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我国古代制茶发展史,从茶叶的原始加工和药用开始,由晒制的散茶,逐渐发展成压制的团饼茶,唐宋达到了全盛时期。明初,朱元璋的诏废贡奉龙团,提倡叶茶,标帜着我国制茶工艺飞跃的发展。绿茶、黑茶、乌龙茶、白茶、花茶、红茶等茶类相继兴起,争奇斗胜,万紫千红。由于当时还没有明确的茶叶分类学,常以产地名茶。有关茶叶史籍多出于士大夫阶层之手,他们多数不懂种茶和制茶,因而
The history of ancient Chinese tea development, starting from the original processing of tea and medicinal use, from the drying of loose tea, and gradually developed into the suppression of cake cakes, Tang and Song reached its heyday. At the beginning of Ming Dynasty, emperor Zhuangzhang’s edict and wasteland dedicated Dragon Fence, advocating leaf tea, marking the rapid development of China’s tea making technology. Green tea, black tea, oolong tea, white tea, camellia, black tea and other tea have emerged, contend for victory, colorful. Because there was no clear tea taxonomy, often place of origin tea. Most of the history books on tea are out of the hands of scholar-officials. Most of them do not understand tea and tea making and thus