Gongcheng Oil Tea

Gongcheng Oil Tea

Gongcheng Oil Tea is a geographical indication certification trademark.

　　Geographic Scope

　　　Guangxi Gongcheng Yao Autonomous County: Lianhua Town, Gongcheng Town, Ping’an Township, Jiahui Township, Xiling Township, Limu Town, Guanyin Township, Longhu Township, and Sanjiang Township

　　Distinctive Qualities

　　　　The unified preparation method of the oil tea uses aged black tea leaves as the main ingredient, which are stir-fried in oil until slightly scorched and fragrant, then salt is added and water is boiled. Most versions also cook it with ginger, resulting in a rich yet astringent taste with a hint of spice. In the Gongcheng area, ground roasted peanut powder is also added, which makes the flavor richer and less astringent. Thanks to the perfectly timed cooking process, Gongcheng Oil Tea is hailed as the best among all regional varieties, enjoying fame across northern Guangxi and throughout the region. Drinking oil tea is not limited to any season—it is consumed all year round, at all times of day. When guests arrive, it is served promptly and abundantly, regardless of the time.

　　Cultural Background

　　Legend 1: Long ago, there was an ethnic group called the Yao people, who lived in “Qianjiadong” (Thousand-Family Cave) with little contact with the outside world. Unaware of the reforms of Emperor Zhu, they continued their traditional practice of making oil tea. During the Ming Dynasty, when authorities accused the Qianjiadong Yao of not paying imperial taxes, soldiers were sent to suppress them. Some Yao people fled to Gongcheng, and one branch—comprising eight large families and a relatively large population—settled in the flatter area around Jiahui. They brought with them their traditional delicacy: oil tea. The reason the Jiahui Yao’s oil tea became widely known is due to their location along the Chajiang River, offering convenient transport and a sizable population. During the Qing Dynasty, Tanghuang Village in Gonghe alone had over a thousand households. Fishermen on the Chajiang River had to pay taxes to them. They built the Tanghuang Temple and held a grand temple fair every three years, attended by people from surrounding ethnic groups. The fair had a rule: members of the host ethnicity were not allowed to compete for the flower cannon, only outsiders could. The Yao from the eight families warmly welcomed visitors to the fair, and the custom of drinking oil tea and serving it to guests began to spread.

　　Legend 2: It is said that when Emperor Qianlong traveled to the south of the Yangtze River, officials along the route tried their utmost to please him, presenting endless delicacies from mountains and seas. As a result, Qianlong lost his appetite and grew weary at the sight of food, leaving the imperial chefs at a loss and in panic. Then, a Gongcheng-born imperial chef suddenly remembered the benefits of his hometown’s oil tea. He quickly prepared the tools and made a bowl of Gongcheng Oil Tea, which he presented before the emperor. After drinking it, Qianlong immediately felt his mouth watering and his appetite returning. Delighted, he bestowed the title “Soul-Reviving Soup” upon Gongcheng Oil Tea. As for why Qianlong regained his appetite, it was because Gongcheng Oil Tea aids digestion, strengthens the stomach, dispels dampness, and wards off miasma. It is a health drink invented by generations of Yao people living in mountainous areas, based on the humid climate and heavy miasma of the highlands. The tea leaves contain rich theophylline, which helps regulate the body; ginger warms and dispels cold and dampness; garlic has disinfectant properties; and peanuts provide three essential trace elements needed by the human body, helping to replenish energy.