Rongshui Miao Oil Tea

Rongshui Miao Oil Tea

　　   Oil tea preparation is popular in Rongshui, Liuzhou, Guangxi, as one of the folk leisure snacks, mainly enjoyed among the local ethnic minority communities. It is called "oil tea" because it involves oil and tea, and is beloved by locals for its refreshing taste. In some areas, people drink oil tea with all three daily meals — they have a cup before heading out to work in the morning, then another after finishing work in the afternoon before lunch, and yet another before cooking dinner. When guests visit, hosts serve them oil tea instead of plain boiled water or regular tea.

　　    Ingredients and Preparation Method

　　   The main ingredients include: tea leaves, sun-dried rice (阴米), sticky rice cubes (made by pounding glutinous rice), oil fritters (primarily made from flour and deep-fried), peanuts, chopped scallions, salt, and sugar.

　　   The preparation method is particularly meticulous: heat oil in a pot, add a small amount of rice and fry until golden, then add loose tea leaves and stir-fry together before pouring in water and bringing it to a boil. After a short while, strain out the tea leaves and ladle the liquid into small bowls, adding various toppings before serving. Salt or sugar can be adjusted to taste. The toppings for oil tea vary depending on its grade. Basic versions include fried rice crisps, peanuts, or soybeans. Higher-end versions may also feature pork liver, pork intestines, glutinous rice balls, and sticky rice cakes.

　　   Miao oil tea is sweet, fragrant, and delicious, leaving a lingering sweet aftertaste. The tea helps cut through greasiness, aids digestion, and has an invigorating effect. When drinking plain oil tea (without glutinous rice balls or sticky rice cakes), people usually use no chopsticks or just one. It’s customary to have at least three small bowls to show appreciation to the host. The Yao and Dong ethnic groups also have the tradition of making oil tea, which remains popular to this day.