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[[File:Lei cha.jpg|thumb|Lei cha]]
'''Lei cha''' ({{zh|c=擂茶|p=léi chá}}; literally "'''pounded tea'''") <!--Need Hakka pronunciation--> or '''ground tea''' is a traditional [[Hakka cuisine|Hakka]] [[tea|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 [[herb]]s that are ground or pounded together with various roasted [[Nut (fruit)|nut]]s, [[seed]]s, [[grain]]s, and flavorings.
==Production==
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.
Pounded tea is a varying mix of:
*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]] (finely milled [[green tea]]) is used
*roasted [[Nut (fruit)|nut]]s and [[seed]]s – the most commonly used are [[peanut]]s, [[mung bean]]s, and [[sesame]]; other examples include [[soybean]]s, [[pinenut]]s, [[Pumpkin]] seeds, [[sunflower seed]]s, [[Lentil]]s, [[lotus seed]]s
*roasted [[grain]]s – examples: cooked or puffed [[rice]], [[wheat]]
*[[herb]]s 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.
==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.
==External links==
*[http://hakkacenter.nctu.edu.tw/item_4/item_4-4.htm History and cultural significance of Lei cha]
*[http://www.longyan.gov.cn/kszd/kjms/kjms4.htm Description of Lei cha and its benefits (Chinese)]
*[http://www.hakka-luicha.com Lei Cha and its accompanying dishes]
[[Category:Hakka]]
[[Category:Hakka cuisine]]
[[Category:Tea]]
[[Category:Chinese tea]]
[[Category:Tea culture]]
{{Teas}}
{{Hakka cuisine}}
{{China-cuisine-stub}}
{{Taiwan-stub}}
{{Tea-stub}}
[[hak:Lûi-chhâ]]
[[zh:擂茶]]
'''Lei cha''' ({{zh|c=擂茶|p=léi chá}}; literally "'''pounded tea'''") <!--Need Hakka pronunciation--> or '''ground tea''' is a traditional [[Hakka cuisine|Hakka]] [[tea|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 [[herb]]s that are ground or pounded together with various roasted [[Nut (fruit)|nut]]s, [[seed]]s, [[grain]]s, and flavorings.
==Production==
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.
Pounded tea is a varying mix of:
*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]] (finely milled [[green tea]]) is used
*roasted [[Nut (fruit)|nut]]s and [[seed]]s – the most commonly used are [[peanut]]s, [[mung bean]]s, and [[sesame]]; other examples include [[soybean]]s, [[pinenut]]s, [[Pumpkin]] seeds, [[sunflower seed]]s, [[Lentil]]s, [[lotus seed]]s
*roasted [[grain]]s – examples: cooked or puffed [[rice]], [[wheat]]
*[[herb]]s 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.
==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.
==External links==
*[http://hakkacenter.nctu.edu.tw/item_4/item_4-4.htm History and cultural significance of Lei cha]
*[http://www.longyan.gov.cn/kszd/kjms/kjms4.htm Description of Lei cha and its benefits (Chinese)]
*[http://www.hakka-luicha.com Lei Cha and its accompanying dishes]
[[Category:Hakka]]
[[Category:Hakka cuisine]]
[[Category:Tea]]
[[Category:Chinese tea]]
[[Category:Tea culture]]
{{Teas}}
{{Hakka cuisine}}
{{China-cuisine-stub}}
{{Taiwan-stub}}
{{Tea-stub}}
[[hak:Lûi-chhâ]]
[[zh:擂茶]]