Bai People - Tea Ceremony

Tea Ceremony

The Bai tea ceremony, San Dao Cha 三道茶 (Three Course Tea), is most popular among the Bai in the Dali area and is a common sight at festivals and marriages. It is both a cultural ceremony and method of honouring a guest. The ceremony is often described in Mandarin as, 'Yiku, ertian, sanhuiwei' 一苦二甜三回味 (First is bitter, Second is sweet, Third brings reflection (aftertaste)).

The first tea course starts with baking the tea leaves in a clay pot over a small flame， shaking the leaves often whilst they bake. When the leaves turn slightly brown and give off a distinct fragrance heated water is added to the pot. The water should immediately begin bubbling, when the bubbling ceases a small amount of bitterly fragrant, concentrated tea remains. Due to the sound the hot water makes when it enters the clay pot the first course tea was, in previous times, also known as Lei Xiang Cha 雷响茶 (Sound of Thunder Tea).

The second course is sweet tea. Pieces of walnut kernel and roasted ru shan 乳扇 (a dairy product specific to the Dali region) are put in to a tea cup with brown sugar and other ingredients. Boiling water is added and the tea is then offered to the guest. This tea is sweet without being oily, so the guest can easily drink it.

The third tea is made by mixing honey, Sichuan pepper, slices of ginger and cassia together in a china cup with hot Cangshan Xue green tea. The product is a tea, which is sweet, coarse and spicy all at once. This Dali specialty has a noticeable aftertaste, which meant it was known as Hui Wei Cha 回味茶 (Reflection Tea).

The 18 procedures of the tea ceremony are governed by strict etiquette, which follows the principles of etiquette, honesty and beauty. As such, the tea ceremony is considered by some to perfectly embody the hospitable Bai people's current customs.