♪ Tofu drums ♪

The Chinese breakfast tea talks about the origin of the early tea in Guangdong, which dates back to the year of the Siem Reap. In Guangzhou, there was a museum called “One Quill” with wooden medals with the word “tea” on its doorstep, which supplied tea and cakes, had poor facilities and offered only a few wooden table-stools to entertain visitors and to talk to the passers-by. The tea house was later created, and it became a tea house, after which the Guangdong people came to the tea house to drink their tea. To date, the tea in the early tea in Guangdong has become a mix, and the tea spots have become more sophisticated and diverse, a traditional culture that has become, rather than disappearing from the rapid growth of the Guangdong economy, a beautiful landscape in the leisure life of the Guangdong people. There is another type of “two cents house”, which provides the same snack, depending on the price and equipment, which is three-sixths of tea, while two cents of tea is required. The old tea building has some hierarchy and is more expensive upstairs than it is downstairs because of air conditioners (or electric fans) upstairs and the greater size of the area. As it is called “early tea”, tea is naturally an indispensable part of the early tea in Guangdong. The tea of the morning tea is mainly red tea, so that its warm stomach is greasy and digestive. It is common to have fermented tea (settling black tea, mum tea, etc.), ulong tea (iron, red robe, etc.) and others to drink chamomile tea, i.e. to add chrysanthemum to the tea and to take it to cool the fire. The red tea is red, the soup is thick and the taste is bitter, but it's a perfect match to the fragrance of the Chinese morning tea