Babao tea, also known as "three bubble tea", is a traditional drink for the Hui and Dongxiang people living on the ancient Silk Road to entertain guests. Babao tea is based on tea leaves, mixed with white sugar (or rock sugar), wolfberry, red dates, walnut kernels, longan meat, sesame seeds, raisins, apple slices, etc. It tastes sweet and delicious, has a unique taste, and has the functions of nourishing yin and moisturizing the lungs, It has the effect of clearing and soothing the throat.

The brewing of Babao tea requires the addition of boiling water. When drinking, you will find that the taste of each tea bomb will change slightly. This is because each ingredient is released at different times. Its unique taste.

When it comes to brewing Babao tea, the most noteworthy thing should be the brewing method in Sichuan teahouses. Sichuan tea masters are very particular about making tea. In one hand they hold a special copper pot with a faucet that is more than one meter long and has two trembling red balls. The pointed spout extends to less than 4 centimeters from the tea bowl. At this time, the boiling water is directed at the bowl, which is fast and accurate. There are also artistic movements such as "Su Qin carrying the sword" and "rebounding the pipa", which can be regarded as the "unique skill" of the family. Pour the water up along the bottom of the bowl. After the ingredients are evenly moistened, cover the tea lid and steep for five minutes before drinking. Sichuan's Babao tea is slightly different from that of the Hui people, mainly in the selection of ingredients. Usually rock sugar is added in order, then Luo Han Guo, then American ginseng, licorice, wolfberry, red dates, raisins, and finally Cover the ingredients with mulberry tea and put two chrysanthemums on top. The tea brewed in this way is astringent and green, and can show the elegance of the chrysanthemum. When drinking, first use the tea lid to gently push away the chrysanthemums floating on it, and then take a sip. The first thing you taste is a light taste. After swallowing, there is a light fragrance and a unique taste. It's so good, it makes Ren feel relaxed and happy, and that special taste makes people feel very satisfied. It can be said that Babao Tea and tea masters have become a beautiful scenery in Sichuan.

In Gansu and Ningxia Hui Autonomous Region, "Eight Treasure Tea" brewed in "Three Fortress" bowls is used to entertain relatives and friends. Drinking Babao tea in teahouses in modern cities has become very common, and the Han people have gradually become involved in this tea drinking custom. The so-called "three forts" are actually the customary three-piece tea bowl with a lid and a small saucer on the base. Northwest people call it the three forts. Use this kind of tea set to make tea. The lid can keep the tea warm, and it will not burn your hands when you hold it to drink the tea. As for the so-called "Eight Treasures Tea", it is generally brewed by mixing Maojian, Fu tea or Pu'er tea with rock sugar, red dates, longan, white raisins and apricots. It is sweet, fragrant and has a nourishing effect.

Medicinal name: Babaocha

Source: It is the branch of the Euonymus plant, Babaocha.

Effects: Promoting blood circulation and removing blood stasis.

Indications: Used for syndromes of blood accumulation and blood stasis, such as swelling and pain due to blood stasis, trauma and swelling, hemiplegia due to blood stasis blocking the meridians, chest and abdominal pain due to internal stasis of blood, etc.

Meridian distribution of nature and flavor: pungent, warm, enters the liver meridian.

Usage and dosage: Oral administration: decoction, 9-15 grams.

Alias: Euonymus przewalskiI Maxim ("List of Chinese Herbal Medicines in Qinghai")

Latin name: Euonymus przewalskiI Maxim

Critical research: First published in "Chinese Higher Plants" "Illustrated Book".