历代饮茶法
CENTURIES OF PRESER VATION AND SAVOURING OF TEA IN CHINA
TANG DYNASTY
Before Lu Yu, tea was brewed with other ingredients, thus losing its original flavour. Later, upon his advice, compressed leaves were crushed before brewing which resulted in obtaining its true essence.
SONG DYNASTY
The curing technique was refined and tea leaves were crushed and placed in bowls before boiling water was poured over it. The infusion of heat and tea leaves brought out the distinctive of the tea taste.
YUAN AND MING DYNASTY
Tea was produced in loose form instead of the old compressed cake form. Crushing the tea leaves became unnecessary. Tea was brewed directly using the loose leaves.
QING DYNASTY
From Ming to Qing onwards, tea was brewed in small clay teapots, which continues to this days.
all from 《A PASSAGE TO CHINESE TEA》
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