In the Ming and Qing dynasties, people drank piece-tea instead of solid-tea and tea makers stir, fried tea in an attempt to strengthen tea-leaves, flavor.

 
  • 在明清時(shí)期,人們飲的茶由團茶變成了散茶,制茶者用炒青制法來(lái)提升茶葉的香味。
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