川滇紧压茶形制与工艺的形成及发展

On Formation and Development of Shape and Processing Craft for Compressed Tea in Sichuan and Yunnan

本文通过笔者对稀见的中外文献和制茶工艺的研究,将四川边茶和云南普洱茶的形制(花色)怎样由散茶发展成紧压茶的历史进行了系统的梳理;并对不同形制的紧压茶为何采用不同等级、不同"发酵"程度的原料制作进行了有益的探索。可以看出,黑茶紧压形制的演变历史表明,它与历史上同是紧压形制的"龙团凤饼"有本质上的不同。笔者希望本文的发表,既是对《黑茶通史——兼记民国茶事》一书作了内容上的补充,又能为茶学界对紧压茶形制和工艺的形成及发展研究起到抛砖引玉的作用。

Through analyzing the limited Chinese and foreign literature and the development of tea processingtechnologies, this paper systematically summarized how the shape of Sichuan brick tea and Yunnan Pu＇er tea had beendeveloped from loose tea to compressed tea. Moreover, it also studied the reasons why different shapes of tea were producedfrom raw materials with different grades and different ＂fermentation＂ levels. The development of dark tea shapes showed thatthe shape formation of Sichuan brick tea and Yunnan Pu＇er tea was different from the ＂dragon ball tea and the phoenix caketea＂, a famous compressed tea in ancient China. It is hoped that the publication of this paper can not only act as thereplenishment of the book A General History of Dark Tea and Notes the Tea of the Republic of China, but also layafoundation for the study on formation and development of the compressed tea shape and its processing craft in China.