我國茶葉的品飲和食用大體經歷了五次變遷：
It's mainly under five changes of method on eating and drinking tea in China:
壹是"煎" 。《茶經》指出："熱渴、凝悶、腦疼、目澀、四肢煩、百節不舒"等癥，均可飲茶治療。
The First is boiling. It was referred in <Tea Sutra > that if one suffered “thirst, depression, headache, xeroma, limb disease, and comfortlessness of arthritis”, he can be cured by drinking enough tea.
二是"煮" 晉代的郭濮在《爾雅註》中即稱"可煮作羹飲"。這裏"煮"和"羹"兩字表明了當時飲茶的特點。據《茶經》引《廣雅》的記載：荊巴間采葉作餅，葉老者，以米膏出之。欲煮敬飲，先炙令赤跡，搗末，置瓷器中，以湯澆覆之，用蔥、姜、桔子即拌合之。其飲醒酒，令人不眠。
The Second is cooking. Guopu, living in Jin Dynasty, had written down on <Notation for Er Ya> that the tea “can be cooked as a soup-like drinking”, wherein the two words of “cook” and “soup-like” implied the drinking method of that time. It was quoted by <Tea Sutra> from < Guang Ya> that “tea leaves are picked and made into something shaped like a cake in Jin zhou and Ba zhou, tough of which are selected out with rice-cream. Before cooking it for drinking, it should be heated into red color, crumbled completely, and put into a ceramic-ware, then poured into hot water, and mixed with onion, ginger and orange. Drinking it will make the drunken wake up, and also will let one into insomnia”.
三是"淹" 就是將茶餅搗成茶末，加上佐料之後用沸水沖泡。這種方法在飲用方法上與今天飲用磚茶頗為相似。
The third is dipping, that is, crumbling the tea cake finely and using boiling water to dip it, as is almost the same way as our drinking brick-tea presently.
（待續～）