Guanyang Oil Tea

Guanyang Oil Tea

　　One of the most famous snacks in Guanyang.

　　The oil tea from Guanyang is also called "fried rice tea," which, as the name suggests, features fried rice as its main ingredient.

　　The ingredients needed to make oil tea include: tea leaves, peanuts, chopped green onions, pickled chili peppers, mung beans, rice noodles or noodles.

　　Preparation Method

　　1. Heat oil at a high temperature and fry the fried rice well — this is the main ingredient and is essential.

　　2. Also fry the peanuts well.

　　3. Chop the green onions into small segments to be added to the oil tea.

　　4. Stir-fry the mung beans in a pan to remove their raw smell.

　　5. Cook the rice noodles or noodles, then soak them in cool boiled water to prevent them from clumping.

　　6. Place the tea pot — a tea-brewing tool with a spout — on the stove, then put the tea leaves in the pot, stir-fry them, and add some ginger along with the fried mung beans. Use a “7”-shaped wooden pestle to mash the ingredients in the pot, then add lard and bring the mixture to a boil with water. Next, place the fried rice, green onions, peanuts, rice noodles or noodles, and pickled chili peppers and other seasonings into a small tea bowl — a specially designed bowl that is smaller than a regular dining bowl, locally called an “ouzi.” Then pour the tea into the small bowl through a sieve, being careful not to let any tea leaves or other ingredients from the pot fall into the bowl, as these will be needed for the next batch.

　　The Etiquette of Guanyang Oil Tea

　　If important guests arrive, the first bowl of tea should be sweet, and each guest’s bowl should also contain two shelled, boiled chicken eggs to show the host’s warm hospitality. This dish is generally not made on ordinary days when making oil tea at home.

　　In Guanyang, if someone invites you to drink oil tea, never refuse politely. Some initial refusal is expected, but you must not decline firmly, or the host may think you are looking down on them. In truth, you won’t be able to resist the fragrant aroma of the oil tea anyway.

　　For important guests, you are expected to drink a total of six small bowls, including the first sweet one. The real oil tea portion is five bowls. When you reach the fourth bowl, the host will add meat — tender stewed pork belly that is fatty but not greasy — to each guest’s bowl. After drinking this bowl, you should express your gratitude and indicate you’re full. The hostess will warmly encourage you to have one more bowl, so you should finish the fifth. After the fifth bowl, when you again indicate you’re done, the hostess will stop serving. It seems to be an unwritten rule of etiquette.

　　If you’re too full to finish five bowls but can't politely decline further servings, explain to the host that you really can’t eat any more. But the host may think you’re just being overly polite and will encourage you to continue. At this point, lay your chopsticks horizontally across your bowl to signal that it's not politeness but genuine fullness. The host will then not insist.

　　The pickled chili pepper in the oil tea is used for flavoring and as a colorful garnish — you don’t have to eat it. If you accidentally do, the spiciness might turn your face red, and the host may think you enjoy it and offer you more. So, you can leave the chili in your bowl without being urged to eat it.

　　Drinking Guanyang oil tea gives a refreshing feeling. The brown tea, light yellow fried rice, emerald green green onions, red pickled chili peppers, a few peanuts for decoration, and the aromatic flavor all combine for a perfect blend of color, aroma, and taste. Enjoying the tea while chatting about daily life or interesting stories is truly delightful — a supremely pleasurable leisure activity and a genuine moment of joy in life.

　　Sipping a cup of Guanyang oil tea leaves your mouth fragrant, your lips and teeth perfumed, and your whole body relaxed and satisfied.