Tea picking is an important part of China

What is the name, author, and dynasty of China's first tea monograph? China's first monograph on tea was the Book of Tea, known as the encyclopedia of tea, by Lu Yu in the Tang Dynasty.

written. In the process of spreading tea culture, we need to find the representative and core, and the tea classic is the most worthy of our in-depth study and research. The Book of Tea is the first monograph on tea in the history of our country, and it is also a collection of all descriptions of tea.

It is the earliest, most complete and most comprehensive tea monograph in China and even in the world. Known as the encyclopedia of tea, it was written by Lu Yu in the Tang Dynasty.

The history of tea cultivation and tasting in China can be traced back to Shennong. It can be seen from the record of Lu Yu in the Book of Tea that China has formed an in-depth study of tea and tea culture for a long time. The reason why the "Book of Tea" appeared in the Tang Dynasty was because the Tang Dynasty was a prosperous era in Chinese history, and the stable social environment provided the foundation and space for the development of tea and tea culture.

On the other hand, it is mainly because during this period, tea drinking gradually developed from an aristocratic life to a popular living habit, and tea culture gradually merged with people's living habits and became a social phenomenon.

The first monograph on tea in Chinese history was the Book of Tea written by Lu Yu. The first draft of the book was completed in the 8th century, by the Emperor of the Tang Dynasty.

The first year of Yongtai (765). The book is divided into three volumes, ten chapters, and more than 7,000 words. It reads:

The source of one, the tool of two, the creation of three, the vessel of four, the boiling of five, the drink of six, the thing of seven, the coming out of eight, the strategy of nine, and the figure of ten. Lu Yu's "Book of Tea" systematically describes the name, text, morphology, growth habits, ecological environment, and planting points of tea. The physiological and pharmacological effects of tea on the human body are described.

This article discusses how tea is picked, prepared, cooked, and drunk, the instruments used, and the identification of tea types and qualities. It collects ancient Chinese records about tea affairs; This paper points out the origin and quality of Chinese tea in the Middle and Tang dynasties, which is the first tea encyclopedia in Chinese history and the first tea monograph in the world.

Lu Yu (733-804), the word Hongchuan, a disease, the word Ji defect, the number Jingling.

Son, mulberry and ramie.

Higashiokako, or Yunzi Prince Literature Migration Taichang Temple Taizhu.

Fuzhou (now Tianmen, Hubei.

Jingling people, a lifelong love of tea, good at tea ceremony, famous for the world's first tea monograph - "The Book of Tea", has made outstanding contributions to the development of China's tea industry and the world's tea industry. He is known as the "Tea Fairy" and "Tea Saint".

and "God of Tea. He has a strong interest in tea, has conducted long-term investigation and research, is familiar with tea cultivation, breeding and processing technology, and is good at tea tasting.

At the beginning of the Tang Dynasty (760 AD), Lu Yu lived in seclusion in Tiaoxi, Huzhou, Zhejiang, and wrote 3 volumes of "The Book of Tea". This paper systematically summarizes the experience of tea cultivation in China before the Tang Dynasty, expounds the author's personal experience, and discusses the origin, types, characteristics, production methods, cooking, tea utensils, water products, drinking customs, famous tea origins, allusions and prescriptions of tea. This is the first tea monograph in China and the first tea monograph in the world.

China's tea culture has a long history, and China's first book on tea culture was "The Book of Tea", which was formed during the Tang Dynasty and was built by the well-known writer Lu Yu.

This work is the "Book of Tea", the author of this work is Lu Yu of the Tang Dynasty, and this work is known as the earliest and most complete monograph on tea in the world.

The Book of Tea, written by Lu Yu. He was a native of the Tang Dynasty. He was very fond of tea and was very proficient in the tea ceremony, and finally wrote this book.

It is the Book of Tea, the author is Lu Yu, and the specific dynasty is the Tang Dynasty, mainly to spread tea culture, and this work also developed the tea industry.

Anxi Tieguanyin, Yunnan White Tea, West Lake Longjing, Wuyi Mountain's Dahongpao, etc.

West Lake Longjing, Pu'er, Tieguanyin.

There are 6 types of Chinese tea:

1. Green tea: Fresh leaves are killed, rolled and dried through three basic processes, and the activity of enzymes is destroyed by high temperature, which inhibits the oxidation of polyphenol oxidase and maintains the quality characteristics of green leaf soup.

2. Yellow tea: The basic process is the same as that of green tea, but the dull yellow treatment is added to promote the slight browning reaction of polyphenols and form the quality characteristics of yellow soup leaves.

3. Black tea: fresh leaves are processed by killing, rolling, gripping, drying and other processes. Through the joint action of high temperature and humidity and microorganisms, the enzymatic browning reaction of polyphenols is promoted, and the black-brown oily dry tea color and yellow-red soup color are formed.

4. White tea: fresh leaves are withered and dried in two processes. Under natural conditions, polyphenols undergo slow auto-oxidation, forming the quality characteristics of hair disclosure, color soup apricot yellow and bright.

5. Oolong tea (green tea): fresh leaves are withered, greened, killed, rolled, dried and other processes. In the process of making green, the enzymes of polyphenols are oxidized to a certain extent, and then the activity of the enzymes is purified at high temperature to form tea leaves with the quality characteristics of black tea and green tea.

6. Black tea: fresh leaves are withered, rolled, haired, dried and other processes. The hair process is the main process to promote the enzymatic oxidation of polyphenols and form the quality characteristics of red leaves in red soup.

The earliest and most comprehensive introduction to tea in China is the Book of Tea.

The Book of Tea is one of the earliest and most comprehensive introductions to tea in China, written by Lu Yu during the Eastern Han Dynasty. The full text of "The Book of Tea" is divided into three volumes, with a total of more than 30 articles, which is a monograph on the study of tea history, tea science, and tea art.

1. The first volume of "Daguan Tea Theory":

It mainly introduces the origin, variety, material selection, production method, brewing skills, drinking etiquette and other contents of tea, which has a positive role in promoting people's understanding of tea culture.

2. Volume 2 "Tea Tasting and Persuasion":

In this part, Lu Yu expounded on the "bad habit of living in tea", so that people realize that drinking tea is also a good way to cultivate one's self-cultivation, and drinking tea in moderation is beneficial to health, and the ideological connotation of tea culture is also mutually explanatory to educate and revere virtue, which has the effect of enlightening people's souls and improving moral cultivation.

3. Volume III "On Tea Utensils":

The main content is the tea making utensils, the porcelain and bronze utensils used in the tea making process, and the artistic appreciation value of tea utensils.

The historical significance of the Book of Tea is extremely far-reaching, it is one of the important sources of the formation and development of Chinese tea culture, and it also plays an important role in promoting tea culture and improving people's understanding and appreciation of tea drinking.

At the same time, it also provides a large number of materials for later tea artists, tea culture scholars, tea collectors, and friends who love to drink tea, which helps to deepen people's understanding of tea culture and inherit and carry forward China's excellent traditional culture.

Expand your knowledge

The Book of Tea is the earliest, most complete and most comprehensive monograph on tea in China and even in the world, known as the encyclopedia of tea, written by Lu Yu in the Tang Dynasty. The Book of Tea is divided into three volumes and ten sections, systematically summarizing the origin, production, utensils and other aspects of tea knowledge at that time, opening a precedent for Chinese tea art.

The Book of Tea is a comprehensive treatise on the history, origin, current situation, production technology, tea drinking skills, and principles of tea art of tea production, and expounds the book of tea culture. After the appearance of the "Book of Tea", it promoted the prevalence of tea socks and affected all aspects of politics, economy, culture and life, and became one of the three major tea books in the world.

The tea picking standard is mainly determined according to the requirements of tea for the tenderness and quality of new shoots and the yield factor, and ultimately strives to achieve the highest economic benefits.

Chinese teas are rich and colorful, and their quality characteristics are unique. Therefore, the requirements for tea picking standards vary greatly, and can be divided into four situations.

Delicate Picking Tea leaves harvested using this picking standard are mainly used to make high-end famous teas. For example, the high-grade West Lake Longjing, Dongting Biluochun, Junshan Yinzhen, Huangshan Maofeng, Lushan Yunwu, etc., have high requirements for the tenderness of fresh leaves, and generally pick tea buds and one bud and one leaf, as well as one bud and two leaves of the new shoots. The predecessors called Cai"Wheat"、"Flag guns"、"Lotus heart"That's what tea means.

This kind of picking standard, takes a lot of time, the yield is not much, and the seasonality is strong, and most of them are picked in the early stage of spring tea.

Moderate Harvesting Tea leaves harvested using this picking standard are mainly used to make bulk teas. For example, domestic and export Mei tea, pearl tea, gongfu black tea, black broken tea, etc., require moderate tenderness of fresh leaves, generally picking one bud and two leaves, and picking one bud and three leaves and young and tender leaves. This kind of picking standard, the tea quality is better, the yield is also higher, and the economic benefits are not bad, and it is the most common picking standard currently adopted in China.

Mature harvesting Tea leaves harvested using this picking standard are mainly used to make marginal tea. In order to meet the special needs of the border brother nationalities, the picking standard of raw materials for Fu brick tea needs to wait until the new shoots stop growing and the lower part is basically ripe.

Four, five-leaf and pair clamps.

Three, four leaves. In order to adapt to the special tea drinking habits of Tibetan compatriots boiling and mixing ghee, the South Roadside Tea requires a mellow taste and a sweet aftertaste, so the picking standard needs to wait for the new shoots to mature and the lower part is aged before cutting off the base of the new branches with a knife.

One or two branches above the adult leaves. In this picking method, there are few picking batches and not many chemicals. After the tea tree is put into production, the early yield is higher, but due to the great impact on the growth of tea trees, it is easy to senesce, and the economic effective life is not very long.

Special harvesting This kind of tea picked by standard picking is mainly used to make some traditional special teas. Like oolong tea, it requires a unique taste and aroma. The picking criterion is that the new shoots have grown to the top bud and the parietal leaf has not yet grown"Open noodles"When picking two to four leaves is more suitable, commonly known as"Open face mining"。

For example, the oolong tea made of picking fresh leaves is too tender, the color is reddish-brown and gray-dark, the fragrance is low and the taste is astringent; The fresh leaves are too old, the appearance appears coarse, the color is dry, and the taste is weak. According to the analysis of the composition of fresh leaves, picking.

Second, the three-leaf mid-open noodle tip is the most suitable for making oolong tea. With this kind of picking standard, there are not many picking batches throughout the year, and the yield is not high.

The earliest and most comprehensive introduction to tea is the Book of Tea.

Introduction to the Book of Tea:

It is the first special work on tea in China. Written by Lu Yu in the Tang Dynasty. The content of the book is divided into 10 categories, namely the source of one, the tool of two, the creation of three, the vessel of four, the boiling of five, the drink of six, the matter of seven, the emergence of eight, the strategy of nine, and the diagram of ten.

Among them, "One Source" pointed out that tea originated in southern China, and discussed the ecological environment, characteristics and selection of tea trees.

"Two utensils", describing the utensils used for tea picking; "Three Creations", describing the processing process and methods of tea; "Eight out", record the origin of various teas. These are all within the scope of agronomy, and the book introduces the cooking and drinking methods of tea, tea utensils, and even anecdotes about tea drinking, which is too brief, but more comprehensive and systematic.

The New Tang Dynasty Book Lu Yu Biography said that the "Book of Tea" "says that the origin, the law, and the tools of tea are especially prepared, and the world is good to know and drink tea". This book has been widely circulated, and there are many engraved copies, even in Japan, and it has been included in various series of books since the Ming Dynasty. Lu Yu's "Tea Sutra Limb Grip" was the first to open the trend, some people praised Lu Yu as the "God of Tea", and since then, tea books have continued to appear, about 100 kinds.

The origin of tea and the preparation of tea:

Origin of tea: Tea is an excellent tree in the south of our country. It's one foot, two feet tall.

Some are even tens of feet high. In the area of Bashan and Xiachuan, there are tree poles so thick that two people hug each other. The branches have to be cut down to pick the buds and leaves.

The shape of the tea tree resembles a gourd. The leaf is shaped like a gardenia. The flowers are like white roses, and the seeds are like palms.

The stalk is like a clove, and the root is like a walnut.

The structure of the word "tea" is from the "grass" part (written as "tea"), some from the "wood" part (written as "wood"), and some from both "grass" and "wood" (written as "荼"). There are five kinds of names: one is called "tea", the second is called "槚", the third is called "蔎", the fourth is called "tea", and the fifth is called "荈".

Tea picking: Tea picking is in February, March and April (Tang calendar). The buds and leaves, which are as fat as bamboo shoots, grow on the soil with weathered stone fragments, four to five inches long, like the young stems of the weeds and ferns that have just broken through the soil, and they are picked with dew in the morning.

Inferior buds and leaves (short and thin) occur on tea tree branches mixed with plants and trees.

If three, four, or five branches occur from an old branch, choose the one that grows tall among them. On the same day, there is no rain to pick, there are clouds on a sunny day and no picking, sunny days can be picked, picked buds and leaves, they are steamed on the Heng Xingxing retort, smashed with a mortar, put into the model and pressed into a certain shape by hand, then dry, and finally wear into a string, packaged, the tea can be kept dry.