The early tea tasting method of Chinese ancestors was to chew the fresh leaves of tea tree and take its leaf juice, so that tea could play an extraordinary detoxification function. Later, due to the influence of season, transportation, region and other factors, tea could not be collected anytime and anywhere, and stored fresh tea was easy to rot and mildew, so people dried the tea in the sun.
Green Tea
Fresh tea can be chewed directly, while dry tea is not easy to swallow, and the detoxification effect is slow, so people invented the tea drinking method of boiling with water.
White tea
Around the Three Kingdoms period, people began to use rice paste to make new fresh tea into a cake shape. After roasting or drying, they became tea cakes that could be preserved for a long time. This can be said to be the beginning of China's tea making process.
Black tea
In the Tang Dynasty, this tea making process was further improved. Luyu divided the cake and tea into eight grades according to the shape and color of the cake and tea. It can be seen that the making of cake and tea was very particular at that time. In the Song Dynasty, tea slices were mainly used. In fact, tea slices were used in the Tang Dynasty. However, because the tea making technology in the Song Dynasty was more advanced, the cake tea made was small and exquisite, and there were various beautiful patterns on the cake surface. Because there were many dragon and phoenix patterns, it was also called Dragon and Phoenix tea.
Dark tea
After the Song Dynasty, loose tea took the place of cake tea and occupied a major position in tea making. Especially in the Ming Dynasty, the production of loose tea was greatly popular under the direct influence of the royal family, and the technology of eliminating green tea was changed from steam to baking and frying green tea. At the same time, green tea, yellow tea, white tea, black tea and black tea have emerged.
