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Insect droppings tea (Chong Shi cha)











Chinese Name: Chong Shi cha

English name: Insect droppings tea



Insect droppings tea is also named as dragon ball tea which is the speciality of Guilin of Guangxi Province.
Local residents put wild rattan and tea leaves together to lure insects to eat them, leaving the droppings there. People take residue of these rattan and tea leaves out of droppings which is highly named as dragon ball. They fry it in oven firstly and then re-fry it together with teas and honey (honey : tea : droppings = 1:1:5) so that the final Insect droppings tea is ready for drinking. Many people will think it dirty and disgarsting, but it's no so. It has a special scent and tastes a little sweet. After drinking, you will be in a good humor. At the same time, it is a healthy drug and can do good to stomache.


Rinse tea cup and teapot with hot water. Use about 2 teaspoons for every 500ml of water. Infuse in hot water at 90℃ to 95℃ for 2 to 4 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.