清代四川茶叶生产研究

A Research into Tea Production in Sichuan During the Qing Dynasty

四川是全国重要的茶叶生产省区之一。清代四川茶叶生产大致呈现出衰落→恢复→扩展→平稳发展→衰落的历史轨迹。川北、川东、川南的茶叶生产比较引人注目,但川西因在边茶销藏过程中有独特的地缘优势,故茶叶生产最盛。当时,川茶品类繁多,其中不乏名茶,如蒙顶茶、青城茶等。在种植、采摘、制作、收藏方面,四川茶叶生产有较精细、完整的技术体系。清末,四川茶叶加工技术得到一定改进。对清代四川茶叶生产规模与水平的估价,必须非常慎重。采取眼光向下的态度,切实了解农民的生产、生活逻辑,是一个重大的使命。

Sichuan is one of the important tea-producing provinces in China. Tea prodution in Sichuan during the Qing dynasty generally took on a historical track from decline through restoring, expansion, stable development to decline. Tea production was eye-catching in the northern, eastern and southern parts, but the most prosperous tea-producing region was the western part where there was a particular geographical advantage in trade with the Tibetan areas. At that time, Sichuan tea had numerous varieties of which there were many famous ones, such as Mengding tea, Qingcheng tea, etc. Tea production in Sichuan had a comparatively intensive and complete technical system in planting, picking, processing and storing. Tea processing technique there got some improvement at the end of this period. It must be very careful to evaluate the scale and level of Sichuan tea production during that period, and it is a significant mission to maintain a down-to-earth attitude and grasp exactly the peasantsi-logic of production and life.