Traditional Beijing Almond Tea

Traditional Beijing Almond Tea

　　Almond tea is a popular snack that originated in the imperial court and later spread to the public. It is primarily made from finely ground almond powder, brewed with boiling water from a traditional dragon-phoenix copper kettle, and mixed with over ten ingredients such as almonds, peanuts, sesame seeds, rose petals, osmanthus, raisins, goji berries, cherries, and white sugar. With its vibrant colors and rich aroma, it is a nourishing and health-promoting delicacy.

　　In the old days, it was mainly sold by Hui (Muslim) vendors and was one of the traditional breakfast items in Beijing. “At dawn the markets bustle with noise, its lung-moistening taste a sweet employ. A bowl of this nectar truly delights, unmatched in flavor—almond tea excites.” (from *Tianqiao Miscellaneous Poems*). Vendors would carry shoulder poles selling both almond tea and soybean milk, with a pot for each at either end. A coal stove heated the bottom, while a cylindrical pot sat atop, wrapped in bamboo sheathing for insulation and adorned with decorative brass, making it both clean and pleasing to the eye—an instant attraction. In old Beijing, food vendors paid great attention to aesthetics; their wares were always kept as clean and attractive as possible, and the quality of goods was emphasized as a competitive advantage. This was a hallmark of Beijing street vendors.

　　The writer Wei Junyi once wrote an essay titled *Recalling the Old Beijing Breakfast*, in which she mentioned almond tea: “That almond tea was freshly simmered in the pot, hot and thick, with a hint of osmanthus. It’s completely different from the almond powder we buy nowadays in plastic bags to make ourselves. No matter how you prepare it, you just can’t recreate that flavor.”

　　Traditional Beijing breakfasts originally favored sweet porridge, later shifting to almond tea, while soybean milk (then called tofujiang) came even later. The latter two were commonly sold together, and it was common to hear street vendors shouting in the early morning: “Soybean milk porridge’s on the boil, almond tea’s here to rule!” Most sellers were from Shandong, and it was often the case that the almond tea would sell out while half a pot of soybean milk remained.