Sanpaotai tea is cool, which has the functions of refreshing, clearing away heat and toxic materials, eliminating phlegm, eliminating greasy and fat, clearing away heat and toxic materials, detoxifying and waking up, quenching thirst, eliminating fire, improving eyesight, stopping phlegm, removing dampness, and other modern diseases.

Sanpaotai originated in the prosperous Tang Dynasty and was introduced to the northwest in the Ming and Qing Dynasties. Combining with the local Muslim tea drinking customs, it formed a unique tea product with strong local characteristics.

The tea set is exquisitely made and consists of three parts: tea cover, tea bowl and tea tray, so it is called "three-bubble table" or covered bowl tea. Sanpaotai is made of fine chrysanthemum, Fujian longan, Xinjiang raisin, Gansu Linze jujube, dried litchi and high-quality rock sugar. The fragrance is not clear, but it is bitter tea, and the sweetness is not good. Only fresh, cool and smooth are the best in tea.

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Drinking mode

Hui people pay attention to making tea, and think it is best to make tea with snow water and spring water. Drinking: When drinking Sanpaotai Bowl Tea, hold the bowl with one hand and the lid with the other hand, and scrape it from the inside to the outside with the lid to make it thick, then cover the lid with a little inclination and suck it with your mouth. This one can scrape off the floating objects on the tea soup surface;

Second, it can make the juice of tea and additives blend. You can't take off the lid to blow the tea floating on it, you can't swallow it one after another, you should drink it slowly. In this way, while sipping, add boiling water until the sugar is light. When you want to drink after drinking a cup, leave some water at the bottom of the bowl and don't drink it dry.

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