Red bean tea

Wuzhen people call drinking tea eating tea. Smoked bean tea is also called baked bean tea. The main raw material of bean tea is smoked beans. Smoked beans are a unique processing method in Wuzhen. Good tender and late soybeans in autumn are selected, especially fragrant japonica beans. Boil fresh late beans in light salt water until they are half cooked, take them out and drain them, then put them in an iron sieve and bake them on a charcoal fire. It must be charcoal fire, not firewood or coal fire, otherwise it will be contaminated with fireworks and gas. Bake with slow fire until the skin of green beans is wrinkled and the aroma escapes. The smoked beans baked in this way are cooked but not burnt, crisp but not hard, fragrant and delicious, and have an endless aftertaste. Smoked bean tea must also have some auxiliary materials, such as osmanthus, fried sesame, orange peel, shredded radish, perilla, fried cypress and so on. Osmanthus fragrans is fragrant, sesame seeds enrich blood and orange peel ventilates, while Perilla has the effects of reducing qi, relieving asthma, resolving phlegm and relieving cough. With the unique matching of main and auxiliary materials, smoked bean tea has become a top-grade hospitality product with nourishing function. When drinking, guests can put a small amount of salt particles according to their preferences to enhance the taste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)