清代四川茶叶产地时空分布变迁与空间流动探析

Study on Spatial and Temporal Distribution Vicissitude and Spatial Flow of Tea Producing Areas in Sichuan in Qing Dynasty

清代川茶在国内依旧占据重要地位。清初战乱初平,四川产茶府州的数量较少,康熙初仅有七个。经过恢复,到嘉庆末增加至十四个,产茶区域、产茶量均大幅增加。清初四川内地人口因战争损耗严重,故行销内地的"腹引"茶叶数量远较行销"番地"的"边引""土引"茶叶数量少,随着川省人口恢复、增加,川省内地对茶叶需求消耗量提升,但"腹引"茶叶数量仍远少于"边引"茶叶数量。清代"番地"人民对川茶质量要求不高,大量川茶行销"番地"间接导致了川茶质量的下降,但光绪以后印度茶叶将川茶从西藏等地排挤之后,川茶再次开始重视质量,并成功转型,在清末形成了一些影响较大著名品牌,川茶亦初步完成了产业升级。

Sichuan tea in the Qing Dynasty occupied an important position in China. At the beginning of the Qing Dynasty, there were only seven tea-producing prefectures in Sichuan. After the restoration, the number increased to 14 at the end of the Jiaqing Period, and the tea-growing regions and tea quantity increased significantly. Due to the war at the beginning of the Qing Dynasty, the population in Sichuan decreased dramatically, and the sales volume of inland tea trade was far less than that of borderland tea trade. With the recovery and increase of population in Sichuan Province, the tea consumption boosted in Sichuan Province, but the quantity tea trade was still far less than that of borderland tea trade. In the Qing Dynasty, people in southwest minority nationality area did not have high quality requirements for Sichuan tea. A large number of Sichuan tea marketing in southwest minority nationality area indirectly led to a decline in Sichuan tea's quality, but in the period of Emperor Guangxu, the Indian tea became the most popular tea in Tibet, Sichuan tea again began to improve its quality with a successful transformation. In the late Qing Dynasty, Sichuan tea formed some famous brands with great influence, and completed its preliminary industrial upgrading.