These curious stories about tea that you may not know: insect feces, dried small fish, strong liquor blending

🌿 When you think of "tea", what comes to mind? Is it the delicate fragrance of West Lake Longjing or the mellow richness of Jin Jun Mei? But if I told you that some beverages called "tea" in the world are made from insect feces, dried small fish, or even require adding spirits or being sipped with the tongue... would your perception start to waver?

🌍 Today, we will embark on a journey that defies imagination together, crossing the boundaries of the Theaceae family to explore those exotic teas jointly created by natural serendipity and human wisdom. They are not just thirst-quenching liquids, but also the answers to survival, the codes of social interaction, and the crystallization of culture.

🌿Raw Materials That Challenge Perception: Gifts of Nature and Chance

The boundaries of tea have first been greatly expanded in terms of raw materials. Humans have not only domesticated tea tree leaves but also turned their attention to other creations in nature, and even some accidental "by-products".

🐛 1. Insect Tea (from Hunan, Guangxi, etc., China): A Delicious Reversal in Desperate Situations

Insect tea (also known as tea essence) is a traditional beverage made from the dried feces excreted by the larvae of the rice moth after feeding on specific plant leaves. It is a unique product of the mountainous areas of Hunan, Guangxi, and Guizhou in China. Its production process includes steps such as steaming and fermentation, egg and larva cultivation, and collection of insect feces. The finished product is rich in amino acids, tannins, and trace elements, and has effects such as clearing heat and relieving summer heat, and aiding digestion. It is classified into types such as Chengbu insect tea (from Malus sieboldii) and Huaxiang insect tea (from Platycarya strobilacea leaves) according to the different plants it feeds on. After brewing, the tea has a clear color, overflows with fragrance, and tastes mellow and sweet, and becomes even more mellow after years of aging.

This may be the ultimate interpretation of "turning decay into magic". Its history can be traced back to the Qianlong period of the Qing Dynasty. Legend has it that the Miao people in Chengbu, Hunan, discovered particles left on tea leaves eaten up by insects during a famine. After brewing, they obtained red and fragrant tea soup, which was passed down. Qing Dynasty "Local Records of Chengbu County" Volume 5 contains "Although the tea is rough and evil, it is left in the old cage for one or two years or several years, and the tea is all turned into insects. The remaining name is 'Insect Tea'", which was listed as tribute tea during the Qianlong period of the Qing Dynasty. Ming Dynasty Li Shizhen in "Compendium of Materia Medica" there are "tea parasites, this tea packaging cage parasites, take its feces", "caries + indications, ear juice ..." and other articles, for the first time recorded the medicinal value of insect tea. This kind of tea is not real tea, but the excrement of the larvae of the "fragrant nocturnal moth" that feed on the leaves of plants such as fragrant trees and wild vines. When making, people collect these black-brown particles, screen them, fry them, and sometimes mix them with honey and a small amount of tea leaves to enhance the aroma. After brewing, the tea soup is orange-yellow and translucent, with a mellow taste and a unique aroma of ripe fruit and honey, without any strange smell. Nowadays, due to changes in the ecosystem environment, authentic insect feces tea has become particularly precious.

🐟 2. Qinyu Tea (Jing County, Anhui, China): A Millennium-Old Tribute Floating in the Cup

Qinyu Tea is a specialty tea from Jing County in southern Anhui, made from the unique Qinyu fish found only in the local Qinxi River. The Qinyu fish grows in a specific water area of the Qinxi River, is less than an inch long, and can be caught for about ten days around the Tomb-Sweeping Festival. During production, fresh Qinyu fish are placed in boiling water containing seasonings such as tea leaves, cinnamon, anise, sugar, salt, etc., cooked, sun-dried, and then dried with charcoal until they become orange-yellow dried fish. When brewed, the dried Qinyu fish in the cup presents a swimming posture with the head up and the tail down. The tea soup is clear, slightly salty, and fragrant. After drinking, the dried fish can be chewed and eaten. The finished dried fish can be sealed and stored for several months without changing its shape or color. It has been a tribute since the Tang Dynasty, and Mei Yaochen, Ouyang Xiu once mentioned it in their poems.

This is the perfect combination of "tea" and "dish", a drinkable work of art. Qinyu Tea from Qinxi River in Jing County, Anhui Province was a tribute during the Tang Dynasty. Its raw material is Qinyu, only a few centimeters long, with silver scales and dragon whiskers. When drinking, place a few dried fish in a cup and brew with mountain spring water at about 85°C. A miracle then occurs: the shriveled fish body slowly unfolds in the water, as if resurrected, head to tail in the cup, swimming up and down, lifelike. The tea soup combines the salty aroma of river fish, the fragrance of spices, and the burnt aroma of charcoal. Qinyu Tea has a slight tea flavor, as well as a faint fishy, salty, and umami taste, making it a unique and delicious drink. After drinking the tea soup, you can put the dried fish in your mouth and chew it carefully. The meat is tender and soft, salty with a hint of sweetness, fresh and delicious, making it hard to stop.

🍶  Subverting Traditional Drinking Methods: The Wisdom of Ritual and Mixing

When the raw materials are fixed, innovation in drinking methods becomes a stage for cultural expression. From the bold fusion of strong spirits to the delicate sensory rituals, the way of drinking tea reflects a nation's character and philosophy of life.

🥃 1. Ukrainian Spirited Tea: The Blood-racing Formula of the Fighting Nation

In the cold Eastern Europe, tea has been infused with a heroic spirit. The history of Ukrainians drinking tea dates back to around the 17th century. In the early days, due to the preciousness of tea, they invented the "Zavarka" method: first brewing an extremely strong tea soup, and then taking a small amount to dilute with boiling water when drinking. The most hardcore invention, however, is liquor tea: The way Ukrainians drink liquor tea is to first make a tea starter (a very strong, concentrated tea). Then pour a little tea starter into a teacup, add boiling water to dilute the tea, add sugar or lemon slices, and to enhance the mellow flavor of the tea, they also add brandy or whiskey. The combination of the mellow tea and the burning liquor, accompanied by sugar or lemon slices, constitutes a "philosophy of survival" that dispels the cold and expresses one's true feelings. Traditional Ukrainian families often have a huge "samovar", which is not only a water-boiling tool but also a symbol of family warmth and the center of social activities.

👅 2. Indian Chai: The Passionate Flames in Every Alley

Indian Masala Chai (Masala Chai) is world-famous, yet one of its most authentic traditional ways of consumption is "licking". People pour the thick and steaming hot Masala Chai, brewed with black tea, milk, and spices such as cardamom, cinnamon, cloves, and ginger, into shallow plates or small clay bowls. Instead of drinking, the drinkers stick out their tongues and carefully lick the tea. Indians believe that the tongue is the most sensitive part for perceiving flavor layers, and this method allows one to experience the complex taste of the spices intertwined with the tea soup to the fullest. This scene of people squatting by the roadside and intently licking tea is a vivid and vibrant picture in Indian street culture.

🧉 3. Brazilian/South American Yerba Mate Sharing Ceremony: The Philosophy of Equality in a Circle

Yerba Mate, full name Yerbamate, is a transliteration of the Spanish "Yerba Mate" and is a specialty tea originating from South America. The raw material of Yerba Mate comes from the plant Ilex paraguariensis of the Aquifoliaceae family, and its leaves are processed into tea after special treatment. Because its preparation method is similar to that of Chinese tea, it is well-known far and wide as "Yerba Mate". In some documents and regions, the plant raw material of Yerba Mate is also called "Paraguayan herb". Yerba Mate is the national tea of Argentina, and has the same status as grain and oil products.

Mate tea The core of drinking is "sharing". For Argentines, mate tea is not only a daily drink, but also an emotional bond. Whether it is family reunion, friend gathering, or business negotiation, people always sit together and share a pot of mate tea. In this process, there is no difference in identity, no distance barrier, everyone speaks freely, conveying warmth and care. In Argentina, it is even more respected as the national drink, carrying a deep cultural identity. This unique cultural atmosphere has also made mate tea one of the important symbols of Argentine culture.

The process of sharing yerba mate can be summarized as the following steps:

1. 👑 Host Tasting and Confirmation: At the start of the ceremony, the host or organizer takes the first sip of yerba mate, and after confirming that the taste and temperature are suitable, the sharing begins.

2. 🫗 Passing the Mate gourd and straw: The host passes the Mate gourd and straw to other participants in turn. When passing, it should be done in a clockwise direction to show tradition and fairness.

3. 🙌 Participants drank:

   • Participants hold the mate gourd with both hands to show respect.

   • Put the straw in your mouth and gently suck, avoiding making too much noise.

   • After drinking, wipe the straw and spout clean to maintain hygiene.

4. 🔄 Continuous Passing and Communication: The mate gourd is passed around among participants in turn, allowing everyone to chat and share stories freely during the process, creating a relaxed atmosphere.

5. 🤝 Shared Straw: Throughout the entire ceremony, all participants share the same straw, which is regarded as a symbol of trust and intimacy.

🍳Unimaginable Production: When Tea Meets Cooking and Technology

The form and flavor of tea have also been completely transformed in human kitchens and laboratories.

🔥 1. Fried Sparrow Tongue: Emperor Qianlong's Elegant Pleasure of "Tea-Tasting"

Deep-Fried Bird's Tongue originated in Anhui, China. In fact, it is a famous dish that fully embodies the concept of "tea and food as one." The so-called "bird's tongue" is not the tongue of a bird, but rather the most tender and pointed buds of Huangshan Maofeng tea. Legend has it that when Emperor Qianlong visited the southern regions, a Huizhou chef, in a display of ingenuity, coated the top-grade Maofeng tea buds with a light batter made from egg white and starch, then quickly deep-fried them in oil until golden and crispy. The finished dish has an appealing color, with a crispy exterior and a tender interior. After high-temperature frying, the tea aroma not only does not dissipate but instead blends with the egg aroma, producing a rich fragrance similar to that of high-quality roasted snacks, leaving a lingering elegant aftertaste.

🥚 2. Indonesian Egg Yolk Tea (Teh Talua): A blend of velvety texture and interesting flavors

Teh Talua (Indonesian Egg Yolk Tea), transliterated as "Teh ta-loo-ah", means "egg tea" in Minangkabau. It is a traditional beverage originating from the West Sumatra region of Indonesia, known for its rich, creamy texture and unique flavor combination. Teh Talua is part of the cultural heritage of West Sumatra (especially the Padang area), and traditionally, it is used to entertain distinguished guests and on special occasions, symbolizing hospitality and warmth.

This beverage is made by thoroughly whisking egg yolks with sugar, then adding hot tea and mixing them together into a creamy, foamy mixture, creating a custard-like dense, smooth, and bubbly texture. Sometimes, a little lime or lemon juice is added to cut through the richness and add a refreshing flavor.

🧈 3. Butter Tea: The Energy Elixir of High-Altitude Life

Butter tea (in Tibetan called "Qiasuma" or "Jiamair") is a traditional beverage popular in Tibet, Qinghai, Sichuan and other Tibetan areas of China. It is mainly made from butter, brick tea, and salt, deeply rooted in the unique natural environment and nomadic life of the Qinghai-Tibet Plateau. The cold climate and scarcity of fruits and vegetables on the plateau meant that the Tibetan ancestors needed a beverage that was high in calories, easy to preserve, and provided comprehensive nutrition. They combined the brick tea introduced from the Central Plains with yak butter, the core product of local animal husbandry, added salt for flavor, and through repeated churning, created butter tea. It is not only a necessity of life but also a vivid testament to the integration of Han and Tibetan cultures on the Ancient Tea Horse Road, providing fat and energy to withstand the cold and carrying the ancient wisdom of the plateau people in adapting to and utilizing nature.

The essence of a cup of authentic butter tea lies in three simple ingredients:

1. 🍂 Brick tea: Usually made from fermented dark teas such as Kangzhuan or Fuzhuan, its tea soup is rich, can effectively break down butter, and provides abundant vitamins and trace elements.

2. 🧈 Butter: The essence extracted from yak milk through repeated churning, with a golden color, rich and mellow milk flavor, and high in fat and calories, is the key to providing energy.

3. 🧂 Table salt: Adding a small amount of table salt not only balances the flavors of tea and oil but also helps maintain the body's electrolyte balance in high-altitude areas.

When making, first pour the strong brick tea juice into a special butter tea bucket, add butter and salt, and use a "Jialuo" (stirring stick) to beat it up and down repeatedly until the milk and water blend, forming a milky slurry with a texture similar to cream soup, then pour it into a pot to heat and keep warm.

🌟 Conclusion: The so-called "strange tea" is not strange; it is but a commonality of civilization.

🌍 From the insect tea that transforms decay into wonder in the Hunan mountains and forests, to the yerba mate in South America that thrives under the "guidance" of birds; from the millennium-old qinyu fish tribute that seems to come back to life in the cup, to the exotic drinking methods that blend the passion of strong liquor with the warmth of spices... What we have been exploring all along has long transcended the scope of beverages themselves.

💡 These "non-tea teas" are like prisms, reflecting humanity's keen observation, ingenious utilization when facing nature, as well as the survival wisdom of seeking solace and connection in harsh environments. They were born out of chance, yet due to human needs and emotions, they have been endowed with the depth of culture and the vitality of inheritance. They tell us that so-called traditions often stem from a bold breakthrough, and the world in the cup is always vaster than we imagine.

❓ Related Q&A

Q1: What does insect tea taste like? Does it have a strange taste?
A: Generally, it has no strange odor. After brewing, the tea liquor is clear, with a mellow taste, often carrying a unique aroma of ripe fruit or honey. High-quality insect tea has a mellow, sweet taste.

Q2: Is insect tea suitable for everyone?
A: Caution is required. Since it may stimulate the central nervous system, it is recommended that pregnant women, children, and those with cold stomach use it with caution, and it is not advisable to drink it before bedtime. For first-time try, a small amount should be consumed.

Q3: Is Qinyu Tea a tea or a soup? Can the fish in it be eaten?
A: It serves as both a drink and a dish. The brewed soup is drinkable, with a savory and delicious taste; the dried small fish in the cup can also be eaten directly, with tender and soft meat.

Q4: Why do people use metal straws to drink yerba mate?
A: The filter at the bottom of the metal straw can filter out tea dregs, which is a traditional and core way of drinking yerba mate in South America and is also closely linked to its social culture.

Q5: What is the main function of butter tea?
A: Its core functions are to keep warm, refresh the mind, and quench thirst. In the plateau region, it aids in digesting meat, supplements vitamins, and is a necessity of life and the core of culture.