Go to the teahouse in the forest to taste roasted tea

Price is for 4 people, each additional person is ¥50

One day, I walked down the mountain from Zhonghe Temple to Taoxi. When I reached the foot of the mountain, I passed a tea garden with winter cherry blossoms in full bloom. Suddenly, a picturesque paradise appeared before my eyes: in the valley, on both sides of the mountain road, there were cherry trees. On the right, there was a vast grassland with a house in the middle. A stream slowly flowed through the house, and under a big tree by the stream, there was a table and a few chairs. I couldn't help but push open the wooden door, and after asking, I found out that this was a tea garden.

Jian Hui has been running a tea garden in Dali for 15 years. He has overcome many difficulties and finally laid a solid foundation.

This is not only a tea tasting experience, but also a wonderful journey to the teahouse beside the mountain and stream.

The tea ceremony package includes 4 side dishes. The experience can accommodate up to 4 people, and each person needs to pay an additional ¥50

There are no four seasons in Dali. As soon as it rains, winter comes immediately. In such weather, nothing is more pleasant than a pot of roasted tea.

Light up the charcoal fire, wait for each piece of charcoal to slowly turn red, listen to the sound of rain outside the window, quiet and warm.

The best tea roasting pots are made of stoneware, which is durable enough to withstand high temperatures. It doesn't matter if it gets burnt; that's the way it should be. Over time, it will be worn by the flames, forming a teapot with a story to tell.

The tea is preferably sun-dried green tea or other herbal tea. Roasting helps remove some of the coldness and the flavor changes from fresh and crisp to soft and mellow. Fermented teas can also be roasted to enhance the smoky aroma.

The process of roasting is simple: Heat the teapot and add tea leaves—using slightly less tea than you would normally brew.

The secret to bringing out the wonderful flavor of stir-fried tea is patience - stir-fry slowly and shake gently. In Dali, this method is also known as "100-shake tea".

This is just a description, because in my opinion, shaking it a hundred times is still too little. To roast a pot of tea well, you need to roast the tea slowly for at least 20 minutes, constantly observing the color and aroma of the leaves.

The tea leaves should be yellow but not burnt, and have a rich aroma. Once the perfect aroma appears, quickly pour in hot water until the pot is about 70% full.

If you pour the water too early, the tea leaves will not be cooked properly, and the aroma and taste will be insufficient. If you pour the water too late, the tea leaves will be overcooked and have a burnt smell. Therefore, tea frying is a technical job, and experience is gained through repeated practice.

A pot of good roasted tea has a mellow aroma, a deep sweet taste, and a fragrant aroma. One sip will make you feel relaxed and happy.

While some roasted teas are available ready-made, the fun is in making your own. The essence of roasted tea lies in the process - the slow, gradual transformation of the tea leaves. If you share this experience with a friend, you can really feel the atmosphere of "the crackling of the bamboo stove, the red fire, the guests on the cold night; tea instead of wine".

Therefore, tea frying is not only about taste, but also about fun and slowing down the process.