MySheen

From steamed green cake tea to steamed green loose tea

Published: 2024-11-23 Author: mysheen
Last Updated: 2024/11/23, In the production of steamed green cake tea, in order to improve the shortcomings of difficult to remove bitterness and incorrect aroma, the steamed green cake tea was transformed into steamed green powder tea without kneading and pressing after steaming, and the aroma of the tea was maintained. This kind of reform appeared in the Song Dynasty, "Song Shi Food Chronicles" contains: "there are two kinds of tea, called piece tea, called loose tea", piece tea is cake tea. In the Agricultural Book of Wang Zhen in the Yuan Dynasty, there is a detailed record of the process of steaming Qingsan tea at that time. Steamed, spread thin with basket foil, knead it in wet, bake it and spread it evenly.

In the production of steamed green cake tea, in order to improve the shortcomings of difficult to remove bitterness and incorrect aroma, the steamed green cake tea was transformed into steamed green powder tea without kneading and pressing after steaming, and the aroma of the tea was maintained. This kind of reform appeared in the Song Dynasty, "Song Shi Food Chronicles" contains: "there are two kinds of tea, called piece tea, called loose tea", piece tea is cake tea. In the Agricultural Book of Wang Zhen in the Yuan Dynasty, there is a detailed record of the process of steaming Qingsan tea at that time. Steamed, spread thin with basket foil, knead it wet, bake it, distribute the fire evenly, dry it, don't scorch it.

From Song Dynasty to Yuan Dynasty, cake tea and loose tea coexisted at the same time. In the early Ming Dynasty, steamed Qingsan tea was very popular in the early Ming Dynasty because Zhu Yuanzhang, the emperor of the Ming Dynasty, issued an edict in 1391 and abandoned Longtuan tribute tea instead of Gong San tea.

 
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