Drowsy and dreamy, craving for Kan Kan Tea.

This is a popular folksy saying in Northwest China that vividly portrays the locals' reliance on Kan Kan Tea. Unlike West Lake Longjing, Maojian, or Pu'er, which are types of tea, Kan Kan Tea is a custom. In Gansu's Tianshui, Dingxi, and Longnan regions, this tea-drinking culture is very prevalent, and almost all people over middle age enjoy drinking Kan Kan Tea.

Typically, the tea jar is made from yellow clay burned in Guanlong areas. The body is narrow at the top and wide at the bottom with horizontal grooves. The rim is slightly flared, and there is a spout for pouring. The handle can accommodate two or three fingers. The glaze color is usually black, though some are unglazed, with rather crude craftsmanship.

The Origins of Kan Kan Tea

According to the development history of Chinese tea culture, there are four stages of tea consumption: pre-Tang dynasty boiling method, Tang and Five Dynasties period decoction method, Song and Yuan dynasties point brewing method, and Ming and Qing dynasties to present day direct brewing method.

Kan Kan Tea originates from the boiling method and also has deep roots in the Milk tea consumed by ethnic minorities. According to experts, this way of drinking tea can be traced back to the Western Han dynasty.

In the Western Han dynasty, tea spread through Silk Road trade, including among the ethnic minorities along the route. This led to the creation of the earliest forms of milk tea, such as Xinjiang milk tea, Inner Mongolia milk tea, and Tibetan butter tea. Kan Kan Tea was also born during this time.

However, due to limitations in tea production techniques and the dietary habits of ethnic minorities, at that time, Kan Kan Tea typically included pepper, salt, and cheese. By the Tang and Song dynasties, the ingredients became more diverse. According to Lu Yu, the Sage of Tea, in his book “Tea Classic – Chapter Five: Boiling,” it was recorded: “Some use green onion, ginger, jujube, orange Peel, Sichuan pepper, mint, etc., boiled repeatedly, or stirred to make it smooth, or cooked to remove foam. This is merely ditch water, yet the custom persists.” Nowadays, the ingredients for Kan Kan Tea are even more diverse, generally including dried longan, dried jujubes, goji berries, raisins, rose petals, Chrysanthemum flowers, and more.

The Brewing Process of Kan Kan Tea

Preparation

Base Ingredients

You can use different types of tea with rock sugar, or add milk, oat milk, and other dairy products. Kan Kan Tea made with milk is also called Kan Kan Roasted Milk.

Add-ins

Popular choices include dried longan, dried jujubes, and rose petals. In addition, pear, hawthorn, sugarcane, orange peel, raisins, chrysanthemum flowers, and more can be added to the base. Even walnuts, almonds, and pine nuts, once roasted and crushed, can be added during cooking, making the combinations very free and casual.

Three Brewing Methods

1. Clear Tea

Place tea directly into the tea jar and boil. Use more tea leaves and less water for a strong and bitter taste, suitable for seasoned tea drinkers. The initial brews are quick, while subsequent ones take longer to ensure consistent strength.

2. Stir-Fried Tea

First, warm up the tea jar over a brazier and add oil (colza oil, flaxseed oil, or lard). Once the oil is hot, remove from heat and add an appropriate amount of Sichuan pepper, ginger, red scallions, etc., stir-frying until fragrant. Then add coarse tea leaves and place the jar back near the fire, stirring and adding salt. Continue to stir-fry until the tea leaves turn slightly yellow and release their aroma. Add water to about 70-80% fullness and press down any tea leaves that float to the surface several times before serving. For convenience, you can also stir-fry the tea with oil and spices in advance, then brew in small jars as needed.

3. Flour Tea

When making flour tea, commonly used ingredients include walnuts, tofu, chicken pieces, meat cubes, soybeans, peanuts, etc., which are separately fried in oil and set aside. Then, warm up the tea jar over a fire pit, add tea and ingredients, and boil with water. Next, mix in flour and stir into a thick paste using chopsticks. Finally, layer the tea and seasonings three times in a tea bowl, creating three layers of flour tea.