Lei cha: Difference between revisions

File:Lei cha.jpg|thumb|Lei cha

'''Lei cha''' (擂茶; literally "'''pounded tea'''") or '''ground tea''' is a traditional Hakka tea-based beverage or gruel. Lei cha is very traditional among Hakkas in Mainland China, especially Southern China. It is also popular in Taiwan, Malaysia, and any locales with a substantial Hakka diaspora population. The custom began in the Three Kingdoms period.  

It is not the same as Chinese 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.  

*tea leaves – any type of tea leaf can be used, but the most popular and common are either [[Green tea]] or [[Oolong]]; for ease of use, sometimes [[Matcha|matcha]] (finely milled green tea) is used

*roasted nuts and seeds – the most commonly used are peanuts, mung beans, and sesame; other examples include soybeans, pinenuts, pumpkin seeds, sunflower seeds, lentils, lotus seeds

*roasted grains – examples: cooked or puffed rice, wheat

*herbs and flavorings – examples: ginger, salt

*Chinese herbal medicine may be included for health purposes

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 |soup-like beverage is produced.

The tea is drunk for breakfast or on cold winters as a tasty and healthy restorative.  

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