1987, the underground palace of the Tang Dynasty was discovered in Famen Temple in Fufeng County, Shaanxi Province. A large number of exquisite gold and silver utensils were unearthed in the underground palace, including a set of tea sets once used by Tang Xizong.

Based on Lu Yu's Tea Classic and this set of palace tea sets, the researcher restored the method of drinking tea in Tang Dynasty-frying tea ceremony.

Before the Ming Dynasty, tea leaves were generally made into cakes and dried in tea cages for preservation. Before frying tea, the tea cake is ground into powder, then filtered, and the sieved tea powder is stored in a tea box for later use.

Cooking tea leaves in an air oven includes three steps:

1. When water just boils, tiny water drops appear on the surface, making some subtle sounds like fish eyes, which Lu Yu called "boiling". At this time, add some salt to the water to taste;

2. When the bubbles near the pot are like springs and beads, Lu Yu calls them "second boiling". At this time, scoop a ladle of boiling water for standby, stir it in the center of the pot with bamboo clips, and then pour tea powder from the center;

3. Later, the water in the pot boiled completely, which Lu Yu called "three boiling". At this time, the ladle of water that has just been scooped out should be poured into the pot again, and a pot of tea soup will be cooked.

Finally, spoon the boiled tea soup into a bowl to drink. The first three bowls taste better, while the last two bowls taste worse. Beyond five bowls, "a thirst-free drink." This is a popular frying tea ceremony in the Tang Dynasty.