Tea drinking hobbies and habits in various places

Thousands of miles are different from the wind, and hundreds of miles are different from customs. "China is a multi-ethnic country with 56 fraternal nationalities. Due to the differences in geographical environment, history, culture and living customs, the tea drinking customs of different ethnic groups are also different. In life, even the same nation, in different regions, the custom of drinking tea has its own merits. However, drinking tea is regarded as a healthy drink, an embodiment of purity, a bridge of friendship and a bond of unity, and so is it. Below, the representative tea drinking customs of some brotherly peoples are introduced as follows.

Yi Kunming jiudaocha

Jiudao Tea is mainly popular in southwest China, especially in Kunming, Yunnan.

Erzangcha

Tibetan butter tea is a kind of tea soup made by adding butter and other condiments to the tea soup through a special method.

Three kinds of Uygur fragrant teas

Uighurs mainly live in the southern foot of Tianshan Mountain in Xinjiang, mainly engaged in agricultural labor, and their staple food is flour. The most common naan is baked with wheat flour. It is yellow, crispy and shaped like a round cake. When eating, they always like to eat with fragrant tea, and they like to drink fragrant tea on weekdays. They think that fragrant tea has the function of nourishing the stomach and refreshing, and it is a drink with high nutritional value.

Four Muslim Guawancha

There are many ways for Hui people to drink tea, among which scraping a bowl of tea is a typical one.

Hui compatriots believe that every time they drink scraping bowl-shaped tea, it is a sweet health tea, which is different every time, and it can relieve boredom, promote fluid production, nourish and strengthen the body.

Wu Mongolia xian milk tea

The salty milk tea that Mongolians drink is mostly blue brick tea or black brick tea, and the cooking utensils are iron pots. When making, you should first break the brick tea, put the washed iron pot on the fire, hold 2-3 kilograms of water, boil the water until it just boils, and add about 25 grams of broken brick tea. When the water boils again for 5 minutes, add milk, the amount of which is about one fifth of that of water. Stir it a little, then add some salt. When the whole pot of salty milk tea begins to boil, it is considered as cooked and can be served in a bowl. Boiling salty milk tea is very technical. The taste and nutrient content of tea soup are closely related to the order of using tea, adding water, mixing milk and adding materials. If the tea leaves are put late, or the order of adding tea and milk is reversed, the taste of tea will not come out. Moreover, if you make tea for too long, you will lose the fragrance of tea. Mongolian compatriots believe that salty milk tea can only be made if utensils, tea, milk, salt and temperature are coordinated with each other. To this end, Mongolian women have developed a good skill of cooking salty milk tea with one hand. When a girl is sensible, her mother will carefully teach her daughter the skills of making tea. When girls get married, when they are newly married, they should also show their tea-making ability in front of relatives and friends. Otherwise, there will be a lack of family education.

Camellia oleifera of Dong and Yao nationalities.

Dong, Yao and other brothers living in neighboring areas of Yunnan, Guizhou, Hunan and Guangxi have lived together for generations and are very hospitable. Although their customs are different, they all like to drink camellia oleifera. Therefore, whenever we miss our relatives and friends in the festive season, we always like to entertain guests with oil tea with exquisite practices and selected seasonings.

Seven Tujia people smashed tea.

There are many Tujia people living in Wuling mountain area of Hunan, Hubei, Sichuan and Guizhou. For thousands of years, they have been handed down from generation to generation, and still retain an ancient way of eating tea, that is, drinking tea.

Lei tea, also known as Sansheng soup, is a soup made of raw leaves (fresh tea leaves picked from tea trees), ginger and raw rice grains, which are mixed, ground and boiled with water, hence the name. According to legend, during the Three Kingdoms period, Zhang Fei led troops to attack Hutou Mountain in Wuling (now Changde, Hunan), which coincided with the hot summer and the spread of plague. Hundreds of soldiers under Zhang Fei fell ill, even Zhang Fei himself was not spared. In times of crisis, a village doctor thought that Zhang Fei's subordinates were disciplined and had no crime in autumn, so he smashed his ancestral secret recipe for eliminating plague, and the tea (medicine) was cured. In fact, tea can refresh and dispel evil spirits, clear fire and improve eyesight; Ginger can regulate spleen and relieve exterior syndrome, and dispel dampness and sweat; Millet kernel can strengthen the spleen and moisten the lungs, harmonize the stomach and reduce fire, so it is scientific to say that smashing tea is a good medicine for treating diseases.

Eight Bai three tea

Bai people are scattered in southwest China, mainly in Dali, Yunnan, where the scenery is beautiful. This is a hospitable country. On festive days such as holidays, birthdays, marriage between men and women, and learning from teachers, or when relatives and friends visit, they will treat each other with "bitter, sweet and unforgettable" three teas.

Jiuhasake milk tea

The Kazak people who mainly live in the northern foot of Tianshan Mountain in Xinjiang, as well as the Uygur, Hui and other brothers living here, tea plays an important role in their lives, just as important as eating. Their experience is "three teas a day, refreshing, hard work; "I haven't had tea for three days, and I'm too tired to get up.

Ten Miao eight treasures oil tea soup

Miao people living in western Hubei, western Hunan and northeastern Guizhou, as well as some Tujia people, have the habit of drinking camellia soup. They said, "If you don't drink tea and soup for a day, the table won't smell good." . If guests come in, they will be served with crispy and delicious eight-treasure oil tea soup. The production of Babao oil tea soup is more complicated. First of all, corn (cooked and dried), soybeans, peanuts, a rice noodle pancake, dried bean curd, vermicelli and so on. It must be cooked with tea and put into a bowl for later use.

Then stir-fry tea, especially the heat, which is the key technology of making. The specific method is to put a proper amount of tea oil in the pot. When the oil in the pot emits smoke, add a proper amount of tea and pepper and stir fry. When the tea leaves turn yellow and give off caramel fragrance, pour water into the pot and add shredded ginger. After the water in the pot is boiled, slowly add a little cold water. When the water boils again, add some salt, a little garlic, pepper and so on. Stir with a spoon, and then pour the tea soup and seasoning in the pot into the bowl filled with fried food one by one, so that the eight-treasure oil tea soup is ready.

When entertaining guests with oil tea soup, housewives mostly use two-handed trays, and several bowls of eight-treasure oil tea soup are put on the trays, each with a spoonful, to show their courtesy to the guests. This kind of oil tea soup, because of its exquisite materials and elaborate production, is fragrant and refreshing when served in a bowl. It's delicious to drink in your mouth, and the aroma is overflowing. It not only quenches thirst, but also fills the stomach, and has a unique flavor. It is a wonderful flower in tea drinking technology in China.

Shiyihui Miao nationality guancha

Some Hui, Miao and Yi compatriots living in the northwest of China, especially in Gansu, have a hobby of drinking canned tea. Whenever I enter the farmhouse, I see a big pond (pit) dug on the ground of the hall, burning firewood or charcoal fire, with a kettle on it. In the morning, the housewife will make several pots of tea quickly. This situation is most common among brothers in Liupanshan area.

Drinking canned tea is mainly green tea, and a few of them are fried in oil or add pepper, walnut kernel and salt to tea.

Twelve kinds of salty camellia oleifera from Yao and Zhuang ethnic groups.

Yao and Zhuang are mainly distributed in Guangxi, but also in neighboring mountainous areas such as Hunan, Guangdong, Guizhou and Yunnan. Yao people's tea drinking habits are very strange. Everyone likes to drink a salty camellia oil, which is similar to vegetables. They think that drinking camellia oil can satisfy hunger, strengthen the body, eliminate evil and dampness, stimulate appetite and promote fluid production, and also prevent colds. For a person living in a mountainous area, salty camellia oil is really a health drink.

Herbal tea and boiled tea of Shisanjinuo nationality

Jinuo people are mainly distributed in Xishuangbanna, China, especially Jinghong. Their way of drinking tea is rare, and there are two common ways, namely herbal tea and boiled tea.

The Wa people in Shi Si burn tea.

Wa people are mainly distributed in Cangyuan, Ximeng and other places in China and Yunnan, and some of them live in Lancang, Menglian, Gengma and Zhenkang. They call themselves "Awa" and "Burao", and they still have some ancient living habits. Drinking and burning tea is a long-standing custom of drinking tea.

"Tenth Five-Year Plan" Dai bamboo tube fragrant tea

Bamboo tube fragrant tea is a kind of tea beverage with the unique flavor of Dai people. Dai people have lived in the south and southwest of Yunnan for generations, especially in Xishuangbanna. They are a singing and dancing and hospitable people.

Liu Shi Lahuzu Baked Tea

Lahu people are mainly distributed in Lancang, Menglian, Cangyuan, Gengma and Menghai in Yunnan. In Lahu language, the tiger is called "La" and the barbecue is called "Hu". So the Lahu people call it "tiger hunting". Drinking roasted tea is an ancient and traditional method of drinking tea for Lahu people, and it is still widely used today.

Pickled tea of Jingpo nationality in the 17th century.

Jingpo, De 'ang and other brothers who live in Dehong, Yunnan, still maintain the method of eating tea as a dish.

Pickled tea is generally carried out in the rainy season, and the tea used is unprocessed fresh leaves. When making, the girls first wash the fresh leaves collected from the tea tree with clear water and drain the water attached to the surface of the fresh leaves for later use.

When curing tea leaves, first spread the fresh leaves with bamboo strips, slightly remove water, then knead them slightly, add a little pepper and salt, mix well, put them into a pot or bamboo tube, tie them tightly with wooden sticks layer by layer, and tighten the lid of the pot (tube) or plug them with bamboo leaves. Let it stand for two or three months until the color of the tea begins to turn yellow, even if it is a good tea.

Take the brewed tea out of the jar to dry, then put it in a crock and take it with food. Be careful, you can also mix some sesame oil with it, and you can also add some garlic or other seasonings.

Eighteen Hani people's pottery tea

Hani people mainly live in Honghe and Xishuangbanna in Yunnan, as well as Jiangcheng, Lancang, Mojiang and Yuanjiang, and have different self-names, such as Harmony, Budu, Aini and Kaduo. Drinking clay pot tea is a hobby of the Hani people, and it is an ancient and simple way to drink tea.

The method of making tea in clay pots is relatively simple. Generally, whenever a guest comes in, the housewife first boils water with a earthen pot (or earthen pot), and then adds a proper amount of tea to the boiled water. After the tea in the pot is boiled for 3 minutes again, pour the tea into a small pot made of bamboo and present it to the guests one by one. On weekdays, Hani compatriots always like to have tea and chat with their families after work and enjoy family happiness.

Nineteen Lisu nationality oil salt tea

Lisu people were called "Lisu people" or "chestnut millet" in the Tang Dynasty and "Li" or "chestnut millet" in the Ming and Qing Dynasties. They mainly live in Nujiang, Yunnan, and are scattered in Lijiang, Dali, Diqing, Chuxiong and Dehong in Yunnan, as well as Xichang in Sichuan. This is a simple and hospitable nation.

The oil and salt tea that Lisu people drink is made in a strange way. First, put a small earthenware pot on a fire pit for heating, then put a proper amount of tea into the pot and roll it on the fire pit continuously to bake the tea evenly. When the tea leaves turn yellow and have caramel flavor, add a little cooking oil and salt. After a while, add a proper amount of water to boil for 2-3 minutes, and then pour the tea soup in the pot into a bowl to drink.

In the process of making tea soup, edible oil and salt tea are added. Because cooking oil and salt are added in the process of making tea soup, it tastes "delicious, oily and salty, with both the strong alcohol of tea and the aftertaste of sugar". It is often used by Wa compatriots to entertain guests, and it is also a way of life for family reunion and tea.

20 Bulang Green Tea

Bulang nationality is mainly distributed in Xishuangbanna Autonomous Prefecture of Yunnan Province, and some mountainous areas in Lincang, Lancang, Shuangjiang, Jingdong and Zhenkang. Drinking green bamboo tea is a convenient and practical way to drink tea, which is generally used when going out to farm or hunting in the mountains.

The green bamboo tea that Bulang people drink is made in a strange way. First, cut a fresh bamboo tube with a thick bowl mouth, sharpen one end and insert it into the ground, and then add spring water into the tube as a tea maker. Then, find some dry leaves and burn them around the bamboo tube as burning materials. When the water in the bucket boils, add the right amount of tea immediately. After 3 minutes, pour the boiled tea soup into the pre-cut bamboo pot and serve. Bamboo tube tea combines the sweetness of spring water, the fragrance of bamboo and the strong alcohol of tea, and has a unique flavor and is unforgettable for a long time.

"Long Hudou" and 2 1 century Naxi salt tea.

Naxi people mainly live in Lijiang, a scenic spot in Yunnan Province, and are a tea-loving people. They like to drink a unique flavor of "Long Hudou" on weekdays. Besides, I like salty tea.

The Long Hudou that Naxi people drink is also made in a strange way. First, the tea is boiled in a pot. Choose another small clay pot, put a proper amount of tea in it and bake it with the tea in the pot. In order to prevent the tea from burning, it is necessary to keep turning the pottery pot to make the tea heated evenly. When the tea leaves are burnt, pour boiling water into the pot and cook for 3-5 minutes. At the same time, prepare a trolley handle, put half a trolley to put white wine, and then wash the boiled tea leaves and put them in a trolley handle full of white wine. At this time, there will be a "snapping" sound in the handle of the car, which Naxi compatriots regard as an auspicious sign. The louder the voice, the happier the people present. Naxi people think that Long Hudou is still a good medicine for colds, so they advocate drinking it while it is hot. So drinking tea is delicious, refreshing and quenching thirst, which is very enjoyable!

Naxi people drink salty tea, and the brewing method is similar to that of Long Hudou, but the difference is that the salt is not white wine, but salt in a prepared small handle. In addition, some people use edible oil or sugar instead of salt, which are named camellia oleifera or sugar tea respectively.