Lead: Before the Spring and Autumn Period, tea as a medicine was initially valued. In ancient times, people felt fragrant, refreshing and astringent pleasure by directly chewing the fresh leaves of tea trees. Over time, chewing tea has become a hobby. This stage can be said to be a prelude to drinking tea. With the evolution of human life, the habit of eating raw tea has become fried tea. That is, after fresh leaves are washed, they are put into a clay pot and boiled with water, and the soup and leaves are taken together. Although the boiled tea is bitter, it is rich in fragrance, and its taste and efficacy are better than a few tablets. After a long time, I naturally developed the habit of cooking and drinking, which is the beginning of tea as a drink.
Tea drinking before the Tang Dynasty belongs to the era of extensive decoction and drinking, and it is an extensive way of drinking either medicine or quenching thirst. After the Tang and Song Dynasties, it was fine-frying and slow-drinking, and even formed the art of drinking tea for thousands of years.
By the song dynasty, the Tang dynasty fried tea, which was mainly based on taste, had developed into? Fight tea? , reached a higher artistic stage of tea tasting.
In the Song Dynasty, when fighting tea, the cake tea was first smashed into small pieces, ground into fine powder, then put into scalded teacups, and then boiled water was injected to make tea cream. Then use a special tea basket (a tool shaped like a broom) to stir the tea soup while rotating the cup, so that the tea soup flowers appear in the cup, and compare the color, fragrance and taste of the tea soup. Finally, taste the soup flower, and the one with good taste wins. Is it? Fight tea? Competing for the quality of tea, the color, fragrance and taste of tea soup, and the tea ceremony and tea ceremony of tea-fighting people.
In Song Dynasty, Beiyuan in Fujian was an important tea-producing area in ancient times. Beiyuan tea is of excellent quality and has been listed as tribute tea since the Southern Tang Dynasty. In the early days of the Taiping Heavenly Kingdom in the Northern Song Dynasty, it was specially designed to distinguish it from folk tea making. Dragon and phoenix model? Taking dragon and phoenix as a model, making group tea is famous in history? Dragon group egg cake? Color, fragrance and taste are all top-grade, famous all over the world.
Back then? Big and small dragon groups? Pay tribute to the famous tea in Song Dynasty. ? Dragon group? One catty for every eight cakes, created by Ding Wei Song Dynasty, Suzhou, Jiangsu; Steamed buns cost 20 yuan a catty, which was initiated by Cai Xiang and Fujian Xianyou. Both of them were created when Fujian overseers made tribute tea.
Doucha, which originated in Jian 'an area of Fujian, can not only give people material enjoyment, but also give people spiritual pleasure because of its strong skill and interest.
In the Southern Song Dynasty, the method of making tea in Shaoxing, Zhejiang Province also began to take shape, changing steaming into frying and grinding into kneading, and grinding paste-group tea into strip-shaped loose tea, which changed the appearance and quality of tea and laid the foundation for the production of green tea in China.
In the yuan dynasty, fresh leaves were put into the pot to make whole-leaf loose tea, which was called "day"? Steamed green tea .
In the Ming dynasty, the same method of making green tea as today finally appeared. The method of tea tasting has also changed from frying to boiling, which has become a major turning point in the history of tea drinking, thus opening the schools of tea drinking in past dynasties. ? Take out the essence of the bud, suck the spring into the tripod and drink it all at once? It is handed down from generation to generation. At that time, green tea processed by frying method has become the main drinking object of people, and scented tea has gradually taken root in people's hearts. There are hundreds of works about drinking tea in Ming Dynasty.
In the Qing dynasty, there were many teahouses in the countryside, and the wind of drinking tea in the Ming dynasty prevailed. Tea became a treasure, popular among officialdom literati, and a large number of famous teas were born in time. During the light years of the Qing Dynasty, semi-fermented oolong tea and fermented black tea were invented one after another, white tea appeared, and the traditional pressed tea was further developed, thus forming the six tea structures of green, red, flower, white, oolong tea and pressed tea in China.
In the Qing dynasty, guests came to provide tea, whether for business or private entertainment. Sending guests off with tea has become a specific etiquette and ostentation. Teahouses in Jiangsu, Zhejiang and Guang Chuan. Combined with snacks and snacks, rap artists such as storytelling and pingtan are hired to perform live, and it has developed into a popular trading, communication and entertainment place with unique local characteristics, strong local flavor and civilian flavor. At the end of the Qing dynasty, there were a group of down-and-out banners, who still drank tea to decorate the facade and show off their wealth in front of people. And the literati are all involved? On a cold night, guests come to tea for wine, and the bamboo stove soup is more red at the beginning. As usual, there are plum blossoms in front of the window and the moon in front of the window, which is different. Artistic conception ;