中国是茶的故乡,尤以绿茶的历史最为久远。大体上,明代之前的中国茶均可称为绿茶,以蒸青方法 (即蒸焙)制作。进入明代,蒸青制茶普遍改为炒青制茶,即在铁锅中翻炒茶叶,这为芽茶和叶茶的普及创造了前提。经过实践,炒青工艺成为包括杀青、摊凉、揉捻、焙干的 China is the hometown of tea, especially the history of green tea. In general, the Chinese tea before the Ming Dynasty can be called green tea, steaming method (ie, steaming) production. Into the Ming Dynasty, steamed green tea generally changed to Chao Qing tea, that is, in the wok stir-fried tea, which bud and leaf tea for the popularity of creating the premise. After practice, Chao Qing technology to include fixing, sharing cool, rolling, drying