摘要
广西六堡茶初步发展于清代前中期,随着黑茶制作技艺的成熟,六堡茶加工开始采用黑茶技艺,融合当地人口味,形成了独特的六堡茶制作技艺,并分化出不同的技术流派。在清代中前期,朝廷对外长期实行海禁政策,至乾隆时期形成“一口通商”的格局。六堡茶茶商通过茶船古道将货物运抵广州口岸,与东南亚客商进行贸易往来,为六堡茶文化融入东南亚地区并形成侨销的局面奠定了基础。这一时期六堡茶技艺变迁与外贸兴衰,为清末六堡茶贸易走上巅峰打下了坚实基础,六堡茶也逐渐成为华人华侨之间联系的桥梁与媒介。
Liubao tea in Guangxi was initially developed in the early and middle Qing Dynasty.With the maturity of black tea production techniques in the late Ming Dynasty,Liubao tea processing began to adopt black tea technology,combined with local tastes,forming unique Liubao tea production techniques and developing into different technical schools.In the middle and early Qing Dynasty,the sea ban policy was implemented for a long time,and the pattern of"one port trade"was formed during the reign of Emperor Qianlong.The Liubao tea merchants transported the goods to Guangzhou port through the ancient tea boat route and conducted trade with Southeast Asian merchants,thus laying the foundation for the integration of Liubao tea culture into Southeast Asia and the formation of overseas Chinese sales.During this period,the changes of Liubao tea techniques and the rise and fall of foreign trade laid a solid foundation for the peak of Liubao tea trade in the late Qing Dynasty,and Liubao tea gradually became a bridge and medium between Chinese and overseas Chinese.
出处
《农业考古》
北大核心
2023年第2期154-161,共8页
Agricultural Archaeology
关键词
清代前中期
广西六堡茶
技艺变迁
外贸兴衰
early and middle Qing Dynasty
Guangxi Liubao tea
skill changes
rise and fall of foreign trade
作者简介
任思博,男,南京农业大学中国农业遗产研究室博士研究生,研究方向为科技史及茶业史。
