1. The prototype of Pu 'er tea began in the late Han Dynasty (Three Kingdoms Period-1733). There is a description of Zhang Yi making pressed tea in Guangya in the History of the Three Kingdoms. "Beijing bully leaves for cakes, leaves the elders, cakes into rice paste out. The production method mentioned here is the embryonic stage of the cake tea production process. The Tang Dynasty carried forward this squeezing technology. " At the beginning of the Ming Dynasty, Zhu Yuanzhang, the founder of the Ming Dynasty, cancelled the order of tea suppression technology, indicating that tea suppression technology had been available in Pu 'er area at the latest in the Yuan Dynasty. The mountain in Yunnan is high and the emperor is far away, which just perfectly preserves the pressed tea technology. Therefore, the Ming dynasty's "Dian lue" said that "all the philosophers used tea and steamed it into a ball." This stage is called the beginning and development stage of Pu 'er tea, and it is also a historical period in which Pu 'er tea grows gracefully with its natural form.
2. Historical Period of Pu 'er Tea "Haoji Tea" (1733- 1938)
With 1733 as the symbol, Tongxinghao Tea House was established. By 938, its characteristics were as follows: First, various firms were established one after another. The second is to use stone mold and wood mold pressing as manufacturing tools. Third, the brand recognition of trademarks has been strongly emphasized. In short, at this time, the Pu 'er tea number is as brilliant as the Milky Way.
3. The historical period of Pu 'er tea "Yinji Tea" (1938- 1973)
1938 12 16. China Tea Company and Yunnan Fudian Bank jointly established Yunnan Chinese Tea Trading Co., Ltd., and at this point, No.1 Tea gradually withdrew from the historical stage. The original 1 tea was made by pressing with stone molds and wooden molds, while the imprinted tea was made by mechanical pressing. Red Seal, Blue Seal and Seven Little Yellow Seal are the main products in this period. This period lasts from 1938 to 1973.
4. Division period of raw and cooked Pu 'er tea (1973 till now).
After 1973, Pu 'er tea began two historical divisions of raw tea and cooked tea. The original Pu 'er tea is all raw tea.
Slowly ferment and age in the years. Since 1973, a large number of artificially fermented teas have appeared. In fact, the first contribution of Pu 'er tea should be attributed to Hong Kong, where experiments of artificial fermentation were conducted in the 1940s. In 1950s, Guangdong Tea Import and Export Corporation conducted an in-depth experiment on this basis. In 1950s, a document of Guangdong Tea Import & Export Corporation contained the technological standard of cooked tea fermentation, which was formed on the basis of previous experiments of Hong Kong tea men. In the final analysis, Yunnan tea people succeeded on the basis of experiments in Hong Kong and Guangdong, and then carried it forward and put it on the market. The birth of cooked tea has realized the large-scale production of Pu 'er tea, and Pu 'er tea can "fly into the homes of ordinary people".