Yongsheng Oil Tea

Yongsheng Oil Tea

　　A saying widely circulated in northwestern Yunnan goes: “Lijiang cakes, Heqing wine, and Yongsheng oil tea in every home.” Yongsheng oil tea is a distinctive and well-known tea beverage originating from Yongsheng County in Yunnan Province. It not only serves the usual purpose of quenching thirst and complementing meals like regular tea, but also has the wonderful effects of refreshing the mind and invigorating energy. Moreover, because its ingredients are simple and preparation is convenient, it has become a popular drink “found in every household.”

　　　　Yongsheng oil tea is somewhat similar to the Japanese tea ceremony in terms of processing. The base soup is made using largely the same ingredients—typically, locally premium rice is roasted to a golden yellow, then combined with “brick tea” or “pu’er tea” (the more particular versions of these teas are first steamed atop the basket used for cooking sticky rice, then sun-dried for later use; such teas are infused with a fragrant aroma of sticky rice). Once the rice and tea are thoroughly roasted and fragrant, the tea leaves are added to an earthenware pot and shaken gently until their aroma emerges. Water is then poured in, stirred with bamboo chopsticks, and brought to a boil for a short time to make the first batch of oil tea base soup. After that, based on different taste preferences, ingredients such as ginger, hemp seed paste, walnuts, sticky rice crisps, brown sugar, eggs, or rice skin can be added to create either sweet or savory flavors—making it a very refreshing and tasty snack.

　　　　The method for making Yongsheng oil tea is as follows: first, preheat a small earthen teapot by placing it near the fire. Add a small handful of rice and a spoonful of melted fat, then shake the pot while roasting until the rice grains turn evenly golden. Next, add a pinch of tea leaves and stir quickly to prevent scorching. Then pour in boiling water and let it simmer for a while before straining it into a teacup. Add condiments and enjoy. Add salt for a savory version, or sugar for a sweet one, according to personal preference. Before adding more water to the used tea grounds, stir them with a bamboo chopstick in the pot. There’s a saying: “There’s no trick to brewing oil tea—just twenty-four stirs.” This process is repeated until the tea loses its flavor. In the end, the remaining liquid and residue are poured into a bowl, becoming a delicious treat for children.

　　　　The various ethnic groups in Yongsheng regard oil tea as a top choice when receiving guests, and the first brew is always offered to elders or visitors. Travelers visiting Yongsheng—the land of spirulina and a fertile region of fish and rice—should not miss trying this uniquely flavorful oil tea.