Lei cha

History

The practice of making lei cha may have begun as early as the Han dynasty or during the Three Kingdoms period. It is widespread among Hakka people in Hakka regions of Taiwan and was carried by Hakka migrants to Indonesia, Malaysia, and other areas with a substantial Hakka diaspora. Lei cha is also traditional among Hunanese people in northern Hunan.

Ingredients and preparation

Ground tea is a mix that can include any type of tea leaf, though green tea or oolong are most common; matcha is sometimes used for convenience. Roasted nuts, legumes, and seeds such as peanuts, mung beans, and sesame are typical, along with roasted grains like cooked or puffed rice and wheat.

Herbs and flavorings such as ginger and salt may be added, and Chinese herbal medicine can be included for health purposes. The ingredients are ground to a fine powder using a food processor, mortar and pestle, or a large earthenware basin with a wooden stick. The powder is placed in a bowl and hot water is stirred in to create a thin soup-like beverage.

Did You Know?

• Lei cha is not the same as Taiwanese tea because there are always other ingredients.
• Diners can eat the rice and drink the soup separately or pour the soup over the rice.