Three teas were originally a ceremony for welcoming son-in-law in Bai families, and later developed into the highest etiquette for Bai people to receive guests. Three teas are divided into bitter tea, sweet tea and aftertaste tea. In the local area, drinking three teas is not only a way to entertain guests, but also a way to adjust interpersonal relationships and spread national culture. No matter on the street or at the bow of the park, the forms and contents of drinking three teas are varied.

The earliest record of Dali three teas can be found in Xu Xiake's Travel Notes of Yunnan in Tang Dynasty. According to records, during the Lantern Festival, Xu Xiake tasted three kinds of tea, first green tea, then salty tea, and finally strong tea, which can be said to be the embryonic form of three kinds of tea.

This tea ceremony has a profound historical and cultural background in Bai areas. Through three kinds of tea, people can feel the unique hospitality and hospitality tradition of the Bai people. At the same time, it is also a way to show Bai culture, so that more people can understand and know Bai tea culture.

Three tea said:

1, the first tea, known as the tea of poverty, means that if you want to make a career, you must suffer first. Tuocha, a specialty of Dali, is baked by the shopkeeper in a small pottery pot on the perennial fire pit of the Bai people's guild hall until it is yellow but not burnt, and it is made by rushing into boiling water when the aroma is diffuse. This kind of tea is better, with strong vinegar taste and pleasant aroma.

2. The second kind of tea, called sweet tea, means that life is alive, and what you do will be sweet only if you have suffered. It is made by using Dali specialty milk fan, walnut kernel and brown sugar as seasoning and rushing into lightly fried tea with famous Dali tea Gantong tea. This kind of tea is sweet but not greasy. The teacup used is as big as a small bowl, and guests can enjoy it to their heart's content. The meaning from bitter to sweet represents the sweetness of life.

3. The first three kinds of tea are called aftertaste tea. It is made by adding a little pepper, ginger and cinnamon to honey and then frying Cangshan Lvxue tea. This tea is sweet and spicy, and it has an endless aftertaste. Because cinnamon is spicy, spicy and homophonic with pro-Bai people, Jiang reads G m 4 o in white language, which means wealth, so this kind of tea expresses the incomparable intimacy between the host and the guest, as well as the host's blessing to the guests (such as congratulations on making a fortune, being rich and expensive).