文献学视域下六大茶类关键工艺史初探

Preliminary Exploration of the Key Processes of Six Major Tea Categories from the Perspective of Philology

根据2014年12月27日实施的《茶叶分类》(中国国家标准),将茶叶分为绿茶、白茶、黄茶、红茶、乌龙茶、黑茶、再加茶七大类。从汗牛充栋的史籍中,对其中六大茶类(除再加茶)的关键工序做史源探析,可以发现,蒸青绿茶工艺最迟在唐陆羽时代已经出现,炒青绿茶工艺至少在16-17世纪之交的明中后期已经相当成熟;现代意义下黄茶的“闷黄”工艺起码可追溯至明后期;白茶关键工艺“萎凋”最早始见于明代;青茶的“摊摝”工艺最早见于清初;红茶的“发酵”工艺在明末应已经出现;黑茶的“渥堆”工艺雏形最迟出现于明初。

According to the current Chinese national standards and international standards,tea is divided into six basic tea types.From a historical analysis of the key processes of the six basic tea types in numerous historical records,it can be found that the process of steamed green tea has appeared in the Lu Yu era of the Tang Dynasty at the latest,and the process of pan-fired green tea has appeared at least in the middle and late Ming Dynasty at the turn of the 16th-17th century Quite mature;the"yellow"process of yellow tea in the modern sense can be traced back to at least the late Ming Dynasty;the key craftsmanship of white tea through the"withering"process was first recorded in ancient books in the Ming Dynasty;The"fine manipulation"process of oolong tea was first seen in the early Qing Dynasty;the"enzymatic reaction"process of black tea should have appeared in the late Ming Dynasty;the prototype of the"pile"process of dark tea appeared in the early Ming Dynasty at the latest.