Bai's Three-course Tea in Dali

Bai's Three-course Tea in Dali
Dec 13, 2007 01:59
COLUKER Points: Join Date: Dec 13, 2007 Status: offline	The Bai People value friendship and are hospitable. Guests are often treated with tea when they come to Dali. Local people stress tea quality, tea-making technique and hospitable etiquette, gradually forming "Three-dao Tea". After being standardized, the three-course tea is described as "first bitter, second sweet and third after tasty". The first course is called "Roasting Tea". First, a small pottery pot is warmed on a fire, then green tea is put into the pot. While roasting, the pot is shaken, making the tea to be warm evenly. After 2-3 minutes, the green tea begins turning into yellow, with a smell of burning scent. Boiled water is poured into the pot, letting the tea powder flowing out of the pot. The tea in the pot continues to be boiled on the fire. After that, the tea is poured into teacups. The tea tastes a little bit bitter, but a faint scent. The tea has function of refreshing and quenching one's thirst. The second course is of sweet tea. The heavy tasty tea will be mixed with boiled water, as well as some pieces of walnut, milky fan and brown sugar. Guests can enjoy the sweet and smelling tea by drinking and chewing them. Both Walnut and milky fan have the function of cooling lung and nourishing kidney. The third course of tea is required be cooked with some honey, ginger, Chinese prickly ash and cassia bark. Guests can taste the tea using teacups. The three-dao tea is one of the drink cultures of the Bai ethnical group. It is also one of important etiquette of the Bai ethnic group.

Dec 13, 2007 01:59

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Join Date: Dec 13, 2007
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The Bai People value friendship and are hospitable. Guests are often treated with tea when they come to Dali. Local people stress tea quality, tea-making technique and hospitable etiquette, gradually forming "Three-dao Tea". After being standardized, the three-course tea is described as "first bitter, second sweet and third after tasty". The first course is called "Roasting Tea". First, a small pottery pot is warmed on a fire, then green tea is put into the pot. While roasting, the pot is shaken, making the tea to be warm evenly. After 2-3 minutes, the green tea begins turning into yellow, with a smell of burning scent. Boiled water is poured into the pot, letting the tea powder flowing out of the pot. The tea in the pot continues to be boiled on the fire. After that, the tea is poured into teacups. The tea tastes a little bit bitter, but a faint scent. The tea has function of refreshing and quenching one's thirst. The second course is of sweet tea. The heavy tasty tea will be mixed with boiled water, as well as some pieces of walnut, milky fan and brown sugar. Guests can enjoy the sweet and smelling tea by drinking and chewing them. Both Walnut and milky fan have the function of cooling lung and nourishing kidney. The third course of tea is required be cooked with some honey, ginger, Chinese prickly ash and cassia bark. Guests can taste the tea using teacups.
The three-dao tea is one of the drink cultures of the Bai ethnical group. It is also one of important etiquette of the Bai ethnic group.

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