How to make tea cakes in ancient times, and why did the ancients make tea cakes?

How to make it: Steps:

The first step is to pick tea, of course, buckwheat, and the raw materials of green cakes are quite important.

Step 2: Break down the tea and remove the old leaves.

Step 3: Finishing, it is very important to remove the water vapor, and the fire temperature will be best at 70-80 degrees.

Step 4: Knead the tea and remove the bitter water and some stems.

Step 5: Dry the tea, we call him green tea.

Step 6: Steam the tea until soft before pressing the cake.

Step 7: Press the cake, press the cake with a stone grind, which is many times better than the machine pressing, loose but not loose.

Hello, the ancients made tea cakes into tea cakes mainly for the convenience of transportation.

Historically, tea mainly relied on the "Ancient Tea Horse Road" to be transported to pastoral areas for sale, while the Ancient Tea Horse Road could not be driven due to the difficult and dangerous roads, so it could only be transported by animal power. Because loose tea is loose and larger for the same weight, the weight of each animal is less, and the freight is calculated by weight.

In order to preserve the aroma. Pu'er tea that has been aged for a long time will produce a unique aroma during the natural transformation process, and if the loose tea leaves are left in the air for too long, the aroma of the tea will quickly dissipate.

The intention of the ancients to make tea cakes was, of course, for transportation and storage.

In ancient times, tea would be sold far away through ancient roads, such as the famous Ancient Tea Horse Road, which transported tea and salt.

Bulk tea leaves are not easy to pack and store, so they need to be made into tea cakes.

At the entrance of Ya'an City, Sichuan, there is a group of sculptures, tea people carrying tea on the ancient tea horse road.

Hello! The ancients made tea cakes for the following reasons:

1.Tea leaves are made into cakes that are good for storage and transportation. With ancient transportation and means of transportation (at that time, cattle and horse-drawn carts were mainly used on land routes), cake tea was made to facilitate the transportation of tea from the land of Jingba to Wei and Wu, so that ** like Zhang Yi could drink tea.

2.Humans generally processed tea according to the diet they were used to at the time. According to historians, humans have been eating bread since prehistoric times, so it is not surprising that the thought of making tea into a pie shape is not surprising.

The ancients made tea cakes to satisfy hunger and convenience.

It is easy to store and carry, and raw tea hurts the stomach, so the tea made in this way will not and the taste is more mellow.

Why did the ancients make tea cakes? Because of the inconvenient transportation in ancient times, it was easier to make tea cakes for long-term preservation.

Tea farmers saidStep barefoot on tea leavesIt is a traditional tea-making process, also known as "stepping on green", which is mainly used to make green tea and yellow tea.

The process flow is usually divided into the following steps:

Picking: Picking young leaves at the right time and weather conditions.

Finishing: Put the picked tea leaves into the Shijifeng pot, and use high temperature to quickly kill the enzymes in the tea leaves and stop their oxidation.

Rolling: The tea leaves are kneaded to form a cord-like shape, break the cells, and evenly distribute the cell juice inside the tea leaves.

Step on the green: Place the kneaded tea leaves on a flat ground and press the tea leaves into thin slices using clean bare feet.

Drying: Put the green tea leaves into the dryer to dry to remove excess water.

The intrinsic reason for this traditional process is that stepping on green can effectively crush the tea leaves, so that the cell juice inside them can fully flow out, promote chemical reactions, and enhance the aroma and taste of the tea.

In addition, stepping on green can also keep the tea leaves at a certain humidity, which is conducive to the fermentation and oxidation of the tea leaves.

However, due to the need to press the tea leaves with bare feet, there may be health and safety hazards, so most of the modern tea-making process has used mechanical kneading to replace the steps of stepping on the green.

In fact, there is no need to worry too much, the process of pure handmade tea is complex, and the labor cost and material cost are relatively high, soNot low, If you're not a fever tea lover and can't drink it, don't worry, hahaha.

The ancient tea production method varied from era to era and region, and different cultures and ethnic groups also adopted different production methods. The following is the general process of making traditional Chinese tea:

Pluck. Tea leaves must be made using fresh, tender green tea buds. During the growing season, tea pickers pick the tea leaves by hand and take care to separate the most tender parts.

Sunburned. The harvested tea leaves need to be dried in a cool, ventilated and dry place. During this process, the tea leaves will gradually lose their moisture and their color will gradually darken.

Tumbling. The sun-dried tea leaves are put into the oven and kneaded, and the pressure is applied to promote the uniform distribution of the tea juice and aroma. Pressure starts at a slight level and gradually increases until the tea leaves form the desired shape.

Drying. Tea leaves need to be dried immediately after tumbling to prevent oxidation of tea leaves. This process is also conducive to the preservation of the tea leaves and at the same time brings out a special taste.

Grading. After the above steps, the tea can be divided into different grades. In this way, it can ensure that each tea has a certain quality, taste and value.

In general, the process of making tea in ancient times was more cumbersome and required a lot of time and effort to make. Nowadays, with the advancement of technology, the way tea is processed has changed a lot.

How to make handmade tea cakes:

1.Whip the cream and eggs, add salt Add sugar, whip.

2.Add oolong tea juice, add flour, and add soaked chopped oolong tea leaves (appropriate amount) to make small balls.

3.Press on the surface a full blade at 180 degrees for 20-25 minutes.

A snack, one of the four traditional pastries in Jiangxi Province, the tea snack of tea and fragrant tea, is the special food of Jiujiang and Lushan, originated in the Song Dynasty, and it is said that when the eight immortals Lu Dongbin became immortals in Lushan, he entertained the eight immortals from all walks of life when he became an immortal. The poet Su Dongpo once gave a poem: "small cakes are like chewing the moon, there are crisps and syrup", the flavor is unique, the skin is thin and crispy, the aftertaste is endless, home travel, and the best products for relatives and friends.

Ingredients: wheat flour, refined flour, black sesame seeds, refined vegetable oil, special white sugar, sugar osmanthus, caramel sugar.

Directions: Consume directly.

First of all, it is kneaded by hand, and finally the cake pressing procedure is a stone plate, not a machine, and it is considered that the degree of control is several!

1. Black tea: It is named because the appearance of the finished tea is black. Black tea belongs to one of the six major tea categories, which is a post-fermented tea, and the black hair tea raw materials used in traditional black tea have a high degree of maturity and are the main raw materials for pressed tea.

2. Oolong tea: also known as green tea, semi-famous Lishu fermented tea and fully fermented tea, with many varieties, it is a tea category with distinctive Chinese characteristics among several major tea categories in China. Oolong tea is a high-quality tea made after picking, withering, shaking, frying, rolling, roasting and other processes.

3. Black tea: In the process of processing, the chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred in black tea, and the rotten petrological components in the fresh leaves changed greatly, and the tea polyphenols were reduced by more than 90%, producing new components such as theaflavins and thearubigins.

4. Flower tea: Tea made from the flowers or leaves of plants or their fruits is a unique type of reprocessed tea in China. It is the use of tea is good at absorbing peculiar smell characteristics, the fragrance of flowers and new tea together, tea will absorb the fragrance and then sift off the dried flowers, the flower tea made of rich fragrance, tea soup dark.

5. White tea: It is a micro-fermented tea, which is a traditional famous tea created by Chinese tea farmers. One of the six major types of tea in China, it refers to a kind of tea that is not harvested or rolled, but only dried or dried by sunning or simmering.

First prepare some flour, then put some tea leaves in the flour, stir for 10 minutes to make a cake, and bake in the oven for 10 minutes.

Prepare fresh ingredients, clean them, and then make them into tea cakes, put them in a steamer and steam them for about 15 minutes, and take them out, so that the food is ready.

First prepare a large amount of tea, then pour the tea into the pot, keep stir-frying, after the stir-fry is cooked, wrap it in paper, keep pinching, so that the tea cake is ready.

Taking white tea as an example, Xiao Chen Tea will introduce the tea cake making process. Tea farmers pick down the green tea, to spread out in time to dry, spread out must be even, can not have piles, otherwise there will be black leaves, can not be exposed to the sun when drying, generally avoid noon, otherwise there will be burning tips (there are black tips at the tip of the bud) in the sun for 35 hours, about three days.

The dried tea green, sealed and stored waiting for the cake, (this kind of peony, I still prefer loose tea) must be dry during the storage process, protected from light, and have no peculiar smell. The ambient humidity is about 10%.

Beginning to prepare for the processing of tea cakes, workers are picking old leaves, tea stems and impurities in the tea leaves.

Workers weigh the loose tea in a cylinder, and there are more than a dozen small holes under the iron cylinder to facilitate the entry of steam, soften the loose tea, and facilitate the pressing of cakes to avoid crushing.

After the loose tea is softened by steam, it is packed into a cloth bag and pressed into a cake under an air press.

After forming, put it on a shelf, re-dry it in the oven, the dryness reaches 99%, take out the outer cloth bag, put it in a specific room, and wait for the temperature to drop. After unpacking and cooling for 24 hours, wait for packaging.

Cake and tea, originated in the Three Kingdoms.

Tang Dynasty tea Lu Yu.

In "The Book of Tea: Seven Things", Zhang Yi's "Guangya" by Wei during the Three Kingdoms period is quoted.

Jingba picks tea to make cakes", that is, the earliest record of Jianchi cake tea in China.

Flourished in the Tang and Song dynasties. Tea made into cakes, and there was a breakthrough in technology and quality, should be in the Tang Dynasty in China. According to Lu Yu's "Book of Tea".

It is recorded that in the Tang Dynasty, there were seven processes in making cake tea: "picking", "steaming", "pounding", "patting", "baking", "wearing" and "sealing", and finally made into cake tea. This is the same.

In "picking", "drying", "frying", "kneading", "drying", "picking", "steaming key plums", "pressing", "sealing" have similarities.

The Tang and Song dynasties were the heyday of Chinese cake and tea production.

The brightness of this is called. In the Tang Dynasty, there was no ornamentation on the surface of cake and tea, or the pattern was simple, while the dragon and phoenix ornamentation on the surface of cake and tea in the Song Dynasty was extremely exquisite.

Now this kind of tea cake is called craft cake, which is mostly used for decoration.