EPISODE · Aug 11, 2025 · 8 MIN
10 唐代煎茶的全流程
from 茶道茶艺与健康饮茶
唐人喝茶偏爱饼茶，只因蒸压成饼后既耐储运又能锁香；煎茶前须慢火烤至“蛤蟆背”微鼓，趁热纸包保香，再敲碎、碾末、罗筛成松花粉般的细粉，一勺勺精准取用。煮出的茶汤须趁沸即啜，第一碗最鲜，以敞口茶碗散热，啜饮成雾，让味蕾尽纳香韵；热饮既提味又暖胃、助消化。整套繁复的烤、碾、筛、煎流程催生了专用茶具与茶宴斗茶之风，把饮茶升华为兼具仪式与美学的日常艺术。
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10 唐代煎茶的全流程
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