Due to the development of tea production in China and people's drinking fashion, it has also had a great impact on foreign countries. On the one hand, the imperial court set up special shipping companies in some coastal ports to manage maritime trade, including tea trade, and allowed foreign businessmen to buy tea and transport it back to their countries. During the Yongzhenyuan period in Tang Shunzong, the most sincere Japanese Zen master returned from studying Buddhism in China and planted the tea he brought back in Jinjiang (Shiga County). In August15, when Emperor Emei of Japan visited Fan Shi Temple in Shiga County, the monks offered delicious tea. The emperor was very happy after drinking it, so he vigorously promoted tea drinking and planted tea in a large area in Japan. In the Song Dynasty, Japanese Zen master Rong came to China to study Buddhist scriptures. After returning home, he not only brought back tea seeds for sowing, but also made his own tea drinking ceremony according to the tea drinking method in China temple. The book Eating Tea for Health, written in his later years, is called the first tea book in Japan. The book calls tea "holy medicine" and "elixir of life", which has played an important role in promoting the development of tea drinking fashion in Japanese society.

During the Song and Yuan Dynasties, the number of foreign trade ports in China increased to 89. At this time, ceramics and tea have become the main export commodities of China. Especially in the Ming Dynasty, the government adopted an active foreign policy and sent Zheng He to the Western Ocean seven times. He traveled all over Southeast Asia and Arabia, reaching the east coast of Africa, strengthening economic ties and trade with these areas, and greatly increasing the output of tea.

During this period, merchants from western European countries came to the East one after another, and brought China tea from these areas, which promoted the drinking of tea by the upper class in their country. In the thirty-fifth year of Ming Shenzong Wanli (1607), Dutch ships came to Macau from Java to sell tea and transshipped it to Europe, which was the earliest record that China tea was directly sold to Europe. After that, tea became the most fashionable drink in Holland. Due to the propaganda and influence of the Dutch, the wind of drinking tea quickly spread to Britain, France and other countries.

163 1 year, an English captain named Victor made a special trip to lead his fleet eastward, and for the first time, he brought a large amount of tea directly from China.

After the Qing Dynasty, the wind of drinking tea gradually spread to some European countries. When tea first spread to Europe, it was expensive, and both the Dutch and the British regarded it as a "tribute" and a luxury. Later, with the increasing investment in tea, the price gradually declined and became a folk daily drink. Since then, the British have become the biggest tea drinkers in the world.

India is the country with the largest output and export of black broken tea, and its tea varieties originated from China. Although there are wild tea trees in India, Indians don't know how to grow them or how to drink tea. Only in 1780, the British and Dutch began to import tea seeds from China and grow tea in India. Today, Assam is the most famous black tea producing area. That is, in 1835, tea seeds were introduced from China to grow tea. Experts from China went to guide the methods of growing and making tea, including the production technology of small-scale black tea. After the invention of tea cutter, black broken tea began to appear and became a global bulk beverage.

By19th century, China's tea was almost all over the world. In 1886, the tea export volume reached 2.68 million tons. The word "tea" in western languages mostly comes from the pronunciation of "tea" in Xiamen, Fujian, a maritime trade port at that time, and the Guangdong dialect. It can be said that China gave the world the name of tea, tea knowledge, tea planting and processing technology, and tea from all over the world, which are directly or indirectly inextricably linked with tea in China. In a word, China is the hometown of tea, and our hardworking and intelligent people have created this delicious drink for the people of the world, which is worthy of our future generations' pride.

The history of tea-the development of tea (1);

With the spread of tea, the production and consumption of tea are almost all over the country and countries and regions on five continents.

China is the hometown of tea, with a large population and a vast territory, so the output and consumption of tea ranks first in the world. China spans six climatic zones. The geographical area starts from Keelung, Taiwan Province Province in the east, reaches Qiongya along the coast in the south, reaches Chayu Valley in southern Tibet in the west and reaches Shandong Peninsula in the north. Tea can be produced in most areas, and the whole country can be roughly divided into four tea areas, namely, Jiangnan tea area, Jiangbei tea area, South China tea area and Southwest tea area. The distribution of tea producing areas in China is mainly concentrated in the south of the Yangtze River, with Zhejiang and Hunan producing the most, followed by Sichuan and Anhui. Gansu, Tibet and Shandong are newly developed tea areas, and the annual output is not too much. In recent years, China's tea garden area has reached more than160,000 mu, with an annual output of about 400,000 tons and an export volume of about135,000 tons. At the same time, with the development of tea production in China, the national tea scientific research institutions and educational institutions have also made great progress, and the scientific research and education network has been established and improved. A large number of research results have been popularized and applied, and the management level of scientific tea planting, scientific tea making and tea industry has been continuously improved, which has laid a solid foundation for the development of tea production in China.

As tea is welcomed by people all over the world and becomes one of the three major beverages, the world tea industry has developed rapidly. At present, tea has been planted in 50 countries on five continents, and tea planting areas are mainly concentrated in Asia, accounting for more than 80% of the world's tea production.

The production and drinking of tea have gone through thousands of years, and people have new requirements for tea. This is because, in social development, once people's requirements for food, clothing, housing and transportation are met, they pay special attention to the needs of medical care and cultural life. Tea, a natural health drink, will be more and more favored by people. At the same time, it will attract a large number of consumers to drink because it contains a large number of ingredients that have certain effects on health care and disease prevention. Tea has become an indispensable companion in people's lives.

The history of tea-the development of tea (Ⅱ);

Records of important tea events in ancient China;

◆ Primitive society

Legend has it that tea was discovered by human beings in the Shennong era in the 28th century BC. "Shennong Baicaojing" said that "Shennong tasted a hundred herbs and encountered seventy-two poisons every day, and solved it with tea." Say, when the medicinal use of tea began.

◆ Western Zhou Dynasty

According to the Records of Huayang Country, the tea produced in Bashu area was regarded as a "tribute" treasure at the time of Zhou Wuwang's logging in about 1000 BC, which is the earliest record of tea as a tribute.

◆ Eastern Zhou Dynasty

During the Spring and Autumn Period, Ying Heshi (547 BC-490 years before the park) "ate rice without millet, baked three eggs and five eggs, and made tea." It shows that tea has been used as vegetable soup for human consumption. (According to "Yanzi Chunqiu")

◆ Western Han Dynasty (206-24 BC)

In 59 BC, it was recorded that "making tea has everything" and "Wuyang buys tea", indicating that tea has appeared as a commodity in Sichuan, which is the earliest tea trade record. Tongyue

◆ Eastern Han Dynasty (AD 25-220)

Hua Tuo, a medical scientist in the Three Kingdoms period at the end of the Eastern Han Dynasty, put forward the idea that bitter tea can benefit after drinking for a long time in his Treatise on Food, which is the first account of the pharmacological effects of tea.

◆ Three Kingdoms (Park 220 265)

The history book "The History of the Three Kingdoms" records that Sun Hao (a descendant of Sun Quan), the monarch of the State of Wu, replaced wine with tea, which is the earliest record of "replacing wine with tea".

The history of tea-the development of tea (Ⅲ);

Sui (AD 58 1-6 18)

Tea drinking gradually became popular, and Emperor Wendi of Sui fell ill. I met a layman and asked him to cook tea and grass, which really worked. Therefore, people competed to pick them, and gradually evolved from medicinal to social drinks, but mainly in the upper class of society.

◆ Tang Dynasty (AD 6 18-907)

The Tang Dynasty witnessed the expansion and popularization of tea as a beverage, from the upper class of society to the whole people.

In the fifth year of Emperor Taizong's reign (AD 770), he began to build a tribute tea garden in Guzhu Mountain (now Changxing, Zhejiang Province). Every year before Tomb-Sweeping Day, he mobilized the people to make "Guzhu Sun Zi" cakes and tea to pay tribute to the court.

In the first year of Jianzhong in Tang Dezong (AD 780), Zhao Zan proposed to levy a tea tax.

After the 8th century AD, Lu Yu's Tea Classic came out.

In the year of Yongzhenyuan in Tang Shunzong (AD 805), the most sincere Japanese monk returned to China with tea seeds and tea trees from China. This is the earliest record of tea being introduced into Japan.

A special tea set appeared in 15 (AD 874) in Xian Tong, Tang Yizong.

◆ Song Dynasty (960- 1279)

During the reign of Song Taizong Taiping Xingguo (AD 976), a palace was built in Jian 'an (now Jian 'ou, Fujian) to make Beiyuan tribute tea. Since then, tea of Longfeng Group has developed greatly.

In the first year of Daguan (A.D. 1 107), Evonne, Song Huizong, wrote the book Camellia Daguan, which advocated tea science and promoted tea culture with the respect of emperors.

◆ Ming (A.D. 1368- 1644)

Ming Taizu Hongwu six years (AD 1373), set up a tea company, specializing in tea trade.

In the 24th year of Zhu Yuanzhang and Hongwu (A.D. 139 1), in September, the imperial edict abolished group tea and promoted leaf tea. From then on, tribute tea changed from cake tea to bud tea (loose leaf tea), which played a positive role in the development of fried green leaf tea.

16 10, the Dutch sold tea from Macao and shipped it to Europe. 19 16, China tea was shipped to Denmark. 16 18, the imperial court sent an imperial envoy to Russia and offered tea to the Russian emperor.

◆ Qing dynasty (a.d.1644-1911year)

China tea was sold in French market from 65438 to 0657.

In the eighth year of Kangxi (1669), the Indian Oriental Company began to transport China tea directly from Fan Dan to Britain.

In the 28th year of Kangxi (1689), Xiamen, Fujian Province exported 150 tons of tea, which initiated the direct sale of tea from the mainland of China to the British market.

1690 China tea is licensed for sale in Boston, USA. In Guangxu 3 1 (1905), China organized a tea delegation to visit the tea production system in India and Ceylon (now Sri Lanka) for the first time, and obtained some tea-making machinery to publicize the technology and methods of tea-making machinery.

From 65438 to 0896, Fuzhou established the mechanical tea company, which was the earliest mechanical tea industry in China.

The history of tea-the history of making tea (1);

China has a long history of tea making. Since its discovery, wild tea trees have undergone complex changes, from raw soup to loose tea, from green tea to various teas, from manual operation to mechanized tea making. In addition to the influence of tea varieties and fresh leaf raw materials, processing conditions and manufacturing methods are important determinants of the formation of various tea quality characteristics. This paper briefly introduces the history of tea making.

(A) from raw soup to dried vegetables collection

The use of tea began with chewing the fresh leaves of tea trees and developed into raw boiled soup. Raw chefs are similar to modern vegetable soups. For example, the Jinuo people in Yunnan still have the custom of eating "herbal tea". Mash fresh leaves and put them in a bowl. Add a little yellow fruit leaves, garlic, pepper and salt as ingredients, and then add spring water and mix well. Tea is used as soup. The Book of Jin records that "Wu people picked tea and cooked it, saying' Ming porridge'". Even in the Tang dynasty, they still had the habit of eating porridge.

During the Three Kingdoms period, the simple processing of tea appeared in Wei. First, the collected tea was made into cakes and dried or dried in the sun, which was the bud of tea-making technology.

(2) From steaming and shaping to Longzu egg cake

After repeated practice, steamed green tea was invented. That is, the fresh leaves of tea are steamed and crushed, and the cake tea is perforated and dried to remove its green gas. But it is still bitter and astringent, so the bitter and astringent taste of tea leaves is greatly reduced by washing fresh leaves, steaming and squeezing, and removing juice to make cakes.

From the Tang Dynasty to the Song Dynasty, tribute tea rose, and a tribute tea garden, namely a tea factory, was established to organize officials to learn tea-making technology, thus promoting the continuous reform of tea production.

By the Tang Dynasty, steamed green cakes had been gradually improved. Lu Yu's "Creation of Tea Classics" describes: "Clear, adopt it. Steam, pound, pat, bake, wear, seal and dry tea. " That is, the complete production process of steamed green tea cake at this time is: steaming tea, deblocking, pounding tea, molding, patting, demoulding, discharging tea, drying, punching, baking, molding and sealing tea.

In Song Dynasty, tea-making technology developed rapidly. New products are constantly emerging. During the Northern Song Dynasty, Longfeng group tea prevailed. Song Dynasty's "Xuanhe Beiyuan Tribute Tea Record" records that "in the early days of Song Taiping's revival, a dragon and phoenix model was specially set up and sent to Beiyuan to make group tea for drinking, and the dragon and phoenix tea cover began here".

According to Zhao's Records of Beiyuan in Song Dynasty, the production process of Longfeng Tuancha includes six processes: steaming tea, pressing tea, grinding tea, making tea, yellow tea and baking tea. Aft picking tea bud, soaking in water, steaming evenly selecte bud leaves, washing with cold water after steaming, squeezing out a small amount of tea juice, adding water into a casserole, grinding, molding with dragon and phoenix, and drying.

During the processing of Longfeng tea, cold water can keep green and improve the quality of tea. However, the method of soaking in water and squeezing juice takes away the real taste, which makes the tea fragrance lose greatly, and the whole production process is time-consuming and labor-intensive, which promotes the emergence of steamed green tea.

The history of tea-the history of making tea (2);

(3) From cake tea to loose leaf tea.

In the production of steamed green tea, in order to improve the shortcomings of bitter taste and improper aroma, the method of direct drying without kneading or pressing after steaming was gradually adopted, and the steamed green tea was transformed into steamed green loose tea to maintain the aroma of tea. At the same time, loose tea also has appreciation methods and quality requirements.

This kind of reform appeared in the Song Dynasty. "Song history. "Food Records" contains: "There are two kinds of tea: sliced tea and loose tea", and sliced tea is cake tea. In the Yuan Dynasty, Wang Zhen recorded the process of steaming green tea in detail in the Agricultural Book. Volume 10. Hundred Valley Spectrum. Steam, spread a thin layer with basket foil, knead it, bake it, spread it evenly on fire, and dry it without scorching. "

From Song Dynasty to Yuan Dynasty, cake tea, dragon and phoenix group tea and loose tea coexisted at the same time. In the Ming Dynasty, due to the imperial edict issued by Zhu Yuanzhang, the Ming Emperor, in 139 1, the Dragon Group was abolished and scattered tea was promoted. This makes steamed green tea very popular.

(4) From steaming to frying.

Compared with cake tea and group tea, the aroma of tea leaves is better preserved in steamed green tea. However, steamed green tea still has the disadvantage that the aroma is not strong enough. Therefore, the green-frying technology that makes full use of the fine aroma of tea by dry heat came into being.

Fried green tea has been around since the Tang Dynasty. Liu Tang Yuxi's "Xishan Lan Ruo Tea Tasting Song" says: "There are several clusters of tea on the back eaves of the mountain monk ... and it must be fried until the house is full of fragrance", and there is another sentence "from picking to frying for a while", which shows that the tender leaves are fragrant after being fried, and the frying time is not long. This is the earliest written record of fried green tea found so far.

After the Tang, Song and Yuan Dynasties, the fried green tea gradually increased. In the Ming Dynasty, the method of frying green tea became more and more perfect, which was recorded in detail in Tea Book, Tea Book and Tea Solution. Its manufacturing method is generally as follows: high-temperature deactivation, rolling, re-frying, and drying. This process is very similar to the modern method of frying green tea. See the process of making green tea in the appendix.

(e) From green tea to other teas.

In the process of making tea, due to the discussion on ensuring the aroma and taste of tea, some rules were explored through different processing methods and a series of different fermentation procedures from non-fermentation to full fermentation, so that tea leaves were made into six kinds of tea with different color, fragrance, taste, shape and quality characteristics, namely green tea, yellow tea, black tea, white tea and white tea.

The history of tea-the history of making tea (3);

First generation (1) yellow tea

The basic technology of green tea is enzyme fixation, rolling and drying. When the frying process of green tea is not mastered properly, such as low temperature and long steaming time, or not spreading and rolling in time after enzyme fixation, or not drying and frying in time after rolling, the leaves turn yellow and yellow leaf soup is produced, which is similar to yellow tea that appeared later. Therefore, the production of yellow tea may have evolved from improper production of green tea. Xu Cishu's Tea Book in the Ming Dynasty (1597) recorded this evolution history.

(2) the appearance of black tea

When green tea is de-enzymed, the amount of leaves is too much and the fire temperature is low, which makes the leaves turn dark brown-green like black, or the green hairy tea turns black by fermentation. This is the process of making black tea. The manufacture of black tea began in the middle of Ming Dynasty. Chen Shuo Shu in the Ming Dynasty recorded the production of black tea (1524): "The commercial tea is still low, and black tea is sought, with limited producing areas ...".

(3) the origin and evolution of white tea

The so-called white tea in the Tang and Song Dynasties refers to the tea picked by a white-leaf tea tree that was discovered by accident, which is different from the white tea that was developed later without frying and kneading. In the Ming Dynasty, white tea similar to the present appeared. Heng's "Boiling Spring Sketch" records: "The tea maker takes the fire author as the second time, the sun is the best, and it is also close to nature ... green and bright, especially cute." Modern white tea is gradually evolved from three-color fine buds and silver silk water buds of green tea in Song Dynasty. At first, it refers to the "white velvet and silvery white needles" on the surface of dry tea. Later, it developed into Bai Mudan, Gongmei, Shoumei and other colors.

(4) The emergence and development of black tea.

Black tea originated in16th century. In the development of tea-making, it was found that sun exposure replaced enzyme fixation, and the leaves turned red after kneading, resulting in black tea. The earliest production of black tea started from the small black tea in Chong 'an, Fujian. In Qing Dynasty, Jing Liu recorded in "A Moment of Idleness" that "there are nine songs in the mountains with stars and stars. Outside, there are teas from Shaowu, Jiangxi Guangxin and other real estates in this province, and black red soup, which is locally called Jiangxi Wu, is sold privately in various lines of Xingcun. " Kung fu black tea has gradually evolved since the appearance of small-scale black tea in Xingcun. After the 1920s, India developed the broken black tea, and China began to trial-produce the broken black tea in the 1950s.

(5) the origin of green tea

Green tea is between green tea and black tea. First make green tea, then make black tea, and realize the method of making green tea. The origin of green tea is still controversial in academic circles. Some inferences appeared in the Northern Song Dynasty, and some inferences appeared in the Xianfeng period of the Qing Dynasty, but they were all considered to be the first in Fujian. Wang Caotang's Tea Theory in the early Qing Dynasty: "Wuyi tea ... after harvest, it is evenly scattered in bamboo baskets and placed on windy days. It is called sun-drying, once its cyan is gradually collected, then it is fried and baked ... when it is cooked, it is half green and half red, blue fried and red baked. " At present, the method of making Wuyi rock tea in Fujian still retains the characteristics of this traditional process.

(6) From vegetarian tea to scented tea

The practice of adding spices or fragrant flowers to tea has a long history. In the Song Dynasty, Cai Xiang mentioned in the Record of Tea that adding spices to tea "Tea is really fragrant, and the tribute uses borneol and ointment to help smell". There was a record of jasmine baking tea in the Southern Song Dynasty. Shi Yue's Treading on the Moon. Jasmine records: "Jasmine Hill produced ... the ancients used this flower to bake tea".

By the Ming dynasty, the technology of making tea by scenting flowers was more and more perfect, and there were various flowers that could be used to make tea. According to the Book of Tea, there are nine kinds of osmanthus, jasmine, rose, orchid, orange, gardenia, banksia rose and plum blossom. Modern scented tea, in addition to the above flower species, there are white orchids, hawksbill, pearl orchids and so on.

Due to the continuous reform of tea-making technology, various tea-making machines have appeared one after another, first small-scale manual operation, and then mechanization of various processes. Except for a few rare teas which are still processed by hand, most teas are processed by mechanization.

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