Tujia tea
The Tujia population is mainly distributed in central Xiangxi, Enshi, Hubei and some places in Chongqing still have the habit of eating tea. Doucha, also known as Sansheng Soup, also known as Da oil tea, Sansheng refers to the three raw materials of raw tea leaves, ginger, and raw rice kernels mixed, ground, and cooked. The Tujia family believes that it is a food for quenching hunger and thirst, and it is also a good medicine to dispel evil spirits.
Today's "Dou Cha" is made from tea leaves, sesame seeds, peanuts, orange peel and licorice. In midsummer, light bamboo leaves and honeysuckle are added, and orange peel is added in the cool autumn and winter seasons. The ingredients are placed in a ceramic bowl with teeth, and a wooden stick made of hawthorn (camellia oleifera) cotton (often called a "hammer") is crushed and then poured into boiling water.
This drinking method has the effect of quenching thirst, refreshing the heart, strengthening the spleen and stomach, nourishing and nourishing life. The boiled tea bowl is filled with a seductive crisp, sweet, and tea aroma. The aroma is refreshing and refreshing, so there is a saying: "Drink two cups of tea, better than eat two tonics".
Hmong Babao oil tea soup
The Miao people in western Hubei, western Hunan and northeastern Guizhou and some Tujia families have the habit of drinking Babao oil tea soup. They said: "I don't drink oil tea soup for a day, and the table full of wine and dishes is not fragrant." ”
The preparation of Babao oil tea soup is more complicated. First, the corn (boiled dried), soybeans, peanuts, dough (a kind of rice noodle pancake), dried tofu, vermicelli, etc. are fried in tea oil and divided into bowls and set aside.
The second is fried tea, especially to grasp the heat, which is the key technology of production. The specific method is to pour the appropriate amount of tea oil into the pot, when the oil in the pot emits green smoke, add the appropriate amount of tea leaves and peppercorns and stir-fry. When the tea leaves turn yellow and give off a caramel aroma, water can be poured into a pot and then shredded ginger is placed on top of it.
After the water in the pot has come to a boil, slowly add a little cold water. When the water is boiling again, add some salt and a little garlic, pepper, etc., stir slightly with a spoon, and then pour the tea soup and condiments into the pot one by one. Pour it into a bowl filled with fried food so that the Babao oil tea soup is prepared.
When welcoming guests to oil tea soup, most housewives use a tray with both hands and put several bowls of Babao tea soup on the plate, and put a spoon in each soup bowl to politely treat the guests.
This oil tea soup, due to its exquisite materials, is exquisitely made, a bowl to hand, fragrant and heartfelt. Drink it in your mouth, it is both delicious and fragrant. It not only quenches thirst, but also meets the needs of the abdomen and has a special flavor. It is a strange flower in China's tea drinking skills.