The place name "Tuo" is connected with "Gao", which means the open space between two peaks. Pronunciation of "Jie" and "Jie" in Putonghua. Yixing and Changxing both have names with Tuo in southern Anhui, and the locals have two pronunciations, one is ka, the other is ko and Kua.

Jiangnan tea, first called envy. Why? It depends on the growing environment of tea. Between the two mountains, there is a big stream in the middle, and the clear mountain spring water flows, nourishing the tea trees on both sides of the mountain stream and washing the tea roots. The soil in mountainous areas is particularly fertile. At night, the bright moonlight fills the canyon. Tea trees growing by the stream absorb the essence of heaven and earth. The tea grown here is called Tuocha.

Yixing's tea mainly grows in the southern mountainous area of Yixing, where there are Zhu Mao in Lin Xiu and famous springs everywhere. Tea trees grow between mountain springs and running water. It is nourished by Taihu Lake and infiltrated by Jinsha spring water, and the soil conditions are excellent. In Zhong Ling, it can be described as a "stunner".

History of tea

Tuocha is a tribute tea in Ming and Qing Dynasties. Tea produced in Yixing was called Yangxian Tea in Tang and Song Dynasties and Zuozhi Tea in Ming and Qing Dynasties.

What is the origin between Yangxian tea and Tuocha?

Song, Zhao Mingcheng's "Jin Shi Lu" records: "Yixing tribute tea today. Li Qiyun, the imperial adviser of the Tang Dynasty, is clearly recorded in ancient books. At that time, a monk gave tea to Li Qiyun, who was a secretariat in Cheung Chau, so that everyone could taste it when receiving visitors. After tasting it, Lu Yu found it fragrant and fresh, ranking first in other places, and thought that this kind of tea could be recommended to the emperor. After listening to it, Li Qiyun began to take out 2,000 yuan a year as tribute tea. "

Tangyang immortal tea made the emperor's palace the first tribute tea. There are tribute teas everywhere in China, which are really royal tribute teas. Yangxian tea is recognized as the first tribute.

Then, was Yangxian tea recommended by Lu Yu as the first tribute tea at that time the tea that was later classified as tribute tea?

According to the Records of Yixing County, there is Aming Ridge in Zhangshan, which is named after Ming Dynasty. The beauty of this piece is what Lu Hongjian (Yu) called "all-age tea". The Ming Tombs are located 70 miles southwest of Yixing.

Chen Zhenhui, the fourth son of Ming Dynasty, also talked about the tea in Qiuyuan: "There are several kinds of Yangxian tea, the most tea, and several kinds of temples."

Therefore, Yangxian tea has been called "miracle medicine" in the Ming and Qing Dynasties.

So, why is Ai Tea called "the first famous tea in China"?

From the Han Dynasty to the late Qing Dynasty in China, there were only over 40 kinds of books about tea, including 6 kinds of books about tea. The earliest was more than 400 years ago. There are no top ten famous teas in China, except Longjing which has a monograph in the late Qing Dynasty.

In the Ming and Qing Dynasties, there were books about tea:

Ming: Xu Ciqi's China Tea Sparse Law 1597.

Xiong Ming came across Camel Tea (I) 1608.

Zhoude Dongshan Post Tea Series 1644

Feng Kebin's Tea Notes 1642

The Loss of Zhou Qingshu's "Biecha Theory"

Qing Dynasty: Mao Bijiang's "Remittance by Surcharge" 1683

Only Tuo tea, a famous tea in China, has been handed down specially for it. As the best tea in Ming and Qing Dynasties, Yi tea is unique.

The revered status of China's first famous historical tea!

The essence of tea

What are the main characteristics of tea? We are different from the green tea we see now in color, fragrance, taste and shape.

The color is white and the brown color is white. The first criterion for the ancients to evaluate good tea was white. Only those that are refined crystals, that is, fine tea, are not only white in appearance, but also white in color after brewing. This kind of tea not only smells good, but also tastes good.

What does the ancient standard of judging color white mean? That is, the color is white, indicating that the tea leaves are fresh and tender, and the baking temperature of the tea leaves is just right. Only in this way can tea taste fresh and fragrant.

According to the description of tea in Dongshan Tea Department, the first-class tea is light white and thick, and the soup is as soft as jade dew, while the second-class tea is "fragrant, quiet, white and cold".

Frankincense: According to the description of fragrance in Notes on Tea Picking, "When you make doll meat, the fragrance floats."

Tea has not only the fragrance of flowers, but also the wonderful baby body fragrance.

And this fragrance will not disappear for a long time, but will become stronger and stronger. Especially in autumn after the mildew rain, it smells like fresh tea.

Metallography: That is to say, Tuocha tastes good. Tuocha is produced in the deep mountains, muddy and empty. It's not grass or wood, it's a little golden. That is to say, Tuocha not only has the good taste of other teas, but also has an aura. To taste the aura of Tuocha, you need to drink it when you are clean, because there is such aura.

Drinking tea can not only benefit qi, nourish qi and increase vitality, but also clean the "soil stomach and warm intestines" of the world, which is also of great benefit to health.

Lively: The main performance of tea is lively. According to the vivid description in Tea Party Tide, the pot has been stored for a long time, and its color is like jade, and it is still tender green.

The brewed tea not only has fresh leaves, but also maintains the original flavor and freshness of the tea soup.

A cup of fresh and energetic tea, displayed in front of your eyes, can make your eyes particularly comfortable and your mind stretch. Where there is anger, there is health, and when there is anger, there is hope.

Tea can be kept fresh at room temperature, and it will not change color without refrigeration.

Tea system

Tea was popular in Wanli period of Ming Dynasty, but it was lost in Yongzheng period of Qing Dynasty.

Why is such a strange tea lost? The main reason is that the technology of tea is too complicated. The main production process of tea is baking tea, which is very particular about work and time.

Good tea is baked.

At present, we can make finished tea within two hours before and after tea drying, and only need 20 minutes to bake tea. However, it takes nearly 30 hours before and after making tea. So how is tea baked?

There is a detailed process of making tea in Tea Party Notes in Qing Dynasty.

"Too many times of baking will make the first side dry, and the aroma will be reduced. If it is lost, the smell will be scattered." In other words, the fried tea can't be dried, and the aroma will be reduced, not to mention the fire. If you lose it, the taste of tea will be impure. Not only will it be finished after baking, but it will be baked again after baking, and it will take nearly 30 hours to bake all night.

Because of this, first, the labor cost of baking tea is high, and second, the technical content is high. Especially the second point, baking tea is the key to making tea well. The process of heat, temperature, degree and timing is purely manual and depends on the experience of the tea maker, so it finally goes away.

Tea, which was first valued by Wuzhong, became tribute tea in Ming and Qing Dynasties and was regarded as the best in tea.

Zhao Yongling, who was born at the foot of the Ming Ling Mountain, has always been looking forward to the famous tea of the ages. He accidentally got an ancient book: Qingmaoxiang Famous Tea Collection. In order to respect history, according to the records of ancient books, from picking, making to steaming, he constantly explored practice and consulted a large number of classical tea literature, which took three years to trial-produce. While following the ancient method, modern science and technology are adopted to make the tea fresh and tender, and to show the fresh and vigorous sense of vitality in your hands. The wonderful and vivid artistic conception makes people look fresh and drink comfortably.

The power of tea

"Drinking tea is a kind of intelligence and longevity." Agricultural Archaeology, No.5, 2007, is Lou Ming's early works.

The production of Tuocha is very clever. Because tea leaves are particularly bright green, chlorophyll, tea polyphenols, protein, amino acids and so on are retained. The activities of PPU, POD, CAT and SOD in tea plants have obvious advantages in stress resistance.

Medical research has found that tea polyphenols have antioxidant, free radical scavenging, anti-aging, anti-tumor, anti-radiation, cardiovascular disease prevention, bacteriostasis and anti-virus effects. Chlorophyll, as a unique main nutrient in green plants, not only has the functions of resisting radiation and strengthening muscles, but also has the functions of hematopoiesis, providing vitamins, diminishing inflammation and detoxifying.

Modern scientific indicators are as follows:

The biological content of water immersion is -(42.5+ 1.7)%.

Protein content-(15.1+2.1)%

Water soluble sugar content-(8.2 0.2)%

Polyphenol content -( 16.6+ 1.3)%

Amino acid content -( 10.7+0.4)%

Phenol-ammonia ratio -( 1.8+0. 1)%

Praise of tea

"There are different kinds of tea, and tea is the most important." Pick up the first sentence of Mao Bijiang's Tuo Tea Fair.

"Qingyuan in Fujian, Wuyi, Tianchi Tiger Hill in Wu Jun, Longjing in Wulin, Luo Song in Xin 'an and Kuanglu Cloud, although their names are loud and clear, are not comparable to tea. The weekly title "On Biecha"

In the Ming Dynasty, Tang Bohu was enjoying tea in Yangxian County, which was the reason for his excitement. He wrote "Yang Xian Tea Fu", which said: "There are several golden flowers in the night, which occupy the east wind. The host in the door can do good deeds, and there is no need to credit a glass of wine in his hand. Blue yarn is covered with green, and purple bamboo supports Dieyun. Xinle become a butterfly Qu, low eaves scattered bees. Qingming strives to plant willows in Xihe River, and Camel Tea comes to Grain Rain for the first time. Both beauty and four difficulties are prepared, and the morning chicken laughs until it is dark. " Zhu Zhishan tasted tea in Ming Dynasty, recalling the story of Lu Tong teaching children's art tea in Camel Cave Mountain in Tang Dynasty, and wrote four poems about bamboo tea stoves. "China Tea Poetry" contains the second cloud: "Taste all the seven springs in the south of the Yangtze River, swim in the rain and fry in lotus. Natural and unrestrained night rain comes out of the window, and the valley rises in front of the autumn clouds. Hanyuan once eliminated Sima's thirst, and every time his study disappeared, he went to sleep. Lutong knows his interest in tea, and this interest should be incomplete. " Pi Rixiu and Lu Guimeng of Ming Dynasty and Tang Dynasty wrote Ten Teas in ancient bamboo. At a friend's party, I cooked white tea with Huishan Spring and wrote a poem, "Shao Erquan Stuart paid white tea with Huishan Spring, and Wu Zongbo Ning 'an sent Yangxian tea to Baixian, and cooked it with a guest's order. "The cloud said," Give a suggestion to seal the day to enjoy tea, and Wei Gongyi will send Huishan Spring. This is a century-old story. Everyone wins, and they blow themselves up when they laugh. Don't boast about the meditation couch, the moon is still in front of the bottle. Tasting is only for princes and nobles, and I am ashamed of the breeze. "In the Ming Dynasty, Xu Wei and Yinshi Ming Mausoleum were the camel road in Lingnan and Yixing in the north of Mausoleum." China Tea Poems contained a cloud in Ming Mausoleum: "Knowing that Yuan Jun loves tea, he wants to be close to Ming Mausoleum. Go to the stream and taste the water. Try picking buds in spring first. Fang Ping Wu Meng, Xiaoting Ye Xiang. If you sip alone without company, Lengmei is a tree flower. Zhong Xing, the leader of Tianmen Sect in Ming Dynasty and an important official in Beijing, wrote "Two Chapters of Tea Tasting in Xu Yuan on July 15th", one of which said: "Autumn scenery in the south of the Yangtze River, I have come to try spring tea. It is not easy to achieve a good goal, but it is more innovative. Duh, I find it strange that the color and smell are poor. By micro-forbidding old age, keep quiet and beautiful after time. Amin Jinshi Zang Maoxun from Changxing sent tea to Mao Wei, the fourth son of Xing Wu. Mao Wei wrote "Friends Make Tea Songs": "At first glance, if there is no color, it will have more flavor. Seven bowls of cool breeze blow gently, and I feel cold after taking a sip of my chest. Why use Jinsha water to make cakes from scratch? The world is like a tiger hill and goods are equal. I don't want Feng Yun, I want a breath. "Xu Zhongxing, a scholar in Changxing, Ming Dynasty, went to Jiangxi and sent tea to Zhejiang's agreement. In the Ming Dynasty, Feng recorded in the Miscellaneous Notes of Kuaixuetang: "As a deputy envoy of our province and Zhejiang, I made tea with the (Bank of China) Association. Bikanzi had already enjoyed soaping service when she asked at Zhaoqing Temple. Gai Yi has a lot of tea stalks, and it is appropriate for people from the north to meet. Ji Zhiyi smiles. " Wang Daohui's "Try Tea Songs with Mao Xiaoruo" says: "Critics often do, so please ask Lu to have a secret meaning. Last spring, Lingling had a guest, and Mao Jun left me a gift. Also sent a new carol, a 300-word book. It is said that the Moon Gorge was born in the middle, followed by Dongshan Temple. "Xiong Fei, an official in Yixing in the Ming Dynasty, wrote a long poem," Sitting in a pavilion, burning a stove in the north, cooking a cave and a folk song with an old pot and a Xu pot ",saying that" cooking Hui Quan and burning cypress seeds are idle, and the wind blows gently. "There are not many pieces in the East Mountain, and it is difficult to teach and fight." "Yixing Eight Scenery Poems Yangxian Tea Spring" written by Jinshi Fang in Yixing in the Ming Dynasty said: "You can travel to the three islands by wind, and the West Palace will go to Jiuchong first. If you want to know the secret place in the mountain, ask Lu Tongbiao. " .

Classic of tea.

Tea can only release its fragrance because of boiling water, and life can only leave its fragrance after multiple experiences. ...

A tried-and-tested Wang Xiucai came all the way to Nanyue Temple, admiring the relief of the old monk, and said to the old monk in dismay, "What's the use of a man who has been frustrated repeatedly like me?" Listening to the scholar's sigh and ramble, he ordered the young monk to say, "The benefactor has come a long way, and he has brought a pot of warm water." After a while, the young monk brought a pot of warm water, then brewed it with warm water and said with a smile, "Please drink tea, benefactor." The scholar looked down at the cup and saw a few wisps of water vapor curling slightly in the cup, and the tea was floating quietly. I was puzzled and asked with relief, "How did your temple make tea with warm water? Relieved, he smiled and just gestured to the scholar to say, "Please have tea, benefactor." The scholar had to pick up the teacup and sip it gently. Relieved, he said, "Excuse me, benefactor, is this tea delicious? The scholar took two more sips, tasted it carefully, shook his head and said, "What kind of tea is this?" There is no smell of tea at all. "He said with a relieved smile," this is a kind of tea. How can there be no tea fragrance? "As soon as the scholar heard that it was a kind of tea, he quickly picked up the teacup and blew away the floating tea. He took two sips and tasted it repeatedly:" There is really no trace of tea fragrance. " The old monk smiled with relief and told the young monk, "Go to the dining room and boil a pot of boiling water and bring it here. "

In a short time, a pot of boiling water with thick white gas came in.

I was relieved, got up and picked up the tea and brewed it with boiling water. Tea rises and falls in the cup. With the rise and fall of tea, a faint fragrance overflows from the cup. Smelling the fragrance of tea, the scholar couldn't help wanting a cup.

Relieved, he smiled and said, "Please wait a moment." Then he lifted the kettle and poured a wisp of boiling water into the cup. The scholar looked down at the cup again and saw that the tea was more noisy up and down. At the same time, a more mellow and intoxicating scent of tea rose from the cup and filled it gently in the meditation room. That cup of green tea is full of fragrance. With a relieved smile, he asked, "Does the donor know that both are first-class teas, so why do they taste different?" The scholar thought, "A cup of warm water is boiled and a cup of boiled water is boiled. Not the same as water. " With a relieved smile, he said, "The ups and downs of tea are different with different water. When making tea with warm water, the tea leaves will float gently on the water. How can tea stay fragrant without ups and downs? " And the tea brewed with boiled water is brewed again and again. Tea ups and downs, ups and downs, ups and downs, tea leaves the beauty of spring rain. Isn't it tea People who have never experienced wind and rain live quietly, just like light tea brewed in warm water, and the fragrance of their life and wisdom cannot be exhausted. People who have experienced vicissitudes of life have been hit by ups and downs again and again, just like tea brewed with boiling water again and again. They have ups and downs in the stormy years, so they overflow the pulse of life like tea brewed with boiling water again and again. Yes, life is like tea. And the value of fate, only after repeated tempering and patience, can leave the fragrance of our lives.

Wang Xiucai went down the mountain and studied hard. Later he became a scholar and an official. He was honest and self-disciplined, and because of his nature, honesty and frankness were incompatible with officialdom, he gave up.

Many years later, I went to Nanyue Temple again and found the old monk. Yu Yu said to the old monk with a sigh of relief, "Thanks to my last teaching, I can feel that the world is cold and I am at a loss. Why is it unsatisfactory? " The old monk made it as before, but he just told the young monk, "Sir, come here, boil water and drink good tea."

After a little boiling, I grabbed the tea and put it in a cup, brewed it with boiling water and smiled: "Please use tea." The official asked, "Is this still a kind of tea?" "No, it's a tribute to tea, a tribute to heaven. It is more than enough to be supervised by this temple. " The official was awed and swallowed slowly, and his mouth was full of fragrance. Look at the bottom of the bowl carefully, the tea buds are fresh and tender, and the soup is soft and elegant, like ice jade.

After sanshui, "good tea is really good tea, and it tastes absolutely different from the tea you used to drink." A relieved smile: "How does it taste?" "This tea is faint, sweet and mellow, and it seems to be nothing, which makes people want to fly." "How about another trip?" I was relieved and said to the young monk, "Please try it again, benefactor." Drink it while you're alive. What kind of light sweetness is still memorable? Relieved, he said, "Do you think it tastes different?" A thoughtful student said, "Tea is white, light and fragrant. The first bite, after a while, I felt my throat sweet and my heart and spleen calm. After a while, that fresh feeling went straight into my bone marrow. The faint taste has never felt different from today's. " Relieved, he smiled and said, "Weakness leads to enlightenment."

If people are weak in tea, they can learn the way of tea by drinking tea until they are weak. Friends communicate with close people, and the weak and the strong have their own opinions. The fragrance is weak, the taste is weak, the color is weak, people are weak, and the heart is weak. However, when it is light, there is still sweetness in the mouth. In this case, it's delicious, and people who are not proficient in Taoism can speak it.

Time flies, leisurely.

As we all know, Yixing is rich in tea with a wide variety. However, many people in Yixing now drink delicious local tea, but few people know that there was tea in Yixing in history.

Turtle tea enjoys a high status in the history of China, and some people once called it "the first famous tea". Yixing people read "Tuo" as "Ka", which means an empty place between two peaks. There are many place names with the word "Tuo" in the southern mountainous area of Yixing, where Tuocha grows. With the nourishment of Jinsha spring water and excellent soil conditions, it can be described as a "stunner" in Zhong Ling. Among the ancient books about tea in China, six books mentioned tea. For example, in the book "Dongshan Tea Department" in the Ming Dynasty, Zhou said that there are 88 camel mountains, of which Dongshan is the most. The so-called camel tea and Dongshan tea are produced on the southern slope of the Ming Ling Mountain, which is called Ming Ling tea in history. Chen Zhenhui, the fourth son of Ming Dynasty, also talked about tea: there are several kinds of Yangxian tea, with the most tea, the most number and the most temples.

The main characteristics of tea are white color and fragrant taste. The tea we usually drink is green (except black tea), and the color of tea is milky white, with a fragrant smell and a little baby's body fragrance. In addition, this kind of tea is easy to store and will not go bad all year round. Drinking tea is also very particular, divided into upper investment, middle investment and lower investment. Pour water before putting tea in summer, which is called splashing; Pour half the water in the spring and autumn, and then fill it with water after putting tea leaves, which is called CIC winter and early spring. Put tea leaves first and then pour water, which is called splashing.

Many poems praising tea have been left in the past dynasties. In the Ming Dynasty, Tang Bohu was enjoying tea in Yangxian County, and when he was in the mood, he wrote "Tea Fu in Yangxian County", in which there was a saying: Qingming strives for the willows of Xihe River, and Grain Rain comes to lonely tea first. After drinking tea, Zhu Zhishan wrote a poem saying: The rain outside the window is cool at night, and autumn clouds rise in front of the seat. Mao Wei, the fourth son of Xing Wu in Ming Dynasty, said after drinking tea that he would rather have a grain than a cloud.

There is also an unforgettable legend about tea. A scholar surnamed Wang came to Nanyue Temple in Yixing repeatedly and said to an old monk in dismay, "What's the use of a person who has been frustrated repeatedly like me?" The old monk said to the young monk, "The benefactor has come a long way. Please boil a pot of warm water and bring it here." Soon, the young monk brought a pot of warm water, and the old monk grabbed a handful of tea leaves and put them in warm water. He smiled and said, "Please drink tea, benefactor." Wang Xiucai saw the tea quietly floating on warm water and asked inexplicably, "How does your temple make tea with warm water?" The old monk smiled, so Wang Xiucai had to take the pot and sip it gently. The old monk asked, "Is this tea delicious?" Wang Xiucai shook his head and said, "What kind of tea is this? There is no smell of tea at all! " The old monk said, "This is the first kind of tea. How can there be no tea fragrance? " So he ordered the young monk to boil a pot of boiling water. Boiling water came. The old monk took a cup, put a pinch of tea in it, and slightly injected some boiling water into the cup. I saw the tea ups and downs in the cup, and a faint fragrance overflowed from the cup. The old monk poured a wisp of boiling water into the cup again, only to see the tea floating up and down louder. At the same time, a more mellow and intoxicating tea fragrance curled up. The old monk asked, "Does the benefactor know that they are both first-class teas? Why does tea taste different? " Wang Xiucai thought for a moment and said, "One cup is brewed with warm water and the other with boiling water. Not the same as water. " The old monk said, "the ups and downs of tea are different with different water use." Tea brewed with warm water floats gently on the water without ups and downs. How can tea give off fragrance? Tea brewed with boiling water, brewed repeatedly, ups and downs, it released the fragrance. Everyone in the world is not tea? " Wang Xiucai finally realized the philosophy of life in this tea making, so he went down the mountain to study hard and finally became an official.

So, why is tea so good that it has been lost? The main reasons for the loss of tea are high production cost and complicated technology. The most important process of making tea is baking tea, which pays great attention to working hours. It usually takes only a few hours to make other tea, from the first process to the drying of tea, but it takes more than 30 hours to bake tea, and if the temperature, temperature and timing are not well mastered, all previous efforts will be in vain. It is for this reason that the craft of tea was lost in the middle of Qing Dynasty.

In recent years, what are the main characteristics of dragon tea in Longbeishanlin Tea Farm in Yixing City?

We are different from ordinary green tea in color, fragrance, taste and shape.

This tea is white. The color of tea is white, and the first criterion for the ancients to evaluate good tea is white. Only those refined crystals are good tea. Not only is the appearance white, but after brewing, the leaves are put more, less and longer, and the soup color is still white. This kind of tea not only smells good, but also tastes good. The ancient people's criteria for judging whiteness are white color, fresh tea quality and proper baking temperature. Only in this way, the taste of tea is sweet and fresh, and the aroma is fragrant. According to the description of tea in Dongshan Tea Department, the first-class tea is light white and thick, and the soup is as soft as jade dew, while the second-class tea is "fragrant, quiet, white and cold".

Tea and frankincense. According to the description of the aroma in Tea Collection Notes, "When making doll meat, the aroma floats." Tea has not only the fragrance of flowers, but also the wonderful baby body fragrance. And this fragrance will not disappear for a long time, but will become stronger and stronger. Especially in autumn after the mildew rain, it smells like fresh tea.

Tea tree has epigraphy. Tuocha is produced in the mountains, and it is pure dew, not grass or wood. The taste of Tuocha is slightly like stone, that is to say, Tuocha has not only the good taste of other teas, but also an aura, which can only be realized when people are clear, because this aura does not exist and is contained. Therefore, whether the gas field can be tasted depends on the person who tastes it. Drinking tea can prolong life, invigorate qi and increase vitality, and also clean the "soil stomach and hot intestines" on earth, which is also good for health.

This tea is very fresh. The main performance of tea in form is vividness. According to the vivid description in Tea Party Tide, the pot has been stored for a long time, and its color is like jade, and it is still tender green. The brewed tea not only has fresh leaves, but also maintains the original flavor and freshness of the tea soup. A cup of fresh and energetic tea, displayed in front of your eyes, can make your eyes particularly comfortable and your mind stretch. Where there is anger, there is health, and when there is anger, there is hope. Tea can be kept fresh at room temperature, and it will not change color without refrigeration.

4. Making tea

Tea first appeared in the early Ming Dynasty, but it was lost in the Qing Dynasty. Why is such a strange tea lost?

The main reason is that the technology of tea is too complicated. The main production process of tea is baking tea, which is very particular about work and time. Good tea is baked. At present, we can make finished tea within two hours before and after tea drying, and only need 20 minutes to bake tea. However, it takes nearly 30 hours before and after making tea.

So how is tea baked?

There is a detailed process of making tea in Tea Party Notes in Qing Dynasty. "Too many times of baking will make the first side dry, and the aroma will be reduced. If it is lost, the smell will be scattered." In other words, the fried tea can't be dried, and the aroma will be reduced, not to mention the fire. If you lose it, the taste of tea will be impure. Not only will it be finished after baking, but it will be baked again after baking, and it will take nearly 30 hours to bake all night. Because of this, first, the labor cost of baking tea is high; Second, the technical content is high. Baking tea, in particular, is the key to making good tea. The process of temperature, temperature, degree and timing is purely artificial and depends on the experience of the tea maker, so it finally goes away.