Bamboo Core Tea ---- Guangning’s “Qingtian Tea” is an absolute must-try delicacy. Originally called Bamboo Core Tea, Qingtian Tea is made from wild tea leaves harvested deep in the mountains and forests, combined with Guangning’s unique “bamboo core.” This tea has a golden hue and a rich aroma, and is known for its special effects of clearing the liver, improving eyesight, reducing heat and toxins, and relieving hangovers. Legend has it that Bao Zheng, the upright Song Dynasty official, suffered from illness due to overwork in handling legal cases…
Qinggui Tea…
Hakka Salted Tea became popular starting from the Qing Dynasty’s Qianlong era (1744), abandoning the meat ingredients in traditional Lei Cha (pounded tea) and retaining only the vegetarian components. It has continuously evolved its unique characteristics and remains to this day as one of the most distinctive tea cultures within local Hakka dietary customs. Its main ingredients include: tea leaves (finished tea or fresh tea leaves), peanuts, soybeans, sesame, vegetables (lettuce, oilleaf, watercress, long beans), fine-leaf celery, and scallions. The tea is delicious and suitable for all ages, and is believed to quench thirst, stimulate saliva production, refresh the mind, and even prolong life with regular consumption.
When it comes to Sanxiang tea sweets, most people probably think of Sanxiang rice noodles first. In fact, there is a wide variety of Sanxiang tea sweets. Besides rice noodles, there are also dishes like samya ku, radish cake, and bean paste balls, each with its own unique flavor, and their preparation techniques are worth preserving. Let’s get to know one of the Sanxiang tea sweets — “leaf parcels.” The early settlers originally came from the Fujian area...
Wuguishan Black Tea was first planted in April 1977, when the Bai Shi’ao Educated Youth Farm in Wuguishan pioneered the cultivation of 160 acres of tea trees on the back hill, naming the tea “Wuguishan Black Tea.” Subsequently, management areas such as Guinan, Shigu, and Changmingshui, along with various small forest farms, successively cleared land to plant hundreds of acres. In 1985, the town reclaimed land to cultivate 60 acres of Yunnan large-leaf tea trees…
“Shaxi Herbal Tea” is a traditional famous medicine produced by Zhongshan’s “Huang Chao Shan Tang,” the predecessor of Guangdong Yihetang Pharmaceutical Co., Ltd., a time-honored Chinese brand. With a history of about 100 years, it serves as an effective home remedy for seasonal colds, fevers, and cold-related illnesses. Most elderly locals in Guangdong and overseas Chinese are familiar with Shaxi Herbal Tea. Not only is it used for treating ailments, but it can also be enjoyed as a refreshing summer beverage, offering health benefits such as cooling the body, dispelling heat, and quenching thirst.
Chuanhong Black Tea is renowned for its rich aroma, mellow taste, smooth texture, and deep color. It enjoyed immense popularity in the 1970s and 1980s and was exported to markets in Hong Kong and Macau. Varieties include Lanhong strip tea, black broken tea, green tea, green-scented tea, oolong tea, and more. (Gaoming)…
This tea has a history of over a thousand years and is also known as "Kudeng Tea." Its leaves are larger than those of ordinary tea, dark and glossy in color. When steeped in boiling water, the whole leaf unfurls, turning a pale green with an aroma that refreshes the heart and lungs. It has a slightly astringent taste at first, but leaves a refreshing aftertaste. It is mostly harvested before sunrise, hence the name. Visiting Xiqiao Mountain and brewing the tea with water from Leafless Well adds even more charm.
People in the Pearl River Delta love drinking Wanglaoji Herbal Tea. On scorching summer days, they sip a cup of “Wanglaoji” to beat the heat; after a hearty meal, they drink a cup to reduce internal heat; when catching a slight cold, they turn to a cup to fight off illness... According to historical records, Wanglaoji Herbal Tea from Guangdong has a history of over 200 years. It is said that in the first year of the Jiaqing reign during the Qing Dynasty (1796),
Satay sauce is a blended seasoning popular in Fujian, Guangdong, and other regions. It has a light brown color and a paste-like consistency, featuring a complex aroma of garlic, onion, peanuts, as well as the savory umami of dried shrimp and light soy sauce, along with mild sweetness and spiciness. (Indonesian: Satay) Originally, it was a flavoring food from Indonesia. Its original meaning referred to skewered grilled meat, often made with lamb, chicken, or pork, and seasoned with spicy condiments.
Nan'ao Houhuayuan Song Tea -- A Famous, Special, and High-quality Agricultural Product of Guangdong Province
Huanghua Mountain High-Mountain Tea Huanghua Mountain High-Mountain Tea is primarily produced in the Huanghua Mountain area within the park. It belongs to tea varieties typical of the Chaoshan region, such as osmanthus aroma, orchid aroma, and qilan aroma, featuring a fragrant, sweet, cool taste that is refreshing and palatable. …
Tea production in Raoping County, Guangdong Province, has a history of over 300 years. It is a major tea-producing county in the province and one of China’s “Top 100 Key Tea-Producing Counties.” The locally produced “yellow tea” is the origin of oolong tea. In recent years, the county has emphasized technological advancement in tea cultivation, implemented brand-driven strategies, promoted standardized production, and accelerated the development of tea production bases, industrialization, and pollution-free practices, fostering the growth of the tea industry. Currently, the county has over 60,000 mu of pollution-free Lingtou Dancong tea gardens, with an annual tea output of nearly 5,000 tons. It is also home to more than 60 tea production and processing enterprises.
There is a dry-tossed way of eating Chaozhou rice noodles. Because “tossing” (捞) requires adding oil, sauces, and other ingredients, it is called “灌” (to pour or mix in) in the Chaozhou dialect, and tossing rice noodles is referred to as 灌“粿条” (pouring/mixing rice noodles). The way to eat it is to first blanch the rice noodles in boiling soup, then remove and drain them, placing them in a bowl. They are then mixed with peanut butter, shacha sauce, lard, monosodium glutamate,
China is the homeland of tea, and also a nation of tea drinkers. In modern society where the art of tea drinking has gradually faded, Chaozhou Gongfu Tea continues to exude the fragrance of traditional tea culture. The writer Li Guowen wrote in “Drinking Tea in Guangdong and Hainan”: “Especially the Gongfu Tea of the Chaoshan region has truly taken root in people’s hearts. When it comes to the way of tea (tea ceremony), our homeland of tea—where we can hold our own against our close neighbor across the strait—is thanks to the Chaoshan people who help us regain some face.” So, what does Chaozhou Gongfu Tea, which can rival Japanese tea ceremony, actually look like? And where does its history come from? This was once a question that puzzled even a Japanese friend: “Regarding the history of Gongfu Tea, I have consulted Chinese scholars but never got a clear answer.” (Fumime Umi, “The Revival of Chinese Tea Culture”)
Chao’an Shiguping Oolong Tea is a specialty from Shiguping in Fenghuang Town, Chao’an County, Chaozhou City, Guangdong Province. This tea features a glossy green, tightly rolled appearance, with a high, rich aroma and a fresh, mellow, and refreshing taste. The liquor is clear yellow-green, and the leaves are tender green with a red edge along the leaf margins. When brewed in a premium teapot, the fragrance lingers even after multiple infusions without losing its flavor. The new tea can be stored
Tea is an important part of Chao'an's agricultural economy. The county has over 20,000 acres of tea plantations, producing more than 17,000 dan annually. Major famous teas include Phoenix Shuixian, Phoenix Dancong grown at Wudong Mountain at an altitude of 1,200 meters, Yixianhong Oolong from Shiping Village at the foot of Dashan Mountain, Baizhong Shuixian from Tiepu...
Lingtou Dancong Tea, also known as White Leaf Dancong Tea, originates from Shuangjiniang Mountain at an altitude of 1,032 meters in Lingtou Village, Fubin Town (formerly Pingxi Township or Pingxi Town), Raoping County, Chaozhou City, Guangdong Province. It was selected from wild Narcissus tea plants by villagers of Lingtou in 1961 and was listed as a distinct variety during the 1981 Guangdong Provincial Tea Cultivar Conference.
Hepo Lei Cha Hepo Lei Cha is a traditional food with Hakka characteristics. First, tea leaves, peanuts, sesame seeds, and other ingredients are ground into a paste in a mortar bowl, with a little salt added (sugar can also be used), then boiling water is poured into the bowl to make the lei cha. To eat it, the lei cha is scooped into cooked rice to form a porridge-like mixture, then topped with dried shrimp, peanuts, scallions, chives,
Yuhu Ping Shang and Xinheng Wufang are hometowns renowned for their green tea (pan-fired tea). The green tea produced here is richly aromatic, long-lasting when brewed, and boasts a unique flavor that is famous both domestically and abroad, with exports to Southeast Asia. When the People's Republic of China established diplomatic relations with Thailand, Ping Shang and Wufang green tea were supplied upon the Thai government's request.