Method of making the Guilin Gongcheng tea is the old leaves Black Tea as main material, oil and stir fry until slightly burnt incense, into the salt water to boil, most add ginger Tongzhu, sour and astringent, bitter and spicy. The Gongcheng area is also coupled with the abrasive drunk peanut powder, to make the taste more mellow less astringent, and because the cooking time of be just perfect, make Gongcheng tea is cited as a country of Camellia oleifera crown, famous in North Guangxi and Guangxi around. Drink tea must be accompanied by a variety of Zuo food snacks, mostly soy fried, fried peanuts, popcorn, Deep-Fried Peanuts, glutinous rice or glutinous rice flour cake Rice and vegetable roll. Drink tea regardless of the season, the four seasons of a year, a day sooner or later to drink. The arrival of guests is not divided, ready cooked serve.
桂林恭城油茶的统—制作方法是以老叶红茶为主料，用油炒至微焦而香，放入食盐加水煮沸，多数加生姜同煮，味浓而涩，涩中带辣。恭城一带还再加磨醉的花生 粉，使味道多了醇厚少了涩，并因煮的时间恰到好处，使恭城油茶被举为各地油茶之冠，享誉桂北和广西各地。喝油茶必须配以各种佐食的小吃，多半是炒黄豆、炒 花生米、爆玉米、炸花生米、糯米饭团或糯米粉糍粑。喝油茶不分季节，一年四季、一天早晚都喝。客人到来则不分早晚，随时煮好奉客。]