"A thousand miles of different winds, a hundred miles of different 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.
First, the Han people's clear drink.
The way of drinking tea in Han nationality can be roughly divided into tea tasting and tea drinking. Generally speaking, it emphasizes artistic conception, and it is called tea tasting for the purpose of identifying aroma and taste, appreciating tea posture and tea soup, and observing tea color and tea shape. Anyone who tastes tea can enjoy it slowly and pay attention to spiritual enjoyment. If you are sweating at work, or it is hot in summer, for the purpose of quenching summer heat and quenching thirst, hold a big bowl and drink it quickly; Or keep brewing, even drinking and swallowing, that is, drinking tea.
However, although Han people drink tea in different ways and for different purposes, most of them advocate clear drinking. The method is to make tea directly with boiling water, without adding ginger, pepper, salt, sugar and other seasonings. It is a pure method of drinking tea, and it is believed that clear drinking can keep the "purity" of tea and reflect the "true color" of tea. Han people drink the most "pure" tea, which reflects the "true color" of tea. The most representative of Han people drinking tea is tasting Longjing, sipping oolong, eating covered tea, making nine teas and drinking big bowls of tea.
1. Hangzhou Pin Longjing
Longjing is not only a tea name, but also a species name, place name, temple name and well name, which can be described as "five in one". Longjing tea in Hangzhou West Lake is green in color, beautiful in appearance and mellow in taste. Tiger running spring soaking Longjing tea is "a must in Hangzhou". To drink Longjing tea, you must first choose an elegant environment. Secondly, we should learn the drinking skills of Longjing tea. The suitable water for brewing Longjing tea is about 80℃, white porcelain cup or glass is the top of the cup, and mountain spring water is the most suitable water for making tea. Put 3-4 grams of tea leaves on each cup, and fill it with water for 7-8 minutes. When drinking, you should first slowly lift the clear and bright cup, carefully examine the green leaves and water in the cup, and observe the changeable posture of the leaves. Then, send the cup to the nose and deeply smell the tender fragrance of Longjing tea, which makes people feel comfortable and refreshed. Look, smell, and then slowly taste, fragrant, sweet, and rare.
2. Chaoshan sipping oolong tea
In the Chaoshan area of southern Fujian and Guangdong, almost every household, men, women and children, likes to drink oolong tea in small cups. Oolong tea is the name of both tea and tea tree. A small cup for drinking tea, called "Ruo Chen Ou", is only half the size of table tennis. Drinking tea with such a small cup is really a display of the art of tea tasting in Han nationality. It is very particular to sip oolong tea, and the matching tea sets, such as wind furnace, kettle, teapot and teacup, are called "four treasures of making tea". The water for making tea should be sweet mountain spring water, and boiled water must be used immediately. After the pot is warmed, put the tea, brew it, and pour the tea into the cup, and you can drink it. The way to drink tea is even more peculiar. First of all, you should hold up a cup and send the tea soup to your nose to smell the fragrance. Only through your nose can you feel the fragrance. Then press the rim of the cup with your thumb and forefinger, hold the bottom of the cup with your middle finger, raise a glass, pour the tea soup into your mouth, and taste the soup in your mouth. You will feel more than sweet. Once the tea soup into the belly, mouth "yeah! Yes, "in the aftertaste, I still feel the fragrance of the nose and mouth, the saliva in my throat, and the wind in my armpits." The purpose of this way of drinking tea is not to quench thirst, but to appreciate the aroma and taste of oolong tea, with emphasis on material and spiritual enjoyment. Therefore, whenever "friends come from afar", they are "happy" to sip oolong tea!
3. Chengdu Gaiwancha
There is a custom of drinking Gaiwancha in most areas where Han people live in compact communities, which is most popular in some large and medium-sized cities in southwest China, especially Chengdu. Gaiwancha flourished in the Qing Dynasty. Now it has become the traditional way of drinking tea in local teahouses and teahouses in Chengdu, Sichuan and Kunming, Yunnan. Ordinary families also often use it to entertain guests.
Generally speaking, there are five procedures for drinking a bowl of tea:
First, cleaning tools: wash the tea bowl, bowl cover and bowl holder with warm water.
The second is to buy tea: if you drink tea with a bowl of tea, you will get precious tea, such as scented tea, Tuocha and excellent red and green tea. The dosage is generally 3-5g.
Third, make tea: generally make tea with boiling water. When rushing to the mouth of the tea bowl, cover the bowl and drink.
Fourth, smell the fragrance: when the tea juice soaks into the tea soup for about 5 minutes, lift the saucer with your right hand, lift the lid with your left hand, and then smell the fragrance to relieve constipation.
5. Drink: Hold the bowl holder in your left hand, hold the bowl against the lid in your right hand, pour the bowl and slowly send the tea soup into your mouth, taste the throat and refresh yourself. It's absolutely wonderful.
4. Nine Tea Leaves in Kunming
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.
5. Yangcheng morning tea
Morning tea, also known as morning tea, is more common in large and medium-sized cities in China, among which Yangcheng and Guangzhou have the longest history and the deepest influence. Whether they go to work in the morning, get off work or get together with friends, they always like to go to the teahouse, make a pot of tea and serve two snacks. Beautiful? Quot a cup of two pieces ",such a tea, moistening the throat to satisfy hunger, full of flavor in life." "Most people in Guangzhou drink tea three times a day, in the morning, in the middle and in the evening, but morning tea is the most exquisite and the atmosphere of drinking morning tea is also the most prosperous. Because drinking morning tea is a supplement to drinking tea, it is called drinking morning tea locally.
6. Beijing big bowl of tea
The fashion of drinking big bowls of tea can be seen everywhere in the Han nationality inhabited areas, especially on both sides of the avenue, at the ship pier, in the halfway pavilion, and even in the workshops and fields. This custom of drinking tea is the most popular in northern China, especially the big bowl of tea in Beijing in the early years, which is even more famous. Today, the famous big bowl of tea shopping mall in Beijing is named after it.
Big bowls of tea are usually brewed in large pots or vats. Drinking in a big bowl is steaming, cool and thirst-quenching, and natural. This kind of green tea is rough and quite "game", but it is casual, without buildings, halls, museums and places, and the decoration is simple. A table, a few wooden stools and a few large bowls of coarse porcelain will do. So it often appears in the form of tea stalls or tea kiosks, mainly to quench the thirst of past guests.
Big bowl of tea is naturally praised by people because it is close to society, life and people. Even with the continuous improvement of living conditions today, big bowl of tea is still an important way to drink tea.
7. Tibetan butter tea
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.
8. Uygur fragrant tea
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 a thirst-quenching drink as a soup with vegetables. In fact, it is a way to replace soup with tea and use tea as a dish.
9. Hui people scrape a bowl of tea
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.
10. Mongolian salty 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.
1 1. 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.
12. Tujia people smash 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. Therefore, 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.
13. baisancha
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? Quot aftertaste ",remember the philosophy of" bitter before sweet ".
14. Kazakh 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.
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 Fuzhuan 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.
15. Miaojia Babao 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.