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Lei cha (Chinese: 擂茶; pinyin: léi chá; literally: "pounded tea"; pronounced [lěi ʈʂʰǎ]) or ground tea is a traditional Southern Chinese tea-based beverage or gruel. The custom of Lei cha began in the Three Kingdoms period or even Han Dynasty. It is very prevalent among Hakka people in Hakka regions of Taiwan. It is brought by Hakka people to Taiwan, Malaysia, and any locales with a substantial Hakka diaspora population. Besides Hakka Lei cha, Lei cha is also very traditional among Hunanese people in Northern part of Hunan Province of Mainland China. So, the Lei cha custom in China has two different kinds: Hakka Lei cha; and Hunan Lei cha.
Contents
Lei cha is not the same as Taiwanese tea because there are always other ingredients. Pounded tea consists of a mix of tea leaves and herbs that are ground or pounded together with various roasted nuts, seeds, grains, and flavorings.
Production
Although Lei cha can be bought commercially prepared and prepackaged, the drink is usually made "from scratch" just as it is about to be consumed.
Pounded tea is a varying mix of:
The ingredients are ground in a food processor, or with a mortar and pestle, or in a large earthenware basin with a wooden stick. The mix should be reduced to a powder that resembles fine cornmeal.
The powder is then placed into a serving bowl and hot water is stirred into it such that a thin soup-like beverage is produced.
Consumption
The tea is drunk for breakfast or on cold winters as a tasty and healthy restorative.
Lei cha may also be taken as a dietary brew. In that case, it is served with rice and other vegetarian side dishes such as greens, tofu, and pickled radish.
Traditionally, Lei cha is a savory brew; however, in contemporary interpretations it is often consumed as a sweet drink.