六堡茶传奇：揭秘梧州中茶60年传承与创新的梦之队
六堡茶界现存历史最悠久的企业，始于上世纪50年代，历经数次改制，承包了大半个世纪的六堡茶发展史。这家企业垄断了数十年东南亚和国内港澳茶客们的味觉记忆，却又是一家"年轻"的企业——从外销转向国内市场还不到10年时间。
Wuzhou Zhongcha, the oldest existing Liubao tea enterprise dating back to the 1950s, has witnessed the entire development history of Liubao tea through multiple reforms. While monopolizing the taste memories of Southeast Asian and Hong Kong-Macao tea drinkers for decades, it's also a "young" company - having shifted from export to domestic market for less than 10 years.
从单一产品到月月新品
From Single Product to Monthly Innovations
谢加仕，总经理助理兼产品部经理，1994年毕业后就加入梧州中茶。他经历了从出口为主到国内市场为主的转型，现在主要负责产品研发。"现在基本上每月都有新产品推出，需要根据库存茶叶的口感特点，考虑包装形式和定位。"
Xie Jiashi, Assistant General Manager and Product Department Manager, joined Wuzhou Zhongcha in 1994 after graduation. He witnessed the transition from export-oriented to domestic-focused operations and now leads product development. "We basically launch new products every month now, designing packaging and positioning based on the taste characteristics of stored teas."
拼配艺术：茶叶的生命升华
The Art of Blending: Elevating Tea's Essence
湖南妹子肖思思，产品部经理助理，将家乡安化黑茶的经验与六堡茶结合。"拼配是让茶叶口感圆融、香气层次分明的关键工艺，需要记录大量数据才能掌握。"她谦虚地给自己的经验打50分。
Xiao Sisi, a Hunan native and Assistant Product Manager, combines her knowledge of Anhua dark tea with Liubao tea. "Blending is the key process to achieve harmonious taste and layered aroma, requiring extensive data recording to master." She modestly rates her experience at 50/100.
渥堆工艺：经验与科学的融合
Pile Fermentation: Blending Experience with Science
副总经理蔡一鸣堪称"活历史"，亲历了冷水渥堆工艺的演变。"过去发酵40-50天，现在通过水分、温度、水色三指标精准控制。"梧州中茶成立科研小组，用色谱分析等科学方法完善全机械化生产。
Vice President Cai Yiming, a "living history", witnessed the evolution of cold-water pile fermentation. "From 40-50 days fermentation in the past to precise control through three indicators: moisture, temperature and liquor color now." Wuzhou Zhongcha established a research team using chromatographic analysis to perfect fully mechanized production.
传统与现代的完美平衡
Perfect Balance Between Tradition and Modernity
加工厂厂长刘智超从汽车行业跨界而来："新厂房将同时运行全自动生产线和传统手工工艺，满足不同消费者需求。传统与现代在茶领域并不矛盾。"
Factory Director Liu Zhichao transitioned from the automotive industry: "The new factory will operate both fully automated lines and traditional manual processes to meet diverse consumer needs. Tradition and modernity aren't contradictory in tea."
这支由老中青三代组成的梦之队，正以60年积淀的经验和与时俱进的创新精神，书写着六堡茶的新篇章。（上篇完）
This dream team spanning three generations is writing a new chapter for Liubao tea with 60 years of accumulated experience and innovative spirit. (Part 1 End)
