What is Hakka Lei Cha? How to make it well? In addition to drinking coffee, drinking Taiwanese tea is also a trend nowadays. Today’s tea is not only a drink brewed from tea leaves. “Lei Cha”, which was invented 1800 years ago, is the flavour of green tea powder blended with grains, and it is the earliest “blended tea”. Today, ABoxTik will introduce to you what “Hakka Lei Cha” is by introducing the origin of “Lei cha”, followed by the ingredients, main effects, brewing methods. Without further ado, start today’s article content now!
What is Hakka Tea?
The introduction and historical background of Lei Cha.
The main raw ingredients of Lei cha, “brown rice” and tea leaves, etc., are light and easy to carry, and are more often than not, free of rice bugs. Therefore, when they were hungry or thirsty during the escape at that time, they used a hard stick to grind the powder and soak it in water. Lei Cha can solve both hunger and thirst, so the earliest Lei cha was actually a Hakka escape meal, which is historically verified.
After, in the early years of the Republic of China, the Hakka people used Lei tea instead of milk for their infants during Taiwan’s food shortage period. Lei tea was also a staple food substitute for infants with poor teeth and no teeth.
The unique taste of Hakka Tea, with its rich aroma and earthy notes, tells the story of a people and a culture steeped in tradition and heritage.
What are the traditional and modern methods of brewing tea?
Lei Cha has a very long historical background, however, today’s Lei cha has transformed into “Modern Lei cha”, which varies in flavours. Below we will explain in detail the biggest difference between traditional Lei cha and modern Lei cha:
The basic ingredients and methods of Traditional Lei Cha
In the early years, refugees who escaped needed to carry convenient food supplies, so they would fry whole grains and grind them with a hard stick. Additionally, because the climate and environment at that time were different, the results of the on-site collection of ingredients would have also been different. Lei cha was mainly for infants and elders with bad teeth conditions.
The basic ingredients and methods of Modern Lei Cha
A small number of green tea leaves, peanuts and sesame seeds are used as the base of modern Lei cha. Nuts and whole grains are then poured into a “Lei bowl” and ground with a “Lei stick” to form a fine paste before adding spices and grass, followed by rice grains. In order to grind it fine enough, small amounts of boiling water need to be added one by one during the process.
The grounded tea is like matcha with the aroma of seaweed and grains. Modern Lei Cha can be drunk purely on its own, but also unlimited possibilities of Lei Cha beverages can be created by adding milk, coffee, or liquor, in the form of a smoothie or even ice cream.
What are the Benefits of Lei Cha?
There is a Hakka proverb: “Three bowls of Lei cha a day will guarantee you to live to ninety-eight”. Lei cha is a food/drink that quenches thirst, relieves fatigue and relieves heat. The culture of Lei Cha is mainly passed down by the Hakka people living in the mountains and miasma environments.
Modern Lei cha contains ground green tea, which is rich in vitamin C. In addition, nuts with high nutritional units such as peanuts and seeds such as sesame are added, which are easy to absorb in tea. A fairly healthy organic diet inclusive of this tea is the desire of modern people.
What are the precautions for drinking Lei cha?
Lei cha is rich in a variety of beans, grains, nuts and green tea, which is good for peristalsis of the gastrointestinal tract. However, since it contains beans, it is recommended to drink in moderation temporarily when gastrointestinal function is not good or when experiencing abdominal bloating.
In addition, green tea in Lei cha contains a small amount of caffeine, therefore, people who fall into the following categories are advised to avoid or reduce the consumption: those with cardiovascular disease, arrhythmia, and gastrointestinal disease, as well as children, and pregnant women with long-term insomnia
How is Lei cha stored?
The ground Lei cha powder can be stored in a general zipper bag. Due to the humid climate in Taiwan, squeeze out as much air as possible after opening. Under room temperature can be stored for about two months and consumed as soon as possible. Prepare yourself several days’ worth of Lei cha at a time, very economical and healthy!
The method of making Lei Cha
- The brewing temperature should be as high as possible above 95°C. The key to the delicious taste of Lei cha is to determine whether the high temperature will open the aroma of the grains.
- Following the season, pay attention to the temperature of the warm pot. If hot water is poured into the cold pot during winter, the drop in temperature will also affect the flavour.
- “Temperature and water volume” are the two key elements to be controlled before the tea aroma is released.
- If you choose to mix with milk, the first choice is low-temperature sterilised milk that is not easily denatured by heat.
- Drink immediately after brewing. Due to the high antioxidant level of green tea, the flavour may change after 5 minutes of steeping.
The main brewing method of Lei Cha: Hot Brewing
- Warm cup: prepare the tea set first, in addition, you must first warm the cup with hot water.
- Then, grind the Lei bowl into Lei cha powder, or use the ground Lei cha powder.
- Add water first, then add powder: Prepare 200cc of hot water above 95°C into a teapot, then add 30g of Lei cha powder.
- Mix with the stirring stick fully and evenly, and then add the puffed rice grains for decoration.
Brewing Lei cha is simple, which focuses on the use of flavour-rich green tea. Use the adjustment of time or change the amount of water to record the different taste each time to discover your personal preference. When drinking Lei cha, you can taste the aroma and sweetness of mung bean and nuts, with the fragrance and sweetness of green tea.
What are the other brewing suggestions for Lei cha?
For cold beverages
You can follow the hot brewing method, reduce the amount of water by half, and add ice cubes at the end. In addition, you can also add honey and sweet wine to make it sweeter.
If you want to add fresh milk or coffee to the mix
When brewing fresh milk, low-temperature sterilised milk that is not easily denatured by heat is the first choice. Using the hot brew method, add half the amount of water, and then add fresh milk, coffee or soy milk at the end. You can also add sparkling water, or with a smoothie maker, add ice cream for an even better flavour.
As we sip on a cup of Hakka Tea, we are reminded of the warmth and hospitality of the Hakka people, who have long welcomed travelers into their homes.
ABoxTik, enjoy the precious products of Hakka Lei Cha with you.
Above is today’s introduction of Hakka Lei cha and I believe that now you have read it, everyone will be able to improve their knowledge of Hakka Lei cha and choose the most suitable Hakka Lei cha variant for your personal preference. If there is still something you don’t understand, you can also contact a ABoxTik specialist, and we will introduce the most suitable tea for you in detail.
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