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The Evolution of the Steaming Green Tea Making Process from Cake Tea to Loose Tea
In the production of steamed green cake tea, in order to improve the shortcomings of difficult-to-remove bitterness and improper aroma, the practice of not kneading or pressing after steaming and directly drying was gradually adopted, transforming steamed green ball tea into steamed green loose tea to preserve the tea's aroma. This reform appeared in the Song Dynasty. The "Song History: Treatise on Food and Money" records: "Tea has two types, one called slice tea, one called loose tea," and slice tea is cake tea. In the Yuan Dynasty, Wang Zhen's "Agricultural Treatise" contains a detailed record of the steamed green loose tea process at that time: "After picking, steam briefly in a steamer, achieving the right degree of rawness and doneness. After steaming, spread thinly on baskets and mats, knead while damp, then enter the roasting stage, spread the fire evenly
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