1917年安化茶業調査報告 : 『大公報』1917年8月～10月

Matsuura, Akira

It is a common knowledge that Chinese tea which had started to prevail among China since the Tang dynasty downward had given great influences upon eating and drinking culture all over the world. Various tactics had been tried for cultivation of tea trees and production of tea leaves within China, which results in different production methods for Six Great Teas; Lü Cha (Green Tea), Hong Chag (Red Tea), Qing Cha (Blue Tea), Bai Cha (White Tea), Huang Cha (Yellow Tea) and Hei Cha (Black tea). Green Tea is not fermented, Red Tea is fermented and Blue Tea which is represented by famous Wulongcha is half fermented, while White and Yellow Teas are lightly fermented which is also known as Later Fermented Tea. In this way, tea has obtained rich variation. In early days, tea trees were planted amongst the lands south of the Yangzi River and it had been considered to be difficult to cultivate them north of that river. Yet, as shown by the recent fact that Laoshan (嶸山) in Qingdao 青島 of Shandong Province, where is located north of Yangzi River, had succeeded in producing Green Tea, a range of areas in China carry out various different methods for Tea production. One of the representatives for such Tea Leaves production and processing is Anhua (安化) Tea in Hunan Province. The inquiry records from its planting to production and processing had been carried in Dagong Bao (大公報； News for Great Public) of 1910's published in Changsha. This is the reprint of the record.

1917年安化茶業調査報告 : 『大公報』1917年8月～10月

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