Roasted tea is the source of energy for the hard work of ethnic minorities in Yunnan, and it is also a spiritual thing for festive hospitality.
The so-called "must drink tea three times a day". According to the "Tea Classic", during the Tang Dynasty, people also drank roasted tea, and they placed the prepared tea cake directly on the charcoal fire, waiting for the curly tea cake to stretch out, and then close to the fire and roast it many times. Although Yunnan is the source of tea, the ancient technology of tea making was not sophisticated, and perhaps this invented a unique method of roasting tea in clay pots. The Dai, Lahu, Brown, Naxi, Bai, Wa, Lisu, Yi and other ethnic groups in Yunnan have the habit of roasting tea. Roasted tea is generally heated with small clay pots, the tea leaves are placed in the clay pot to be roasted, and then hot water is added, simmered on the fire and then drunk (Wa roasted tea is generally directly placed on the iron plate barbecue), strictly speaking, Lisu lacquer tree tea, Bai three tea, Naxi dragon and tiger bucket and so on are all varieties of roasted tea. The tone of Lisu sumac tea is butter tea, they use local lacquer oil instead of ghee to make sumac tea; Lijiang Naxi dragon tiger bucket is a strange flower in roasted tea, which is to put wine, dragon and tiger bucket is not only a tea drink, but also a strong medicine for treating colds; Dali's three teas add brown sugar, peppercorns, nuts, etc., showing the unique taste of "one bitter, two sweet and three aftertastes", and at the same time implying a supreme state of life; Huaping roasted tea uses a sauce mixed with "hemp seeds" and "peanuts", Sometimes a milk fan is also added, no matter the color or texture, it is like a cup of "Huaping version" of British milk tea...
Xinhuaping roasted tea is grilled with secret hemp seed sauce
Huaping County, Lijiang City, 420 kilometers away from Kunming, is a typical South Asian tropical low-heat valley climate, roasted tea here is almost as important as eating and sleeping "prescribed action", compared with traditional brewed tea, roasted tea highlights a compound aroma.
The first step of Huaping roasted tea is to stir-fry tea, that is, put lard in the clay pot (it is best to bring a little oil residue to taste better), add millet and tea leaves to stir-fry incense, this link should be stirred with chopsticks, stir-fried while shaking, to avoid stir-frying paste. After putting in a secret sauce, when the millet, tea, sauce three are fully integrated, the aroma is revealed, is to boil tea, that is, pour boiling water, with a "fluttering" sound, water vapor, at this time is completed 2/3, and finally add salt, on the fire, the tea can be poured out to drink.
The steps of roasting tea seem simple, but insiders play the doorway, regardless of the selection of raw materials, only the technical level of the tea roasting link must be well measured. Stir-fried too paste, heavy taste, affecting the taste. If the stir-fry is not in place, the aroma of tea and millet cannot be fully released; in addition, it is the choice of tea. Huaping is rich in a large-leaf green tea called Ebony Spring, which should be close to the water tower, but the roasted tea here is another tea - Shimonoseki Mass Tuo Tea or Brick Tea. This tea is astringent in the mouth, the tea is strong, and it is accompanied by a smoke smell (due to the rain in the summer tea season, it cannot be dried, it can only be roasted in the roasting room, and the smoke taste will come out. Unripe rain is also a major source of smoke). Yet these seemingly "heavy flavor" qualities set the key tone for roasted tea; finally, there's the sauce, a sauce that mixes hemp seeds with peanuts and sometimes sesame seeds. Peanuts are self-evident health foods, and hemp seeds have been proven by modern medicine to be a longevity food.
Huaping roasted tea mixed with millet and tea leaves, there will be a faint paste aroma and the slight bitterness of tea leaves, the secret hemp seed sauce makes the tea soup taste more fragrant, and adding a little salt when it comes out of the can is more like a wonderful transformation of taste, making the tea soup more salty and sweet. Some young people will also add a small piece of milk fan according to their preferences, and when it is dissolved, the color of the tea will turn white, accompanied by a strong milk aroma. The roasted tea soup is light in color and green, and if it is put into a delicate Chinese porcelain cup, it is a cup of "Huaping version" of British milk tea. Just like liquor should have a wine dish, English afternoon tea should have exquisite desserts, and a complete Huaping roasted tea must also have its own meal.
In the countryside of HuapingRong, some farmers raise wild bees, and when roasting tea, they place sticks and bait blocks next to them, which are generally used for roasting, and the fins are generally used for frying, and then dipped in crispy hemp and then wrapped in a layer of honey. The "sticky" of the rice dumplings, the "fragrant" of the crispness, and the sweetness of the honey, an ordinary piece of rice dumplings can actually eat the taste of happiness. People sit around the fire pond, eating rice dumplings, drinking oil tea, and talking at home, this is a soft time of Huaping roasting tea...
Roasted tea is the source of energy for the hard work of ethnic minorities in Yunnan, and it is also a spiritual thing for festive hospitality. The so-called "must drink tea three times a day".
Yongsheng roasted oil tea Oil tea roasted with rice
Standing at the commanding heights of Huaping, you can see Yongsheng County, a few peaks away, Yongsheng roasted tea is also called roasted oil tea, not so much tea, but rather it is a unique flavor, nutritious drink. Yongsheng roasted oil tea is similar to the roasting of Huaping roasted tea, but the content is richer.
The base of roasted tea is generally made of locally good rice, which is roasted into a golden brown, and the tea leaves are also Shimonoseki Tuo tea or brick tea, but the tea leaves must first be steamed on the head of the glutinous rice when making glutinous rice, and then dried and prepared, so that the tea leaves are soaked with a sticky rice aroma. The first step in Yongsheng roasting oil tea is to put millet and tea leaves into a clay pot and slowly stir-fry until fragrant, then add water to boil to make the first soup. After that, add salt, ginger, sesame paste, walnut rice, glutinous rice flowers, dried rice skin...
Truly vital folk cuisine will not remain static, Yongsheng's roasted oil tea provides people with a creative space to play freely, according to their own preferences to add a variety of ingredients, everyone can adjust. If you want to eat sweet, add brown sugar, if you feel that the nutrition is not enough, add eggs, even the remaining tea residue will not be wasted, tea residue is also a fragrant, nutritious food, children love to eat.
With the development of the times, people have fewer conditions and leisure to use firewood to roast tea, and some directly roast oil tea on the induction cooker. But just as firewood rice and rice cooked in rice cookers are not the same, real roasted tea must be simmered slowly with firewood, and it is common to talk while grilling. Roasting tea is not just as simple as drinking tea once, it is more of a carrier of emotion, more like a dialogue between people and tea.
Lijiang Dragon and Tiger Dou Pour a small half cup of Bud Valley wine
The name Dragon Tiger Dou sounds very powerful, and it will make people think of "flying dragons in the sky, descending dragons have regrets" and other unique martial arts. Dragon Tiger Dou has been a fierce tea for the Naxi people to treat wind and cold since ancient times, in fact, it is also a variant of roasted tea, and the way of making it is very wonderful, and it will add wine to it.
The first type of Dragon and Tiger Fighting is "Dragon into the Water", that is, boiling tea soup. First of all, the tea is baked in a small clay pot, and after the tea is browned, boiling water is poured into the jar, and suddenly the tea in the jar boils and the foam overflows, like a dragon entering the water. After the tea soup is boiled, set aside.
Dragon Tiger Fighting Second Type "Tiger Warm-up". Wine is the key to the dragon and tiger fighting cold, pour a small half cup of bud valley wine into the warm tea cup, some will use matches to light the wine, the cup immediately ignited a faint blue flame, as if the tiger roared to warm up, ready to meet the dragon.
Dragon Tiger Dou third type "Dragon Tiger Dou auspicious", that is, the boiling hot tea soup into the tea cup (can not pour wine into the tea), the moment the boiling tea into the wine, the boiling hot tea soup and the blue flame of the soju burst out of the fire, the tea aroma and wine aroma wrapped each other, issued a fierce "snapping" sound, just like the heavenly dragon swooped down, and fiercely entangled with the tiger on the ground. The Naxi people regard this sound as a symbol of auspiciousness, and usually the Naxi maidens offer this cup of dragon and tiger fighting that is still "crackling" to show respect for the guests.
Dragon Tiger Dou's tea soup is yellow in color, the bottom of the cup is sunken with burnt pu'er tea leaves, the taste of the wine is still strong, although the taste is not like a cocktail, but the form is similar to a burning B52 cocktail. Some will also add a spicy or pepper to the wine cup, the drinker sweats all over the body, the four bodies are Thai, is the Naxi people's traditional secret recipe for cold treatment.
Dali Three Tea a "butterfly" floats in the tea
As early as the Nanzhao period, there was a custom of drinking three teas, and the tea set and production method were very elaborate at that time. The tray is made of black lacquered wood, the tea is roasted in a fist-sized black clay pot, and an earless tea cup using white porcelain blue glaze flowers. There are three kinds of tea cups: small, medium and large, which are used in each tea dish in order. Tea leaves are generally Gantong tea or Xiaguantuo tea from Dali Gantong Temple, and the water is based on the water of Cangshan Creek or Longtan.
In fact, Bai Sandao Tea is also a variant of roasted tea. The first is "bitter tea", that is, a tripod on the brazier, the bottom of the small clay pot is preheated, the tea leaves are put into the tea leaves when it is ready to turn white, the pottery pot is shaken to make the tea evenly heated, and when the tea leaves are roasted until the tea leaves are browned and fragrant, a small amount of boiling water is poured into the bull's eye cup; the second "sweet tea" is on the basis of roasting, plus finely cut milk fans, walnut kernels, sesame seeds, brown sugar, etc., which means that life has gone through vicissitudes in the world, and it is bitter and sweet. The key to the second tea is that the milk fan cannot be fried, but can only be roasted; the third "aftertaste tea" is to put a few peppercorns, a few slices of ginger, cinnamon, honey and brown sugar in the teacup, which means that the years are long, sweet and sour, bitter and spicy, and the aftertaste is endless. It is also necessary to use pine seed kernels and walnut chips to make a "butterfly" that wants to fly and float in the tea.
With the development of tourism, Bai three teas have been given a deeper connotation of tourism culture, each tea is accompanied by songs and dances, participants while watching pleasing songs and dances, while drinking three teas, aftertaste "one bitter, two sweet three aftertaste" realm of life.
Yijia paste rice jar can fragrant tea Tea related to larks
In the Yi ethnic gathering place in Yunnan, there is a story of larks from the immeasurable mountain baizhang high cliff to bring tea seeds to cure hundreds of diseases, in order to commemorate the lark, when guests drink tea, young boys and girls will always imitate the lark dancing, Yi family paste rice cans and fragrant tea each process is related to the lark. The baking jar of pasted rice cans and cans of fragrant tea should be large and small, generally clay pottery or purple sand products. Tea is Yunnan large-leaf species of sunburned green hair tea, tea brewing pay attention to the immeasurable mountain spring water.
Before roasting tea, roast the pot first, when the can is extremely hot, put the tea leaves in, flip and bake on the charcoal fire, when the tea leaves are browned, and then the boiling water is rushed in at once, and a burst of fragrance instantly floods up... This is the first tea of the paste rice jar can fragrant tea, called Ling bird incense, which means to be full of happiness in the world, at this time, the tea soup is light yellow, and the tea taste is clear and fragrant.
The second tea of the can of canned fragrant tea is called Lingsheng Xiangxiang, which means bitterness and sweetness, and long affection. Place the clay pot on top of the charcoal, add the pre-sautéed glutinous rice and tea leaves, and shake while roasting, so that the aroma of tea and rice is fully spilled. At this time, add the unique red bean grass and a little mountain and river dam brown sugar above 3000 meters of Wuliang Mountain, continue to shake to a certain heat, pour boiling water, add a small piece of ginger, and cook for two minutes. When guests drink the first tea, the second rice paste tea has been boiled, Yunnan brown sugar taste refreshing, red bean grass detoxification, clear lungs, paste rice into the tea to warm the spleen and stomach, ginger spicy to drive away the cold. A bowl of paste rice cans and jars of fragrant tea, winter can warm the stomach, summer can purify the heart, is nature to give the Yi people a generous gift.
Brown roasted tea Drink new tea to make roasted tea first
The ancient tea gardens of Jingmai and Mangjing in Huimin Township are more than 70 kilometers away from the county seat of Lancang Lahu Autonomous County. According to the muta stone stele of Mangjingman Temple, the cultivation of tea trees here can be traced back to 696 AD, more than 1,200 years ago, and has been reclaimed by several dynasties and has reached more than 10,000 mu.
Every March, the Brown people of Jingmai Mountain have to rush to make spring tea, tea green comes from the nearby ancient tea garden, the Brown people who have lived here for generations believe that they are the descendants of the tea god, most of the spring tea is made into Pu'er tea, but the older generation of Brown people still like to drink loose tea that they have stored for more than a year. According to the tea culture of the Brown people, when drinking new tea, it is necessary to make it into roasted tea, and all the tools for making tea are locally sourced.
First of all, the tea leaves are placed in a wooden scoop, and the hot charcoal is put into the wooden scoop and mixed with the tea leaves, so that the cold and impurities in the tea leaves can be expelled, and a unique floral fragrance is concocted, and then the tea is placed in a small clay pot to be roasted, added hot water, and poured into a bowl to drink. Ancient tree tea from the forest, the mountain atmosphere is strong, bitter, back to the sweet and rapid, in the past the Brown ancestors went to the field to work, must drink tea to relieve fatigue, in their concept, if they forget to carry food, they will not return to get it, but if they forget the "furniture" of the set of roasted tea, it is definitely not OK.
The origin of the Brown people and tea has penetrated into their souls, and it can be said that the history of the Brown people is a history of tea.
Wa roasted tea distinguishes traditional jar roasted tea
It is also worth saying that Wa roasted tea is also called teppanyaki tea, which is different from the traditional canned roasted tea, but the tea leaves are placed on an iron plate for baking, until the brown yellow smells of tea aroma, the tea is poured into the kettle to boil, and then the tea cup is injected with water to mix the strong tea water. Wa roasted tea soup color red, refreshing, antipyretic and disease-relieving. This tea is bitter and sweet, scorched and fragrant, and now the Wa people still retain this tea drinking habit.
Dai bamboo tube fragrant tea Tender sweet bamboo tube is a container
Bamboo tube fragrant tea is a kind of tea drink with unique flavor of the Dai people, and it is also a kind of hospitality tea that is more exquisite. There are two ways to make it, one is to pick the delicate buds, kill the green in an iron pot, knead it, and then put it into a special sweet bamboo tube and bake it on the fire, so that the bamboo tube fragrant tea made has both the mellow tea aroma of the tea leaves and the rich sweet bamboo fragrance.
Another preparation method is to put the sun-dried spring tea into a small rice bowl, steam it with glutinous rice, and pour it out after the tea leaves are softened to fully absorb the aroma of glutinous rice, and immediately put it into the prepared bamboo tube. Then block the mouth of the bamboo tube with sweet bamboo leaves or grass paper, put it on a tripod, slowly bake it over low heat, and when the bamboo tube changes from green to brown, when the tea leaves in the tube are all burned dry, the bamboo tube is cut open, and the bamboo fragrant tea is made. When drinking, remove the cylindrical tea leaves, break a little into a bowl, and rinse into boiling water for about 5 minutes to drink. The bamboo tube fragrant tea produced by this method has the aroma of tea, the fragrance of sweet bamboo and the fragrance of glutinous rice.
The Dai family went to the field to work, often brought the prepared bamboo tube fragrant tea, during the rest, cut a sweet bamboo, sharpened the upper part, poured into the mountain spring water and boiled on the fire, and then put in the bamboo tube fragrant tea for a few minutes, and then slowly tasted after the tea was slightly cooled. Drinking bamboo tube fragrant tea is both thirst quenching and relieving fatigue.
The Hani people also like to roast tea when they work in the wilderness, and all the tea sets come from the mountains, and during the labor feast, a bunch of bonfires are lit on the spot, and a fresh bamboo tube is cut down, filled with clear mountain spring water, and boiled on the fire. At the same time, an appropriate amount of fresh old tea leaves are picked, and slowly baked with utensils next to the charcoal until there is a scorched smell, and after the water in the bamboo tube is boiled, the roasted tea is crushed by hand and simmered in the bamboo tube for a while before drinking.
Lisu lacquer oil tea Local lacquer oil replaces ghee
Zhongdian and Lijiang in northwest Yunnan are influenced by Tibetan culture, drinking butter tea is very popular, the traditional butter tea is a close relative of roasted tea, it is the tea cake baked yellow after adding water to boil, poured into the ghee barrel, and ghee, salt and other things stirred violently, so that the ghee into a mist mixed with tea soup. Butter tea spread to the Nu River, and the locals still used roasted tea as the base, but used local lacquer oil instead of ghee to create lacquer oil tea. Although outsiders cannot get used to the taste of lacquer oil and are even allergic to lacquer oil, lacquer oil tea is an indispensable drink in the local area.
Lacquer oil is oil squeezed from the fruit of the sumac tree and is waxy yellow or gray-brown. Warm in nature, mild in taste, the main contains sumac glycosides, flavonoids, unsaturated fatty acids, a variety of vitamins and a small amount of protein, which is easily absorbed and utilized by the human body. Mixed with lard and rapeseed oil to make solid grease, also known as lacquer wax. The food customs of the Nu and Lisu people living in the Nu River are influenced by the Tibetans, but the Nu River is subtropical and does not produce yak and ghee, but lacquer wax. The Lisu and Nu compatriots used lacquer wax instead of ghee to make lacquer oil tea, which was fragrant and thirst-quenching, and was their hospitality drink.
To make lacquer oil tea, the sesame seeds are first sautéed until fragrant, and the walnuts are blanched in boiling water, peeled, sautéed and mashed. After that, the earthen pot is on fire, pour boiling water, add tea leaves, and boil to form tea. Finally, use a special tea barrel, mix the lacquer oil, walnuts, sesame seeds, salt and tea into one, stir up and down until the lacquer oil and the tea blend, and pour into the tea cup. The more evenly it is stirred, the better, and the more thoroughly the water and oil are blended.