Current Status of Tea Processing and Deep Processing in China
As the hometown of tea, China is the earliest country to cultivate, process and drink tea. According to the research of tea history by experts, our ancient ancestors have already discovered the medicinal value of tea as early as Shenlong Period around 4,700 years ago, which was supported by the famous saying of Shengnong Tastes Hundreds of Grasses. However. Tea, as a drink, was initially chewed as fresh leaves directly by people, it was in Zhou Dynasty that a method by drying fresh leaves under the sun into dried tea and this method continued for about 900 years. Then in Wei Dynasty, people started to produce ball tea, which greatly improved bitterness, green taste and insipidness of dried tea, this method continued for about 1000 years. Tea production technology entered into a new stage in 1391 and the shape of tea evolved from steaming ball tea to naturally processed loose tea. On the basis of non-fermented Green Tea, various re-processed tea types like Yellow tea, Dark Tea, White Tea, Red Tea, Oolong Tea and Scented Tea, etc, were created one after another.
Jiang Yongwen
Tea Research Institute, Chinese Academy of Agriculture Sciences
国际会议
杭州
英文
187-195
2008-05-12（万方平台首次上网日期，不代表论文的发表时间）