明清时期的茶叶焙制与加工技术探析——明清茶叶生产技术探析之三

Third Analysis Research on the Producing Technology of Tea in Ming and Qing Dynasties:the Baking Process Technology of Tea

唐宋时期,茶叶焙制技术主要在团茶的生产方面。进入明代以来,茶叶的焙制加工技术发生了巨大的变化,主要是生产叶茶和芽茶。在这一时期,我国团茶、饼茶进一步边茶化,末茶渐渐衰微,叶茶和芽茶成为茶叶生产和消费的主要茶类;散茶尤其是炒青绿茶得到迅速发展;绿茶和其他茶类一起,相辅相成、相互促进,得到了协调发展。推动了茶叶生产的进步。本文探讨了明清时期几种主要茶叶的焙制加工技术,包括炒青绿茶的焙制、蒸青绿茶的焙制、以及青茶、红茶和花茶的加工焙制技术。

In Tang and Song dynasties, the baking process technology of tea was mainly used in producing the dumpling tea. However, this technology had been changed greatly during the period of Ming dynasty, mainly used in producing the leaf tea and bud tea. At the same time, the powder tea including the tea dumpling and tea cake had been becoming more and more unpopular, the leaf tea and bud tea as the key force came into the field of manufacture and consumption instead. The rapid development of green tea, for example, along with other kinds of tea was recorded. This thesis focuses on the baking process technology of several important kinds of tea including sauted green tea, braised green tea, the black tea and the flower tea in Ming and Qing dynasties.