond of drinking jasmine tea after the Yuan and Ming Dynasties. Jasmine originated in Persia (now Iran) and was first introduced to Fujian and Guangdong in my country, and later moved to Sichuan and other places. It has a long history of cultivation in my country, which has been more than 1,700 years. After 1880, jasmine was introduced from Fujian to Sichuan. An official named Lin introduced jasmine from Fujian to Chengdu. It was first planted in the area of Mengpu outside the east gate of Chengdu, and then gradually developed to the countryside. After the 20th century, with the rise of Sichuan jasmine tea, jasmine was planted in Huayang Dongxiang, Xinjin, Qianwei and other places, and Sichuan became one of the main production areas of jasmine. The hand-selected flower scenting of jasmine tea is a traditional handicraft in Chengdu. The jasmine tea made by hand-selected flowers is fragrant, fresh and lasting, and the fragrance is overflowing. Most people in Chengdu love it. In the old days, almost all tea shops in Chengdu baked jasmine tea by themselves. Some teahouses such as "Jingcheng Garden" and "Huahua Tea Hall" also scented jasmine tea by themselves to meet the needs of tea drinkers. In the 1950s and 1960s, Chengdu's "three flowers" were famous throughout Sichuan. With the increase in market demand, machine-made flower tea gradually replaced the hand-selected flower scenting. Today, there is the Xu family in Xinjin. Since the early 1970s, they have taken advantage of the favorable conditions of Xinjin's abundant jasmine flowers, inherited the traditional hand-picked flower scenting process, and developed hand-picked flower scented tea, which is different from ordinary scented tea and has its own unique flavor: first, the raw materials are unique, and famous teas are used as the raw materials for scented tea. This practice of adding icing on the cake is a bold attempt; second, the amount of tea flowers added is just right, and the scented tea after scenting reveals the fragrance of flowers; third, the original Chinese high-end jasmine tea only smells the fragrance of flowers but does not see the flowers, but Xu Gong inherited the Sichuan flower selection and scenting technique and used selected jasmine flowers for scenting. After scenting, you can smell the fragrance of the flowers and see the shape of the flowers, with snow-white jasmine petals floating on the surface of the tea soup; fourth, aroma: fresh and pure; soup color: clear yellow-green; taste: pure, refreshing and sweet. After tasting the tea, Liu Yihuang, a provincial tea expert, praised: "The tea is good, the soup color is good, it is very fragrant, and it is scented. This traditional hand-selected flower scenting technique has not been seen for decades, and there is almost no traditional hand-selected flower tea available on the market." The key to scenting jasmine tea is that "bucket flowers" are most suitable for scenting tea, and roasted green tea is the tea embryo for scenting jasmine tea. Flowers are selected to remove their green stems, and they must be selected carefully and washed cleanly. The tea leaves must be dry. In a clean porcelain basin, a layer of tea leaves and a layer of jasmine flowers are covered alternately. After it is full, the lid is tightly sealed to allow the tea leaves to fully absorb the fragrance of jasmine flowers, and then the pot is put into firewood for baking. Pay attention to making the tea and flowers evenly heated when turning the shovel. When scenting jasmine tea, you must grasp the heat well, remove the pot in time, spread it out for a while, let it cool naturally, and then fill it and seal it. In this way, the scented jasmine tea will be more fragrant, pure, sweet, and have a long aftertaste, and it is regarded as a good product. "A wisp of green rhyme lingers, and the mouth is full of lingering fragrance". The hand-selected flower scenting process is a traditional handicraft in Chengdu, Sichuan. It is a unique flower in Chengdu, rooted in the Bashu tea culture, with distinct and unique regional characteristics and unique historical and cultural value. From the selection of tea embryos to the picking of jasmine flowers, the attention to flower selection, the scenting process, the temperature of roasting, the speed of shoveling, and the essentials of taking the pot, each process has a distinct folk inheritance and contains rich scientific, historical, cultural, economic and social values. Due to the development of society, the continuous improvement of industrial technology, the large-scale use of mechanized production, and the continuous increase in market demand, many manufacturers have long abandoned manual production and switched to machine production. Traditional hand-made production has gradually disappeared and has been replaced by modern production tools. Fine products come from handwork. Traditional hand-made skills are refined in craftsmanship, fine materials, exquisite jasmine selection, refined scenting, and refined in small quantities and authenticity. Such traditional hand-selected flower scenting skills are unique cultural products that should be inherited, developed and protected. Information source: Chengdu Intangible Cultural Heritage Protection Center Information source: Chengdu Intangible Cultural Heritage Protection Center