Core Viewpoint - The 2025 Meizhou Hakka Stir-Fried Green Tea Brand Promotion Conference aims to showcase the unique charm of "Hakka Stir-Fried Green" tea, emphasizing its cultural heritage and potential for high-quality agricultural development in Meizhou [1][13]. Group 1: Cultural and Historical Significance - Meizhou Hakka tea culture has a history of over a thousand years, evolving from the tea traditions of the Qin and Han dynasties, with the Hakka people innovating the "Hakka Stir-Fried" technique [3]. - The Hakka Stir-Fried Green tea is described as a living witness to the evolution of Chinese tea history, preserving the essence of Han and Tang tea culture while showcasing the Hakka people's adaptability and creativity [3]. Group 2: Industry Development and Standards - The total tea planting area in Meizhou is 360,800 acres, with a total production of 33,100 tons, making it the largest tea production base in Guangdong [3]. - The Meizhou Agricultural and Forestry Academy released the "Hakka Stir-Fried Green Brewing Technical Specifications" as a group standard, marking a shift towards standardized development for this traditional craft [5]. Group 3: Market Strategy and Collaboration - The event established a collaborative development framework involving government, enterprises, technology, and market operations, aiming to enhance the Hakka Stir-Fried Green tea industry [8]. - Strategic cooperation agreements were signed between Meizhou tea enterprises and Beijing distributors, indicating the initiation of a "northward" strategy to expand into northern markets [8]. Group 4: Cultural Promotion and Innovation - The event utilized a blend of cultural performances and industry promotion to convey the essence of Hakka tea culture, showcasing traditional tea-making scenes through artistic expressions [10]. - The promotion of Hakka Stir-Fried Green tea is seen as a significant step towards brand innovation and the sustainable development of the tea industry in Meizhou [11].

近现代以来,客家炒绿在工业化浪潮中赓续文脉、破局立新。梅州提出以"客家炒绿"为主导产品,发展茶 产业的总体思路,以科学标准重塑传统工艺,梅州市农林科学院联合茶企制订《客家炒绿》团体标准, 将"一芽二三叶"的采摘规范与"分段火工调控"的核心工艺参数纳入现代质量管理体系,建立标准化生产 模式,推动客家炒绿工艺创新与品质升级,更于2022年成功申报市级非物质文化遗产,实现技艺活态传承与 产业升级的双向赋能。尤为瞩目的是,当代茶人将非遗基因注入时代语境——从"客家炒绿炭烧奶茶"的 创新研发到茶园认养、茶旅融合模式的探索,从国际茶博会上的文化推介到"茶韵食青"文旅活动的全域 铺展,客家炒绿正以"一片叶子"为支点,撬动梅州乡村振兴与文化自信的深层共振。 千年客家炒绿史,承载着客家族群与自然共生的精神智慧,从传统制茶技艺的淬炼到文化基因的赓续,为梅 州实施"百千万工程"注入了深厚的文化动能。值此国际茶日之际,梅州市将于6月6日在北京举办2025梅 州客家炒绿品牌推介会,活动以"赏汉茶化石 品客家炒绿"为主题,传播客家炒绿饮用文化价值与健康属性, 着力推动梅州茶企与全国渠道商深化战略合作,助推客家炒绿从岭南非遗蝶变为全国性地 ...