从临安制茶史发展看茶类变迁  

The Changes of Tea Industry from the Perspective of the History of Tea Making in Linan

作　　者：过婉珍 GUO Wan-zhen(Zhejiang Linan Agricultural Technology extension center,Linan,Zhejiang,563000,Chin)

机构地区：[1]浙江临安市农业技术推广中心,浙江临安311300

出　　处：《贵州茶叶》2018年第1期29-34,共6页Journal of Guizhou Tea

摘　　要：临安的制茶历史悠久,但在临安历史很难查到真实的制茶发展过程,从临安茶史及茶诗中了解到,从晋、唐、宋生产的饼茶,至元代时沫茶,明代全部改成芽茶后,从明代茶诗或茶史中再也见不到膏、团及沫之类诗句,但从一些短文中临安明代在天目山寺院还在沿用茗粥。Linan has a long history of tea making. However, in the history of Linundefinedan, it is difficult to find out the true development process of tea making. From the tea history and poems of Linan, from cake tea produced in Jin, Tang and Song dynasties till tea foam in Yuan Dynasty, after all the Ming Dynasty had been changed to bud tea, no ointment, troupe and foam could ever be found in the tea poetry or tea history of the Ming Dynasty. But from some short articles in the Ming Dynasty in Tianmushan Temple is still using Ming porridge.：

关 键 词：饼茶 散茶 沫茶 茗粥 芽茶 

分 类 号：TS971[轻工技术与工程]