Yi Kunming jiudaocha
Jiudao Tea is mainly popular in southwest China, especially in Kunming, Yunnan. Pu 'er tea is generally the most common way to make nine teas, which is mostly used for family reception. Therefore, it is also called welcome tea, and gentleness is the basic way to drink nine teas. Because there are nine procedures for drinking tea, it is named "nine teas".
1. Tea appreciation: Put the precious Pu 'er tea in a small dish, ask the guests to observe the color and smell the fragrance objectively, briefly describe the cultural characteristics of Pu 'er tea, and stimulate the guests' interest in drinking tea.
Second, sanitary ware: the welcome tea is mainly purple sand tea set, and usually the teapot, teacup and tea tray are all a color match. Washing with boiling water can not only increase the temperature of tea set, but also be beneficial to the leaching of tea juice; You can also clean tea sets.
Third, put tea: generally, depending on the size of the pot, according to the ratio of 1 gram of tea to 50-60 ml of boiling water, put Pu 'er tea into the pot for soaking.
The fourth is to make tea: quickly rush into the pot with boiling water until it is 3-4 minutes full.
Fifthly, make tea: cover it immediately after brewing, shake it a little, and let it stand for about 5 minutes to make the soluble matter in tea soluble in water.
Six, even tea: after opening the lid, pour boiling water into the pot until the tea soup is suitable.
Seventh, pour the tea: pour the tea soup in the pot into the cups arranged in a semicircle, and pour the tea back and forth from left to right, so that each cup has the same depth until it is full.
Eighth, serve tea: the host holds a tea tray and serves tea in turn according to the generation.
Nine is tea tasting: generally, it is to smell the tea first to clear the heart, and then slowly send the tea soup into the mouth to savor it, so as to enjoy drinking tea.
Erzangcha
Tibetans are mainly distributed in China and Tibet, and also live in parts of Yunnan, Sichuan, Qinghai and Gansu provinces. The terrain here is high, known as the "roof of the world", with thin air and cold and dry climate. They live by grazing or planting dry crops, and there are few local vegetables and fruits. Milk, meat and rice cakes are perennial staple foods. "It eats meat and doesn't drink tea; The heat of highland barley is not confused by tea. " Tea has become the main source of nutrition for local people, and drinking butter tea has become as important as eating.
Camellia oleifera is a kind of tea soup made by adding butter and other condiments into tea soup and processing it by special methods. As for ghee, it is a layer of fat that condenses on the surface of the solution after boiling milk or goat milk, stirring and cooling. Tea is generally Jin Jian in Pu 'er tea or pressed tea. When making, the pressed tea leaves are first broken, put into a pot and boiled with water for 20-30 minutes, then the tea residue is filtered and the tea soup is poured into a rectangular tea beating tube. At the same time, add a proper amount of ghee, or add walnut kernels, peanuts, sesame powder, pine nuts and the like that have been fried and pounded in advance as needed, and finally add a small amount of salt and eggs. Then, beat it up and down in the jar with a wooden pestle. According to the Tibetan experience, when the sound in the tea barrel changes from "clang, clang" to "clang, clang", it means that the tea soup and seasoning have been mixed and the buttered tea has been finished. Then pour the butter tea into the tea bottle for drinking.
Camellia oleifera is a kind of liquid beverage with tea as the main ingredient and a variety of ingredients, so it has diverse tastes, salty and fragrant, sweet and sweet, which can not only warm the body against the cold, but also supplement nutrition. On the grasslands or plateaus in Tibet, there are few people and few guests at home. Occasionally, guests come to visit, and there are very few things to entertain. Coupled with the unique role of butter tea, it has become a precious etiquette for Tibetans to entertain guests.
Because most Tibetan compatriots believe in Lamaism, when lamas offer sacrifices, devout believers should offer tea, and rich people should offer tea. They think this is "accumulating virtue" and "doing good". Therefore, in some large Lama temples in Tibet, there is an oversized tea pot, which can usually hold several loads of tea. Speaking of festivals, it is a charity of Buddhists, and it is still everywhere.
2006-2-1617: 02: 21Welcome to Qingyang Spring of Jinling Net.
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.
When the Uighurs in southern Xinjiang cook fragrant tea, they use copper long-necked teapots, ceramics, enamels or aluminum long-necked teapots, while drinking tea in small tea bowls, which is different from the tea set used by the Uighurs in northern Xinjiang to cook milk tea. Usually when making fragrant tea, Fuzhuan tea should be broken into small pieces first. At the same time, add water to the long-necked pot and heat it for seven or eight minutes. When the water just boils, grab a handful of broken brick tea and put it in the pot. Wait for the water to boil for about five minutes, and add a proper amount of ginger, cinnamon, pepper and pyrene prepared in advance. Fine spices, etc. Put it into the boiled tea, stir it gently and drink it after 3-5 minutes. In order to prevent tea dregs and spices from mixing into tea soup when pouring tea, a filter screen is often set on the long-necked pot for boiling tea to avoid slag inclusion in tea soup.
Uygur villagers in southern Xinjiang are used to drinking fragrant tea three times a day, with breakfast, lunch and dinner at the same time. Usually, they drink tea while eating naan. This way of drinking tea is not so much regarded as a thirst-quenching drink as making soup with food. In fact, it is a way to replace soup with tea and use tea as a dish.
Four Muslim Guawancha
Hui people are mainly distributed in northwest China, with Ningxia, Qinghai and Gansu provinces (regions) being the most concentrated. Hui people mostly live in plateau desert, with dry and cold climate and lack of vegetables, mainly eating beef, mutton and dairy products. Tea contains a lot of vitamins and polyphenols, which can not only supplement the deficiency of vegetables, but also help to remove oil and greasy, and help to reduce the proportion. Therefore, tea has always been the main necessity of Hui compatriots since ancient times.
There are many ways for Hui people to drink tea, among which scraping a bowl of tea is a typical one. A tea set for scraping a bowl of tea is commonly known as a "three-piece set". It consists of a tea bowl, a bowl cover, a bowl holder or a bowl plate. The tea bowl holds tea, the lid of the bowl keeps fragrant, and the bowl holder prevents scalding. When drinking tea, you should hold the lid in one hand and the Ti Tuo in the other, and scrape it from the inside out with the lid, so as to remove the foam floating on the surface of the tea soup, and make the tea taste blend with the added food, hence the name of scraping a bowl of tea.
Most of the tea leaves used for scraping bowls are ordinary fried green tea. When making tea, in addition to putting tea in the tea bowl, there are also rock sugar and various dried fruits, such as dried apples, raisins, dried persimmons, dried peaches, red dates, dried longan and medlar. Some even add white chrysanthemums and sesame seeds, usually as many as eight kinds, so some people call it "eight-treasure tea". Because there are many kinds of food in scraping bowl tea, the leaching speed of various components in tea soup is different, and the taste is different after drinking water every time. Generally speaking, scraping a bowl of tea is brewed with boiling water, then covered and drunk after 5 minutes. The first bubble is mainly the taste of tea, mainly the fragrance and sweetness; The second bubble has a sweet and fragrant feeling because of the role of sugar; At the beginning of the third bubble, the taste of tea began to fade, and the taste of various dried fruits came into being, depending on the dried fruits added. Generally speaking, a cup of scraped tea can be brewed 5-6 times or more.
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
Mongolians mainly live in Inner Mongolia and its marginal provinces, and drinking salty milk tea is a traditional tea drinking custom of Mongolians. In pastoral areas, they are used to drinking tea three times a day, but they often have one meal a day. Every morning, the first thing a housewife does is to cook a pot of salty milk tea for the whole family to enjoy all day. Mongolians like to drink hot tea. In the morning, they eat fried rice while drinking tea. Warm the remaining tea with a small fire and drink it at any time. Usually, a family only eats grass at night before going home to have a formal meal, but it is generally necessary to drink salty milk tea three times in the morning, noon and evening.
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.
Making Camellia oleifera is called Camellia oleifera locally. Camellia oleifera generally goes through four procedures.
The first is tea selection: there are usually two kinds of tea to choose from, one is specially roasted tea; Second, the buds just picked from the tea tree can be determined according to everyone's taste.
Secondly, the choice of materials: the materials of camellia oleifera are usually peanuts, popcorn, soybeans, sesame seeds, glutinous rice cakes, dried bamboo shoots and so on. , you should use it well in advance.
The third is to make tea: sir, when the bottom of the pot is hot, put a proper amount of cooking oil into the pot. When the oil surface smokes, immediately put a proper amount of tea leaves into the pot and stir fry. After the tea leaves are fragrant, add a little sesame and salt, stir-fry for a few times, that is, put water on the pot cover and boil for 3-5 minutes, then take the oil tea soup out of the pot and serve it in a bowl. The average family drinks it themselves, and this fragrant and refreshing camellia oil tea is made.
If Camellia oleifera is used for celebrations or banquets, the fourth process must be carried out, that is, preparing tea. Tea matching is to fry the food prepared in advance and take it out and put it in a tea bowl. Then stir-fry the cooked tea soup, remove the tea residue, and pour it into the tea bowl with the food while it is hot for the guests to drink tea.
Tea is served at last. When a housewife wants to play camellia oleifera, the host will entertain guests around the table. Because drinking camellia oleifera is a bowl of many dishes, we should help each other with chopsticks. Therefore, drinking camellia oleifera is more suitable than eating camellia oleifera. When eating Camellia oleifera, in order to express hospitality to the host, the guests praised the delicious Camellia oleifera and the extraordinary craftsmanship of the host. They are always drinking, sipping and chewing, and their mouths are full of praise.
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 felt that Zhang Fei's subordinates were disciplined and had no crime in autumn, so he gave him the ancestral secret recipe to eliminate the plague and broke the tea leaves. As a result, 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.
With the passage of time, compared with ancient times, great changes have taken place in the choice of raw materials for tea today. Now in addition to tea, there are fried peanuts, sesame seeds, rice flowers and so on. Usually used when making tea. In addition, add some ginger, salt, pepper and so on. Usually, tea leaves, various foods and condiments are put into a special pottery bowl, then vigorously rotated with a hardwood rolling pin to mix all the raw materials, then taken out and poured into the bowl, brewed with boiling water, and gently stirred with a spoon to make tea leaves. In a few places, grinding is omitted, and a variety of raw materials are put into a bowl and brewed directly with boiling water, but the water for making tea must be boiled and foamed.
Tujia brothers all have the habit of drinking tea. Most people go home from work at noon and always drink several bowls of tea before eating. Some elderly people will feel weak and unhappy if they don't drink tea for a day, and regard drinking tea as important as eating. But if relatives and friends come into the door, they must also have several plates of refreshments when drinking tea. Refreshments are mainly light and crisp foods, such as peanuts, potato chips, melon seeds, popcorn, fried fish slices and so on. , to increase the taste of tea.
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.
When making three kinds of tea, the method of making each tea and the raw materials used are different.
The first kind of tea, called "poor tea", implies the philosophy of being a man: "If you want to succeed in your career, you must first suffer hardships". When making, boil the water first. Then the tea maker will bake a small casserole on a slow fire. After the pot is heated, put a proper amount of tea into the pot, and keep turning the sand pot to make the tea heated evenly. When the tea leaves in the pot "bang", the tea leaves turn yellow and give off caramel fragrance, immediately inject boiling water. Less, the host pours the boiled tea into the cup, and then presents it to the guests with the cup in both hands. Because this kind of tea looks like amber after roasting and boiling, it smells sweet and bitter, so it is called bitter tea. Generally, it is only half a cup and is drunk in one gulp.
The second kind of tea is called "sweet tea". When the guests finish the first tea, the host will put the tea in a small sand pot, bake the tea, and then cook the tea. At the same time, a little brown sugar will be added to the handlebar of the car until the boiled tea soup is poured into the handlebar until it is full. The tea brewed in this way is sweet and fragrant, which is very delicious. It means "life is alive, and what you do will be sweet only if it is bitter."
In three tea, it is called "aftertaste tea". Although the method of cooking tea is the same, only the raw materials put in the small handle are replaced with appropriate amount of honey, a little fried rice flower, a little pepper and a pinch of walnut kernel, and the capacity of tea soup is generally six or seven minutes full. When you drink the first three kinds of tea, you usually shake the cup to mix the tea soup and seasoning evenly. Make a whirring sound in your mouth and drink it while it's hot. This cup of tea is sweet, sour and bitter, with various flavors and endless aftertaste. It warns people that everything should be "memorable" and remember the philosophy of "bitter before sweet".
Jiuhasake milk tea
The Kazak people who mainly live in the northern foot of Tianshan Mountain in Xinjiang, and the Uygur, Hui and other brothers who live 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.
The utensils used by Kazakhs to make milk tea are generally aluminum pots or copper pots and large tea bowls for drinking tea. When boiling milk, first break the brick tea into small pieces. At the same time, heat and boil half a pot or half a pot of water. Boil a handful of broken brick tea for about 5 minutes, and add cow (sheep) milk, which is about one-fifth of the tea soup. Stir gently for several times to mix the tea soup with the milk, then add a proper amount of salt and boil again for 5-6 minutes. Some fastidious families add sugar and walnuts instead of salt. Only in this way can we cook a pot (pot) of hot, delicious and oily milk tea, which can be drunk at any time.
Ethnic brothers in northern Xinjiang are used to drinking milk tea three times a day, and middle-aged and elderly people should add it once in the morning and once in the afternoon. If guests come from afar, the host will immediately welcome them and sit around. The hospitable hostess immediately spread a clean white cloth on the floor and presented roast mutton, naan (a cake baked with wheat flour), cream, honey, apples and so on. And then serve a bowl of milk tea. In this way, eating and talking about things while drinking tea is very interesting.
Beginners will feel bitter and unaccustomed to drinking milk tea, but as long as they live in northern Xinjiang where vegetables are scarce and milk and meat are eaten for ten and a half months, they will feel that drinking milk tea is really an indispensable drink for local herders.
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 fried 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.
The making of pot tea is not complicated. The tea set used is generally one pot (copper pot), one pot (small pottery pot) and one cup (white porcelain teacup with handle) for each person. When cooking, usually put fire sugar around the pot and pour half a pot of boiling water into the pot. When the water in the pot boils again, add 8- 10g of tea to melt the tea and water phase and fully leach the tea juice. Then add water to the pot until the tea leaves boil again, so that the pot of tea is cooked and the soup can be poured into the cup for drinking. In some places, tea leaves should be baked or fried before cooking to increase the burnt taste; In some places, walnuts, peppers, salt and the like are added in the process of boiling tea. But no matter what kind of canned tea, because of the large amount of tea and long cooking time, the concentration of tea is very high, and it can be cooked 3-4 times repeatedly.
Because of the high concentration of canned tea, it has a strong taste and a bitter feeling. Fortunately, the amount of tea soup poured into a teacup at a time is not much, so it is impossible to drink it all at once. But for the local ethnic minorities, it has been passed down from generation to generation and has long been used to it.
Drinking canned tea is also an indispensable custom for local guests. If relatives and friends come in, they will sit around the fireplace together, baking potatoes, wheat cakes and the like, while cooking canned tea, so drinking tea and chewing delicious food can be described as endless fun. Local compatriots believe that drinking canned tea has at least four advantages: refreshing, helping digestion, getting rid of diseases and keeping healthy!
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 nation living in mountainous areas, salty camellia oil is really a health drink.
When making salted camellia oleifera, we pay great attention to the choice of raw materials. The main component of tea is healthy and tender buds growing on tea trees. Blanch with boiling water after harvest, and then drain for later use. Common ingredients are soybeans, peanuts, glutinous rice cakes, popcorn and the like, and beautifully made with fried chicken pieces, fried shrimp, fried pork liver and so on. In addition, there are seasonings such as cooking oil, salt, ginger, onion or leek. To make salted camellia oleifera, first fry, stir-fry or cook the ingredients, and then put them in a bowl. Then take out the oil pan and stir-fry the tea leaves in the oil pan. When the tea leaves turn yellow and smell fragrant, add appropriate amount of ginger slices and salt, turn them over a few times, and then add water to boil for 3-4 minutes. After the tea juice is leached, take out the tea residue, and then sprinkle a little chopped green onion or leek in the tea soup. After a while, you can pour the tea soup into a tea bowl with ingredients, and gently stir it with a spoon for a few times, and the salty oil tea with fresh fragrance and refreshing salty taste will be ready.
Salted Camellia oleifera is a dish rather than a bowl of tea, because it has many ingredients. As a result, some families feel that their cooking skills are not high, and whenever a VIP comes in, they should ask the village experts to do the operation. And because of salty camellia, it is a high-standard etiquette. Therefore, according to local customs, guests generally drink no less than three bowls of salty camellia oleifera, which is called "three bowls are not seen outside".
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.
Herbal tea is a relatively primitive way to eat tea, and its history can be traced back to thousands of years ago. In this method, fresh and tender new shoots of tea trees are used as the main material, and condiments such as yellow fruit leaves, peppers and salt are added. Generally it can be determined according to everyone's hobbies.
The method of making herbal tea is not complicated. Usually, the fresh and tender new shoots picked from tea trees are picked up with clean hands, rubbed with a little force, so that the buds are crushed and put into a clean bowl; Then crush the leaves of Guo Huang, chop the peppers, put them in a bowl, and add a proper amount of salt; Finally, add a little spring water, stir it evenly with chopsticks, and let it stand for about 15 minutes. You can eat it.
Another way for Jino people to drink tea is to drink boiled tea, which is more common among Jino people. The method is to boil the water in the teapot, and then take out a proper amount of processed tea leaves from the clay pot and put them into the boiled teapot. After about 3 minutes, when the juice of tea leaves is dissolved in water, the tea soup in the pot can be injected into the bamboo tube for people to drink. The bamboo tube used by Jinuo people as a container can hold tea and bring it to the field for drinking; And use it as a drinking utensil. Because one end is flat and easy to place, and the other end is slightly sharp, it is easy to suck tea with your mouth, so the bamboo tube made of local materials has become an important instrument for drinking and cooking tea in Jino people.
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.
Wa tea is brewed in a unique way. Usually the water is boiled in the teapot first. At the same time, choose another clean thin iron plate, put a proper amount of tea, and move it to the fireplace where water is boiled to bake. In order to make the tea heated evenly, the iron plate should be shaken gently. When the tea leaves are fragrant and turn to Huang Shi, pour the tea leaves into a boiling kettle to make tea. After about 3 minutes, you can put the tea in the bowl and drink it.
If tea is used to worship guests, it is usually served by Wa girls, and guests can only start drinking tea after receiving it.
"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.
The production and baking methods of Dai bamboo-tube fragrant tea are very peculiar, which can be generally divided into five processes, as described below.
Tea filling: Fresh and tender raw tea after primary processing is packed in a tender bamboo tube with a growth period of about one year, and packed layer by layer.
Baking tea: put the bamboo tube with tea leaves on the edge of the fire pit to bake. In order to heat the tea evenly in the tube, the bamboo tube should be rolled every 4-5 minutes. When the color of the bamboo tube changes from green to Huang Shi and the tea in the tube is suitable for baking, the baking can be stopped.
Take tea: after the tea leaves are baked, split the bamboo tube with a knife, and it becomes a fragrant and long bamboo tube fragrant tea.
Tea making: Take a proper amount of fragrant bamboo tea, put it in a bowl, brew it with boiling water, and drink it after 3-5 minutes.
Tea drinking: Bamboo tube fragrant tea tastes mellow, fragrant and has a strong bamboo fragrance. So, it's refreshing. No wonder Dai compatriots, regardless of sex, age, love to drink bamboo tube fragrant tea.
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.
Drinking roasted tea is usually divided into four operating procedures.
Shake-bake with tea leaves: first bake a small clay pot on a fire pit with slow fire, then put a proper amount of tea leaves and shake-bake until the tea leaves turn yellow and emit caramel fragrance.
Tea-making brush: fill the small pottery jar with boiling water, then splash off the floating foam on the upper part, then fill it with boiling water and drink it after boiling for 3 minutes.
Pour tea for guests: that is, pour the baked tea in the jar into the tea bowl to serve tea for guests.
Sip tea: Lahu brothers believe that baked tea is the best tea with full aroma and strong taste, which can refresh the mind. Therefore, Lahu people always like to sip hot tea when drinking roasted tea.
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 an appropriate 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.
Shijiu yizu camellia oleifera
Yi people were called "Boman" or "Li Su" in Tang Dynasty and "Li" or "Li Su" in 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 people.
The method of making oil and salt tea that Yi people drink is peculiar. 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 auspicious.