Oil tea, also called “Langlang Tea”, is consumed on a daily basis by Miao people, usually before their breakfast. Tea seeds are pressed to make tea oil. Sticky or glutinous rice is cooked and then dried out in the sun. After it has dried completely, it is fried in the tea oil until the rice grains puff up like popcorn. Additional ingredients, such as peanuts and soybeans, are then stir-fried. Finally, black or green tea leaves are quickly fried in the hot tea oil until they are crisp. The puffed rice, tea leaves and additional ingredients are added to individual bowls. Before the hot water is poured into the bowl, Miao people will normally add some extra ingredients to enhance the flavor of the tea, such as chopped garlic leaves, chili and salt. A chopstick is used when drinking the oil tea.

（Translated by Yang Hong）