on behalf of the government compiled the Collection of Agriculture and Mulberry, and so on. In two other books published in the Yuan Dynasty, Nong Shu and Nong Sang Summary, tea cultivation and tea manufacturing were introduced as important contents. This shows that the rulers of Yuan Dynasty still supported and advocated the tea industry.
In the Yuan Dynasty, in addition to the continued development of folk loose tea, the tribute tea still extended the use of group cakes. There are new ways of cooking and seasoning, which are produced by the interaction between the lifestyle of Mongolian nomads and the lifestyle of Han people.
When tea is served, no matter whether it is group tea or loose tea, it is mostly ground into tea powder for drinking. For example, in the seven laws and seven poems of "The Western Regions Begging for Tea from Wang Junyu" by Yeluchu Cai, the grinding, pestle and frying of tea are vividly described, for example, "Jade pestle and the moon are removed, and the golden knife takes rain to fry yellow buds"; "The red stove and the stone tripod cook the moon, and a bowl of incense absorbs the blue sky", "Jade chips cook tender buds in three ou, and the green flag grinds new buds in one leaf".
in the Yuan Dynasty, Hu Sihui concentrated on describing all kinds of tea drinks at that time. Now, the related descriptions in "Eating Diet is Right" are listed as follows:
Gouqi tea, Lycium barbarum and Que tongue tea are mixed with ghee and mixed with warm wine.
Yumo tea, purple bamboo shoot tea, stir-fried rice, grinding and drinking
Golden tea, Huzhou tribute tea, boiling soup, punching point
Fan Dianshuai tea, Jiangsu and Zhejiang Qingyuan Road tribute tea buds "taste and color are absolutely superior to all teas"
Purple bamboo shoots, queque tea and new tea buds are steamed into purple bamboo shoots, which win the first spring. Tea such as the second spring
female whiskers are produced in the straight north ground, and the non-tea plants are sweet and bitter, which can remove phlegm and heat, quench thirst, facilitate urination, help digestion and relieve qi, and clear the mind and sleep less
Xifan tea goes to the native place, and the non-tea plants are fried in ghee, with the same function as above
Sichuan tea is produced in Sichuan. The functions of non-tea plants are the same as above
Rattan tea is produced in Sichuan, and the functions of non-tea plants are the same as above
Kwai tea is produced in Sichuan, and the functions of non-tea plants are the same as above
Swallowtail tea is produced in Jiangsu, Zhejiang and Jiangxi, and the functions of non-tea plants are the same as above
Baby tea is produced in Guangnan. Fine tea powder, the special manufacturing function is the same as above
Wensang tea is produced in Heiyu, and the function of non-tea plants is the same as above
Tea buds are fried for a short time
Stir-fried tea, beef seeds and tea buds are fried together.
LAN Gao Yu Mo Mo Tea, one of the pastry boiling soup points
Su Qian Jin Zi Mo Tea, one of the pastry boiling soup points
Jian Tang Yu Mo Mo Mo Tea boiling soup points
Xiangcha White Tea, Longnao Tablet, Baiyao Decoction, Musk, fragrant japonica rice are boiled into paste, and then made into cakes
The variety and processing technology of Juenong Shunhao did not appear in the Yuan Dynasty.