We are a big tea drinking country, not only many people drink tea, there are many types of tea, and the way to drink tea is also diverse.
Most of the Han chinese like to drink clearly, and ethnic minority areas follow the ancient style of one or two thousand years and are more accustomed to frying.
Whipped tea
Tea is made by putting the tea and ingredients into a bowl, crushing it, and then brewing it with boiling water.
In the northwest of Fujian, the locals put tea leaves and some sesame seeds into special clay pots, grind them into thin powders with tea sticks, and add boiling water to brew.
Hakka people in Places like Jieyang and Puning, Guangdong Province, add sesame seeds, add mashed cooked peanuts, add a little salt and coriander, and brew them in boiling water.
The "Qin people's tea" in the Taohuayuan area of Hunan Province will add ginger and raw rice, crush it with the tea leaves, and brew it with boiling water, in addition to adding a little salt and sesame seeds.
Butter tea
Tibetans drink a variety of teas, some drink clear tea, some drink milk tea, and the most drunk is butter tea.
Ghee is a layer of fat that condenses on the surface after boiling and stirring of cow and goat milk; while tea leaves, generally use tightly pressed tea, such as Pu'er tea, golden tip and so on.
To boil butter tea, first use a knife to mash the pressed tea, put it in boiling water to boil, basically boil the tea juice in about half an hour, and then filter out the tea residue, pour the tea juice into the tea barrel (long cylindrical, copper, but also silver).
While boiling tea, there is also a pot boiling milk. When the surface of the milk condenses a layer of ghee, pour it into the teapot, add salt and sugar, then cover the teapot, and beat it up and down with a long stick to make a sound of "bang, bang, bang". After a few hundred clicks, the sound of "click, click, click" indicates that the ghee is completely emulsified and perfectly integrated with sugar and salt.
The taste of the finished butter tea is astringent and sweet, salty and fragrant, and it is cold-resistant and warm-hearted.
Milk tea and fragrant tea
In the Xinjiang region, people also love to drink tea, and three meals a day are inseparable.
Northern Xinjiang mainly drinks milk tea with milk, first knock the brick tea into small pieces, put the teapot with water to boil, add a bowl of milk or a few milk knots after boiling, put a little salt to taste, and then boil for a few minutes to drink.
Southern Xinjiang prefers to drink spiced fragrant tea, the same as boiling milk tea, milk and salt, replaced with pepper, cinnamon and other spices of chopped.
Tea sets are also different, northern Xinjiang generally uses aluminum teapots, and southern Xinjiang is usually copper long-necked teapots, or enamel teapots.
Mother-in-law tea
In the Miao area, brides often use mother-in-law tea to entertain guests.
On weekdays, put the pumpkin seeds, sunflower seeds, sun-dried and finely sliced camphor leaf tips, and pickled tender ginger shreds together, stir and save for later, when you want to drink, take out a little and brew it with tea soup.
Guests can drink it while scooping it with a teaspoon.
Dragon Tiger Fighting Tea
In the northwest of Yunnan, ethnic minorities in dense forests like to mix tea and wine.
They use crock pots to boil tea soup, after boiling thick, rush into the wine glass, tea with wine, called dragon and tiger fighting, if you like, you can also add a spicy, after drinking a cup, the dragon is fierce, full of heat.
Cover the bowl of tea
Hui people drink bowls of tea.
This bowl of tea is different from the tea we usually brew with a bowl, in addition to the tea leaves, they will add crushed peach kernels, rock sugar, cinnamon meat, dates and other ingredients to the bowl, boiling water and then cover the lid.
For hospitality, the host will usually serve a bowl of tea before the meal.
Sour tea with pot cap tea
The Brown people of Yunnan like to eat sour things.
Every year in May and June, when the temperature is high and the humidity is high, they will put the cooked fresh and tender tea leaves in the shade, wait for it to be moldy, and then put it into a bamboo tube, bury it in the ground, and after a period of time they can take it out and eat it.
This tea is called sour tea, which is not only eaten at home, but also given as a gift.
In addition, their pot hat tea is also very distinctive.
Put the tea leaves and the red charcoal into the gong pot, shake up and down several times, let the red charcoal fire evenly roast the tea leaves, a wisp of green smoke and tea aroma float out together, pour out the tea leaves and charcoal at the right time, use chopsticks to take away the charcoal, and then pour the tea back into the gong pot, add water to boil for a few minutes, you can drink the pot hat tea.
Bamboo tube tea
The Dai people in Xishuangbanna, Yunnan Province, have the habit of drinking bamboo tube tea.
Put the mao tea into a special bamboo tube, roast it in the fire, pound it tightly, fill the bamboo tube with tea leaves, bake it dry, cut open the bamboo tube, take out the tea leaves, brew it with boiling water, and drink it.
Bamboo tube tea has a unique flavor, in addition to the tea aroma, there is a fresh bamboo fragrance.
Three courses of tea
Bai compatriots in the southwest region have the custom of drinking "three teas", whenever the festival comes, or someone visits, the host will use the "three teas" to entertain guests.
There is a saying that three teas are called "one bitter, two sweet and three aftertastes".
The first dish is bitter tea, which means "to establish a career, first suffer hardships".
The second course is sweet tea, which means "bitter and sweet".
The third course is the aftertaste tea, the tea will be added honey, pepper and other ingredients, drinking sweet and bitter, numb and spicy, just like life.
"The breeze rises in the two armpits, and I want to go to Penglai."