Tea with unique quality characteristics is made of Yunnan large-leaf sun-dried green tea protected by geographical indications by a specific processing technology within the scope of geographical indications. According to its processing technology and quality characteristics, it can be divided into Pu 'er tea (raw tea) and Pu 'er tea (cooked tea).
According to research, the tea produced by Cheng Yinsheng is Yunnan Daye tea, that is, Pu 'er tea, so the tea produced by Cheng Yinsheng should be the ancestor of Pu 'er tea.
Therefore, Ruan Fu of the Qing Dynasty said in Pu 'er Tea: "Pu 'er is the house of ancient music. Then the use of Pu 'er in the West began in the Tang Dynasty. " In the Song Dynasty, Sok Li also recorded in his "Continued Natural History": "Tea grows with silver, and when it is harvested, it is boiled with mixed ginger."
In the Yuan Dynasty, there was a place called Buribu. Later, because it was written in Chinese characters (at that time, "Er" had no water, the word Pu 'er was first seen here, so it was renamed and written into history.
Yunnan tea without a fixed name, also known as Pu 'er tea, has gradually become a necessary commodity for market transactions in Tibet, Xinjiang and other regions. The word Pu 'er tea became famous at home and abroad, and it was not renamed Pu 'er tea until the end of Ming Dynasty.
Extended data:
In historical documents, it is recorded that the earliest person who planted Pu 'er tea was Fan Chuo, an official of the Tang Dynasty. "Schumann" Volume 7 says, "Tea comes from Yinsheng City, and there is no way to pick it." Meng Sherman drinks it with Chili, ginger, cinnamon and stir-fry. "
According to textual research, Cheng Yinsheng's tea should be Yunnan Daye tea, namely Pu 'er tea. According to historical records, as early as 1 100 years ago, it belonged to Sipu District, the "Cheng Yinsheng Jieshan" in Nanzhao, and was rich in tea.
The historical development of Pu 'er tea is divided into several stages:
In the first stage (Tang and Song Dynasties), the Central Plains has entered the stage of cake tea, while Yunnan Pu 'er tea is in the free development period of scattered mining and non-mining.
In the second stage (Yuan, Ming and Qing Dynasties), the tea culture in the Central Plains changed greatly under the will of Ming Taizu, but the production of Pu 'er tea developed rapidly, because the main consumers were ethnic minorities in the border areas and the need of long-distance transportation (entering Tibet).
As Pu 'er tea was favored by the Qing court because of its tribute, it entered the heyday of development, which was a real geographical Pu 'er tea stage.
The third stage (since the late Qing Dynasty) is the stage of modern Pu 'er tea. Modern Pu 'er tea processing technology has sprouted, and the social pattern of diversified tea production has emerged.
Since the late Qing Dynasty, Pu 'er tea in the traditional historical and geographical sense has withdrawn from the historical stage. One of the reasons is that Pu 'er tea has gradually lost its position as a tea processing and distribution center since the late Qing Dynasty. With the change of administrative divisions, the original Pu 'er tea area is divided into Simao, Mengla, Menghai and Jinghong tea areas, and the tea is no longer labeled as Pu 'er.
Second, with the progress of processing technology, the tea in the original Pu 'er tea area has become diversified, including black tea, baked green tea, sun-dried green tea and fried green tea. Third, the ancient Pu 'er tea mountain gradually declined and was replaced by the new tea area.
? Baidu encyclopedia-Pu 'er tea