Development History
From raw brewed to dried to the collection
For the use of tea, it began with the chewing of the fresh leaves of the tea tree and developed into a boiled drink. Cooked, similar to modern cooking soup. For example, Yunnan Jino people still have the custom of eating “cold teaâ€. Fresh leaves are kneaded and put in bowls. Add a little yellow fruit leaves, garlic, pepper and salt as ingredients. Then add spring water and mix well; The book "Jinshu" remembers "Wu people pick tea and cook porridge". Even in the Tang Dynasty, there was still a habit of eating porridge. At the time of the Three Kingdoms, Wei Chao had emerged as a simple processing of tea. The collected leaves were first made into cakes, dried or dried. This was the seed of the tea making process.
The tea cake from the steamed green shape to the initial processing of the Long Tuan Feng Bing still has a strong green grass taste. After repeated practice, the steamed green tea was invented. The fresh leaves of the tea will be steamed and broken into pieces, and the tea will be perforated, dried and passed through to the green atmosphere. However, it is still bitter and astringent, so it is also washed through fresh leaves, steamed green pressed, and made into cakes to make the tea bitter and astringent. Since the Tang and Song Dynasties, tribute tea has risen and a tribute tea house has been set up, namely a tea factory, which organizes officials to study the techniques of making tea, thereby contributing to the continuous reform of tea production.
In the Tang Dynasty, steamed green cakes have gradually been perfected. Lu Yu's “The Making of Tea Classics†chronicles: “Clear, and pick it up. Steamed, baked, shot, baked, worn, sealed, tea dried.†The process of making steamed green tea cakes at this time is: steaming tea, unwinding, simmering tea, loading molds, pressing, molding, drying out the tea, perforating, baking, putting on, and sealing tea.
In the Song Dynasty, tea-making techniques developed rapidly. New products continue to emerge. During the Northern Song Dynasty, tea made of flaky dragon and phoenix tea became popular. Song Dynasty "Xuanhe Beiyuan tribute tea record" described "Song Taiping rejuvenated the beginning of the country, special home Longfeng model, sending the Beiyuan build mission tea, do not drink, Longfeng tea cover began."
The manufacturing process of the Longfeng Mission Tea is described in the Song Dynasty Zhao Yuli's “Bei Yu Dou Lu†and there are six procedures: steaming tea, pressing tea, researching tea, making tea, over-brewing, and baking tea. After the tea buds are harvested, soak in the water first, select the uniform buds to be steamed, rinse with cold water after steaming, and then squeeze the water to a small size, squeeze the tea juice to a large size, transfer the juice to the water in the basin, and re-enter the dragon mold. Cakes, drying.
In the process of Longfeng tea, cold water quickly flushes to keep green and improve the quality of tea, while the practice of water immersion and juicing robs tea of ​​great loss due to its authentic taste, and the entire production process takes time and labor. These have prompted the emergence of steamed green loose tea.
From group cake tea to loose leaf tea
In the production of steamed green tea, in order to improve the shortcomings of bitterness and inconvenience, we will gradually adopt the practice of steaming without kneading and pressing, and directly dry the steamed green tea to steam green tea to keep the tea. At the same time, there was also a method of appreciation and quality requirements for loose tea.
This reform appeared in the Song Dynasty. "Song Shi. Food and Beverage" contains: "There are two types of tea, tea tablets, tea powder," tea, tea cake tea. In the "Yuanshu. Volume X. 100 grain spectrum" of the Yuan Dynasty, Wang Xi wrote a detailed account of the process of steamed green tea at the time. "Picking, steaming, steaming, and thinning Stall, take the wet knead, into the baking, evenly spread the fire, bake dry, do not make coke."
From Song Zhiyuan, cake tea, Longfeng tea and loose tea coexisted at the same time. In the Ming Dynasty, due to Ming Dynasty dynasty Zhu Yuanzhang smashing in 1391, the waste dragon group Xingxing tea. Make steamed green loose tea very popular.
From the steaming of green tea to stir-fried tea, the aroma of the tea is better preserved in the steamed green tea compared to the cake tea and the tea. However, with the steaming method, there is still the disadvantage that the flavor is not sufficiently strong. Therefore, there has emerged a technique of using dry heat to display the good aroma of tea.
Chaoqing Qingshan Green Peony has been there since the Tang Dynasty. Tang Liuxixi, “If Xishan Lan Tests Tea Songs,†puts it in his words: “After the foothills, there are a few bundles of tea, and Sri Lanka must be fried into a room full of incenseâ€. There are also sentences of “From picking to simmering in Russia,†indicating that the leaves are fried. The system was full of raw fragrance, and frying time was not constant. This is the earliest written record of the green peony that was discovered so far.
Through the further development of the Tang, Song, and Yuan dynasties, the amount of fried green tea has gradually increased. In the Ming Dynasty, the method of preparing fried qing was gradually perfected. It was recorded in detail in “Teluluâ€, “Teshu†and “Tea Solutionsâ€. Its method of production is generally: high-temperature fixation, rubbing, re-frying, baking to dry, this process is very similar to the modern fried Qingjiang Mountain green peony method.
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