Lei cha

Lei cha or ground tea is a traditional Hakka tea-based beverage or gruel. The tea, originating from the Han Dynasty, is a staple in Hakka households in Taiwan, China, and other regions with significant Hakka diaspora.

History

Lei cha was first documented during the Han Dynasty, where it was consumed as a medicinal drink. The beverage was believed to have been used by the Hakka people during their southward migration to nourish themselves and prevent diseases. Over time, it evolved into a staple food and a symbol of Hakka culture.

Preparation

Lei cha is traditionally prepared by grinding tea leaves, roasted nuts, seeds, and grains in a mortar and pestle. The ground mixture is then combined with hot water to form a thick, soup-like beverage. The ingredients used can vary, but typically include green tea, sesame seeds, peanuts, and pumpkin seeds. Some variations may also include rice, herbs, and vegetables.

Cultural Significance

Lei cha is more than just a beverage in Hakka culture. It is often served during family gatherings, symbolizing unity and shared heritage. The act of preparing and drinking Lei cha together is seen as a way to strengthen familial bonds. In some regions, Lei cha is also served during festivals and special occasions.

Health Benefits

Lei cha is rich in antioxidants due to the green tea and various seeds used in its preparation. It is also a good source of protein and fiber. The beverage is believed to have several health benefits, including aiding digestion, boosting the immune system, and reducing the risk of heart disease.

See Also

• Hakka cuisine
• Chinese tea culture
• List of Chinese beverages

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