松萝山、松萝茶与松萝法——清中叶以前徽州名茶历史的初步梳理

发布时间：2018-02-12 00:22

本文关键词： 徽州茶松萝　出处：《史林》2010年06期 　论文类型：期刊论文

【摘要】：徽州研究在时段上以晚清、民国居多,利用文书史料进行清中叶以前历史的考察便显单薄和不足。本文通过重新爬梳传统史料,对清中叶以前徽州名茶的历史做了初步梳理。总体言之,自中唐至明初,徽州茶产以量取胜,制茶技术则不及浙西与苏南。明隆庆年间,苏州炒青法的传入触发了以松萝茶为代表的徽州名茶的崛起。伴随着松萝法向湖南、福建和浙江等茶区的传播,各大茶区实现了中国茶业史上由蒸青向炒青转变的技术革命,"松萝"之名亦传遍天下,成为清末以前徽州茶的通称。在技术革新作为发轫契机的同时,引领消费时尚的文人雅士也起到了推波助澜的重要作用。
[Abstract]:Huizhou study in the period of the late Qing Dynasty, the Republic of China, the use of document materials for the study of the history of the mid-Qing Dynasty before the investigation will be thin and inadequate. The history of Huizhou famous tea before the middle of Qing Dynasty was preliminarily combed. Generally speaking, from the middle Tang Dynasty to the early Ming Dynasty, Huizhou tea production won by quantity, and the tea making technology was not as good as that of western Zhejiang and southern Jiangsu. During the Ming and Longqing years, The introduction of Suzhou fried green method triggered the rise of Huizhou famous tea represented by pineapple tea. Along with the spread of pineapple method to Hunan, Fujian and Zhejiang tea regions, The major tea districts have realized the technological revolution in the history of Chinese tea industry from steaming green to stir-fried green, and the name "pineapple" has spread all over the world, becoming the general name of Huizhou tea before the end of Qing Dynasty. The literati who lead the consumption fashion also played an important role in fuelling the flames.
【作者单位】：复旦大学史地所;
【基金】：上海市2010年度“晨光计划”项目“清代徽州内销茶商专题研究”的阶段性成果复旦大学亚洲研究中心科研基金(编号:20090096)资助
【分类号】：K295.4

【参考文献】