Guilin Youcha

Guilin Youcha, especially Gongcheng Youcha, is a gem of Guilin's food culture and a national intangible cultural heritage. Its history can be traced back thousands of years. Initially, it was created by the Yao people to resist the damp and miasma in the mountainous areas. The production process of Guilin Youcha is very particular, and the key lies in the action of "beating". First, large - leaf green tea picked during the Qingming and Grain Rain seasons is selected as the main ingredient. The tea leaves and ginger are stir - fried with oil and salt in an iron pot first and then boiled. During the frying process, a spatula or wooden pestle is used to gently "beat" the tea leaves and ginger to fully release and blend their flavors. The cooked Youcha has a yellow - green color and a strong aroma, with the mellow taste of tea, the spiciness of ginger, and the fresh fragrance of chopped scallions. When drinking, it should be paired with ingredients such as fried rice, fried eggs, and peanuts. The first sip is slightly bitter and astringent, but immediately afterwards, the fragrance and sweetness of the tea spread between the lips and teeth, making people have an endless aftertaste, just as the local saying goes: "The first cup is bitter, the second cup is astringent, and the third and fourth cups are good Youcha". Youcha not only has a unique taste but also has the effects of refreshing the mind, aiding digestion, strengthening the stomach, and dispelling dampness and miasma. In Guilin, every household has the custom of making Youcha to entertain guests. Guests sit around the table, and the host makes Youcha on the spot, serving cup after cup, full of a strong flavor of life and warm hospitality.