Roasted Bean Tea

Roasted Bean Tea

　　Wuzhen locals refer to drinking tea as “eating tea.” Roasted Bean Tea, also known as Roast Bean Tea, is one of the local favorites. The main ingredient in this tea is roasted beans. This type of bean is uniquely processed in Wuzhen, using tender late-season soybeans harvested in autumn, preferably fragrant japonica beans. The fresh beans are boiled in a light saltwater solution until semi-cooked, then drained and placed on an iron sieve over charcoal fire to be roasted. The roasting must be done with charcoal only—never with firewood or coal, as that would impart unwanted smoky or chemical flavors. The beans are gently roasted over low heat until their skins wrinkle and emit a fragrant aroma. This method ensures the beans are cooked but not burnt, crisp but not hard, leaving a fragrant, delicious taste with a lingering aftertaste.

　　 Additionally, Roasted Bean Tea includes a selection of complementary ingredients such as osmanthus flowers, fried sesame seeds, orange peel, shredded radish, perilla seeds, and fried cypress seeds. Osmanthus adds a rich fragrance, sesame boosts blood health, orange peel aids digestion, and perilla seeds help soothe wheezing, reduce phlegm, and relieve coughs. The unique combination of primary and supplementary ingredients makes Roasted Bean Tea a nutritious and premium beverage ideal for serving guests. When drinking, guests may adjust the flavor to their liking by adding a small amount of salt.