Drinking habit during the LimingQi in China

Many of the old historical evidences on tea in China are based on the legend, conjecture, and myth. Chajin written by Lu Yu is probably the first book provides specific and accurate information about tea. He introduced how the powdered tea were drank back in time and emphasizing that tea should be drank itself without adding any other ingredients. (Leicha) In the homeland of tea culture Yungui heighland, people used to eat tea leaves mixed with paper, nuts, sesami and salt, and they are called Lei cha. Some people there still eat this Lei cha. Before people start drink tea, tea was used as ingredient like Lei cha. (Dayoucha) Dayou cha is a simplified version of Lei cha. To make Lei cha, only new buds and leaves are used, however, to make Dayou cha, the mature leaves are also used. Tea leaves are smashed in the bowl and mixed with other ingredients. (Youcha) Making Youcha is very simple. Just stir fry tea leaves with oil, and then add hot water and salt. This is only drank by minority groups in mountain side. People used the leaves from the wildly grown tea trees. This way of drinking tea was introduced to Han people, and started to drank by them as a medicine.

(Satoru Matsushita)