摘要
散茶是作为末茶原料的蒸青绿茶,对应于唐团宋饼的固形茶而得名。通过梳理唐宋文献发现,散茶在唐代开始受到关注,五代已经出现散茶的名茶,到宋代成为独立的茶叶种类且迅速发展,与蜡茶分庭抗礼。散茶产地广泛分布在长江流域,各地散茶的品第不统一,市场上的散茶多达109个等级,每两个等级之间的平均差价最低不到1钱。通过对散茶的名茶个案研究发现其生产规模都很小。从日本碾茶的生产工艺可以了解宋代散茶的基本加工方法,由此正本清源,梳理从唐宋散茶到日本碾茶的发展过程。
The loose tea is the steamed green tea of the final tea material,which is named after the solid tea brick of Tang and Song Dynasties.By sorting out the documents of the two dynasties,we found that the loose tea began to receive attention in Tang Dynasty.The famous loose tea has appeared in the Five Dynasties.By the time of Song Dynasty,it became an independent tea species,and rapidly developed to the level of competing with tea cakes.The origin of loose tea is widely distributed in the Yangtze River Basin.There’s a big difference of brick between the loose tea of different origins,which was up to 109 grades in the market,and the average difference between each grade is less than 1 qian.Through the case study of famous looes tea,we found that the production scale was very small.The basic processing method of loose tea in Song Dynasty can be traced from the production process of Japanese milled tea.Therefore,we work to sort out the development process from the loose tea of Tang and Song Dynasties in China to Japanese milled tea.
作者
关剑平
冯雪
GUAN Jianping;FENG Xue(Institute of Teaism Philosophy,Renmin University of China,Beijing 100872,China;College of Tea Science and Tea Culture,Zhejiang Agriculture&Forestry University,Hangzhou,Zhejiang 311300,China;Shenzhen Yizhentang Tea Culture Development Co.,Ltd.,Shenzhen,Guangdong 518000,China)
出处
《美食研究》
北大核心
2024年第2期1-8,48,共9页
Journal of Researches on Dietetic Science and Culture
基金
浙江文化研究工程(第二期)浙江历史经典产业研究项目(17WH20017-22)。
关键词
茶文化
散茶
唐宋时期
碾茶
tea culture
the loose tea,Tang and Song Dynasties,milled tea
作者简介
关剑平,男,中国人民大学茶道哲学研究所研究员,浙江农林大学茶学与茶文化学院教授,主要从事饮食文化研究,E-mail:1410375663@qq.com;冯雪,女,深圳市挹真堂茶文化发展有限公司主理人,主要从事茶文化研究、推广工作。
