In fact, as we all know, tea originated in China. Our ancestors first used tea as medicine, cut off branches from wild tea trees, collected buds and ate them raw. Then it developed into boiling young leaves and drinking boiled tea soup. After the Sui and Tang Dynasties, people in China found that drying tea by heating can keep the tea industry from deteriorating for a long time, which is more conducive to the fragrance of tea. This is the origin of the technology of frying green. The most important process in the tea-making process is enzyme deactivation, which is to make the enzyme activity in tea disappear, so as to prevent the quality change of tea during storage. There are many ways to fix water, and steam fixing water is an earlier one. Steam fixation has been applied to green tea production as early as the Tang Dynasty. At that time, steaming green tea was steaming green cake tea. After that, the method of steam inactivation spread to Japan, where it has developed into steamed green tea, in which steamed fried tea is the main product.
The original meaning of the word fried tea is the process of making edible tea, that is, the tender tea leaves collected by boiling. After tea holes were introduced into Japan, steam water-fixing technology was basically eliminated in China. Fried green technology has become a popular technology in green tea production in China. Therefore, the word fried tea has also become relatively unfamiliar in China. Later, fried tea was gradually used to refer to all kinds of tea, that is, ear green tea made by steam deactivation process. The fried tea we are talking about today is a kind of steamed green tea. The process of steaming and frying tea leaves is divided into green storage, steaming, rough kneading, twisting, middle kneading, fine kneading and drying.
It is impossible to point out when and where the tea was cooked. But people seem to find traces in the poems of the Su brothers. In the Northern Song Dynasty, Su Shi's "brew tea in the Imperial Examination Hall" said: "You don't see me, you used to be hospitable and cooked by hand, but you used live fire as the Spring Festival." I never saw it again. Now Duke Lu decocted tea to learn from Western Shu, and Dingzhou carved porcelain rubies. The first Su Zhe had a song and a poem, which said, "I have been sick and lazy for many years, and I haven't abandoned my diet." "The old way to stir-fry tea goes to West Shu, and you can still understand the hydrothermal sound. The two brothers agreed that the fried tea came from West Shu. So, who is it? Zhao Lin said that Lu Yu "created the method of frying tea" in Tang Dynasty. It is likely that Lu summarized and improved the tea-making methods in the Tang Dynasty and before, which can be found in Lu's writings in Tea Classic.
Our ancestors first used tea as medicine, cut branches from wild tea trees, collected buds, chewed them, and boiled them into soup with water. About after the Qin and Han Dynasties, the method of making tea and drinking tea appeared, which can be found in Wei Ji Guang Ya of Three Kingdoms. Picking leaves between Beijing and Pakistan to make cakes, the old man stays and the cakes are made of rice paste. If you want to cook tea, fry it until it is red, mash it and put it in porcelain, cover it with soup and simmer it with onion, ginger and orange. It shows that tea making has changed from boiling fresh buds into soup to burning tea on fire, then breaking it, grinding it into fine powder, pouring it into a pot and frying it with water. Later, the method of drinking tea was added, but Lu Yu thought that frying tea like this was like "abandoning water in the ditch." Compared with the early stage, Lu's tea-frying method pays more attention to techniques. According to Lu Yu's Tea Classic, people in the Tang Dynasty mainly drank steamed cake tea. Before frying tea, in order to crush the cake tea, they had to bake it, that is, push the fire with high temperature and often turn it over. Otherwise, it will be "uneven" and baked to the "frog back" is appropriate. Baked tea should be wrapped while it is hot to avoid the loss of aroma. Cool the cake and tea and grind them into fine powder. Cooking tea should use air stoves and kettles as cooking utensils, charcoal and firewood as fuel, and fresh mountains and rivers to decoct soup. When making tea, the water boils and there is a "fisheye" bubble. When it is "slightly audible" or "boiling", add a proper amount of salt to taste and remove the water film floating on the surface like "biotite", otherwise it will be "not good to drink". Then continue to burn until the bubbles at the water's edge are "like spring beads", that is, "second boiling". First scoop out a ladle of water in the kettle, and then use bamboo? Stir in boiling water and add the ground tea powder. In this way, when the bubbles of tea soup in the pot are like "rolling waves", that is, "three boiling", the ladle of water scooped out during "two boiling" is added to temporarily stop boiling, so as to "cultivate its luster". So the tea soup will be fried. At the same time, it is advocated that tea should be drunk while it is hot, because "heavy turbidity condenses on the bottom and fine floats on the top", and once tea is cold, "elites will be exhausted and don't have to sip it". It is also mentioned in the book that the first bowl of tea soup is the best when drinking tea, which is called "meaningful" and then decreases in turn. After the fourth and fifth bowls, if you are not particularly thirsty, it is not worth drinking.
The above is just the method of folk tea frying in Tang Dynasty, but it can be seen that people are quite particular about tea drinking skills. As for the upper class, especially the ruling class, the degree of drinking tea is unmatched by the people. However, although the methods of making tea in the Tang Dynasty were popular, there were also some methods of making tea with tea. This is because in the Tang Dynasty, besides cake tea, there were coarse tea, loose tea and end tea, just because the method of making fried tea was in a dominant position. If it is to serve tea, it is also useful to make tea with tea.
Fried tea is a kind of daily tea with big leaves, which contains vitamin C. It is definitely one of the healthy drinks and is very sought after by Japanese Qingping people.
The tea can be brewed with 4 teaspoons of tea leaves and 1 3/4 cups of hot water at 90℃ for 90 seconds.