Hundred-Shake Tea

Hundred-Shake Tea

　　Hundred-Shake Tea is a unique traditional tea custom in Fengqing, Yunnan, as well as a distinctive way of drinking tea among the Yi and Dai people in Xinping Yi and Dai Autonomous County, Yunnan. The local elderly Yi and Dai people especially enjoy tea brewed in a clay pot over a fire. Hundred-Shake Tea from Fengqing, Yuxi, Yunnan, is also called “Tufu Tea” (earthy tea). It earned its name because of the considerable effort involved in its preparation. When guests arrive at a home in Fengqing, the host will start boiling water while preheating a small teapot over the hearth until it reaches the right temperature. Then tea leaves are added to the pot and shaken rapidly to tumble them inside. From the moment the tea leaves begin to puff up until they turn slightly yellow, the shaking must be rhythmic—hundreds of times—until a rich aroma wafts through the air. At this point, boiling water is poured into the pot (not filling it completely). A crackling sound will emerge from the pot. The tea liquor rises and falls in foam and bubbles around the rim. This process of pouring boiling water is repeated three to five times, until the tea no longer threatens to overflow. The result is this fragrant “Hundred-Shake Tea.”

　　The art of Hundred-Shake Tea lies in the “shake.” Shaking is key to making this tea. It’s important to keep the pot close to the flame without interruption, shaking gently and steadily so that the tea leaves are heated evenly—neither burnt nor undercooked. Only then can the resulting tea shed its bitterness and astringency, offering a fragrant, soothing, and pleasant taste. In Fengqing, Hundred-Shake Tea is not only a beloved traditional brewing method in rural areas but also a local folk remedy used to treat ailments.

　　Adding a few drops of liquor to Hundred-Shake Tea can help treat colds caused by wind-cold; mixing in some scorched rice can alleviate dysentery; adding a bit of salt that has been roasted over a fire can serve as a remedy for diarrhea; and including shredded or sliced ginger can help treat influenza. With its unique brewing method and rich, aromatic fragrance, Fengqing’s Hundred-Shake Tea has become a distinctive traditional etiquette activity in the county’s external exchanges. Locals often entertain guests with performances of the tea-making process and tastings of the finished brew.

　　Adding shredded or sliced ginger to Hundred-Shake Tea can also help treat influenza. With its unique brewing technique and richly aromatic flavor, Fengqing’s Hundred-Shake Tea has become a distinctive traditional etiquette practice in the area, often served to guests through live brewing demonstrations and tastings. In many rural villages, whenever there is a celebration, specialized tea masters are invited to prepare Hundred-Shake Tea, as nowadays young people tend to take shortcuts, using glass bottles to brew tea without much concern for bringing out its true flavor.

　　Drinking roasted tea is a favorite pastime of the people in the Zhayi area of Xinping County, particularly among the elderly. To make roasted tea, a small clay pot is first heated over a fire, then tea leaves are added. The leaves are gently shaken while being roasted until they turn yellow and emit a toasty aroma. The tea is then poured into a cup and brewed with boiling water. It’s important not to under-roast the tea, as that would fail to bring out its signature smoky fragrance; however, over-roasting can cause the leaves to burn and lose their taste. The key is to roast the tea just right, which requires hundreds of gentle shakes to ensure even heating—hence the name “Hundred-Shake Tea.” Some methods do not involve removing the leaves for roasting but instead pour boiling water directly into the pot. The moment the water hits the leaves, a rumbling “boom” sound is produced. Because of this, some people call this variation “Thunder Tea.” Since the tea leaves need to be roasted very precisely with hundreds of shakes, it’s also known as “Hundred-Shake Tea.” This type of tea is not only visually appealing and full-bodied, but it also offers an intoxicating aroma that fills the nostrils and warms the heart, leaving everyone who tries it in awe.