Eat a sweet tea is the Beijing-Tianjin area. Will be filled with cooked red bowl of tea turned upside down without throwing up, it is "buckle Bowl of soup," he said. The so-called "eight treasures tea" is coupled with eight different fruit material. Tea with boiling water rushed to open a large copper pot, a large copper pot known as tea pots, tea is the guise industry. Pot 60 cm high, 50 cm in diameter, the elongated spout. Tsubouchi four weeks reservoir, such as an intermediate air furnace for coal-fired water heating. Installing a copper kettle top can whistle, siren rang boiling water. The dazzling brilliance of polished copper pot big plus that wonderful copper flute, quite local taste, very attractive appetite.

Beijing tea due to the faucet mouth red pot rule, also known as Long tea. Beijing mellow sweet tea, apricot color, delicate taste resistant products. "Zhuzhici all doors" between Jiaqing in the "morning bowl of sweet paste porridge, only eating tea and seasoned millet mush." Old Beijing pay attention to drink outside the front door of Ju Yuan Chai and Lee flyover of tea.

In December 1997, Beijing Tianqiao tea Lee restaurants making tea, was awarded the first national Chinese snack title of China Cuisine Association. Over the past Beijing street hawkers selling tea, they used a large copper pot scene out of a variety of flavors of tea sweet and delicious, all ages, leisure snacks, also do breakfast only. Near the old bridge, "Lee tea" is more known.

- old Beijing tea -

historical allusions of tea

Say, toward which tea actually belong to generations of the invention, it is probably hard to say who is also clear, however, for many years, it is no matter what the DPRK on behalf of the holidays, this tea will always show their skills in the temple, to provoke groups of adults and children have a pair of surprising with round eyes. You see, that sell tea on the table, with the Zeng light watt light large copper pot, spout, the pot, catchy, foot bottom are trimmed with brass carving patterns on both sides of each pot body trimmed in a goldfish swimming in the grass until the furnace fire ...... busy when I saw the pot of boiling water rolling, steaming hot. Even more interesting is that you look at the front of this sell tea chef, feet apart, arms posture settle in one hand and a bowl in one hand and move the pot pour spout sized from two feet away enough to have a child , seeing that steaming water jet out from the spout children, impartial just "hit" in a bowl, and bit by bit does not leak, accurate and beautiful. In fact, the hub of good it really requires great skill, above all, once completed, must not dragging its feet ticking to bowl right, otherwise the tea must have been born, and that the seller may lose this. Furthermore, although the fierce water, but must not be poured on the hands, or else, the hot hands, bowls also smashed, loss leader, it is more uneconomical. So, selling tea master craftsmen are practicing marketer of unique skills, do not look at all the action a total of only a few seconds, you can train well in this hand, I'm afraid to spend a few years of work.

Beijing Tianqiao Lee tea has a long history, is a traditional Beijing snacks. Mellow sweet tea, apricot color, delicate taste resistant products. "Zhuzhici all doors" between Jiaqing in the "morning bowl of sweet paste porridge, only eating tea and seasoned millet mush." Old Beijing pay attention to drink outside the front door of Ju Yuan Chai and Lee flyover of tea.

Lee Kee is located in Beijing's Tianqiao soft and delicate tea aroma wins, they have more than a dozen varieties of tea, in December 1997 Beijing Tianqiao production of tea tea Li restaurants, was awarded the first national Chinese snack title of China Cuisine Association. Millet tea making surface is washed, soaked in cold water for two hours, drain water, crushed surface, then too small basket, Millet Serve surface; tea jug filled with cold water, boiling, take a bowl, pour boiling water, and amount of cold water mix look, add one-tenth of Millet face tune into the batter, then water will batter cooked red; sprinkle brown sugar on top of the tea, sugar and sweet-scented osmanthus sugar can be eaten. Lee tea now combine traditional and modern science, developed a fresh water chestnut tea, pearl milk tea, milk shakes, sundaes and so on; especially fresh water chestnut tea also has disinfection, diuretic, hangover and other health effects.

production methods of tea

Beijing is a sweet tea diet, lotus root starch and similar raw materials also face Millet. With open water food. But it has a punching skills, non-skilled not do. First adjusted in the raw material tea bowl, osmanthus sugar put halogen; then in tall, boiling water weight copper pot was filled. The sale by a holding bowls, one hand on the pot handle, you must put aside your feet squat-style, to a firm. Left hand bowl, just like pot mouth, such as water out of a bowl to change at any time from order to grasp the amount of water to control its degree of thickness, so that water does not leak out, the shock out of syrup, which is one skill. The right to have enough control force, a water spout, just inject bowl. To once completed, can be cooked red tea, or drops pattered water, tea Tangbi Sheng, can not eat, it lost money. Also note that the water was fierce, will be pouring in their own hands, burning himself and broken bowl, the more uneconomical, it is the skill of the two. So selling tea is not a skill that can not do. Figure you seen his feet apart, arms around points squaring off balance, a retractable movement, I do not know how much effort to spend! Those veteran, water exports, sized and sometimes at a distance of two feet Hukou place. All boiling water into the bowl, drip does not spill, and said that only lasts, once cooked red, desirable thickness, plus never seen water and then washed, or washed out of the bowl and back to a bowl. Tea taste savings, in addition to sweet, there is an air of simple grain, gives intimacy.

Starting material: Millet rice 500 g, 200 g brown sugar and 100 grams of sugar, 10 grams of sugar, osmanthus, gold cake D, the amount of cyan Meiding.

Production Method:

1, first Millet rice washing clean, soak for 2-3 hours with cold water, crushed surface, and too small basket, Millet Serve surface.

2, the tea water boil the jug.

3, taking a small bowl, first poured into 50 grams of water and 10 g of cold water mix it, then put into a 1/10 Millet surface batter, then the left hand holding the batter filled tea bowl facing close to the mouth, right hand the pot handle will tilt the pot, the boiling water down the spout of the jug into the bowl. At this speed with the spout bowl from near and far from the widening, to increase the momentum of water to make a homogeneous batter red; subsequently from far to near, i.e. the batter punched apricot tea.

4, after washed well bowl, i.e. sprinkled with 20 g tea in the brown sugar, 10 grams of sugar and sugar osmanthus 1 gram. You can also sprinkle some gold cake small, green Meiding like food. The amount of this ingredient bowl 10 can be made.

Features:

This quality of the delicate, sweet flavor, snack cakes and sweetmeats, Beijing, Hui flavor. Because the tea bowl turned upside down without spilling over and, therefore, this "buckle Bowl of soup," he said.

Tea has two characteristics: First, a special cooking, by the method of the open water cooked red tea; second special tool, so that there is a large copper teapot, pot 60 cm high, 50 cm in diameter, the elongated spout, pot within four weeks the reservoir, such as an intermediate air furnace, the coal into the bore, to boil the water, can be used cooked red tea.