建国以后,从沱杀的加工工艺与产品特征约略划分:其一是绿杀紧压茶沱杀时期;其二是绿茶紧压沱茶、黑茶紧压沱杀并存时期。绿茶紧压沱茶时期至1974年截止,自1975年期伴随普洱沱茶试验成功,沱茶进入到绿茶紧压沱茶、黑茶紧压沱茶并存的时期。即便是在建国后绿茶紧压沱茶时期,沱茶的工艺与品质特征较之以前,已经有了很大的不同。 After the founding of the PRC, from Tuo kill processing technology and product features roughly divided: one is the green kill tea rush to kill; the second is green tea pressed Tuocha, black tea coercion kill coexist period. Green tea pressed Tuocha period until the end of 1974, since 1975, accompanied by Pu’er Tuo tea trial success, Tuocha into green tea pressed Tuocha, black tea pressed Tuocha coexist period. Even after the founding of the State Green Tea pressing Tuocha, Tuocha process and quality characteristics than before, there have been very different.