What skills did the Tang Dynasty require that cakes and tea must be roasted, ground and rolled before they can be fried?

The process of baking, grinding and rolling before frying cake tea is the skill of frying tea in Tang Dynasty.

Tea-frying method in Tang Dynasty was first recorded in Lu Yu's Tea Classic. Tea is mainly cake tea, which is baked and ground to the end of Luocheng. Add salt to the soup at the beginning, add tea at the second time, then stir it round and round, and stop after the third time. Tang people have begun to pursue the color, fragrance and shape of tea, pay attention to the cleanliness and sweetness of water, use live fire, and pay attention to the elegance and beauty of tea drinking environment.

According to Lu Yu's Tea Classic, there were as many as 24 tea sets in the Tang Dynasty. In the Tang Dynasty, tea was boiled in a pot and drunk in a bowl. Scoop out the tea soup with a long spoon and put it in a bowl, and the host and guest will taste it slowly. Lu Yu thinks celadon is suitable for making tea, which shows that celadon was advocated at that time. When drinking tea, be sure to drink it when it is just cooked. Only when it is hot can you taste the fresh, mellow and very rich fragrance of tea.

Extended data

The historical evolution of tea making;

Tea Making Since the Ming Dynasty, the processing methods of tea in China have been reformed. The finished tea was transformed into strip-shaped loose tea from steamed cake tea in Tang Dynasty and group tea carefully carved and suppressed in Song Dynasty. In this way, people do not need to "bake", "grind" and "roll" tea, but put loose tea in pots (bowls and cups) and brew it directly with boiling water. This is what people often say so far.

This method of making tea directly with boiling water is not only simple, but also preserves the fragrance of tea, which is more convenient for intuitive appreciation of tea. It can be said that this is a great innovation in the history of tea drinking in China, and it also creates conditions for people to pay more attention to taste rather than form, so it has been used ever since.