Steamed green tea The hometown of steamed green tea is China. It is the earliest invented tea in ancient China and has a longer history than Chaoqing. According to "Tea God" Lu Yu's "Tea Classics", the system of law is: "Sunny, mining it. Steamed, baked, beat it, baked, wear it, sealed, tea dried up." The fresh tea leaves come from the steamed or boiled "fishing blue" softened and rubbed, dried, rolled and shaped. The green tea leaf green tea made in this way is green and very pleasing to the eye. According to textual research, during the Southern Song Dynasty, during the Southern Song Dynasty, the Japanese senior monk Guangxun Zen studied Buddhism at the Jingshan Temple in Yuhang, Zhejiang Province, and brought the “Tea Ban†and “Matcha†method of the Tangshan Temple to Japan. The steamed green tea in Japan developed from this. Japanese steamed green tea, in addition to Matcha, there are Yulu, Jianchao, grind tea, Fancha and so on. Due to the high temperature for steam fixation and the short time, less damage to chlorophyll, and the lack of boring pressure during the entire production process, the leaf color, soup color and leaf bottom of steamed green tea are all particularly green. In the Southern Song Dynasty, there was a kind of "matcha" that was used in the Buddhist tea instrument. At that time, the foothills tea ceremony of Yushan Temple in Yuyao, Zhejiang Province, was visited by Japanese monks and returned to China to inspire the rise of the "tea ceremony" in Japan. So far, the Japanese "tea ceremony" is still steamed green tea.
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