Since ancient times, literati have left a lot of poems praising matcha, saying, "Yun Lan attracts the wind constantly, and white flowers float to coagulate the bowl surface" (green tea is steaming constantly, and fine foam floats in the tea soup to coagulate the bowl surface with white light). ) is a compliment from Lu Tong, a poet in Tang Dynasty.
Extended data:
The history of matcha:
Green tea is constantly steaming, and the fine foam floating in the tea soup condenses the bowl surface and glows with white light. As early as the Tang Dynasty, people invented steamed green loose tea (ground tea) and revised the method of evaluating the color, aroma and taste of tea, which became an indispensable daily drink for people. In the Song Dynasty, it developed into a tea feast. At that time, Cai Xiang, the most famous tea expert and great writer, commented on the method of fighting tea in the Book of Tea: In the Qing Dynasty, Ru Dunhe said in Yue Yan Shi that the tea of the ancients must be a little, and tea (matcha) is a pinch of tea, and one or two delicious fruit snacks must be chosen, which is called tea.
Tea ceremony in Tang and Song Dynasties in China was the way to drink matcha. It can be seen that the tea ceremony in China has a history of 1000 years, hundreds of years earlier than the present Oolong Tea Road. From the Ming Dynasty, matcha was no longer popular, but was replaced by tea, and tea residue was discarded.
Baidu encyclopedia-matcha