茶是中国文化中的一个重要项目,在(中国)日常生活的七大必需品中被提及。
在唐代,陆羽发现在阴凉山坡下生长的植物生产的茶叶质量差,导致腹胀。制作茶的常用方法是同时煮沸水和茶叶。将水在火盆上的坩埚中加热至第一沸腾水平,其被描述为“鱼眼”,将适当的盐加入水中以增强茶的风味。
Two periods
In China, at least as early as the Tang Dynasty, tea was an object of connoisseurship; in the Song Dynasty formal tea-tasting parties were held, comparable to modern wine tastings. As much as in modern wine tastings, the proper vessel was important and much attention was paid to matching the tea to an aesthetically appealing serving vessel.
Historically there were two phases of tea drinking in China based on the form of tea that was produced and consumed, namely: tea bricks versus loose leaf tea.