Dong Ethnic Ginger Tea

Dong Ethnic Ginger Tea

　　The Dong people in Datong Datang are well-known for their hospitality. Guests are always warmly welcomed, but the most unforgettable experience is being treated to “ginger tea.”

　　Drinking ginger tea is a long-standing tradition among the Dong. Nearly every Dong household grows tea trees around their homes and along the edges of fields and ridges, beginning the annual tea harvest after the Qingming Festival and continuing until the Beginning of Autumn. The tea is picked and processed in three batches. The first batch, called Qingming tea, is made only from the tender young buds with “two leaves and one sprout” that have just emerged. These are pan-fired at a moderate temperature to create a high-grade tea, usually reserved for honored guests and close relatives such as maternal uncles. The second and third batches are served to regular guests or for family consumption, but whenever tea is served, it is always accompanied by ginger. The Dong cultivate ginger in large patches of shady, moist garden soil. When fresh ginger is harvested, it is washed, peeled, and then stored in jars filled with saltwater and sealed for a certain period. Later, the ginger is taken out, sliced thinly, and served together with the tea. This combination is believed to clear internal heat and protect against the cold. Its fragrance lingers, its sweetness is mild, and its spiciness is just right—making it highly favored by both the Dong people and guests of other ethnicities.