中国唐(618～907)人饮茶方法与今人不同,唐人吃的是“饼团茶”,先把生叶蒸青、捣碎,做成茶饼,焙干收藏,吃时再把茶饼碾成茶粉,入开水锅烹煮,汤中加点盐,调成咸味,帝王家烹茶还要加点胡椒粉(或花椒粉),以增香味。煮成舀入碗内,然后连汤带茶粉趁热一道吃下去,谓之“吃茶”,在饮茶发展史上属“调味汤茶同食”阶段。 Chinese Tang (618 ~ 907) people drink tea and different people today, the Chinese eat is the “cake of tea”, the first leaves steamed green, mashed, made of tea cakes, drying collection, then eat when the tea Cake crushed into tea powder, into the water pot cooking, add some salt soup, tune into salty, royal home cooking tea but also add some pepper (or pepper powder) to enhance the flavor. Boiled into scoops into the bowl, and then even with the soup with tea while eating hot, that “tea” in the history of the development of tea is “seasoning soup with food,” stage.