Tea soup (茶汤 chatang)

Tea soup is alleged to have originated in the Ming Dynasty (1368-1644).  The main ingredients of tea soup are sorghum rice flour and hazelnut flour. The seasonings include brown sugar, white sugar, blue silk, red silk, sesame seeds, walnut kernels, assorted fruit, raisins, Beijing cake bars and pine nuts. People usually use boiling water to make the glutinous rice flour into a thin paste, and then add various seasonings so as to make it good to eat.

Exquisite skills are required to brew tea soup. The tea soup is generally made with a long copper pot. The master of the tea soup has a bowl in one hand and a copper pot in the other. The bowl in the left hand should wait just at the mouth of the spout.