1. canned tea: Hui people living in southern Ningxia, Liupanshan in eastern Gansu and parts of Yunnan and Guizhou have the custom of drinking canned tea. Canned tea mainly uses Shaanxi green tea or brick tea. Some Hui people in the southern mountainous areas of Ningxia will also pick the leaves of a mountain called "thorn tree" and steam them back to dry and drink them. Shaanxi green tea, collectively known as "Shaanxi green", has a long cultivation history and is mainly produced in southern Shaanxi. Shaanxi green is made of fresh and tender tea leaves that have just been picked, and refined by rolling, rolling, baking, screening and other processes. Therefore, the tea is tender in meat, rich in aromatic oil, even in strips, green in color, clear in water, fresh and mellow in mouth and sweet in aftertaste. Brick tea is often made of tea leaves and tea stems, and sometimes pressed into a piece of tea with tea powder, commonly known as brick tea. As the name implies, brick tea, like brick tea, is also a representative variety of pressed tea. It is a semi-finished product made of all kinds of crude tea through screening, fanning, cutting and grinding. And then autoclaved at high temperature to form brick-shaped or other types of tea pieces. Brick tea can be divided into black brick tea, flower brick tea, Fuzhuan brick tea, rice brick tea, blue brick tea, Kangzhuan tea and other kinds of brick tea according to the different raw materials and production techniques. Aspergillus coronatus is produced by fermentation and flowering of high-quality black tea. Its soup is like amber, with mellow taste and pure aroma. Drinking brick tea for a long time can help digestion, effectively promote the regulation of human metabolism, and play a certain health care role for the human body. Therefore, in the northwest of China, there is a saying that "if you don't eat for three days, you'd better not drink tea for one day". For hundreds of years, brick tea, with its unique and irreplaceable function and efficacy, has become a necessity for people of all ethnic groups in northwest China, and is known as "the mysterious tea on the ancient Silk Road in China and the tea of life for ethnic minorities in northwest China".

2. Baked tea: spread in Yunnan and other Hui areas. Hui people drink roasted tea, most of which are selected from Xiaguan Tuocha in Yunnan. Shimonoseki is a tea-making center, and the loose tea produced here is exported to Tibet, Sichuan and other places. Because of the long distance, I often suffer from wind and rain and suffer great losses. Later, loose tea was pressed into bowl-shaped tea pieces, so it was also called Xiaguan Tuocha. Xiaguan Tuocha is bowl-shaped, beautiful in appearance, dark in color and pure in aroma. The soup is orange and clear, and the taste is mellow and sweet. Regular drinking has the health care functions of improving eyesight, clearing heart, refreshing, caring skin, inhibiting bacteria and treating diseases.

3. Tea smashing: It is popular in China, Hunan, Changzhou and other Hui areas. Tea is made from sesame, soybean, tea and mung bean. The basic raw materials for making tea are tea leaves, rice, sesame seeds, soybeans, peanuts, salt, orange peel, and sometimes some herbs are added. In fact, tea is not all tea, there are many varieties that can be used as tea. In addition to using old tea leaves, many young leaves of wild plants are picked, such as the leaves of Yamanashi, Isatis indigotica and Ipomoea batatas, among which there are many kinds of 10. After washing, cooking, fermentation, sun drying and other processes, a large number of preparations can be used all year round. The added herbs vary according to the season and climate. For example, warm spring and summer, fresh herbs such as Artemisia argyi, mint and Phyllanthus urinaria. It is commonly used. Dry autumn wind, choose marigold or white chrysanthemum; In cold winter, you can use bamboo leaves pepper or cinnamon.

4. Milk tea: it is mainly a kind of tea drinking culture in Hui areas such as Qinghai, Inner Mongolia and Xinjiang. Because of the different eating habits in these three places, the production of milk tea is also different, but the tea they use is mostly Fuzhuan tea. Fuzhuan tea 1860 or so. Fuzhuan brick tea was called "lake tea" in the early days, so it was also called "Fuzhuan tea" because it was processed in dog days, and it was also called "Jingyang brick" because the raw materials were sent to Jingyang building. Because there is a special process in the processing of Fuzhuan tea-sending flowers, commonly known as "sending golden flowers", the more golden flowers, the better the quality of Fuzhuan tea. The brick surface of the special Fuzhuan brick tea is dark brown, with pure and fragrant inherent fragrance with yellow flowers, red, yellow and bright soup color, even dark brown leaves and mellow and peaceful taste. Ordinary Fuzhuan brick tea is yellow and brown in color, pure in aroma, red and yellow in soup, dark and brown in leaf bottom, thick and old, and full of fragrance.

5, wheat tea: popular in parts of northwest China. In the past, many Hui people could not afford to buy tea, so many families liked to drink wheat tea. They stir-fry the wheat into a semi-coke, mash it into a teapot and boil it with salt and water. Wheat tea looks like amber after boiling and tastes like coffee. Few people drink this kind of tea now.

6. Fragrant tea: It is mainly aimed at the Hui people living in the southern foot of Tianshan Mountain in Xinjiang. Fragrant tea has the function of nourishing the stomach and refreshing, and is a beverage with high nutritional value. The tea used is mainly Fuzhuan tea, which is basically the same as milk tea.

7. Sweet tea: Like Tibetans in Lhasa, local Hui people also like to drink sweet tea. It is an exotic drink, but the local people have already integrated it into their own lives and become an indispensable drink in daily life. Brown is milky yellow, opaque and slightly thick. It is delicious when it is hot and has the effect of refreshing and clearing the heart. The production process of sweet tea is not complicated, and the materials used are also very simple. The tea used is mainly black tea. Black tea is made of tea suitable for making this product, which is refined through typical technological processes such as withering, rolling (cutting), fermentation and drying. Black tea is named for its dry brown color and red tea soup. The main varieties of China black tea are: Qi Hong, Dianhong, Su Hong, Yue Hong, Chuanhong and Wu Hong, among which Qimen black tea is the most famous.

8. Buttered tea: Buttered tea is a kind of tea soup made by adding seasonings such as butter to tea soup and processing it by special methods. Hui people living in Tibetan and Mongolian areas also like this kind of tea. Camellia oleifera is mainly tea, and Jin Jian in Pu 'er tea or pressed tea is generally used as tea. In Yunnan, the origin of Pu 'er tea, there is a saying that "Grandpa's tea grandson sells". Pu 'er tea is made of fresh leaves of Yunnan big leaf species, also called Pu 'er loose tea. Its shape is thick and fat, its color is moist or brownish red, its taste is mellow and sweet, and it has a unique old fragrance. From the processing method, it can be divided into raw tea and cooked tea, and from the appearance, it can be divided into loose tea and pressed tea. After the finished product, the natural aging process is continued, which has the unique quality that the older it is, the more fragrant it is. Jinjian tea is one of the commodity types of tea along the south road, and it is a necessity for Tibetan compatriots in Tibet, Inner Mongolia, Xinjiang and Sichuan Tibetan areas. The main raw material for making golden tip is Zhuang tea. Before pressing, the flour tea and the inner tea were screened and sorted to remove impurities. It is divided into processes such as weighing tea, steaming tea, making bags, shaping and packaging. Jinjian tea is mainly produced in Sichuan, with brown appearance, mild aroma, mellow taste, bright red water color, dark brown leaves, thick old leaves and round pillow-shaped golden tips.

9. Gaiwancha: Hui people drink tea in a variety of ways, among which Gaiwancha is also called "three batteries", with different ingredients and different names, and different teas are selected according to different seasons. Jasmine tea is dominant in summer and Shaanxi green tea is dominant in winter. Jasmine tea is one of many scented teas. The so-called jasmine tea is made by scenting the budding jasmine with green tea. Different kinds of green tea are used to make tea embryo, such as Longjing tea, which is called Longjing jasmine tea when scented with jasmine, and Longjing rose tea when scented with roses. Jasmine tea, there is a saying that "in the scented tea in China, you can smell the breath of spring". Donggan people also drink "Gaiwancha", but they have changed the custom of their ancestors drinking "Gaiwancha". In addition to adding dried fruits to tea, they also learn local customs and add jam and even butter to tea.