The oil tea is not said to be boiled but called "playing", which is the unified name of each place, while the oil tea of each place has its own different flavor. The unified production method of oil tea is to old leaves of black tea as the main material, fried in oil until slightly burnt and fragrant, into the salt and water boiling, most of the ginger with cooking, taste strong and astringent, astringent with spicy. Gongcheng area also added grinding drunk peanut flour, so that the flavor more mellow less astringent, and because of the cooking time is just right, so that the Gongcheng oil tea was held up as the crown of the oil tea, renowned Guibei and Guangxi all over the world.

Drinking oil tea must be accompanied by a variety of accompanying snacks, are a variety of fried and stir-fried food. Miao, Yao, Dong and other ethnic minority areas are mostly accompanied by fried soybeans, fried peanut rice, popping corn, fried peanut rice, and then the glutinous rice balls or glutinous rice flour patties. Gongcheng Pingle around the county food is more elaborate, fried snacks are often more than ten kinds of, invited guests to drink oil tea often set up a table of snacks, looks like a dinner party. Dong to the oil tea to guests is a ritual, the host hands holding tea to guests, and say some humble words, good singer also song endorsement, the guests must drink two bowls, before counting to the host face, but also to take the "good things come in pairs" meaning. After two bowls, if you do not want to drink again, you will hand over the bowl and chopsticks to the host; if you only hand over the bowl and not the chopsticks, you will still want to continue to drink, and the host will happily fill up another bowl of oil tea and send it to the guest. The Yao people do not send chopsticks when the first two bowls are delivered, and add snacks such as rice flowers and fried beans to the bowl. After drinking the bowl of tea also left some snacks in the bottom of the bowl, to show that there is more than enough, until the third bowl to drink chopsticks, so the guests must drink more than three bowls, only one or two bowls, the host will not be happy.

Drinking oil tea does not distinguish between seasons, all year round, morning and evening of the day to drink. Guests come regardless of morning and evening, at any time to cook good guests, and more sumptuous.

People often say, "Gongcheng oil tea, both tea and ginger," which tells the true meaning of oil tea production. The oil tea itself is made of two main ingredients: tea leaves and ginger. If you don't like the flavor enough, you can add some more ingredients to make a full-flavored oil tea.

There are many legends about Gongcheng oil tea.

A long time ago, there was an ethnic group called Yao, who lived in Qianjiadong and had little contact with the outside world. Unaware of Emperor Zhu's reforms, they still followed the old system of cooking oil tea. During the Ming Dynasty, the Yao people in Qianjiadong were told that they did not pay the imperial grain, so soldiers were sent to clear out the Yao people in Qianjiadong. A part of the Yao people fled to Gongcheng, and one of them, the Yao eight-family people, who were more in number, chose the flatter area around Jiahui to settle down and brought with them their traditional food - oil tea. Why it was the oil tea of Jiahui Yao that was spread, because Jiahui Yao lived by the Cha River, occupying a convenient location for transportation and a large number of people. During the Qing Dynasty, there were thousands of families in **** and one Tang Huang village. People who fished on the Cha River had to pay taxes to them. They built the Tang Huang Temple and held a grand temple fair every three years, which was attended by people of all ethnic groups in the neighborhood. The temple fair stipulates that the native people are not allowed to grab the firecrackers, only the foreign villages are allowed to grab the firecrackers. To participate in the temple fair of foreigners, eight houses are hospitality. The custom of drinking oil tea and treating guests with oil tea has spread.

It is said that when Emperor Qianlong down the Jiangnan, along the way the hundred officials to offer great attentiveness, delicacies and sea food endless offerings, ate Qianlong tea and rice, see the food is tiresome, all the imperial kitchen at once at their wits' end, panicked, at this time, a Gongcheng nationality of the imperial chef suddenly remembered the efficacy of the hometown of the oil tea, it rushed to make the tools to make a bowl of Gongcheng oil tea served on the imperial, Qianlong drank the mouth and tongue immediately after the Jinjin, appetite. Under the joy, the imperial gift of Gongcheng oil tea as "cool God soup". As for why Emperor Qianlong appetite, it is because the Gongcheng oil tea with digestion, stomach, dampness and miasma effect, is living in the mountains of Yao people for generations according to the mountainous humidity, miasma Yin heavy geography and the invention of a health drink, which is rich in tea theophylline, to play the role of the whole body conditioning; Ginger to drive away the cold and dampness; Garlic disinfection; peanut rice contains the human body must be three kinds of microelements, can replenish the energy. .

Gongcheng oil tea system method is particularly delicate, choose Qingming, Guyu two seasons picking tea, first with a little boiling water soak 5 to 10 minutes to reduce the taste of smoke and astringent flavor, and then put a little lard in the tea pot hot, put ginger, garlic and soak the tea leaves slightly fried, and then whacked it, whacked after the water boiled boiled to the taste, put salt to taste, with a bamboo funnel to the tea were filtered into a bowl, sprinkled with scallions, cilantro, and so on, and the tea leaves are very good. Scattered into the green onion, coriander, with a small plate loaded with rice flowers, crispy fruit (similar to deep-fried dough), crispy peanuts on the table that is complete. Made Gongcheng oil tea, served on the table, the first smell of a scallion, cilantro unique aroma, imported after the first feel is the bitterness of the tea, and after that is the sweet mellow fresh aroma, people have a long memory.

A pot of tea was drunk, but also to the pot of water into the simmering, so repeated simmering up to five or six pots. Such a pot of oil tea pot to cook down, feel the flavor has not been previously strong, which should be fulfilled the oil tea "a pot of bitter, two pots of sip (astringent), three pots of four pots of good tea," said. In recent years, with the increase of people traveling to Gongcheng, Gongcheng oil tea is more famous, far-flung.