Tea Drinking Customs in China

Chinese tea history is the earliest, so, the most know how to drink tea really interesting. Guests to tea, tea instead of wine, tea to show etiquette, has always been the way of drinking tea in China's various ethnic groups.

"Thousands of miles of different winds, hundreds of miles of different customs". China is a multi-ethnic country, *** there are 56 brotherly ethnic groups, due to the different geographical environment and historical and cultural differences, as well as different living customs, so that the tea drinking customs of each ethnic group are also different. In life, even the same ethnic group, in different regions, tea drinking customs are also different. However, tea drinking is regarded as the beverage of fitness, the embodiment of purity, the bridge of friendship and the bond of unity, which is **** the same at this point. Below, will be some of the representative of the brotherhood of tea drinking customs, respectively, are introduced as follows.

One, the Han's clear drink

The Han's way of drinking tea, roughly tea and drinking tea. Roughly speaking, the focus on the mood, to identify the aroma, taste, appreciate the tea, tea, tea soup, observe the tea color, tea for the purpose of self-entertainment, known as the tea tasting. Where the tea tasters, to sip slowly, focusing on spiritual enjoyment. If the labor occasion, sweaty back, or hot summer heat, to cool, heat, quench thirst for the purpose of holding a large bowl and drink; or constantly brewing, even drink with swallowing, called tea.

However, the Han Chinese drinking tea, although different ways, different purposes, but most of the promotion of drinking, the method is to tea directly with boiling water, without having to add ginger, pepper, salt, sugar and other condiments in the tea soup, is pure tea juice flavor drinking method, that drinking tea can keep the tea "pure", reflecting the tea "color". The most representative of the Han Chinese tea "pure", reflecting the "true color" of tea. The most representative of the Han Chinese drinking tea, it is to be counted Pin Longjing, sip oolong, eat gaiwan tea, bubble nine tea and drink big bowl of tea.

1. Hangzhou tasting Longjing

Longjing, both the name of the tea, but also the name of the species, the name of the place, the name of the temple, the name of the well, it can be said that "five names in one". Hangzhou West Lake Longjing tea, color green, beautiful shape, fragrance, taste mellow, with the Tiger Spring water bubble Longjing tea, is "Hangzhou one of the best". Drinking Longjing tea, first of all, to choose an elegant environment. Secondly, we should learn the art of drinking Longjing tea. Steep Longjing tea water to 80 ℃ or so appropriate, bubble tea with a cup of white porcelain cup or glass cup for the top, bubble tea with water to the spring water for the most. Each cup handful of 3-4 grams of tea, add water 7-8 minutes full can be. Drinking, the first should slowly lift the clear and bright cup, look at the cup of green leaves and blue water, observe the changing leaf posture. Afterwards, send the cup to your nose, and y smell the tender fragrance of Longjing tea, which makes you feel relieved and refreshed. After seeing, smelling, and then slowly savoring, the fragrance, sweetness, and freshness should be born.

2. Sipping Oolong in Chaoshan

In southern Fujian and the Chaozhou and Shantou areas of Guangdong, almost every household, men and women, young and old, love to sip Oolong in a small cup. Oolong tea is both the name of the tea category, but also the name of the species of tea trees. Sip tea with a small cup, called if the Chenou, only half a ping-pong ball big. Sip tea with such a small cup, it is the art of tea tasting Han Chinese people show. Sip oolong tea is very delicate, and its supporting tea utensils, such as wind stove, kettle, teapot, tea cups, called "cooking tea four treasures". The water used for tea brewing should be chosen from the fresh mountain spring water, and boiling water must be done now. After warming the pot, tea, brewing, pouring tea into the cup, you can drink, sip tea in a more peculiar way, first to raise the cup will be sent to the nose of the tea broth smell, only to feel the fragrance through the nose. Then use the thumb and forefinger to hold down the edge of the cup, the middle finger to hold the bottom of the cup, raise the cup to pour the tea soup inlet, containing the soup in the mouth to taste, feel the mouth has a sweet aftertaste. Once the tea soup into the stomach, the mouth "tsk! Tsk" aftertaste, and feel the nose and mouth fragrance, the throat, "two armpits wind", endless aftertaste. This way of drinking tea, its purpose is not to quench the thirst, mainly to appreciate the aroma and flavor of oolong tea, focusing on material and spiritual enjoyment. Therefore, all "friends from afar", to sip oolong tea, are "not happy"!

3. Chengdu Gai Bowl Tea

In most of the areas inhabited by the Han Chinese people have the custom of drinking Gai Bowl Tea, and some large and medium-sized cities in the southwestern region of China, especially Chengdu is the most popular. Covered bowl tea in the Qing Dynasty, now, in Chengdu, Sichuan Province, Yunnan Kunming and other places, has become the local teahouse, teahouse and other places of tea drinking a traditional method of tea, general family hospitality, also commonly used this method of drinking tea.

Drinking gaiwan tea in general, there are five procedures:

One is the net: warm water will be the tea bowl, the bowl cover, the bowl clean.

The second is to set tea: tea with gaiwan tea, ingested are rare tea, common flower tea, Tuocha, as well as top-grade red and green tea, etc., the amount is usually 3-5 grams.

Three is to make tea: generally with the first boiling water tea rushing water to the mouth of the tea bowl, cover the bowl lid, to be tasted.

The fourth is to smell: to be brewed for about 5 minutes, the tea juice infiltration tea, the right hand to lift the tea tray, the left hand to lift the lid, and then smell the fragrance of the heart.

Fifth is to drink: hold the bowl with the left hand, the right hand to lift the bowl against the cover, pouring the bowl will be sent to the mouth, taste the throat, refreshing and eliminating boredom, is really a unique style.

4. Kunming Jiu Dao Tea

Jiu Dao Tea is mainly popular in Southwest China, the most fashionable in the area of Kunming, Yunnan Province. Brewing nine-way tea is generally the most common Pu-erh tea, mostly used for family reception of guests, so, also known as welcome tea, gentle and elegant is the basic way to drink nine-way tea. Because there are nine procedures for drinking tea, so the name "nine-way tea".

One is the appreciation of tea: the precious Pu'er tea on a small plate, guests are invited to observe the shape, color, smell, and briefly explain the cultural characteristics of Pu'er tea, stimulate the guests' interest in tea.

Two is clean: welcome tea to choose purple sand tea set for the upper, usually teapot, tea cups, tea plate color matching. Rinse with boiling water, which can increase the temperature of the tea set, in order to facilitate the tea leaching; but also to clean the tea set.

Three is the tea: generally depending on the size of the pot, according to 1 gram of tea in 50-60 milliliters of boiling water ratio of Puerh tea into the pot to be brewed.

Fourth, the tea is brewed: the pot is quickly filled with freshly boiled water until it is 3-4 minutes full.

Fifth, steep the tea: immediately after brewing, add the lid, shake it slightly, and let it stand for about 5 minutes, so that the soluble substances in the tea can be dissolved in water.

Sixth is even tea: after the lid, and then to the pot into the boiling water, to be the tea soup is appropriate until the thickness.

Seven is pouring tea: the pot of tea, respectively, poured into a semi-circular arrangement of tea cups, from left to right, back and forth pouring tea, so that the cups of tea soup consistency, to eight full until.

Eight is the tea: tea tray in the hands of the host, according to the seniority of the young, in order to show tea salute.

Nine is the tea: generally the first smell of tea to clear the mind, and then the tea into the mouth, savor, to enjoy the joy of drinking tea.

5. Sheep City morning market tea

Morning market tea, also known as morning tea, mostly in large and medium-sized cities in China, which has the longest history, the deepest impact is the sheep city of Guangzhou, whether they are in the morning before work, or after work, or friends get together, always love to go to the teahouse, soak up a pot of tea, to be on the two pieces of confectionery, the United States quot;a cup of two pieces," so the tea tasting points, rinse the throat to fill the hunger, the flavor! The flavors are all over the place. Guangzhou people tea most of a day in the morning, in the evening, three times, but the morning tea is the most elaborate, drinking morning tea style is also the most prevalent, due to drinking morning tea is to drink tea with points, so the local said drinking morning tea is called eating morning tea.

6. Beijing's big bowl of tea

Drinking big bowls of tea in the Han Chinese people living in the region, can be seen everywhere, especially in the avenue along the sides of the docks, boats, halfway pavilion, up to the workshop site, the fields, are not uncommon. This tea drinking custom in the north of China's most popular, especially in the early years of Beijing's big bowl of tea, but also known far and wide, now famous Beijing big bowl of tea shopping malls, is named along the practice.

Big Bowl Tea is brewed in a big pot, or a big bucket of tea, a big bowl to drink, steaming, refreshing and thirst quenching, good nature. This tea is more rugged, quite a "wild flavor", but it is casual, without buildings, halls, pavilions, and the setup is also very simple, a table, a few wooden benches, a number of coarse ceramic bowls can be, so it is often in the form of tea stalls or tea pavilions, mainly for the passing guests to quench their thirst for a break.

Big Bowl Tea as close to society, close to life, close to the people, naturally praised by the people. Even today, when living conditions have been improved and enhanced, the Big Bowl Tea is still an important way of drinking tea.

7. Tibetan ghee tea

Tibetan people are mainly distributed in China's Tibet, in Yunnan, Sichuan, Qinghai, Gansu and other provinces, part of the region is also living. Here, the terrain is high, there is the "roof of the world," said the air is thin, cold and arid climate, they are grazing or planting dryland crops for a living, very few local vegetables and fruits, year-round milk meat, tsampa as the main food." The fishy meat of the food, non-tea is not canceled; barley heat, non-tea is not solved". Tea has become the main source of supplemental nutrition for local people, drinking ghee tea has become as important as eating.

Ghee tea is a kind of tea in the tea soup by adding ghee and other condiments processed by a special method of tea soup. As for the ghee, is the milk or goat's milk boiled, stirred and cooled after condensation on the surface of the solution of a layer of fat. The tea leaves are usually Pu'er Tea or Golden Tip Tea, which are tightly pressed teas. When making, the tightly pressed tea is first broken and water is added to the pot to be decocted for 20-30 minutes, then the dregs of the tea are filtered off and the tea broth is injected into the oblong tea-beating cylinder. At the same time, and then add an appropriate amount of ghee, but also according to need to add beforehand has been fried, crushed walnuts, peanuts, sesame seeds, pine nuts, and so on, and finally should be put on a small amount of salt, eggs and so on. Then, with a pestle and mortar in the cylinder up and down, according to the Tibetan experience, when pumping the sound of the tea cylinder by "bam, bam" to "chow, chow", indicating that the tea soup and condiments have been mixed together, ghee tea is considered to be a good fight, and then ghee tea poured into the teapot to be drank.

Because ghee tea is a tea as the main ingredient, and add a variety of ingredients by mixing the liquid beverage, so the taste is varied, drink the salty through the fragrant, sweet sweet, it can be both warm body cold, but also to supplement nutrition. In Tibet grassland or plateau area, sparsely populated, few guests at home. Occasionally, there are guests to visit, can be entertained by very few things, coupled with the unique role of ghee tea, therefore, to the ghee tea has become a Tibetan hospitality guests of the precious rituals.

And because most of the Tibetan compatriots believe in Lamaism, when the lama sacrifice, the devout religious to tea, rich and affluent to give tea. They believe that this is "virtue", "good deeds", so, in Tibet, some of the great lamasery, more than a large tea pot, usually can accommodate several quarts of tea, meet the festival, to the believers in tea, a kind of Buddhist charity, is still everywhere.

8. Uyghur tea

The Uyghur people living mainly in Xinjiang, south of the Tianshan Mountains, they are mainly engaged in agricultural labor, the staple food flour, the most common is to bake with wheat flour naan, yellow, fragrant and crispy, shaped like a round cake, eating, always like to eat with scented tea, and also love to drink scented tea on weekdays. They believe that fragrant tea has a stomach refreshing effect, is a very high nutritional value of the beverage.

South Xinjiang Uyghur people cook fragrant tea, the use of copper long-necked teapot, but also pottery, enamel or aluminum long-necked pots, and drink tea with a small tea bowl, which is different from the northern Xinjiang Uyghur people cook milk tea tea tea utensils used. Usually when making scented tea, the porcupine tea should be cracked into small pieces first. At the same time, in the long-necked kettle with water seven, eight full heating, when the water just boiled, grab a handful of crushed brick tea into the pot, when the water boiled again for about 5 minutes, then the pre-prepared amount of ginger, cinnamon, pepper, pyrene? and other finely ground spices, put into the boiling tea, after gently stirring, after 3-5 minutes that is. In order to prevent the tea dregs and spices from mixing into the tea broth when pouring the tea, there is often a strainer on the long-necked kettle used to cook the tea, so as not to bring dregs into the tea broth.

South Xinjiang Uygur folks drink fragrant tea, used to three times a day, with breakfast, lunch and dinner at the same time, usually while eating naan, while drinking tea, this way of drinking tea, rather than see it as a thirst-quenching beverage, it is better to say that it is a kind of soup, is a kind of tea instead of soup, tea as a dish of the move.

9. Hui scraping bowl of tea

The Hui are mainly distributed in the northwest of China, Ningxia, Qinghai, Gansu Province (District) is most concentrated. Hui people live in the plateau desert, arid and cold climate, lack of vegetables, to eat beef and mutton, dairy products. And tea in the presence of a large number of vitamins and polyphenols, not only can supplement the lack of vegetables, but also helps to remove grease, help eliminate than. Therefore, since ancient times, tea has been the main necessities of life of Hui compatriots.

The Hui drink tea, a variety of ways, which is representative of the tea is to drink scraping bowl. Scrape the bowl of tea with the tea set, commonly known as "three sets". It has a tea bowl, bowl cover and bowl tray or disk composition. Tea bowl tea, bowl cover to keep the fragrance, the bowl to prevent hot. Drinking tea, a hand to hand to support, a hand holding the cover, and the cover along the bowl from inside to outside scraped a few times, so that one can be dialed to float on the surface of the tea foam, the second to make the tea flavor with the addition of food, scraping the name of the bowl of tea was also born.

Scraping bowl of tea with more than ordinary fried green tea, brewing tea, in addition to tea in the bowl of tea, but also put icing sugar and a variety of dried fruits, such as dried apples, raisins, persimmons, dried peaches, jujubes, dried cinnamon, goji berries, etc., and some of them are also coupled with white chrysanthemum, sesame seeds and so on, usually up to eight, so some people have also been beautifully named: "eight treasures of tea". Due to scrape the bowl of tea in more food types, coupled with a variety of ingredients in the tea leaching rate is different, therefore, each time after renewing the water to drink up the taste is not very much the same. Generally speaking, scrape the bowl of tea with boiling water, then cover, after 5 minutes to drink, the first bubble to the taste of tea is mainly, mainly sweet and mellow; the second bubble due to the role of sugar, there is a strong sense of sweet through the incense; the third bubble began, the taste of tea began to fade, a variety of fruits should be the flavor, depending on the addition of dried fruits. Roughly speaking, a cup of scrape bowl sub tea, can brew 5-6 times, or even more.

The Hui compatriots believe that drinking scrape bowl of tea times taste, and times are different, and can be greasy, nourishing and strong body, is a sweet health tea.

10. Mongolia's salty milk tea

Mongolians mainly live in Inner Mongolia and its edges of some provinces and districts, drinking salty milk tea is the traditional Mongolian people's tea drinking customs. In the pastoral areas, they are used to "three meals a day tea", but often "one meal a day". Every morning, the housewife first thing is to cook a pot of salted milk tea for the whole family to enjoy all day long. The Mongolian people like to drink hot tea, and in the morning, they drink tea while eating fried rice. The rest of the tea is kept warm on a small fire for drinking at any time. Usually a family only has a formal meal once at night when they return home from grazing, but drinking salted milk tea three times in the morning, midday and evening is generally indispensable.

Mongolians drink salted milk tea, with more green brick tea or black brick tea, tea utensils are iron pot. When making, should first break the brick tea, and will be cleaned iron pot on the fire, holding 2-3 kilograms of water, water to just boiling, add about 25 grams of broken brick tea. When the water boils again for 5 minutes, mix in milk, using about one-fifth of the water. Stir slightly and add a good amount of saltpeter. When the whole pot of salted milk tea begins to boil, it is considered done and can be served in a bowl for drinking. Cooking salted milk tea is very technical, tea soup flavor is good or bad, the amount of nutrients, and tea, water, mixed with milk, as well as the order of ingredients have a great relationship. If the tea leaves put late, or add the order of tea and milk reversed, the tea flavor will not come out. Cooking time is too long, and will lose the flavor of tea. Mongolian compatriots believe that only ware, tea, milk, salt, temperature five coordinated with each other in order to make salty and savory can be appropriate, delicious salty milk tea to. For this reason, Mongolian women have practiced a handful of salty milk tea cooking skills. Whenever a girl learns something, her mother will teach her daughter the art of making tea. When a girl gets married, she has to show her tea-making skills in front of her friends and relatives on the occasion of her wedding. Otherwise, there will be a lack of tutelage.

11. Dong, Yao oil tea

Living in Yunnan, Guizhou, Hunan, Guangxi adjacent areas of the Dong, Yao and other ethnic groups in the region, they have been living together for generations, very hospitable to each other, although the customs are different, but like to drink oil tea. Therefore, all in the festive season, or friends and family guests into the door, always like to use the practice of sophisticated, selected ingredients of the oil tea hospitality guests.

Doing oil tea, locally known as playing oil tea. The oil tea generally after four procedures.

The first is the selection of tea: usually there are two kinds of tea to choose from, one is the end of the special roasted tea; the second is just picked from the tea tree on the young tips, which can be based on the taste of each person.

The second is the selection of materials: playing oil tea materials usually have peanuts, corn flowers, soybeans, sesame seeds, glutinous rice, bamboo shoots, etc., should be made in advance to be used.

Third is to cook tea: Mr. Fire, to be the bottom of the pot is hot, put the right amount of cooking oil into the pot, to be the oil surface of the green smoke, and immediately into the right amount of tea into the pot and stir fry, when the tea leaves issued a fragrance, plus a little sesame, salt, and then fried a few times, that is, put the water with a lid and boiled for 3-5 minutes, you can be the oil tea even soup with the ingredients from the pot bowl to be drank. General family drink, which is fragrant, and cool, and fresh oil tea has been counted as a good fight.

If the oil tea for celebrations or banquets, then, also have to carry out the fourth procedure, that is, with tea. With tea is to prepare the ingredients, first fried, removed into the tea bowl ready. Then the oil will be fried and boiled into the tea soup, fish out the tea residue, while hot, poured into the tea bowl with food for guests to eat tea.

Finally, the tea is served, usually when the housewife is about to make the oil tea, the host will entertain the guests to sit around the table. Because drinking oil tea is a bowl with a lot of ingredients, therefore, also have to use chopsticks to help, so it is said to drink oil tea, but also said to eat oil tea more apt. Eat oil tea, the guests in order to express the hospitality of the host in return, praise the fresh and delicious oil tea, said the master's craftsmanship is extraordinary, always drink, slurp, chewing, in the mouth to make "slurping, slurping" sound, but also praised endlessly!

12. Tujia tea

In Hunan, Hubei, Sichuan, Guizhou, the Wuling Mountains, inhabited by many Tujia compatriots, for thousands of years, they have been passed down from generation to generation, and still retains an ancient method of eating tea, which is to drink tea.

Rolling tea, also known as the three raw soup, is the use of raw leaves (refers to fresh tea from the tea tree), ginger and raw rice kernels and other three raw materials by mixing and crushing and adding water to cook and become the soup, hence the name. According to legend, during the Three Kingdoms period, Zhang Fei led an attack on the Wuling Pot Head Mountain (now Changde, Hunan Province), when the summer heat, the local plague was spreading, and hundreds of Zhang Fei's soldiers fell sick, and even Zhang Fei himself could not be spared. At the time of the crisis, the village of a herbalist doctor in the sense of Zhang Fei's disciplined subordinates, the autumn without offense, will offer the ancestral plague in addition to the secret recipe for tea, the results of the tea (medicine) to the disease. In fact, the tea can refresh the spirit to dispel evil spirits, clear fire and bright eyes; ginger can manage the spleen to relieve the symptoms, to remove dampness sweating; rice kernel can strengthen the spleen and moisten the lungs, and the stomach to stop the fire, so that the ring tea is a post of healing medicine, there is a scientific rationale.

With the passage of time, compared with the ancient times, today's tea, in the selection of raw materials has undergone major changes. Today's production of tea, usually used in addition to tea, and then with fried peanuts, sesame, rice flowers, etc.; in addition, but also add some ginger, salt, pepper and so on. Usually tea and a variety of food, as well as condiments in a special pottery bowl, and then hardwood ring stick hard rotation, so that a variety of raw materials mixed with each other, and then removed one by one into the bowl, with boiling water, gently stir a few times with a spoon, that is, adjusted into the tea. A few places also omit the ring research, a variety of raw materials into the bowl, directly with the boiling water, but the water must be brewed tea is now boiling.

The Tujia brothers have the habit of drinking tea. Generally people work at noon to go home, always drink a few bowls of tea before the meal for fast. Some old people, if they do not drink tea for a day, they will feel weak and unhappy, and it is as important to drink tea as it is to eat. However, if there are friends and relatives at the door, then, while drinking tea, there must be a few dishes of refreshments. Refreshments to light, crispy food-based, such as peanuts, potato chips, melon seeds, rice flower candy, fried fish and so on, in order to add to the drinking ring tea interest.

13. Bai three-way tea

Bai Diaspora in the southwest of China, mainly in the scenic Yunnan Dali, which is a hospitable people, all in the New Year's festivals, birthdays, birthdays, male and female marriage, worship and other celebratory days, or in the occasion of the visit of friends and family, will be "a bitter, two sweet, three aftertaste" of the three-way tea hospitality.

When making the three-course tea, the production method and ingredients used for each course are different.

The first tea is called "Bitter Tea", which symbolizes the philosophy of being a human being: "To build a career, you have to suffer first". When making, first boil the water. And then by the tea division will be a small sand canister on the fire baking. To be canned baking hot, then take the appropriate amount of tea into the can, and keep turning the sand canister, so that the tea is heated evenly, to be in the can of tea, "pop" sound, the leaf color to yellow, caramel aroma, and immediately injected into the boiling water has been boiled. Little leaning, the host will be boiling tea into the tea cup, and then raise the cup with both hands to the guests. Because of this tea by baking, boiling and become, therefore, looks like amber color, smell caramel aroma, drink down the bitter taste, so it is called bitter tea, usually only half a cup, a drink.

The second tea, called "sweet tea". When the guests finished the first tea, the host re-use small sand canisters set tea, baked tea, boiled tea, at the same time, but also in the tea cup into a small amount of brown sugar, to be boiled into the cup of tea soup eight minutes full until. This steeped tea, sweet with incense, very good, it means "life in the world, do something, only to eat bitter, will have sweet incense"

The third tea, called "aftertaste tea". Although the method of cooking tea is the same, but the tea cup in the raw materials have been replaced with the right amount of honey, a little fried rice flowers, a number of peppercorns, a handful of walnuts, tea soup capacity is usually six, seven full. Drinking the third tea, usually while shaking the tea cup, so that the tea and spices evenly mixed; while the mouth "hoo-hoo" sound, drink while hot. This cup of tea, drink sweet, sour, bitter, spicy, all flavors, aftertaste. It warns people that everything should be quot;aftertastequot;, remember the philosophy of "first bitter, then sweet".

14. Kazakh milk tea

Kazakhs living mainly in Xinjiang, north of the Tianshan Mountains, the Kazakhs, as well as Uyghurs living here, Hui and other fraternal peoples, tea in their lives occupies a very important position, it is seen as important as eating. Their experience is that "three meals a day with tea, refreshing and refreshing, labor force; three days without tea fall belly, weak, lazy to get up".

Kazakhs cook milk tea using utensils, usually with an aluminum pot or copper pot, drinking tea with a large tea bowl. When boiling milk, the first Porcupine tea broken into small pieces. At the same time, sheng half a pot or half a kettle of water heated to boiling, along with grabbing a handful of broken brick tea into the inside, to be boiled for about 5 minutes, add cow (goat) milk, the amount of about one-fifth of the tea broth. Gently stir a few times, so that the tea broth and milk mix, and then into the right amount of salt, re-boil 5-6 minutes that is. The people who are careful, there are not add salt, but add sugar and walnuts. This is considered to be a pot (kettle) hot, fragrant, oil nourishing milk tea cooked, it can be ready for drinking.

Northern border ethnic brothers are used to a day in the morning, in the evening, three times to drink milk tea, middle-aged and elderly people have to increase one in the morning and afternoon. If a guest comes from afar, then the host will immediately welcome the guest into the tent, sitting on the ground around. Hospitable hostess immediately spread a clean white cloth on the ground, offering roast lamb, naan (a kind of wheat flour baked into the cake), cream, honey, apples and so on, and then served a bowl of milk tea. In this way, while talking about matters of friendship, while drinking tea and eating, interesting.

Drinking milk tea for the first drinkers, will feel the taste of bitter and not quite accustomed to, but as long as the cold, lack of vegetables, eat milk meat on the northern border to live for ten days and a half months, will feel that drinking milk tea is really a kind of supplemental nutrients and fatigue digestion indispensable beverage, for local herders.

15. Miao eight treasures oil tea soup

Living in western Hubei, western Hunan, Guizhou northeast of the Miao, as well as part of the Tujia people, have the habit of drinking oil tea soup. They say: "If you don't drink oil tea soup one day, all the food and wine on the table will not smell good". If there are guests into the door, they are more crispy and delicious, flavorful eight treasures of oil tea soup hospitality. Eight treasures of oil tea soup production is more complex, the first will be corn (boiled and dried), soybeans, peanut rice, dough scattered a kind of rice flour pancakes), dried tofu dices, vermicelli, etc., respectively, with tea oil deep-fried, divided into bowls to be used.

Next is the fried tea, especially to grasp the fire, which is the key technology. Specific approach is to put the right amount of tea oil in the pot, to be the pot of oil smoke, put the right amount of tea and pepper stir-fry, to be the color of the tea leaves turn yellow caramel aroma, you can pour the water into the pot, and then put on the ginger. Once the pot of water to boil, and then slowly mixed into a little cold water, and so the water boiled again, add the right amount of salt and a little garlic, pepper and so on, with a spoon a little mixing, and then the pot of tea soup with the ingredients, one by one, poured into the bowl of fried food, so that even if the eight treasures of the oil and tea soup system is ready.

To guests to the oil tea soup, where there are housewives with both hands on the tray, the tray on several bowls of eight treasures oil tea soup, each bowl put on a spoon, courteously honored guests. This oil tea soup, due to the materials, fine production, a bowl to the hand, fragrant nose, lungs. Drink in the mouth, fresh and delicious, full of flavor. It is both thirst, and belly, there is a special flavor, is our tea drinking skills in a wonder.