Who developed green tea and how did it come about?

According to historical records, it is not certain which person developed green tea, it should be the crystallization of the wisdom of the collective working people, and the green tea processing process is slowly accumulated and perfected after a certain period of time. Just like you can't say that Chinese characters were made by Cangjie, he might just be a person who organizes Chinese characters.

Yes, green tea is the earliest type of tea in history. Ancient humans collected wild tea buds and leaves to dry and collect, which can be regarded as the beginning of green tea processing, which has a history of at least 3,000 years. However, the processing of green tea in the real sense began with the invention of the steaming method in the 8th century A.D., and the invention of the fried green method in the 12th century.

Green tea is the earliest tea created in China, and its basic processing methods have been formed since tea was officially used as a beverage. At that time, the processing method was relatively simple, usually after the buds and leaves on the wild tea trees were harvested, slightly kneaded, and dried before drinking.

The processing of green tea in the true sense began with the invention of steaming green tea in the 8th century AD. In the Tang Dynasty, the preparation method of "steamed Qingtuan tea" began to appear. In the Song Dynasty, steamed Qingtuan tea developed into steamed green loose tea.

In the Yuan Dynasty, the preparation method of steamed green loose tea was more refined, and in the processing process, it was usually made according to the old and tender buds and leaves.

The fine craftsmanship of the green tea roasting method was formed in the Ming Dynasty. Regarding the production method of fried green tea, although there is a record of "spinning and stir-frying" in the Tang Dynasty, the preparation method of fried green tea originated at the end of the 12th century and was formed in the Ming Dynasty. The use of dry heat to bring out the aroma of tea leaves, since then the quality of green tea has been greatly improved.

The fine process of frying green in the Ming Dynasty Gu Yuanqing's "Tea Recipe".

Xu Cishu has comments in "Tea Shu". This process of frying green has been followed to this day.

Yes. The earliest tea in history is green tea, this tea culture has been spread in China for thousands of years, and the earliest tea shop in history is introduced as tea found in Shenlong, that is, the earliest green tea found by our ancient Chinese.

That's right. The earliest tea leaves in history were green tea. Tea culture has been spread in China for thousands of years, and the earliest tea shop introduction in history is the tea found in Shenlong, that is, the earliest green tea found by our ancient Chinese.

That's right. In fact, the earliest tea in history is green tea, this tea culture has been spread in China for thousands of years, according to historical records, the earliest tea shop introduced in Shenlong to find tea, that is, the earliest green tea found by our ancient Chinese.

The earliest tea in history should be green tea, because green tea is not fermented tea, but after simple kneading and drying, it retains the original taste of the tea itself, which is more fragrant and refreshing. This may also be related to the fact that the ancients did not study new tea-making techniques and techniques.

The earliest type of tea in history can be considered green tea. Green tea is unfermented tea, which means that basically after the tea leaves have been dried in the material, they can be considered green tea. The earliest tea must have been collected and soaked in water or dried.

So it can be said that the earliest type of tea in history is green tea.

Green tea has a long history, more than 3,000 years ago, according to the "Shennong Food Classic"."Tea and tea are served for a long time, which is powerful and pleasant"It is believed that tea drinking began in the Shennong era"Tea is drinking, from Shennong's"。Shennong is the Yan Emperor, and the Yellow Emperor is the tribal leader of the ancient capital of China.

So green tea should be the earliest tea in history.

It should be green tea, with a history of more than 3,000 years, and its processing is relatively mature, he is now the most widely distributed in China, mainly in Jiangxi, Anhui, Zhejiang The output is the highest, and the quality is also the best, becoming the production base of green tea in China.

Green tea is the earliest type of tea in history, at least 3,000 years ago, the ancients collected wild tea buds and leaves to dry the collection, may be regarded as the beginning of green tea processing in a broad sense, but the real sense of green tea processing, from the invention of the 8th century steamed green method, to the 12th century and the invention of the fried green method, green tea processing technology has been relatively mature, has been used to this day, and constantly improved.

The earliest tea that appeared in history was indeed green tea. It is picked and soaked in water to drink. Slowly. Only when people have mastered the tea-making process can they have fermented tea. Black tea. Pu-erh tea and so on.

It is green tea, which has a history of about 3,000 years, and at that time green tea was relatively simple to process, and it could be drunk after drying, unlike the need to roast tea leaves like now.

The earliest tea in history was indeed green tea. In the beginning, people just picked the leaves. Soak in water. It feels refreshing and has a unique taste. It is only after you slowly master the production process. It produces a variety of fermented and semi-fermented teas.

Because the quality of green tea is characterized by the fact that the leaves should be green and cannot be red, there is no need to bend the tone.

Withered is the use of room temperature, such as sunlight.

The finishing is made use of the high temperature.

Green tea, one of the main types of tea in China[1], refers to a beverage made from the new leaves or buds of the tea plant, unfermented, through processes such as killing, shaping, and drying. The color of the finished product and the brewed tea soup preserve the green style of fresh tea leaves. Regular drinking of green tea can prevent cancer, lower lipids and **, and can also reduce the harm of nicotine to smokers.

Yunnan, Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi (southern Shaanxi), Hunan, Hubei, Guangxi, and Fujian are the main green tea producing provinces in China.

Finished,

The first process of green tea production is finishing, and the complete production process of green tea is killing, rolling, and drying, which is the key process in green tea processing. High temperature measures are taken to dissipate the moisture in the leaves, inactivate the activity of enzymes, hinder the enzymatic reaction, and make the inclusions in the fresh leaves produce certain chemical changes, so as to form the quality characteristics of green tea and maintain the color and flavor of the tea.

1. Picking green tea is generally before the Ming or before the rain, the green tea before the Ming Dynasty is tender, and the green tea is fresh before the rain.

2. Process 1: The purpose of killing the branch manuscript is to promote the formation of color, fragrance, taste and shape through high temperature inhibition and lack of enzyme activity.

3. Process 2: Kneading and kneading purpose: the key to increasing the aroma of green tea and the rich and mellow taste.

4. Process 3: Drying and drying purpose: remove moisture, fully dry, increase aroma and taste, and make the color of the product achieve the quality characteristics of green and oily.

5. Therefore, the first process of green tea production is: finishing.

The first type: fried green tea.

We know that stir-frying involves putting the cut vegetables in a hot iron pan and stir-frying them with a spatula. In the same way, the process of roasting green tea we are talking about is to put our green tea in a heated iron pot and fry it by hand. The green tea made by such a process is called roasted green tea, and the representative tea is the ——— West Lake Longjing tea that we all know blindly.

The second type: roasted green tea.

The process of roasting green tea is similar to that of our baked goods, which is roasted three times at different temperatures, and finally the green tea is made. The representative tea is our Taiping Monkey Kui. When you buy the Taiping Monkey Kui, you can see the net on the tea leaves in the future.

The formation of this mesh is the imprint of the tea leaves pressed by the mesh grinding clips during roasting.

The third type: sun-dried green tea.

Drying green tea, the word "sun" is enough to explain the way this green tea is made. It is to dry green tea in the sun, and he is generally the raw material tea for pressed tea. Generally speaking, the quality of dried green hair tea is the best in Yunnan large-leaf species.

Fourth: steamed green tea.

Steaming green tea is to deactivate the polyphenol oxidase in the tea leaves at a high temperature of steam! This craft first appeared in the Tang Dynasty, and the representative tea is Enshi Yulu! Now it is mostly used for matcha!

West Lake Longjing, Biluochun, Lu'an Gua Pian, Gujing Tea, Xinyang Maojian, Taiping Houkui, Lushan Yunwu, etc. are all types of green tea, green tea refers to the new leaves or new buds of the tea tree, after the typical production process of killing or drying and other non-fermented tea products. West Lake Longjing is the most famous tea, but also the most popular tea, is the first white tea, with color, fragrance, taste, shape of the four unique world-famous.

Pay attention to things: avoid odors: green tea leaves contain high molecular weight palmitase and terpene dilute compounds. This type of substance is extremely unstable and can absorb odors extensively. Therefore, when tea leaves are mixed with odorous items for storage, they will absorb odors and cannot be removed.

Avoid sunlight: Sunlight will promote the oxidation of green tea tea pigments and esters, and can decompose chlorophyll into demagnesium chlorophyll. Green tea leaves are stored in glass containers or transparent plastic bags, and after being exposed to sunlight, their internal substances will have a chemical reaction, which will deteriorate the quality of green tea leaves.

Avoid oxygen: chlorophyll, aldehydes, esters, vitamin C, etc. in green tea are easy to combine with oxygen in the air, and the oxidized green tea leaves will make the green tea tea soup red and dark, so that the nutritional value is greatly reduced.

Avoid peculiar smell: Green tea contains high molecular weight palmitase and terpene dilute compounds. This type of substance is extremely unstable and can absorb odors extensively. Therefore, when tea leaves are mixed with odorous items for storage, they will absorb odors and cannot be removed.

The first process of making green tea is finishing.

Killing is the key process of green tea quality formation, fresh leaves are picked from the tea tree, through killing, rolling, drying and other processes, of which the greening process is particularly critical, killing is to take high temperature measures, dissipate the moisture in the leaves, thereby inactivating the activity of enzymes, and make the inclusions in the fresh leaves undergo certain chemical changes. Finishing method: fried green, steamed green, soaked green, radiation finishing.

Finishing generally grasps the "high temperature finishing, first high and then low; The old leaves are young and the young leaves are killed; The principle of "combining boredom, throwing more and less boredom".

The main methods of Pu'er tea are divided into pot frying and tumble finishing. Large-scale factories or general terrace teas are mostly finished by drum machines, while ethnic minorities and wild wild teas are mostly pot-fried and hand-finished.

Stir-fried green of green tea

Due to the different effects of mechanical or manual operation in the drying process, the tea has formed different shapes such as elongated, bead-shaped, fan-flat, needle-shaped, spiral-shaped, etc., so it is divided into long fried green, round fried green, flat fried green and so on.

After the long fried green is refined, it is called Mei tea, and the colors of the finished product include Zhen Mei, Gong Xi, Yu Tea, Needle Eyebrow, Xiu Mei, etc., each with different quality characteristics. Such as Zhen Mei: the cord is thin and straight or its shape is like a lady's beautiful eyebrows, the color is green and moist with cream, the aroma is high and fresh, the taste is strong and refreshing, the soup color, the bottom of the leaf is green and yellowish and bright; Gongxi:

It is a round tea in the long fried green, and it is called Gongxi after refining.

The shape of the particles is similar to that of pearl tea, the round knot is even, does not contain broken tea, the color is green, the aroma is pure, the taste is still strong, the soup color is yellow and green, and the bottom of the leaves is still tender and even; Rain tea: The original system is separated from the pearl tea of the long tea Yucha Xiaozhifeng is mostly obtained from the eyebrow tea, the shape is thin and short, still tight, the color is green and even, the fragrance is pure, the taste is still strong, the soup color is yellow and green, and the bottom of the leaves is still tender and even; Round fried green: the shape of the particles is round and tight, due to the different origins and mining methods, it is divided into flat fried green, Quangang Huibai and Yongxi Huoqing.