Lei cha (; léi chá; literally “pounded tea”) is a Hakka tea-based beverage or gruel consisting of a mix of tea leaves that are ground or pounded together with various roasted nuts, seeds, and grains. The tea is drunk for breakfast or on cold winters as a tasty and healthy restorative. Lei cha is very popular in Taiwan, Southern China, Malaysia as well as any locations with a large population of Hakka people
Lei cha is traditionally a savory drink, however now it is usually consumed sweet.
Although commercially prepared and prepackaged Lei cha can be bought, the drink is usually made “from scratch” just as it is about to be consumed.
The any type of tea leaves can be used however, the most popular and common are either Green tea or Oolong. For ease of use, sometimes matcha is used. Roasted peanuts, mung beans, and sesame are most commonly used seeds and nuts in Lei cha, however other types may be used. Such as:
- Cooked or puffed rice
- Roasted soybeans
- Lotus seeds
- Pumpkin seeds
- Sunflower seeds
The ingredients are ground in a food processor or with a mortar and pestle until it is reduced to a powder resembling fine cornmeal. The powder is then place into a serving bowl and hot water is stirred into it such that a thin soup-like beverage is produced.
taken from Wikipedia : Lei Cha
Step 1 Grinding up the nut and tea mix.
step 2 : Nuts and tea are added to the dish and then ground up with a stick.
step 3 : After the mix is ground to become oily a powder is added and mixed in.
step 4: Mixing the tea with hot water
step5 : Lei Cha after the water and puffed rice has been added. Ready to drink.
Equipment used to prepare Hakka lei cha
Pictures and caption taken from David’s Formosa Photo Gallery : lei cha