Brief introduction of tea brewing in Tang Dynasty (Jiancha)

Before the Tang Dynasty and there is no systematic method of tea, usually picking back to the raw tea to boil direct drinking, from the Han and Wei Dynasties to the early Tang Dynasty, tea and tea drinking tea is similar, mainly direct tea tree leaves cooked Boiled soup and drink, Wu people will be this soup fork called "Ming porridge."

Tea technology in the Tang Dynasty after the development, with the ever-changing development, tea, tea, tea varieties and patterns are gradually increasing. Tang Dynasty tea method to the main tea, but still in some areas before the old habits, especially in ethnic minority areas, tea is more popular.

"Tea holy" Lu Yu in its "tea by" in the following records: "or with onions, ginger, dates, orange peel, cornel, mint and so on, boil the 100 boiling, or Yang slippery, or boiled Mo, Sri Lanka Ditch between the abandoned ears, and custom ". In the late Tang Dynasty, Fan Chuo's book, "The Book of the Book", which records the local and national histories, says: "The tea is made into the mountains and scattered, and there is no early law. And drink ". Can be seen in the Tang Dynasty tea, usually in the soup by adding salt, onions, ginger, Gui and other condiments.

Song Dynasty, the northern minority areas to salt pepper ginger and tea cook, the South also occasionally tea. Song Dynasty writer Su Zhe in his "and sub-support Jiancha" poem in the "northern slaves Ming Ming nothing, salt pepper ginger boast mouth" description, Huang Tingjian poem "Xie Liu Jingwen send tea": "Liu Houhui me Small Xuan Bi, since the cut half of Bo Qiu Qian. "

The following brief description of the production process of fried tea as follows:

Step 1:

Prepare tea, first with bamboo clip to remove the tea cake, on the fire baked, and then stored in the "paper bag" to save the tea is not leaked.

Step 2:

 Wait until the cake is cooled and put it into a "grind" and ground into a powder.

Step 3:

Then use the "Luo" (sieve) to filter the tea at the end, the sieve down the powder Sheng in the "together" (box) within.

Step 4:

Use "wind stove" and "go" (tea kettle) when cooking tea. First water in the tea kettle, and then placed in the wind furnace to boil.

Step 5:

Water is three boiling. When the water "fish head" bubble, "micro-sound", that is, the first boiling; then add the appropriate amount of salt to taste. When the kettle bubble as a spring like a red, that is, the second boiling; with a spoon out of a scoop on the side, side of the "bamboo folder" in the center of the tea kettle cycle agitation, and "use" (a gauge, with bamboo , Copper and other materials made of spoon or Kei like) the amount of tea into the kettle into the center. Waiting for a moment, tea, such as rush splash, then the third boiling, this time will be removed before the second boiling into the boiling water to stop boiling, so that the water stopped rolling to cultivate soup. Soup is thin called "foam", thick called "cake", light called "flower".

Step 6:

At this point, the tea has been cooked and the cooked tea is divided into the bowl. When dividing, it must be noted that the average distribution of the bubble and the cake. From Lu Yu "tea" in the description of the color of the tea "its color xiang (pale yellow)", we can learn that Lu Yu also stresses the appearance of tea color.