How did people drink tea in the Tang Dynasty?

In the Tang Dynasty, people often used bowls, cups and cups as measuring units instead of modern cups. Why? We often read in Tang poetry that tea should be "baked" and "ground" before drinking. What does this mean? In fact, Lu Yu's Tea Classic has a very complete account of these problems. This book consists of three volumes and ten chapters, one of which is devoted to the basic problems such as how to pick tea, how to make tea, what tea sets are available and how to make tea.

From the Book of Tea, we can know that people in the Tang Dynasty mainly drank tea powder, not the tea we drink today. People in the Tang dynasty also had drinking methods similar to those in the Ming dynasty, but they were not the mainstream. When the quality of tea itself is poor, they will drink it like this. People in the Tang Dynasty called it "tea".

In the Tang literature, "boiling tea" is often called "frying tea". In fact, the two methods of operation are very similar, but the tea set used for boiling tea is different-the container used for boiling tea is called "teapot" or "teapot" and the container used for frying tea is called "teapot". The teapot has no mouth. After the tea leaves are cooked, they need to be scooped out with a tea spoon. The teapot itself has a first-class mouth. After the tea is cooked, it can be poured out directly through the spout.

No matter whether you are cooking or frying tea, you use the prepared cake tea. This kind of cake tea should be baked with fire before drinking, cooled and ground into tea powder. If you pay attention, you should also carefully roll the tea powder over the tea tray, turn it into tea powder, and then put it in the tea stove to cook and drink. There were round and rectangular cakes and teas in the Tang Dynasty. The grinding wheel of tea mill is round and the grinding groove is rectangular.