Zhenghe is a famous tea town in Fujian. It has a long history of tea planting and produces many famous teas. People here plant tea, drink tea, use tea, love tea, talk about tea, and write about tea, which gradually developed into a "tea culture", with tea festivals, tea songs, tea dances, tea poems, tea rituals, etc. The custom of tea pairing in Zhenghe is unique, different from the "tea tasting" in southern Fujian and the "osmanthus tea" in Pucheng. The custom of "tea pairing" in Zhenghe is spread in towns such as Chengyuan, Yangyuan, and Zhenqian in the mountainous area. The altitude of this area is above 900 meters, especially in winter and spring, when it is surrounded by clouds and mist and the cold air is overwhelming. Due to the cold, people often sit around the stove and the stove, chatting while warming themselves, and gradually formed the custom of "tea pairing". According to research, this custom originated in the middle of the Tang Dynasty, first popular among rich people, and developed in the Song Dynasty, becoming a common folk custom. It was perfected in the Ming and Qing Dynasties and has continued to this day. It is a traditional etiquette loved by the people of Zhenghe. "Tea pairing" means putting tea leaves into a pottery or copper pot, placing it near the charcoal fire of the stove to warm it, and then adding it to the tea bowl after the water boils for about 30 minutes. Later, it developed into brewing tea directly after the water boils instead of putting tea leaves directly into the pot, which is the custom of people brewing tea today. Tea brewed with water from a pottery pot is fragrant and sweet, with a long aftertaste. "Tea pairing" is rich and colorful. First, the self-produced "local specialties" are placed on the square table or bench. These specialties are divided into four categories: one is shells, including pumpkin seeds, beans, melon seeds, and sunflower seeds; the second is dried vegetables, including dried tofu, dried radish, eggplant, etc.; the third is pickled vegetables, including pickled vegetables, pickled radish, pickled ginger, pickled taro, etc.; the fourth is pickled vegetables, including salted bamboo shoots, salted wild mushrooms, pickled vegetables, salted winter melon, etc. Because local specialties are dry and salty, drinking with boiling water has become a local custom. Especially during festive occasions, families or friends sit together and chat while drinking tea, with a few people or more than a dozen people, and they have endless fun. "Tea drinking" is a very particular etiquette for entertaining friends and relatives in this region. Especially when guests come, the enthusiastic host will be busy, boiling water on the stove, frying beans and pumpkin seeds in the pot, and then putting out a variety of dried vegetables, sauerkraut, pickles, etc. After the water boils, brew cloud tea and Qingming tea, and serve large bowls of tea with frangipani to the guests, drinking and chatting, and having fun. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)