China has the earliest history of tea drinking, so it knows the true fun of drinking tea best. When guests come to offer tea, tea is substituted for wine, and tea is used as a courtesy. This has always been the way of drinking tea among all ethnic groups in my country.

"The winds are different in a thousand miles, and the customs are different in a hundred miles." Our country is a multi-ethnic country with 56 fraternal ethnic groups. Due to the differences in geographical environment, history and culture, as well as different living customs, each ethnic group has different tea-drinking customs. In life, even within the same ethnic group, tea drinking customs vary from region to region. However, they are completely different in regarding tea drinking as a fitness drink, the embodiment of purity, a bridge of friendship, and a bond of unity. Below, some representative tea-drinking customs among the brother ethnic groups are introduced as follows.

1. The Han Nationality’s Drinking

The Han Nationality’s way of drinking tea can be roughly divided into tea tasting and tea drinking. Generally speaking, the emphasis is on artistic conception, with the purpose of identifying aroma and taste, appreciating the appearance and soup of tea, observing the color and shape of tea, and entertaining oneself, which is called tea tasting. Anyone who tastes tea can sip slowly and focus on spiritual enjoyment. If you are sweating on your back while working, or you are suffering from the hot summer heat, and you hold a large bowl in your hand to drink urgently for the purpose of cooling down, cooling off, and quenching your thirst; or if you keep brewing and drinking and swallowing, it is called drinking tea.

However, although the Han people drink tea in different ways and for different purposes, most of them prefer a clear drink. The method is to brew the tea directly with boiling water, without adding ginger, pepper, salt, etc. to the tea soup. Sugar and other condiments are used to drink pure tea with its original flavor. It is believed that clear drinking can maintain the "purity" of tea and reflect the "true color" of tea. The most "pure" tea drinking by the Han people reflects the "true nature" of tea. The most representative examples of tea drinking among the Han people are Longjing tea, oolong tea, Gaiwan tea, Jiudao tea and large bowl tea.

1. Taste Longjing in Hangzhou

Longjing is not only the name of tea, but also the name of the species, place, temple and well. It can be said to be "five in one". Hangzhou West Lake Longjing tea is green in color, beautiful in shape, fragrant and mellow in taste. Longjing tea brewed with water from Hupao Spring is "unique in Hangzhou". To drink Longjing tea, you must first choose an elegant environment. Secondly, you must learn the skills of drinking Longjing tea. The optimal water for brewing Longjing tea is around 80℃. The best cup for brewing tea is white porcelain cup or glass cup. The best water for brewing tea is mountain spring water. Pour 3-4 grams of tea into each cup and add 7-8 minutes of water. When drinking, you should first slowly lift the clear and bright cup, look closely at the green leaves and clear water in the cup, and observe the changing posture of the leaves. Then, put the cup to your nose and take a deep sniff of the tender fragrance of Longjing tea, which makes you feel refreshed and refreshed. Look at it, smell it, and then slowly taste it. The fragrance, sweetness, and freshness emerge as the times require.

2. Sipping Oolong in Chaoshan

In southern Fujian and the Chaozhou and Shantou areas of Guangdong, almost every household, men, women, old and young, loves to sip Oolong in small cups. Oolong tea is both the product name of tea and the species name of tea tree. The small cup used for sipping tea, called Ruochen Ou, is only half the size of a table tennis ball. Sipping tea from such a small cup is really a demonstration of the art of tea tasting of the Han people. Sipping oolong tea is very particular, and the accompanying tea sets, such as stoves, kettles, teapots, and teacups, are called the "four treasures of making tea." The water used to make tea should be sweet mountain spring water, and it must be boiled and brewed freshly. After warming the pot, setting the tea, brewing, and pouring the tea into the cup, you can drink it. The way of sipping tea is even more unique. First, you need to raise the cup and put the tea soup into your nose to smell the aroma. You will feel the strong fragrance through your nose. Then press the edge of the cup with your thumb and index finger, hold the bottom of the cup with your middle finger, raise the cup and pour the tea soup into your mouth, swirl the soup in your mouth and taste it, and you will feel the lingering sweetness in your mouth. Once the tea soup enters the stomach, the aftertaste of "Tsk! Tsk" is in the mouth, and the fragrance is felt in the nose and mouth, the throat is filled with fluid, and the "wind is in the armpits", and the aftertaste is endless. The purpose of this way of drinking tea is not to quench thirst, but mainly to appreciate the aroma and taste of oolong tea, focusing on material and spiritual enjoyment. Therefore, "everyone who has friends coming from afar" is "extremely happy" to sip oolong tea!

3. Chengdu Gaiwan Tea

It is popular in most areas where the Han people live. There is a custom of drinking tea in a bowl, and it is most popular in some large and medium-sized cities in southwest my country, especially Chengdu. Gaiwan tea flourished in the Qing Dynasty. Nowadays, in Chengdu, Sichuan, Kunming, Yunnan and other places, it has become a traditional way of drinking tea in local teahouses, teahouses and other tea drinking places. It is also commonly used in families to entertain guests.

Generally speaking, there are five procedures for drinking tea with a bowl lid:

First, clean utensils: clean the tea bowl, bowl lid, and bowl holder with warm water.

The second is to prepare tea: drink tea from a tureen, and ingest all rare teas. Common ones include scented tea, Tuo tea, and fine red and green tea, etc. The dosage is usually 3-5 grams.

Third, make tea: Generally, use boiling water to make tea. When the water reaches the rim of the tea bowl, cover the bowl and wait for drinking.

Fourth: Smell the aroma: After brewing for about 5 minutes, when the tea juice is infiltrated into the tea soup, lift the saucer with your right hand, lift the lid with your left hand, and then smell the aroma and feel comfortable.

The fifth is to drink: Hold the bowl holder with your left hand, hold the bowl against the lid with your right hand, tilt the bowl and slowly bring the tea soup into your mouth, taste it to moisten your throat, refresh your mind and relieve your troubles. It is really a unique style.

4. Kunming Jiudao Tea

Jiudao Tea is mainly popular in southwest China, and is the most fashionable in Kunming, Yunnan. Pu'er tea is the most common way to make Jiudao tea, and it is mostly used at home to receive guests. Therefore, it is also called guest tea, and being gentle and elegant is the basic way to drink Jiudao tea. Because there are nine procedures for drinking tea, it is called "Nine-Way Tea".

The first is tea appreciation: place the rare Pu'er tea on a small plate, invite guests to observe its appearance, color and smell, and briefly describe the cultural characteristics of Pu'er tea to stimulate the guests' interest in tea drinking.

The second is sanitary ware: Zisha tea sets are preferred for welcoming guests’ tea, and usually teapots, teacups, and tea trays are of the same color. Rinse with boiling water frequently, which can not only increase the temperature of the tea set to facilitate tea juice leaching, but also clean the tea set.

The third is to place the tea: Generally, depending on the size of the pot, put the Pu'er tea into the pot at a ratio of 50-60 ml of boiling water for 1 gram of tea and wait for brewing.

The fourth is to make tea: quickly pour boiling water into the pot until it is 3-4 minutes full.

Fifth, soak the tea: After brewing, cover it immediately, shake it slightly, and let it sit for about 5 minutes to allow the soluble substances in the tea to dissolve in the water.

The sixth is to mix the tea: After opening the lid, pour boiling water into the pot until the tea soup is of the right consistency.

The seventh step is to pour tea: Pour the tea soup in the pot into the teacups arranged in a semicircle, pouring tea back and forth from left to right, so that the tea soup in each cup is the same consistency until it is eight minutes full.

The eighth is to serve tea: the host holds a tea tray and serves tea in order of seniority as a courtesy.

The ninth is tea tasting: Generally, you first smell the fragrance of tea to clear your mind, then slowly put the tea soup into your mouth, savor it carefully, and enjoy the joy of drinking tea.

5. Yangcheng Morning Market Tea

Morning market tea, also known as morning tea, is mostly found in large and medium-sized cities in China. Among them, the oldest and most influential one is Yangcheng and Guangzhou. Before going to work in the morning, after work, or when gathering with friends, I always like to go to the teahouse, make a pot of tea, and serve two snacks. It's beautiful to have two snacks in a cup. Enjoy the tea in this way and moisten it. Guangzhou people usually drink tea three times a day in the morning, noon and evening, but morning tea is the most particular and the trend of drinking morning tea is also the most popular. Since drinking morning tea is to drink tea with snacks, it is called drinking morning tea or eating morning tea in the local area.

6. Big bowl of tea in Beijing

The custom of drinking big bowl of tea can be seen everywhere in areas where the Han people live, especially on both sides of the avenue, at the car and boat docks, in pavilions halfway, and even This tea-drinking custom is common in workshops and field work. This tea-drinking custom is most popular in northern my country, especially the large bowl of tea in Beijing in the early years.

Big bowl of tea is usually brewed in a big pot or in a big bucket. It is steaming, refreshing and thirst-quenching. This kind of tea is rough and has a "gamey" taste. It is casual and does not require a building, hall, hall or place, and the decoration is very simple. A table, a few wooden benches, and a few large coarse porcelain bowls are enough. Therefore, it often appears in the form of a tea stall or tea pavilion. Quench the thirst of passing guests and take a break.

Because it is close to society, life, and people, it is naturally praised by people. Even today, as living conditions continue to improve and improve, Dawancha is still a treat. An important way of drinking tea.

7. Tibetan Butter Tea

Tibetans are mainly distributed in Tibet, my country, and also live in parts of Yunnan, Sichuan, Qinghai, Gansu and other provinces.

The terrain here is high and it is known as the "roof of the world". The air is thin and the climate is cold and arid. They make a living by grazing or growing dryland crops. There are very few local vegetables and fruits, and their main food is milk, meat and tsampa all year round. "The smell of fishy meat cannot be eliminated without tea; the heat of highland barley cannot be eliminated without tea." Tea has become the main source of nutritional supplements for local people, and drinking butter tea has become as important as eating.

Butter tea is a tea soup made by adding butter and other condiments to the tea soup through a special method. As for ghee, it is a layer of fat that condenses on the surface of the solution after boiling milk or goat's milk, stirring and cooling. The tea leaves generally use Pu'er tea or Jinjian which are pressed tea. When making, first crush the pressed tea, add water and boil it in a pot for 20-30 minutes, then filter out the tea residue, and pour the tea soup into an oblong tea canister. At the same time, add an appropriate amount of ghee, and add previously fried and mashed walnuts, peanuts, sesame powder, pine nuts, etc. as needed. Finally, add a small amount of salt, eggs, etc. Then, beat the cylinder up and down with a wooden pestle. According to Tibetan experience, when the sound in the tea cylinder changes from "bang, bang, bang" to "thud, thud" during the beating, it indicates that the tea soup and condiments have been mixed into one. , the butter tea is ready, and then pour the butter tea into the tea bottle to drink.

Since butter tea is a liquid drink made of tea as the main ingredient and mixed with a variety of food ingredients, it has a variety of flavors. It tastes salty and fragrant, sweet and sweet. It can not only warm the body against the cold, but also supplement nutrition. In the Tibetan grasslands or plateau areas, there are sparsely populated areas and few guests come into the home. Occasionally, guests come to visit and there are few things to entertain them. In addition to the unique functions of butter tea, offering butter tea has become a precious etiquette for Tibetan people to entertain guests.

And because most Tibetan compatriots believe in Lamaism, when Lamas offer sacrifices, devout believers must offer tea, and wealthy people must give tea. They believe that this is "accumulating virtue" and "doing good deeds". Therefore, in some large lamaseries in Tibet, there is an extra large tea pot, which can usually hold several loads of tea. During festivals, it is considered a good idea to offer tea to believers. A form of charity from Buddhism that can still be seen everywhere today.

8. Fragrant tea of ??the Uyghurs

The Uyghurs mainly live in the south of the Tianshan Mountains in Xinjiang. They are mainly engaged in agricultural labor and their staple food is flour. The most common one is baked with wheat flour. The naan is yellow in color, fragrant and crispy, and shaped like a round cake. When eating, I always like to eat it with fragrant tea, and I also like to drink fragrant tea on weekdays. They believe that fragrant tea has the effect of nourishing the stomach and refreshing the mind, and is a beverage with extremely high nutritional value.

When the Uighurs in southern Xinjiang make fragrant tea, they use long-necked teapots made of copper, pottery, enamel or aluminum, and they use small teacups to drink tea. The tea sets used by the Uighurs in northern Xinjiang to make milk tea are different. Usually when making fragrant tea, you should first break the Fu brick tea into small pieces. At the same time, add water to a long-necked kettle and heat it to 70-80% full. When the water just boils, grab a handful of broken brick tea and put it into the kettle. When the water boils again for about 5 minutes, add the appropriate amount of ginger, Add cinnamon, pepper, pyrene and other fine spices into the boiling tea, stir gently, and serve for 3-5 minutes. In order to prevent tea residues and spices from mixing into the tea soup when pouring tea, a filter is often placed on the long-neck teapot to prevent tea residues from being mixed into the tea soup.

The Uighurs in southern Xinjiang are accustomed to drinking fragrant tea three times a day, at the same time as breakfast, lunch and dinner. They usually eat naan and drink tea at the same time. This way of drinking tea is different from It is better to think of it as a thirst-quenching drink than as a soup to accompany food. It is actually a way of using tea instead of soup and tea as a dish.

9. Hui’s Guawanzi Tea

The Hui people are mainly distributed in the northwest of my country, with the highest concentrations in the three provinces (regions) of Ningxia, Qinghai and Gansu. The Hui people mostly live in plateau deserts, where the climate is dry and cold, and vegetables are scarce. They mainly eat beef, mutton, and dairy products. The large amount of vitamins and polyphenols present in tea can not only supplement the deficiency of vegetables, but also help remove oil and greasiness, and help digestion. Therefore, tea has been the main necessity of life for Hui compatriots since ancient times.

The Hui people drink tea in various ways, the most representative of which is drinking Guawanzi tea. The tea set used for scraping bowls of tea is commonly known as the "three-piece set". It consists of a tea bowl, a bowl cover and a bowl holder or plate.

The tea bowl holds tea, the bowl cover preserves the fragrance, and the bowl holder prevents scalding. When drinking tea, hold the lid with one hand and the lid with the other, and use the lid to scrape the bowl from the inside out a few times. This can remove the foam floating on the surface of the tea soup and blend the tea flavor with the added food. Scrape the bowl. This is where the name Zicha comes from.

Guawanzi tea mostly uses ordinary fried green tea. When brewing tea, in addition to the tea in the bowl, rock sugar and a variety of dried fruits are also placed, such as dried apples, raisins, persimmons, and peaches. Dried, red dates, dried longan, wolfberry, etc., and some also add white chrysanthemum, sesame, etc., usually as many as eight kinds, so some people call it "Eight Treasures Tea". Since there are many types of food in Guawanzi tea, and the leaching speed of various ingredients in the tea soup is different, the taste will be different after each refill of water. Generally speaking, Guawanzi tea is brewed with boiling water, covered immediately, and drunk after 5 minutes. The first brew is dominated by the taste of tea, mainly fragrant and glycol; the second brew has the effect of sugar. It has a rich sweet and fragrant feeling; starting from the third steeping, the taste of the tea begins to fade, and the taste of various dried fruits emerges, depending on the dried fruits added. Generally speaking, a cup of Guawanzi tea can be brewed 5-6 times, or even more.

Hui compatriots believe that drinking Guawanzi tea has different flavors each time, and it can relieve tiredness, promote fluid production, nourish and strengthen the body. It is a sweet health-preserving tea.

10. Mongolian salty milk tea

The Mongolian people mainly live in Inner Mongolia and some provinces and districts on its edges. Drinking salty milk tea is the traditional tea drinking custom of the Mongolian people. In pastoral areas, they are accustomed to "tea three times a day", but often "one meal a day". Every morning, the first thing the housewife does is to make a pot of salty milk tea for the whole family to enjoy all day long. Mongolian people like to drink hot tea. In the morning, they drink tea and eat fried rice. Keep the remaining tea warm over low heat and ready to drink at any time. Usually a family only has a formal meal once when they return home from grazing in the evening, but drinking salty milk tea three times in the morning, noon and evening is generally indispensable.

The salty milk tea that Mongolians drink is mostly green brick tea or black brick tea, and the tea-making utensil is an iron pot. When making, you should first break the brick tea, put a clean iron pot on the fire, fill it with 2-3 kilograms of water, boil the water until it just boils, add about 25 grams of the broken brick tea. When the water boils again for 5 minutes, add milk, the amount being about one-fifth of the water. Stir slightly and add appropriate amount of salt. When the whole pot of salty milk tea begins to boil, it is considered ready and can be placed in a bowl for drinking. Making salty milk tea is very technical. The taste of the tea soup and the amount of nutrients have a lot to do with the tea, water, milk, and the order of adding ingredients. If the tea leaves are put out late, or the order of adding tea and milk is reversed, the tea flavor will not come out. If the tea is brewed for too long, the aroma of the tea will be lost. Mongolian compatriots believe that only when utensils, tea, milk, salt and temperature are coordinated with each other can salty milk tea be made that is both salty and delicious. For this reason, Mongolian women have mastered the art of making salty milk tea. As soon as a girl becomes sensible, the mother will teach her daughter the art of making tea. When a girl gets married, she also has to show off her tea-making skills in front of her relatives and friends. Otherwise, there will be suspicion of lack of tutoring.

11. Oil tea of ??the Dong and Yao ethnic groups

The Dong and Yao ethnic groups living in the adjacent areas of Yunnan, Guizhou, Hunan, and Guangxi and other fraternal ethnic groups in this area have lived together for generations. They are very hospitable. Although they have different customs, they all like to drink oil tea. Therefore, during festive seasons, or when relatives, friends and distinguished guests come in, they always like to entertain guests with oil tea that is carefully prepared and has carefully selected condiments.

Making Camellia oleifera, locally called Camellia oleifera. Oil tea generally goes through four procedures.

The first is to choose tea: there are usually two kinds of tea to choose from, one is the specially roasted powdered tea; the other is the young shoots just picked from the tea tree, which can be customized according to everyone's taste. Depends.

The second is the selection of ingredients: the ingredients for oil tea usually include peanuts, popcorn, soybeans, sesame, glutinous rice cake, dried bamboo shoots, etc., which should be prepared in advance and set aside.

The third is to make tea: turn on the heat, wait until the bottom of the pot is hot, put an appropriate amount of cooking oil into the pot, when the oil surface emits green smoke, immediately add an appropriate amount of tea leaves into the pot and stir-fry, when the tea leaves give off a delicate fragrance, Add a little sesame and salt, stir-fry for a few more times, then add water, cover, boil for 3-5 minutes, then put the oil tea with soup and ingredients out of the pot and serve in a bowl. Most families drink it by themselves. This fragrant, refreshing and fresh oil tea is ready.

If the oil tea is prepared for celebrations or banquets, then the fourth step is to prepare the tea. To prepare tea is to fry the food that has been prepared in advance, then take it out and put it in a tea bowl. Then stir-fry the boiled tea soup with oil, remove the tea residue, and pour it into a tea bowl with food while it is hot for guests to drink tea.

The last step is to serve tea. Usually when the housewife is about to prepare the tea, the host will invite the guests to sit around the table. Since when drinking camellia oleifera, a lot of food is added to the bowl, so you have to use chopsticks to help. Therefore, it is more appropriate to say that it is drinking oleifera tea, rather than eating oleifera tea. When eating camellia oleifera, in order to express their gratitude to the host's hospitality, praise the deliciousness of the camellia oleifera, and praise the host's extraordinary craftsmanship, the guests would always drink, sip, and chew, making "tsk, tsk" sounds in their mouths, and also praised the food. Endless!

12. Leicha of Tujia people

In the Wuling Mountain area of ??Hunan, Hubei, Sichuan and Guizhou, many Tujia compatriots live. For thousands of years, they have Passed down from generation to generation, there is still an ancient way of drinking tea, which is drinking Leicha.

Leicha, also known as Sansheng soup, is made by mixing three raw materials such as raw leaves (referring to fresh tea leaves picked from tea trees), ginger and raw rice kernels, grinding them, adding water and then cooking them. The soup is made, hence the name. It is said that during the Three Kingdoms period, Zhang Fei led his troops to attack Hutou Mountain in Wuling (now in Changde, Hunan Province). It was a hot summer day, and a plague was spreading in the area. Hundreds of Zhang Fei's soldiers fell ill, and even Zhang Fei himself was not immune. At the time of crisis, a herbal medicine doctor in the village felt that Zhang Fei's subordinates were strictly disciplined and had no offense, so he offered the ancestral secret recipe for treating plagues, tea, and the tea (medicine) cured the disease. In fact, tea can refresh the mind and dispel evil spirits, clear fire and improve eyesight; ginger can regulate the spleen and relieve the surface, remove dampness and induce sweating; rice kernel can strengthen the spleen and moisturize the lungs, harmonize the stomach and stop fire. Therefore, it is scientific to say that Leicha is a good medicine for treating diseases. It makes sense.

With the passage of time, compared with ancient times, today’s Leicha has undergone great changes in the selection of raw materials. Nowadays, when making Leicha, in addition to tea leaves, fried peanuts, sesame seeds, rice crackers, etc. are usually used; in addition, some ginger, salt, pepper, etc. are also added. Usually, tea, a variety of foods, and condiments are placed in a special pottery bowl, and then vigorously rotated with a hardwood stick to mix the various raw materials. Then they are taken out and poured into a bowl one by one, and brewed with boiling water. Stir gently with a spoon a few times to prepare the tea. In a few places, there is also a method of omitting grinding, putting various raw materials into a bowl, and brewing directly with boiling water, but the water for making tea must be freshly boiled and brewed.

Tujia brothers all have the habit of drinking Leicha. Generally, when people go home from work at noon, they always drink a few bowls of Leicha before eating. Some elderly people will feel weak and unhappy if they do not drink Leicha for a day. Drinking Leicha is as important as eating. However, if there are relatives and friends coming in, then while drinking Leicha, there must also be several plates of refreshments. Refreshments are mainly light and crispy foods, such as peanuts, potato chips, melon seeds, rice krispie treats, fried fish fillets, etc., to add to the fun of drinking Leicha.

13. Three-course tea of ??the Bai people

The Bai people are scattered in the southwest of my country, mainly in the beautiful Dali, Yunnan. This is a hospitable nation. They usually drink tea during festivals and festivals. On festive occasions such as birthdays, birthdays, marriages, apprenticeships, or when relatives and friends come to visit, three courses of tea of ??"one bitter, two sweet, and three aftertaste" will be served.

When making three-course tea, the preparation method and raw materials used are different for each tea.

The first tea is called "tea of ??bitterness", which implies the philosophy of life: "To build a career, you must first endure hardship." To make, boil the water first. The tea maker then places a small sand pot on a slow fire to bake.

After the jar is heated, put an appropriate amount of tea leaves into the jar, and keep rotating the jar so that the tea leaves are evenly heated. When the tea leaves in the jar make a "pop" sound, turn yellow, and smell caramel, Immediately add boiling water. After a short while, the host pours the boiling tea into the tea cup, then holds the cup with both hands and offers it to the guests. Because this tea is roasted and boiled, it looks like amber, smells burnt, and tastes bitter after drinking, so it is called bitter tea. Usually only half a cup is consumed in one drink.

The second tea is called "sweet tea". After the guest has finished the first tea, the host once again uses a small clay pot to place tea, bake tea, and boil tea. At the same time, he also has to put a little brown sugar into the tea cup, and pour eight minutes of the cooked tea into the cup. Until full. The tea brewed in this way is sweet and fragrant, and is very delicious. It means that "no matter what you do in life, you can only have a sweet taste if you endure hardship."

The third tea, Call it "aftertaste tea". Although the method of making tea is the same, the only difference is that the ingredients in the teacup have been replaced by an appropriate amount of honey, a little fried rice popcorn, a few peppercorns, and a pinch of walnut kernels. The tea soup capacity is usually six to seventy percent full. When drinking the third tea, you usually shake the tea cup to mix the tea soup and condiments evenly, while making a "whooshing" sound in your mouth and drink it while it's hot. This cup of tea tastes sweet, sour, bitter and spicy, with all the flavors and endless aftertaste. It warns people that everything should be "aftertaste" and remember the philosophy of "bitter first, then sweet".

14. Kazakh milk tea

Mainly live in the Kazakhs north of the Tianshan Mountains in Xinjiang The Kazakhs, as well as the Uighurs, Hui and other fraternal ethnic groups living here, play an important role in their lives. They regard it as important as eating. Their experience is that "having tea for three meals a day is refreshing." A pure mind, energetic at work; without tea for three days, feeling tired and too lazy to get up."

The utensils used by Kazakhs to make milk tea are usually 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, bring half a pot or half a pot of water to boil, then add a handful of broken brick tea, wait for about 5 minutes, then add cow (goat) milk. The dosage is about one-fifth of the tea soup. Stir gently a few times to mix the tea soup and milk, then add an appropriate amount of salt and boil again for 5-6 minutes. There are also some people who are particular about adding sugar and walnut kernels instead of salt. In this way, a pot of hot, fragrant and sizzling milk tea is ready for drinking at any time.

The ethnic brothers in Northern Xinjiang are accustomed to drinking it in the morning, afternoon and evening. The middle-aged and elderly people have to drink milk tea three times in the morning and one in the afternoon. If a guest comes from afar, the host will immediately welcome the guest into the tent and sit around on the floor with a clean white cloth. , offer roasted lamb, naan (a kind of cake baked with wheat flour), butter, honey, apples, etc., and then offer a bowl of milk tea. In this way, it is interesting to drink tea and eat while talking about things. .

For first-time drinkers, the taste of milk tea will be bitter and hard to get used to, but as long as you live in northern Xinjiang, where the cold is high, vegetables are scarce, and milk and meat are eaten, you will feel the taste. Milk tea is really an indispensable drink for supplementing nutrition and removing greasiness and digestion.

15. Babao Oil Tea Soup of the Miao people living in western Hubei, western Hunan, and Qian. The Miao people and some Tujia people in the Northeast have the habit of drinking oil tea soup. They say: "If you don't drink oil tea soup for a day, the food and wine on the table will not taste good." If guests come in, they will make it crispy and delicious. Treat yourself to the endlessly delicious Babao Camellia Soup. The preparation of Babao Camellia Soup is complicated. You must first mix corn (boiled and then dried), soybeans, peanuts, Tuansan (a kind of rice noodle pancake), dried tofu, vermicelli, etc. After the tea is fried, put it into bowls for later use.

The next step is to fry the tea. This is the key technique of frying. The specific method is to put an appropriate amount of tea oil in the pot and wait for it to cook. When the oil inside emits green smoke, add an appropriate amount of tea leaves and Sichuan peppercorns and stir-fry. When the tea leaves turn yellow and smell caramel, pour water into the pot and add shredded ginger.

Once the water in the pot boils, slowly add a little cold water. When the water boils again, add an appropriate amount of salt and a little garlic, pepper, etc., stir it slightly with a spoon, and then pour in the tea soup and seasonings one by one. In a bowl filled with fried food, the Babao Camellia Soup is ready.

When serving tea-oil soup to guests, a housewife usually uses a tray with both hands, puts several bowls of eight-treasure tea soup on the plate, puts a spoon on each bowl, and serves the guests politely. Due to the exquisite ingredients and fine preparation of this oil tea soup, once you get a bowl, the fragrance is fragrant and penetrates the heart. Drinking it in your mouth, it is extremely delicious and full of fragrance. It not only quenches thirst, satisfies the stomach, but also has a unique flavor. It is a wonder in my country's tea-drinking skills.