Soiko saluu Soiko saluu is an engagement ritual when the young man’s parents and relatives pay visit to the young lady’s house to make a proposal. The groom’s family gives engagement earrings to the bride and bride price to her family called kalyn. Bride price is considered as a gratitude to her parents for raising a woman who will become a wife and mother of future husband’s children. The bride’s side prepares dowry, which includes various household items needed for a newly formed family. It includes felt carpets, cushions, matrasses, etc. Kyz uzatuu Kyz uzatuu is a ritual of seeing off a bride when groom’s party comes to take her to the groom’s house. This ritual takes place before the wedding ceremony. This ritual is conducted by bride’s family and friends. There is also a ritual called arkan tartuu. When the groom’s party is coming to take away the bride, bride’s friends pull the rope across the rope, thus, symbolically blocking the way to the bride’s house. The groom’s party gives gifts and money to people holding ropes, thus, earning a right to pass forward. Nike kyiyuu Nike kyiyuu is the main wedding ceremony. A cup of water is prepared for this ritual. Some sugar is added to water and sometimes a silver coin is placed at the bottom of the cup. After reciting verses from Quran, the newly-wed couple drinks water from the cup. The meaning of sharing water is that a couple agrees to live through thick and thin, life’s ups and downs together. When drinking water, the bride and groom make a wish to be pure as water and live long and happily. By adding sugar, they wish to have a sweet life and coin stands for prosperity. Water is a symbol of purity, eternity and sacredness; that is why it is used in a wedding ceremony. Kyrgyz wedding feasts are big. The number of guests vary depending on family’s income. Nowadays, wedding is done in various styles but all of them have abovementioned traditional rituals. Otko kirgizuu According to Kyrgyz traditions, a newly-wed bride cannot go visit houses of grooms neighbors, relatives and friends. That is why the latter invite the newly-wed bride and her husband to their house. This ritual is called otko kirgizuu. The purpose of this ritual is to get acquainted with a new daughter-in-law. A daughter-in-law can go to this ritual with her husband, mother-in-law or other close relatives. When a bride enters the house, she is supposed to bow to the hosts. The newly-wed bride helps pouring tea and serving food as if she was in her house. The hosts give her their blessings and a gift such as dish set, garment, etc. Only after that, a newly-wed bride can freely come to this house and help around during feasts and rituals. After some time after wedding, the newly-wed bride goes to visit her own family. This visit is called torkuloo. She does not go home on her own but rather with her husband and parents-in-law. There are smaller rituals done within this big ritual. This is considered as otko kirgizuu for the newly-wed groom. Despite the changes happening in a modern society, every custom and a ritual reflects the essence of Kyrgyz people and their culture. These rituals highlight the sanctity of family values and transmitted from generation to generation without coming at odds with current worldviews of Kyrgyz people.

The element consists of knowledge, skills, and practices concerning management of tea plantations, picking of tea leaves, manual processing, drinking and sharing of tea. Based on natural conditions and local customs, tea producers have developed six categories of green, yellow, dark, white, oolong and black teas, as well as reprocessed teas like flower-scented teas, which results in over 2,000 tea products. Processing tools are woks, bamboo trays and drying frames, etc. Core skills employed include shaqing (enzyme inactivation), menhuang (yellowing), wodui (piling), weidiao (withering), zuoqing (leaves shaking and cooling), fajiao (oxidation or fermentation) and yinzhi (scenting). All these teas, with their diverse colors, aromas, flavors and shapes, meet different needs of people. Tea is ubiquitous in Chinese people’s daily life. Steeped or boiled tea is served in families, workplaces, tea houses, restaurants, temples, etc. and applied as an important media for communication in socializing and ceremonies such as wedding, apprentice-taking and sacrificing. Practices of greeting guests with tea and building good relationships within family and among neighborhood through tea-related activities are shared among multiple ethnic groups, and provide a sense of identity and continuity for communities, groups and individuals concerned. During the transmission, the element has nurtured systematic knowledge, extensive social practices, proven traditional skills and abundant handiwork. It reflects Chinese people’s values of modesty, harmony, comity and respect, and has profound influence on moral cultivation and personality shaping. It also facilitates exchanges and mutual learning among civilizations through the Silk Roads, hence playing a significant role in sustainable social development.

China 2022

Dancing art of Uzbekistan, which unites the traditions of oral folk creativity, songs and dances, has a rich history. This is testified by numerous archaeological findings, artifacts, wall paintings (in the palaces), ossuaries and works of miniature art of the Middle Ages which came down to us from the ancient past. Throughout history various dance styles emerged. From among them it is possible to mention "Katta oyin" (Big dance), which is a multi-part suite that includes the cycle of rhythmical usuls as well as complexes of certain dance movements associated with them, "khona bazm oyin" (indoor dances), "duchava" (dance with two sticks), "dance with teabowls" (dance with a bowl for drinking tea) , "dance with spoons", "dance with daggers", "dance on chest", "teapot dance", "kema oyin" (dance on a boat), "zangbozi", "naghora oyin", "shodi", "zamin bozi", "larzon", "lazgi", "bukhorcha", "tanovar", "Farghona ruboyisi", "Andijon polkasi", etc. From the past dances were divided into those performed by men and women. Even though there are different styles and genres, various performance manners, it is still possible to see some common features, which make up Uzbek dance to look very impressive.

National Intangible Cultural Heritage, Republic of Korea Korea has its own unique methods of making and drinking tea. Jeda (tea making) is a traditional technique of making tea by steaming, roasting, or fermenting the buds, leaves, and young stems of a tea plant, as well as rubbing, pounding, pressing, and drying them. Such techniques, which have changed and developed over the centuries, are mentioned in ancient books on tea and records ranging from the Three Kingdoms period to the late Joseon period. *As Jeda is based in the tea-producing area of the southern part of the Korean Peninsula, and the tea making technique is generally shared and transmitted in diverse methods and forms, no specific holders or holder organizations have been recognized.

Tea house, a social environment for drinking tea, eating and relaxing. In Tajikistan, old people usually visit tea houses. They drink tea, talk to each other, and play board games such as chess, backgammon, and cards. Some tea houses are visited by folk musicians and singers, storytellers. In Rasht, Tojikibod and Lakhsh districts, teahouses also serve as a hotel for invited guests coming to a wedding celebration. Some guests can stay and spend the night during their visit.

Tea-drinking customs in Uzbekistan are deeply embedded in the social fabric, rituals, and celebrations of the country. The preparation and serving of tea is not only a daily routine but also a vital element of hospitality, symbolizing respect, friendship, and community bonding. These customs encompass specific practices including the use of traditional samovars, the careful brewing process, and distinct serving manners. Tea ceremonies often accompany family gatherings, weddings, negotiations, and festive events, where guests are welcomed with warmth and honor. The art of tea drinking reflects a rich cultural heritage, blending influences from Central Asia, Persia, and the Silk Road traditions. It also plays a role in oral storytelling, music performances, and social exchanges that strengthen interpersonal relationships and maintain community cohesion.

Tea culture is an essential part of social and cultural life and is an important social practice aiming to show hospitality, celebrate important moments in lives of communities and helping them to build and maintain social relationships and enjoy moments by drinking tea for social exchange and interaction. It also represents knowledge, traditions and skills linked to cultivating, preparing and drinking tea by communities in Turkey and Azerbaijan. Tea is an agricultural plant the leaves and buds of which are used to make beverage. Tea plant transforms into dried leaves after steps such as plucking, withering, disruption, oxidation and drying. Although there are different types and brewing techniques in both countries, communities harvest and consume mostly the black tea. Traditional techniques used in preparing and harvesting tea led to development of special tools and vessels such as teapots, samovars, silver tray, woven tea baskets and tea plucking shear. Communities brew tea by using a great variety of kettles, produced in traditional craftsmanship, called “çaydan” or “çaynik” in Azerbaijan, a double container called "çaydanlık" (tea pot) in Turkey and samovar in both countries. Water is boiled in the larger pot and tea leaves are added to the smallest pot. Samovar is a traditional copper, clay, metal or brass container used to heat and boil water for brewing tea in smaller teapot, which is put on samovar. This method allows people to drink tea as they desire: strong or light. In rural areas especially, communities use metal samovars or “çaydanlık” heated with wood. Tea is traditionally served in special pear-shaped cups called “armudu” (literally, “pear-like”), made from glass, porcelain, faience, and silver in Azerbaijan and similarly small tulip-shaped glass, which is called “ince belli bardak” (thin waist glass) in Turkey. Communities traditionally serve tea freshly, brewed and hot, accompanied with various sweets, pastry, sugar, slices of lemon, jams and dried fruits. In different regions of Azerbaijan, communities also add local spices and herbs to tea, such as cinnamon, ginger and thyme. There is a special style of drinking tea with sugar called “kıtlama” or “dishleme” in both countries. In this style, tea is drunk by placing a piece of sugar between tongue and chin instead of pouring sugar directly into glass.

Azerbaijan,Turkey 2022