China is the hometown of tea, but this was not the case in every place in ancient times. Due to regional influence, tea was not produced in the western region. However, through the continuous exploration of exchanges and trade between different ethnic groups in the future, we finally arrived through ancient roads.

Western Region.

The Ancient Tea-Horse Road that runs through Qinghai has made the tea-drinking style here endure for thousands of years.

Become a special Qinghai culture.

In the high mountain canyons of the Hengduan Mountains, in the jungles and grasslands of the "Grand Triangle" of Yunnan, Sichuan and Tibet, a mysterious ancient road stretches and circles. This is the "Tea-Horse Ancient Road", one of the highest ancient roads for the spread of civilization and culture in the world.

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Qinghai is located in the northwestern inland of the motherland. It is a province that does not produce tea because of the high cold and oxygen deficiency. However, the Ancient Tea Horse Road running through Qinghai has made tea drinking popular here for thousands of years, forming various border areas.

The unique tea culture of the nation.

The ancient city of Dangar in Huangyuan, Qinghai, known as the "throat of the sea" and the "tea and horse trading capital", is located at the foot of the Riyue Mountain.

The Loess Plateau and the Qinghai-Tibet Plateau are combined here, farming culture and grassland culture intersect here, the Tang-Tibet Ancient Road and the South Silk Road cross here, and many ethnic groups gather here.

"Beijing".

It has also become an important tea and horse trading place on the Qinghai-Tibet line of the Ancient Tea Horse Road.

Boiled tea is a tea made by Qinghai people using Fu tea in winter. It is dark red, has a greasy feel, is warm, and has a slightly salty and peppery taste.

Because many items are added to the tea, the tea is no longer as refreshing as tea alone. The tea itself has an oily smell.

However, making tea can relieve greasiness and oil, and is a good anti-greasy product, so it is also a good drink to promote food digestion.

The main ingredients for making tea are firstly tea leaves. Pay attention to using pressed tea that is yellowish brown in color, pure in aroma, rich and astringent, and has golden snowflakes in the tea, that is, hot tea.

There are two kinds that are popular among the Hehuang Hui people.

One is Songzhou tea, which is a large-leaf loose tea produced in the Songfan area of ??Sichuan.

Another major item is Fu brick tea, among which Fu tea produced in Yiyang, Hunan is the most popular.

Followed by salt, fresh milk, red dates, schizonepeta, almonds, walnut kernels, etc.

Seasonings include grass fruit, ginger peel, pepper, sesame, etc.

Unique tea set This type of tea is uniquely made. Instead of brewing it with boiling water like usual tea drinking, the tea is first crushed with a stone mortar and then put into a stoneware pot to cook, so it is also called

"Gu Gu Gu Tea" is made of clay, with a rough black surface and extremely rustic texture.

If the teacup is small, the flavor will not be easily dispersed but the true fragrance will be preserved. Feng Kebin's "Tea Notes" of the Ming Dynasty said: Small teapots are the most valuable, and each teapot has one, allowing them to drink by themselves for pleasure.

When brewing Zungu, first put the Fuzhuan tea into a jar, add boiling water, and then put it on a high fire to boil it into brown-red tea juice.

For people who pay attention to tea ceremony and tea art, adding salt or seasonings to tea brewed and drunk seems unbelievable, but this method of drinking tea is an antique "tea".

According to research by tea experts, the method of making fried green tea came to prominence in the late Song Dynasty. At this time, people also began to use loose tea instead of cake tea, and brewed it instead of boiling it.

For tea and milk tea, add an appropriate amount of salt to the brewed tea.

Because the taste of tea is fragrant, and salt just plays the role of seasoning.

Add Nepeta to the tea, as well as seasonings such as grass fruit, ginger peel, and Sichuan peppercorns to make the aroma stronger. The tea brewed in this way is widely used in daily drinking and entertaining guests, because no milk is added to the tea.

, so it is also called "clear tea". On the contrary, if fresh milk is added when making tea, it is called "milk tea".

This kind of tea is sweet and salty, strong but not greasy.

From a medical point of view, Fu tea also has the effects of removing fat and greasy, lowering blood pressure and blood lipids, producing body fluids, quenching thirst and relieving hangover, etc. It also has the effects of lowering blood sugar and anti-aging.

In Qinghai, when drinking tea with the locals, the most common thing they said was: It would be better to live without food for three days than to live without tea for one day.

This tea is the famous Fu tea.