Roasted Tea

Roasted Tea

　　is a method of brewing tea practiced by the Bai, Yi, Han, and other ethnic groups in the Dali region. Roasted tea has the effects of refreshing the mind, improving eyesight, promoting diuresis, and can also eliminate the chilliness of raw tea. The method of making and drinking roasted tea is as follows: first place a specially made small earthenware pot on the hearth or stove, heat the pot until it is warm, then add tea leaves. Continuously shake the small pot to allow the tea leaves inside to slowly expand and turn yellow. When the fragrance of the tea wafts out, pour in a small amount of boiling water. At this point, there will be a “crack” sound, and the foam inside the pot will boil and surge, filling the air with the aroma of tea. Once the foam subsides, add more boiling water to bring it to a full boil, and it is ready to drink. The tea has a fragrant and lingering taste that refreshes the heart and lungs. Roasted tea is typically brewed only three times before being discarded. If you wish to drink more, you must roast a fresh batch. If there are many guests, each person is given a small earthenware pot and a cup to roast and brew their own tea. Brewing and drinking your own tea shows respect for the guests and is also a traditional way of hosting in the various ethnic communities of Dali (Dali).