Guilin's Oil-Tea

Guilin's Oil-Tea

　　"Oil-Tea" — its tools, ingredients, preparation method, and way of drinking are all very unique. Let’s start with the tools: a small iron pot and a small wooden mallet. The small iron pot is similar to the wok used in the Jiangnan (southern Yangtze River) Su-Xi catering industry, but the opening is very small, about the size of a large soup bowl, and there’s a small spout on the side of the rim to make pouring the tea easier; the small wooden mallet is both nimble and distinctive, resembling a small rolling pin, but with a short perpendicular extension at the front for pounding. As for ingredients, you must use crude tea — that is, unprocessed tea leaves — otherwise, the authentic flavor of "Oil-Tea" will be lost. Spring onions, ginger, garlic, and salt are essential, while fried sweet potato slices and deep-fried peanuts make great accompaniments. It’s common knowledge among tea connoisseurs that brewing tea requires good spring water, but "Oil-Tea" has another special feature: using meat bone broth instead of spring water, which naturally gives the tea a unique taste. The preparation method is also quite distinctive: heat the iron pot, add a small amount of vegetable oil, wait until the oil is hot, then stir in sliced spring onions, ginger slices, and garlic to infuse the aroma. Add the crude tea that has been lightly soaked in water. "Oil-Tea" must be pounded repeatedly with the wooden mallet to bring out the full flavor. Once it’s well pounded, add the meat bone broth, a suitable amount of salt, and wait for it to boil. Then pour it into small bowls, sprinkle with chopped spring onions, add some deep-fried peanuts, and the aroma will waft through the air. The tea is coffee-colored with flecks of red and green, tempting you to take a sip right away. In the Guilin area, there’s a saying about drinking "Oil-Tea": “The first cup is bitter, the second a bit astringent (a local dialect term), the third and fourth cups are truly good Oil-Tea.” This is a reminder to sip slowly and fully appreciate its flavors. "Oil-Tea" is believed to dispel cold and dampness, refresh the spirit, and satisfy hunger. In northern Guangxi, where humidity is high and there are many miners, drinking "Oil-Tea" has become a local dietary habit and a way to entertain guests. Guests sit around the table while the host operates a small stove, preparing the tea in front of everyone, serving cup after cup — a truly unique experience. Nowadays, "Oil-Tea" has spread spontaneously across several regions of Guangxi and has won the hearts of many people. Its flavors have also diversified, including variations such as "Chicken Thread Oil-Tea" and "Meat Thread Oil-Tea."

　　Drinking "Oil-Tea" in Guilin is truly a rewarding experience. May this gem of folk culinary culture bloom even more enchantingly than Guilin’s mountains and the waters of the Li River.