Have drunk black tea, green tea, white tea... Some sparse and ordinary ways of drinking tea may not be able to fully impress some tea people.
Just like Xiao Jing, he also began to look for some special ways to drink tea to enrich his spiritual pursuits.
Today, Xi Mingtang will introduce several different ways of drinking tea, and feel the different charm of drinking tea together!
01
Dali roasted tea
Dali, since ancient times, has been a tea country, Dali Bai and surrounding areas are keen on "roasting tea". It is understood that roasted tea originated from the Tang Dynasty, flourished in the Song Dynasty, and has been passed down to this day.
According to the Tang Dynasty Fan Qi's "Book of Barbarians", "Tea came out of the mountains of the Silver Realm, scattered and harvested without harvesting, and Mengshe Man drank it with pepper and ginger and cooking." "During the Northern Song Dynasty, Buddhism flourished in Dali, and every king took the lead in becoming a monk, and the practice of tea drinking became popular for a while.
Roasted tea, as the name suggests, is a tea leaf roasted over an open flame. About Dali people are keen to roast tea, but also related to the local area, the environment.
The altitude of about 2500 makes the tea here large and natural, and the tea leaves made are mellow, fragrant and unique. Paired with a unique way of roasting tea, it is even more impressive!
In the hall houses of bai families, there are generally set up cast iron braziers with wooden frames, on which an iron tripod is placed, and when the guests come, the host lets the guests sit in the hall house, and raises the fire in the brazier, and puts a sand pot to prepare roasted tea for guests.
The first tea: bitter tea
Put the small sand pot in the brazier to preheat, put the tea leaves in a certain heat, shake and shake quickly, let the tea leaves churn in the sand pot, and inject boiling water when the tea leaves are roasted yellow. This is the first bitter tea, its taste is bitter, and the tea taste is strong.
The second course: sweet tea
After the foam dissipates, add boiling water to the boil, the tea soup can be added with walnut slices, milk fan shreds, brown sugar minced, sweet.
The third way: concoction
Use honey with peppercorns, ginger slices, and cinnamon paste, and brew it into the tea, and the sweetness is even sweeter and sweeter.
02
Hakka tea
Hakka tea is a traditional food custom, Hakka people are hospitable, and it is a traditional and universal etiquette to welcome guests with tea.
The history of tea is long.running. Xiang has the story of "Zhuge Liang's army marching into Xiangzhong and encountering a plague, and an old woman making tea to get rid of the disease". Relevant literary records are also scattered in some ancient books, such as a poem in Huang Sheng's "Yulin Poetry" in the "Liver Fetal Clan House": "Two or three grass huts on the side of the road, see the guests beating hemp swirling foot tea." Asymptotic Central Plains voice is good, I don't know huai shui is the end of the world."
The essence of tea is "beating", but it does not mean stacking and stacking, its real meaning is grinding.
Of all the utensils that only make tea, the most important thing is the beating body. It is necessary to clamp the body tightly between the legs and pour tea, sesame, mung beans, rice, ginger and other ingredients into it, of which tea is the main ingredient.
While casting, use a half-meter-long stick to pound, with great force, pound these ingredients into a paste, then use boiling water to brew and stir evenly, add some salt, and the tea is finished.
In addition to drinking tea directly, you can also brew rice or add fried beans, peanuts, corn and other ingredients to drink as porridge.
03
Dragon Tiger Fighting Tea
Dragon Tiger Dou Tea is made by the Naxi people brewing and blending tea and wine, and is generally used as a good medicine to dispel the cold.
This is a clash of tea and wine, which gives birth to an uncommon way to drink tea.
Mangkang in Tibet, Lijiang in Yunnan, and Yanyuan, Yanbian, Muli and other places in Sichuan drink more.
The general drinking method is to put an appropriate amount of tea in a small clay pot, bake it with tea together, constantly turn the clay pot, make the tea evenly heated, wait for the tea leaves to emit a caramelized aroma, rush into boiling water and boil for 3-5 minutes, put half a cup of white wine in the tea cup, and flush the boiled tea into the tea cup containing white wine.
At this time, there was a "popping" sound in the tea cup, which the Naxi compatriots regarded as an auspicious sign, and the louder the sound, the happier those present were.
04
Bamboo tube tea
Bamboo tube tea is popular among the Zhuang, Jingpo and Hani ethnic groups.
Generally speaking, the fresh tea is first steamed in a pot, and when the leaves are soft, it is placed on a bamboo curtain and rubbed, and then it is put into a bamboo tube, and it is sealed with a stick, and let it ferment slowly.
Now look at it, the only way to do bamboo tea is divided into 3 steps:
Sun-dried spring tea, or raw tea that has been first processed, is packed into a tender bamboo tube that has just been cut back and has a growth period of about a year.
The bamboo tube containing the tea leaves is placed on a tripod in the fire pit and baked, and after about 6 to 7 minutes, the tea inside the bamboo tube will soften. At this time, the tea in the bamboo tube is pressed tightly with a wooden stick, and then the tea is filled and roasted. Fill, roast, and press until the tea leaves in the bamboo tube are filled and pressed tightly.
After the tea leaves are baked, use a knife to cut open the bamboo tube and take out the cylindrical bamboo tube tea for brewing.
In fact, there are many unexpected ways to drink tea, such as Gongcheng oil tea, Gansu canned tea, etc. have a high popularity in the local area.
Like the Tea And Dou Tea handed down from the Song Dynasty, it is still sought after by many people today, in fact, the charm of tea is far more than this, and we need to continue to explore...
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