Our country is the origin of tea and has a history of cultivation for thousands of years, but before the Tang Dynasty, the production process of tea was not perfect enough, and it was not yet popularized. In the past, there were three ways to grow tea, one was raw chewing, which refers to picking fresh tea leaves and then eating them. The second is Ming Shi, that is, tea leaves are eaten as vegetables, and at the same time, they can also be used to make porridge. The third is to dry for treasure, and this custom was not until the Three Kingdoms period.
What tea is the ancestor of green tea? What is the origin?
Green tea dates back 3,000 years.
China's tea culture has its roots in the origins of tea. As early as thousands of years ago, Shennong had already found a new tea tree, and the tea at that time was just a symbol, representing the medicinal value of tea. Later, it was called the "national liquor", and after thousands of years of exploration and improvement, this drink rich in national culture was finally promoted. Green tea is simply decoctioned, without smoking or fermentation. As a result, it has a much longer history.
Tea is one of the most primitive types of tea for humans and is a non-fermented tea. Ancestors collected the buds and leaves of wild tea, dried them and stored them, which was the earliest treatment of tea.
However, the production of tea was developed from the steaming process of the Tang Dynasty, and in the Ming Dynasty, there was a method of frying the green. So far, the process of making green tea has become more mature and has been continuously improved and improved.
So, steamed green tea was produced in the Tang Dynasty (or before the Tang Dynasty), while stir-fried green tea was a product of the Ming Dynasty. In the Ming Dynasty, Gu Yuanqing's "Tea Recipe" and Xu Cishu's "Tea Shu" commented on the generation of fried green tea in the Ming Dynasty.
Tea is an amateur beverage. Our country is a producer of tea. It was not until the tea saint Lu Yu wrote China's first book on the way of tea, "The Book of Tea", that a new era of tea culture was opened.
Lu Yuzeng believes: "The words are either from grass, wood, grass, or grass. “…
In fact, tea is a hobby. After several years of changes, there has been a new development.
Lu Yu's "Book of Tea" allows us to understand more about the changes in tea.
Green tea is one of the oldest in the world. From boiling water, to making tea. Tea, tea, more and more. To this day, tea is still being passed down. In the hot summer, a pot of tea not only quenches thirst, but also is a good product to cool off in summer.
From this point, it can be seen that in the Tang and Song dynasties, in addition to steamed cyan group tea, steamed cyan loose tea and fried cyan loose tea also appeared. After the continuous development of the Tang, Song and Yuan dynasties, the number of roasted green tea continued to increase. In the Ming Dynasty, especially Zhu Yuanzhang ordered that all folk artists were forbidden and only tea trees were allowed to sprout, which made the production of tea have been greatly developed, the production methods have also been greatly improved, and various production methods have become more and more perfect. "Tea Record", "Tea Shu", "Tea Solution" and so on have been discussed in detail. It's made roughly: done at high temperatures. Kneading, stir-frying, baking, and drying are all similar to today's fried green tea. However, because of the convenient transportation of loose tea, the group tea, slice tea, and square tea in many remote areas are still preserved to a certain extent.