China tea culture has a long history, and Bashu is often called the cradle of tea industry and tea culture in China. According to the historical data of tea before the Six Dynasties, the tea industry in China originated from Bashu. The formation of tea culture is closely related to the early politics, customs and tea drinking in Bashu area.

(1) Tea culture enlightenment before the Three Kingdoms.

Many books set the discovery time of tea at 2737-2697 BC, and its history can be extended to the Three Emperors and Five Emperors. Hua Tuo recorded the medicinal value of tea in the Eastern Han Dynasty: "Bitter tea is good for a long time". In the Western Han Dynasty, the tea-producing county was called "Chaling", that is, Chaling in Hunan. In the Wei Dynasty of the Three Kingdoms, Guangya first recorded the making method and drinking method of cake tea: picking leaves between Jing and Ba to make cakes, and the old man made cakes out of leaves and made them with rice paste. Tea appears in the form of substance and permeates other cultures to form tea culture.

② The germination of tea culture in the Jin and Southern and Northern Dynasties.

With the rise of literati drinking tea, poems and songs about tea are coming out. As a general form, tea has left the diet and entered the cultural circle, playing a certain role. ⑭⑸󣪡? Br>③ The Formation of Tea Culture in Tang Dynasty

"Since Lu Yu was born in the world, the world has learned new things." In the middle Tang Dynasty, the appearance of Lu Yu's Tea Classic made tea culture develop to an unprecedented height, which marked the formation of tea culture in Tang Dynasty. The Book of Tea summarizes the natural and humanistic contents of tea, discusses the art of tea drinking, and integrates Confucianism, Taoism and Buddhism into tea drinking, thus creating the spirit of China tea ceremony. Later, a large number of tea books and poems appeared, including Tea Narration, brew tea, Tea Picking and Sixteen Soups. The formation of tea culture in Tang Dynasty was related to the rise of Zen Buddhism. Because tea has the function of refreshing the brain, promoting fluid production and quenching thirst, temples advocate drinking tea, planting tea trees around the temples, making tea ceremonies, setting up tea halls, selecting tea heads and holding tea events specially. China tea ceremony was formed in the Tang Dynasty, which is divided into court tea ceremony, temple tea ceremony and literati tea ceremony. The Book of Tea is a milestone. Over the past hundred years, tea people in all dynasties have tried and explored all aspects of tea culture countless times. It was not until the birth of Tea Classic that tea parties became popular, so it was of epoch-making significance.

④ The prosperity of tea culture in Song Dynasty.

The great development of tea industry in Song Dynasty promoted the development of tea culture. Among the literati, professional tea tasting societies have emerged, including the Tang Society composed of officials and the Thousand People Society composed of Buddhists. Song Taizu Zhao Kuangyin, who loves tea, set up a tea office in the palace, and the tea used in the palace has been graded. Tea ceremony became a kind of ceremony, giving tea became an important means for the emperor to win over ministers and take care of relatives as soon as possible, and it was also given to foreign envoys. As for the lower classes, tea culture is more lively, and some people migrate. Neighborhood should respect tea and guests, respect "Yuanbao Tea", respect tea at the time of engagement, tea at the time of marriage, and tea in the same room. The rise of folk tea fighting has brought about a series of changes in cooking points.

⑤ Popularization of tea culture in Ming and Qing Dynasties.

At this time, various teas such as steamed green, fried green and baked green appeared, and drinking tea was also changed to "making tea". Many literati in Ming Dynasty left masterpieces handed down from generation to generation, such as Tang Bohu's Tea Making Scroll and Tea Tasting Map, Wen Zhiming's Huishan Tea Party, Lu Yu's Tea Cooking Map and Tea Tasting Map. With the increase of tea, the skills of making tea are also different, and the styles, textures and patterns of tea sets are also diverse. In the late Ming Dynasty, people made a new breakthrough in the realm of drinking, paying attention to the realm of "perfection"

In the eyes of those literati, the ultimate perfection of things is Tao, which exists in things. Bird put forward his own theory of "tea ceremony" for the first time in the book Tea Classic: "Time is refined, time is dry when it is hidden, and time is clean when it is soaked. Fine, dry and clean tea ceremony. " In his view, there is a "god with intrinsic meaning" in tea, that is, "meta-god", and the external one is called "meta-body". The two are interdependent and inseparable. Shen Yuan is the essence of tea, and Yuanti is the essence of color, fragrance and taste. As long as we are simple and natural, simple and realistic, modest and moderate, we can get the true meaning of tea. The tea ceremony in Bird pursues the beauty of tea soup and the truth of tea taste, and strives to enter the perfect realm of seeing the color, tasting the taste, smelling the fragrance, listening to the sound and rubbing the tea set.

Zhang Dafu went further on this basis. He said: "The world tastes tea without tasting its nature, loves mountains and rivers without feeling their feelings, learns without thinking, and learns Buddhism without breaking its Sect." What he wants to tell us is that tea tasting should not be limited to the appearance and taste of water, but should go deep into the essence, that is, to achieve a kind of spiritual pleasure, a pure and refined state of mind, so as to achieve a fairyland of detachment and noble feelings, and a realm of unity between heaven and earth. This can be said to be the development and transcendence of China's tea ceremony spirit by Ming people. By the Qing Dynasty, tea export had become a formal industry, and there were countless tea books, tea events and tea poems.

⑥ The development of modern tea culture

After the founding of New China, the annual output of tea in China increased from 7500T in 1949 to more than 600,000t in 1998. The substantial increase of tea material wealth has provided a solid foundation for the development of tea culture in China. 1982 Hangzhou established the first social organization with the purpose of promoting tea culture, 1983 Hubei established Luyu Tea Culture Research Association, 1990 Beijing established China Tea People Association. 1998 China international peaceful tea culture exchange hall was built. With the rise of tea culture, there are more and more teahouses all over the country. The fifth International Symposium on Tea Culture has attracted Japanese, Korean, American, Sri Lankan, Hongkong and Taiwan Province. Various provinces, cities and tea-producing counties have held "tea festivals" in succession, such as the Rock Tea Festival in Wuyi City, Fujian Province, the Pu 'er Tea Festival in Yunnan Province, the tea festivals in Xinchang, Zhejiang Province, Taishun, Yingshan, Hubei Province and Xinyang, Henan Province, all of which take tea as the carrier to promote all-round economic and trade development.

2. The origin time of tea drinking.

(1) Shennong period: Tang Lu Yu's Tea Classic: "Tea is a drink, which originated from Shennong." In the history of cultural development in China, the origin of all things related to agriculture and plants always belongs to Shennong. After coming back here, you can't push it up any more. Because of this, Shennong became the god of agriculture.

(2) Western Zhou Dynasty: Jinchangqu's "Eight Records of Huayang Country": "Zhou Wuwang's attack on Zhou Dynasty was really a teacher of Bashu, and ... tea honey ... paid tribute." This record shows that when Zhou Wuwang attacked the week, Pakistanis had paid tribute to it with tea and other precious products. The Records of Huayang Country also recorded that there were artificially cultivated tea gardens at that time.

(3) Qin and Han Dynasties: Western Han Dynasty. Wang Bao's Tongyue: "Exhausting tea" and "Wuyang buying tea" are the teas after the exam. In recent years, in the tomb of the Western Han Dynasty in Mawangdui, Changsha, "? A "and"? " Textual research on bamboo slips woodcut "?" That is, the variant of "rhyme" shows that tea drinking in Hunan was quite extensive at that time. We still drink the same drinks as our very old ancestors, such as Jiang Taigong and others, which is really exciting. Can give us a lot of reverie.

3. The origin of drinking tea.

The exploration of this point often focuses on the study of the birthplace of tea trees. There are several sayings about the birthplace of tea trees:

1. Southwest: "Southwest China is the origin and birthplace of tea trees." This statement refers to a large range, so it is more accurate.

2. Sichuan: Yanwu's "Rizhilu" in the Qing Dynasty: "Since the Qin people took Shu, there has been tea drinking." The implication is that before Qin people came to Shu, drinking tea was known in Sichuan today. In fact, Sichuan is in the southwest, and Sichuan says it is established, so the southwest says it is established. Sichuan is more "accurate" than the southwest, but the risk of correctness will be greater.

3. Yunnan: It is believed that Xishuangbanna, Yunnan is the birthplace of tea trees, and this area is the kingdom of plants. It is entirely possible to own local tea varieties, but this view is at the risk of "humanism", because tea trees can be local and Chaze is the fruit of activating labor.

4. East Sichuan and West Hubei: Lu Yu's Tea Classic: "Bashan Xia Chuan embraced each other." Bashan Gorge and Sichuan are now East Sichuan and West Hubei. There is no evidence that anyone has used such excellent tea trees in this area as tea.

5. Jiangsu and Zhejiang: Recently, it was suggested that it started from the ancient Yue culture represented by Hemudu culture. At present, Jiangsu and Zhejiang provinces are the most developed areas of tea industry in China. If history can take root here, it is a very meaningful topic. In fact, I think there must be more than one place where tea trees originated naturally in ancient times. Where there are tea trees, the custom of drinking tea may not necessarily develop. As mentioned earlier, tea was invented by Shennong, so where does it live? If we find the intersection of "tea tree native place" and "Shennong activity place", we may have the answer, at least narrowing the scope of the answer.

4. Invent the method of drinking tea

How did humans invent the habit of drinking tea? Or how did tea originate? The study of this problem has always been a "basic problem" of tea science. Because as any tea scholar or tea worker, it is not enough if you can't even explain "how tea came from". Now there are many answers to this question:

1. Sacrifice: This view holds that tea and other plants were originally used as sacrifices, and later some people found that food was harmless, so they were "eaten as sacrifices, but used as medicines" and eventually became drinks.

2. Medicine: According to this statement, tea "originally entered human society as medicine." "Shennong Hundred Herbs Classic" wrote: "Shennong tasted a hundred herbs, and when he encountered seventy-two poisons every day, he was relieved by tea."

3. Food: "In ancient times, people drank water like grass" and "people took food as the sky". Eating first conforms to the evolutionary law of human society.

4. Synchronization: "At first, tea was used as chewing food or baking food, and it was gradually used as medicine." The comparison and accumulation of these ways will eventually develop into "drinking tea", which is the best way.

The most useless of the above statements is the fourth, which adds up the first three and becomes your own "foolproof" explanation. Perhaps this explanation is the most appropriate.

Now, we can think that tea has been recognized and used for a long time in China, as well as the cultivation and harvest of tea trees. However, it can also be verified that tea is widely used in all walks of life, probably after Lu Yu's Tea Classic was handed down in the Tang Dynasty. Therefore, there is a poem in the Song Dynasty that "since Lu Yu was born, the world has learned from each other's strengths and made spring tea". In other words, after the invention of tea, it was not known to the public for more than 1000 years.

5. The origin of tea tree

China is the first country to discover and utilize tea trees, which is called the motherland of tea. Written records show that our ancestors began to cultivate and utilize tea trees more than 3000 years ago. However, like the origin of any species, the origin and existence of tea must have been discovered and used by people before they discovered and used tea trees, and it was a long time later. The experience of human beings in using tea has been passed down from generation to generation, gradually expanding from local areas, and it took a long time to be gradually recorded in writing.

The origin of tea trees has always been controversial. With the development of textual research technology and new discoveries, it is gradually recognized that China is the origin of tea trees, and southwest China, including Yunnan, Guizhou and Sichuan, is the center of tea tree origin. Due to geological changes and artificial cultivation, tea trees began to spread all over the country and gradually spread to all parts of the world.

I. Country of origin and country of origin

When did the tea tree originate? It must have been written more than 3000 years ago. The problem that historians could not prove was finally solved by botanists. They traced back to the source according to the method of plant taxonomy. After a series of analysis and research, they think that the origin of tea trees has a history of 60 million to 70 million years.

Tea originated in China and has been recognized by the world since ancient times. 1824 years later, wild tea trees were discovered in India. Some foreign scholars objected that China was the origin of tea trees, which caused controversy in international academic circles. These dissidents are all based on Indian wild tea trees and think that there are no wild tea trees in China. In fact, the existence of Erya wild tea tree was mentioned in China around 200 AD, but today's data show that 18 wild tea trees have been found in 198 places in 65,438 provinces and autonomous regions of China, among which one tree in Yunnan is about 1700 years old, and the trunk diameter in Yunnan Province is more than one meter. In some areas, even wild tea tree communities are as high as thousands of acres. Therefore, the wild tea trees discovered in China are the earliest in the world, with large trees, large numbers, wide distribution and different characters. In addition, through textual research, both the wild tea plants found in India and the tea plants imported from China belong to the varieties of tea plants in China. It is concluded that China is the origin of tea trees. In recent decades, the combination of tea science and botanical research has made a more detailed and in-depth analysis and demonstration of the origin of tea trees from different angles such as tree species, geological changes and climate changes, which further proves that southwest China is the origin of tea trees. In short, the main argument has three aspects:

1. From the natural distribution of tea trees,

At present, there are more than 380 species of Theaceae plants in 23 genera, while there are more than 260 species of 15 genera in China, most of which are distributed in Yunnan, Guizhou and Sichuan. There are more than 100 species of camellia, and there are more than 60 species in Yunnan-Guizhou Plateau, among which tea occupies the most important position. From the botanical point of view, the origin centers of many genera are concentrated in a certain area, which shows that this area is the origin center of this flora. The high concentration of Theaceae and Camellia plants in southwest China shows that southwest China is the origin center of Camellia plants and the birthplace of tea.

2. From the perspective of geological changes

There are many small landform areas and microclimate areas in the southwest of China, where the mountains are undulating, the valleys are criss-crossing, and the terrain is changeable. In the case of great difference between low latitude and altitude, the climate is so different that the tea trees originally grown here slowly separate in different climates of tropical, subtropical and temperate zones, which leads to intraspecific variation of tea trees and develops into tropical, subtropical big-leaf and middle-leaf tea trees, as well as middle-leaf and small-leaf tea trees in temperate zones. Botanists believe that the place where a species has the most variation is its origin center. The three southwestern provinces of China are the places with the most variation and abundant resources of tea trees in China, and are the centers of tea tree origin.

3. According to the evolutionary types of tea plants.

In the long history of its systematic development, tea trees always tend to evolve. Therefore, all areas where primitive tea trees are concentrated should be the origin of tea trees. The wild tea trees in the three southwestern provinces and their adjacent areas have the morphological and biochemical characteristics of primitive tea trees, which also proves that the southwest region is the center of the origin of tea trees.

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Function of tea

Tea has been used as medicine for 2,700 years in China. Shennong's Compendium of Materia Medica in the Eastern Han Dynasty, Chen Zangqi's Compendium of Materia Medica in the Tang Dynasty and Gu's Tea Spectrum in the Ming Dynasty all recorded the medicinal effects of tea in detail. China Tea Classic recorded the pharmacological effects of 24 kinds of tea. Japanese monk and Zen master Rong Xi listed tea as a health drink in Drinking Tea for Health. A large number of studies in modern science have confirmed that tea does contain biochemical components closely related to human health. Tea not only has the pharmacological effects of refreshing brain, clearing away heat and relieving summer heat, resolving food stagnation, relieving fatigue and losing weight, clearing away heart fire and vexation, relieving hangover, promoting fluid production to quench thirst, reducing fire and improving eyesight, stopping dysentery and removing dampness, but also has certain pharmacological effects on modern diseases such as radiation sickness, cardiovascular and cerebrovascular diseases and cancer. It can be seen that the pharmacological effects of tea are numerous and extensive, which cannot be replaced by other drinks. As Ouyang Xiu, a poet in the Song Dynasty, praised in Tea Song: "On merit, all diseases can be cured, and it is better to be light-skinned and serve for a long time than to be numb." Tea polyphenols, caffeine and lipopolysaccharide are the main components with pharmacological effects in tea. The specific functions are:

1, which helps to delay aging.

Tea polyphenols have strong oxidation resistance and physiological activity, and are scavengers of human free radicals. According to the research of relevant departments, the efficacy of 1 mg tea polyphenols in scavenging excessive free radicals harmful to human body is equivalent to 9 μ g superoxide dismutase (SOD), which is much higher than other similar substances. Tea polyphenols can block lipid peroxidation and remove active enzymes. According to the test results of Tomoyo in Ota, Japan, it is confirmed that the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E.

2, help to inhibit cardiovascular disease.

Tea polyphenols play an important role in human fat metabolism. The human body has cardiovascular diseases such as high cholesterol and triglycerides, such as fat deposition on the inner wall of blood vessels and atherosclerotic plaques formed after vascular smooth muscle cells proliferate. Tea polyphenols, especially catechins ECG and EGC in tea polyphenols and its oxidation products theaflavins, are helpful to inhibit this mottled proliferation, reduce the formation of fibrinogen that enhances coagulation viscosity, make coagulation clear, and thus inhibit atherosclerosis.

3, help to prevent and fight cancer.

Tea polyphenols can block the synthesis of carcinogens such as nitrite in the body, which can directly kill cancer cells and improve the immune ability of the body. According to relevant data, tea polyphenols (mainly catechins) in tea are beneficial to the prevention and adjuvant treatment of cancers such as gastric cancer and intestinal cancer.

4. It is helpful to prevent and treat radiation injury.

Tea polyphenols and their oxidation products have the ability to absorb the toxicity of radioactive substances strontium 90 and cobalt 60. According to the clinical trials of relevant medical departments, the treatment of mild radiation sickness caused by radiotherapy with tea extract can reach more than 90%. For cytopenia, the effective rate of tea extract is 865438 0.7%; It has a good therapeutic effect on leukopenia caused by radiation.

5, help to inhibit and resist viruses and bacteria

Tea polyphenols have strong convergence, obvious inhibition and killing effects on pathogenic bacteria and viruses, and obvious anti-inflammatory and antidiarrheal effects. Many medical units in China use tea preparation to treat acute and chronic dysentery and amebic dysentery, and the cure rate is about 90%.

6, contribute to beauty and skin care

Tea polyphenols is a water-soluble substance. Washing eyelids with it can remove facial greasy, astringe pores, and has the functions of disinfection, sterilization, delaying skin aging and reducing the damage of ultraviolet rays in the sun to the skin.

7, help to refresh.

Caffeine in tea can stimulate the central nervous system of human body, enhance the excitement process of cerebral cortex, and has the functions of refreshing the brain, clearing away heart fire and calming the nerves.

8, help diuresis to relieve fatigue

Caffeine in tea can stimulate the kidney, promote the rapid excretion of urine, improve the filtration rate of the kidney and reduce the retention time of harmful substances in the kidney. Caffeine can also eliminate excessive lactic acid in urine, which helps to eliminate fatigue as soon as possible.

9, help reduce blood fat and help digestion.

It is recorded in the Tang Dynasty that the effect of tea is "eating for a long time makes you thin". There is a saying among the ethnic minorities in China's border areas that "tea is indispensable for a day". Because tea helps digestion and reduce fat, in today's fashionable language, it is helpful to "lose weight". This is because caffeine in tea can increase the secretion of gastric juice, help digestion and enhance the ability to decompose fat. The so-called "long-term eating makes people thin" is here.

10, which helps to protect teeth and improve eyesight.

The fluorine content in tea is high, and the fluorine content per 100 g of dry tea is 100 mg ~ 15 mg, of which 80% is water soluble. If everyone drinks 10g tea every day, they can absorb 1mg ~ 1.5mg water-soluble atmosphere. Moreover, tea is an alkaline beverage, which can inhibit the reduction of calcium in the human body, help prevent dental caries, protect teeth and strengthen teeth. According to relevant data, the experiment of "gargling with tea after meals" among primary school students can reduce the incidence of dental caries by 80%. According to the investigation of relevant medical units, 28.6% cataract patients have the habit of drinking tea; 7 1.4% have no habit of drinking tea. This is because vitamin C and other ingredients in tea can reduce the turbidity of eyes, and drinking tea often has a positive effect on reducing eye diseases, protecting eyes and improving vision.

Medicinal examples of tea:

Sugar tea: green tea and white sugar in moderation, brewed with boiling water and drunk later. It has the functions of regulating stomach, invigorating middle energizer and benefiting qi, and can also be used for treating irregular menstruation of women. ...

Chrysanthemum tea: a proper amount of green tea and white chrysanthemum (dried) is brewed with boiling water and served cold. It has the function of clearing liver and improving eyesight. Indications: headache due to wind-heat in liver meridian, red eyes, swelling and pain, and hypertension.

Mountain planting tea: appropriate amount of mountain planting, mashed, boiled to a cup, and then added with appropriate amount of tea. Long-term drinking has the effect of reducing blood fat and losing weight, and also has certain curative effect on hypertension, coronary heart disease and obesity.

Pineapple tea: It is a famous medicinal tea in China. Introduction of "Classic Meets the Source": Luo Song, Huizhou, specializes in melting food. It has the effects of resolving food stagnation, removing tiredness, clearing away fire, lowering qi and resolving phlegm, and can also treat stubborn sores and aversion to blood after long-term drinking.

Vinegar tea: after soaking the tea leaves, take them out and prepare them according to the ratio of tea to vinegar of 5: 2. Drink it 2 ~ 3 times a day, it can cure diarrhea and dysentery in summer, and it has the effect of relieving alcoholism and treating drunkenness.

Salty tea: put some salt in tea and brew it with boiling water before drinking. Has the effects of improving eyesight, diminishing inflammation, reducing fire and resolving phlegm. At the same time, it can treat toothache, cold and cough, red eyes and swelling and pain. Drinking it often in summer can also prevent heatstroke.

Ginger tea: a little tea, a few slices of ginger peeled and decocted in water, taken after meals. Persimmon tea can sweat and relieve exterior syndrome, warm lung and relieve cough, and has obvious curative effect on influenza, typhoid fever and cough. Persimmon tea: Boil a proper amount of persimmons, add a proper amount of rock sugar and tea, and then boil tea to drink, which has the effects of regulating qi and resolving phlegm, benefiting intestines and strengthening stomach. It is most suitable for patients with pulmonary tuberculosis.

Milk tea: first boil it with milk and sugar, then mix it with 1 part milk and 2 parts tea juice, and then take it with boiling water. It has the effects of losing weight, invigorating spleen, refreshing and improving eyesight.

Honey tea: put a proper amount of tea leaves into a small cloth bag. Put a teacup to pour boiling water, and then add some honey. Drinking this tea has the functions of quenching thirst, nourishing blood, moistening lung and tonifying kidney, and can treat constipation, spleen-stomach disharmony and pharyngitis.

Lotus seed tea: Xiang Lian 30g is soaked in warm water for 5 hours and then drained. Add 30g brown sugar and appropriate amount of water, and cook until rotten. When drinking, add tea juice. It has the function of strengthening spleen and tonifying kidney. Patients with nephritis and edema should take it every day.

Jujube tea: 5 grams of tea leaves are brewed with boiling water for 3 minutes, and then the jujube paste of A 10 red dates is added. Has that effect of invigorating spleen and tonify deficiency, and is especially suitable for children with nocturia and anorexia.

Silver tea: 2 grams of tea, honeysuckle 1 gram, clearing away heat and toxic materials, preventing heatstroke and quenching thirst, effective for fever, furuncle and enteritis in summer.

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Types of tea

Tea species in China

Green tea:

Green tea is a kind of tea without fermentation. Because its leaves and soup are green, it is named. The top ten famous teas in China are West Lake Longjing, Taihu Lake Biluochun, Huangshan Mao Feng, Lu 'an Guapian, Junshan Yinzhen, Xinyang Maojian, Taiping Monkey Kui, Lushan Wu Yun, Sichuan Mengding and Guzhu Zizun Tea.

Black tea:

Black tea is a kind of tea made by fermentation. It is named because its leaves and soup are red. The famous black teas in China are Qi Hong in An Wei, Zhen Hong in Yunnan, Hong Xuan in Hubei and Chuanhong in Sichuan.

Scented tea:

Scented tea is one of the finished products of green tea. It is made of fragrant flowers in tea embryo. Commonly used fragrant flowers include jasmine, Zhu Lan, Zanzan, rose and grapefruit. Fujian, Jiangsu, Zhejiang, Anhui and Sichuan are the main producing areas. Suzhou jasmine tea is a famous product in scented tea; Fujian jasmine tea belongs to Luzhou-flavor tea, with mellow soup, rich fragrance, yellow-green soup color and lasting taste.

Oolong tea:

Oolong tea is a semi-fermented tea, which is characterized by green leaves in the center and red edges, commonly known as green leaves and red edges. Location: Fujian, Guangdong and Taiwan Province provinces. Generally, it is named after the tea trees in its place of origin, such as Tieguanyin, Dahongpao, Oolong Tea, Narcissus, Danzong and so on. It has the fragrance of black tea, but it is more astringent than ordinary black tea; It has the refreshing taste of green tea, but not the astringency of ordinary green tea. Its aroma is rich and lasting, and it remains fragrant after drinking, and it has the effects of refreshing, promoting digestion, stopping dysentery, relieving summer heat and sobering up. In the early Qing dynasty, it was exported to Europe, America and Southeast Asian countries. Now it is the most popular among Japanese tourists.

White tea:

White tea is a kind of tea that has not been fermented or kneaded. Tea is divided into white tea, narcissus white tea and mountain white tea with natural fragrance, so it is named white tea. Among them, the silver needle is the most precious, which is characterized by being covered with fine white hairs and silver flowers. The soup is yellowish and sweet. Location: Fuding County and Zhenghe County, Fujian Province.

Brick tea:

Brick tea belongs to pressed tea. Green tea, scented tea, old green tea and other raw tea are used as raw materials and autoclaved in brick molds. Location: Yunnan, Sichuan, Hunan, Hubei and other places. Brick tea, also known as edge tea, is mainly sold in frontier and pastoral areas.

Wait, wait, wait. ..

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