摘要
该文通过分析大量历史文献，论述了半发酵乌龙茶的历史源流和工艺特点，认为明末清初的武夷岩茶已经创造发明了“做青”工艺，是乌龙茶的始祖；“工夫”和“小种”等历来就是武夷岩茶固有品名；而全发酵红茶工艺是由武夷岩茶演变而来，其形成时期约在五口通商前后。
Through an analysis of a large amout of historical documents,this paper discusses the origin and development as well as the technological characteristics of the semifermented Oolong Tea. It holds that the technology Of 'processing fresh leaves' for the Wuyi Rock Tea,the forerunner of Oolong Tea, was created during late Ming and early Qing dynasties, and that the technology for manufacturing the fully fermented black tea, which was evolved from that for manufacturing the Wuyi Rock Tea, was probably formed about thetime when China opened five ports to international trade and commerce.
出处
《中国科技史料》
CSCD
1995年第3期92-96,共5页
China Historical Materials of Science and Technology
关键词
乌龙茶
工艺史
考证
制茶工艺
Oolong Tea, Wuyi Rock Tea, technological history
