There are two legends about the origin of smoked bean tea:
First, the folklore about room style spread in Deqing and Yuhang, Huzhou, Zhejiang Province. Fang is another expert in water control at the same time as Dayu. Fang used to control water in Zhejiang. The locals made tea for him with orange peel and wild sesame seeds, and roasted mung beans with local products as tea. Feng's impatience prevented him from pouring beans into his tea. He even took a bite of roasted beans in his tea soup. After eating this way, the headwind family is stronger and the results of water control are more brilliant. This custom of drinking tea has been followed for more than 2,800 years, and it was recorded by Lu Yu of Cha Sheng in Tang Dynasty 1200 years. Since then, Huzhou, Hangzhou, Jiaxing and other urban and rural areas have paid more and more attention to smoked bean tea.
Second, the legend of Wu Zixu spread near Taihu Lake in Wujiang, Jiangsu. 1 More than 700 years ago, Wu Zixu, a general of the State of Wu, stationed troops in Kaixiangong Village, Miaogang Township, Wujiang City. He pulled the bow and arrow too hard, which caused the stones on the ground to vibrate and deform. He got the place name by establishing the shape of the bowstring. The local people saw and remembered General Wu Zixu's garrison for Melia azedarach. Spontaneous collection of local mung bean meat, dried and filled with military food. For general Lao Wu's thirst, he brewed it with boiling water and added some tea leaves to make delicious smoked bean tea. Since then, this method of drinking tea has spread along the coast of Taihu Lake.