吃了几十年的茶,吃侗族别具风味的打油茶,还是第一回。游览柳州大得野豁豁的大龙潭,半途有点累,便商量着踏上公园茶香居二楼,找个临窗干净座位休息一会。等到上楼挑好位置,便由陈崇广科长到服务台呼茶。不久便有十八、九岁如花侗女袅娜前来,在白布大圆桌上每人面前,先后端上三小碗打油茶,第一碗苦,第二碗咸,第三碗甜。 打油茶是桂北地区苗族、瑶族和侗族接待客人的特制风味茶。后经了解,打油茶主要用茶叶、茶油籽,然后加茶油、生姜放进铁锅里同炒,炒好取出后还要用木锤反复打烂,也正因为这样一来, Ate tens of years of tea, eating Dong ethnic flavored camellia, or the first time. Expedition Liuzhou big Deye exclusion of the Longtan, half-way a little tired, then set foot on the second floor to discuss the park tea home, find a window clean seat for a break. Wait until the top pick a good location, by Chen Chongguang chief to the desk to call tea. Soon there are eighteen, nine-year-old flower woman Dongnae came in front of each of the white cloth table, one after another on three small bowl of tea, the first bowl of bitter, the second bowl of salty, the third bowl of sweet. Fighting Camellia is a special flavor tea for guests from Miao, Yao and Dong in northern Guangxi. After the understanding, the main use of tea with tea, tea seed oil, and then add tea oil, ginger into the wok speculators, fried out with wooden hammer but also repeatedly broken, but also because of this,