Before the Tang Dynasty, there was no method of making tea, and it was often boiled directly with raw leaves, and after the Tang Dynasty, it was boiled with dry tea. From the Ming and Qing dynasties to the present, tea-making methods are mainly popular among ethnic minorities.
From the Han, Wei, Southern and Northern Dynasties to the early Tang Dynasty, tea was mainly collected and boiled into soup. Drinking tea was similar to drinking vegetable tea soup, and it was also called "Ming porridge" by Wu people.
Lu Yu-style fried tea was the main way of drinking tea in Tang Dynasty, but it was still popular in brew tea, especially in ethnic minority areas. Lu Yu's "Five Sores in Tea Classics" records: "Or use onions, ginger, dates, dried tangerines, dogwood, mint and so on. Boil to the boiling point, or make it smooth, or boil off the foam, and the water ear is abandoned in the ditch, and the customs are endless. " ; In the late Tang Dynasty, Fan Chuo wrote in Schumann: "Tea leaves the mountain of the Yin Dynasty, and it is scattered and collected. There is no way to harvest it early. Mengshe drank it, served it with pepper, ginger and cinnamon, and cooked it. " When cooking tea in Tang Dynasty, salt, onion, ginger, cinnamon and other condiments were often added.
Tea frying method:
Popular from the Tang Dynasty to the end of the Southern Song Dynasty, cake tea was made into fine tea powder through moxibustion, grinding, Luo and other processes, and then boiled according to the boiling degree of water (such as fishy eyes; The edge of the pot is like a spring bead, which is boiling. Make waves and drum waves, let three people boil. ), put the tea in the second boil and drink it separately.
The specific process is: when the water in the pot boils until bubbles as big as fish eyes appear and there is a slight sound of boiling water, it is the first boiling. At this time, according to the amount of water, add the right amount of salt to season the water. When water boils to the side of the pot, it is "secondary boiling". At this time, it is necessary to scoop a ladle of boiling water, stir it with bamboo in the water to form a water vortex, and then take a proper amount of tea powder with a teaspoon and throw it into the center of the water vortex.
When the water surface waves roll, it is "three boiling". At this time, the original scoop of water was poured back into the pot to stop the boiling water. At this time, a thick layer of foam cake is formed on the surface of the tea soup in the pot, but the black water film formed on the tea foam should be removed in time, because it will affect the taste of the tea soup. Then scoop the tea soup evenly into three or five cups, and the tea foam in each cup should be even. Lu Yu believes that the essence of tea soup is the foam on tea soup.
Tea ordering method:
The method of ordering tea was used to fight tea in the Song Dynasty, and it was also used by tea people themselves. At this time, tea is no longer boiled directly, but the cake tea is crushed first and put in a bowl for later use. Boil the water in the kettle. When it is slightly boiling, make a bowl. But tea powder and water also need to be mixed together. So I invented a tool called "tea basket". Tea baskets are tools for making tea. They are made of gold, silver and iron, and most of them are made of bamboo. Scholars call them "stirring tea seeds". When the water rushes into the tea bowl, it needs to be hit hard with a tea basket. At this time, water and milk blend together, Zhejiang foam is flying everywhere, and it is like a pile of clouds and snow. The quality of tea is judged by whether the bubble appears quickly and whether the waterline appears slowly. The foam is white, and the water feet are exposed late and do not come loose. Because of the fusion of tea and milk, the water quality is sticky, so drinking it is naturally called "biting the cup".
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