Traditional fruit

According to the Japanese, and the source of the pot is the "Tang pot" from China in the Tang Dynasty and the China dim sum imported from various times later:

"The prototypes of this exchange are ざのは, the ancient emperor のよりをし, and Chinese mainland とのをめた./.

In the Muromachi era, there were ways to make wheat flour and sugar, such as "Jin Ping Tang" and "Nan Guo Man Zi". It gradually took shape in the Edo period and finally merged into the western "foreign scorpion" after the Meiji Restoration.

Type:

1, raw seeds (water content is about 30%-40%)

This kind of fruit is the main fruit in the tea mat, such as "cut", "こなし", "cypress cake", "grass cake", "red bean rice", "water mutton soup" and "rice cake".

2. Semi-finished fruits (water content is between 10% and 30%)

Represented by "Zhong Zhong" and "Shi Yi" made of honey for grinding adzuki beans.

3. Dry seeds (water content below 10%)

Teahouses are represented by flat sugar, wild goose, pancake, muffin and popcorn.