Yongsheng Oil Tea [Yunnan Yongsheng Specialty]

What is Yongsheng Oil Tea? Authentic Yunnan Yongsheng specialty: Yongsheng oil tea

Content summary:Do you want to know what Yongsheng oil tea is? This article is a detailed introduction toYunnan Yongsheng specialty - Yongsheng Oil Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yongsheng Oil Tea. The full text takes about 5 minutes to read, mainly including the basic introduction of Yongsheng Oil Tea and its nutritional value? What are the product characteristics of Yongsheng oil tea? The production method of Yongsheng oil tea, etc

Basic Introduction to Yongsheng Oil Tea

Yongsheng Oil Tea is a specialty of Yongsheng County, Lijiang City, Yunnan Province. There is a saying in northwest Yunnan that goes, "Lijiang Baba Heqing Wine, Yongsheng Oil Tea comes from every household."

Yongsheng Oil Tea is a famous tea beverage with a unique flavor, named after its creation and transmission in Yongsheng County, Yunnan Province. Yongsheng Oil Tea is similar to the Japanese tea ceremony, and the ingredients used in the processing and production of the "base soup" are basically the same. Generally, good local rice is roasted into a golden yellow color, and then "brick tea" or "tuo tea" is selected (the particular "brick tea" or "tuo tea" must be steamed on the top of a steamer before making glutinous rice, and then dried and set aside). This type of tea leaves are soaked with a stream of tea leaves. After the tea and rice are cooked and fragrant, slowly shake the tea leaves in a pottery jar. When the tea aroma comes out, add water and stir with bamboo chopsticks to boil for a moment, making the first oil tea base soup. Afterwards, according to different tastes, ginger, sesame paste, walnut rice, glutinous rice flowers, red pond, eggs, dried rice skins, etc. can be added, either sweet or salty, making it a very refreshing snack

Yongsheng Oil Tea is a famous tea beverage with a unique flavor. It is named after its creation and transmission in Yongsheng. The production of Yongsheng Oil Tea is exquisite. To make it, find a small tea pot made by firing it. First, place the pot on top of charcoal fire, put a handful of rice in it, simmer over low heat until slightly yellow, then add melted oil or sesame oil and stir with a spoon. After the rice is fried thoroughly, add the tea leaves, fry and grill briefly, pour in boiling water, and immediately bring to a boil. The tea aroma fills the air. To make tea more fragrant and strong, oil tea needs to be boiled over low heat for a while, allowing the rice, tea, and fragrant oil to fully blend before it can be consumed

Yongsheng Camellia oleifera has a strong taste, full of fragrance and lingering. It is better to use it with white flour Mantou. Because Yongsheng Camellia oleifera seasoning is rare and easy to make, this healthy tea beverage is now widely known throughout the region and the country

Yongsheng oil tea not only has the common function of quenching thirst and aiding food with ordinary tea water, but also has the wonderful use of refreshing and tonifying qi. Due to its simple ingredients and convenient production, it can become a popular beverage that is available in every household

The method of making Yongsheng oil tea

The method of making Yongsheng oil tea is to first preheat a small clay pot by the fire, add a small handful of rice and a spoonful of melted oil, hold the pot while baking and shaking, wait for the rice grains to fry evenly until yellow, then add a pinch of tea leaves, quickly stir to prevent tea from sticking, then pour it into boiling water and boil for a while, then pour it into the tea cup and add seasonings for drinking. Add salt to make it salty, add sugar to make it sweet, according to one's preference. Before pouring tea sweat and adding water, use bamboo chopsticks to stir in the jar. There is a saying that goes, 'You don't need to be clever when simmering tea, stir 24 times.'. Repeat this process until there is no tea flavor left. Finally, pouring sweat and residue into the bowl became the children's delicacy