View source for Lei cha

{{Short description|Southern Chinese tea-based beverage}}
{{more citations needed|date=August 2021}}
[[File:Lei cha.jpg|thumb|Hakka lei cha]]
{{Infobox Chinese|t=擂茶|s=擂茶|hp=léichá|phfs=lùi-chhà}}

'''Lei cha''' ({{zh|c=擂茶|p=léi chá|l=pounded tea}}; pronounced {{IPAc-cmn|l|ei|2|-|ch|a|2}}) <!--Need Hakka pronunciation--> or '''ground tea''' is a traditional [[Southern Chinese]] [[tea]]-based [[Drink|beverage]] or [[gruel]] in [[Hakka cuisine]].<ref name="scmp">{{Cite web|url=https://www.scmp.com/lifestyle/food-drink/article/3010263/hakka-cuisine-singapore-where-find-leicha-thunder-tea-rice-and|title=Plant-based thunder tea rice and other Hakka dishes in Singapore|date=16 May 2019}}</ref>

==History==
The custom of ''lei cha'' began in the [[Three Kingdoms]] period or even in the [[Han dynasty]]. It is very common among [[Hakka people]] in Hakka regions of [[Taiwan]]. It was brought by Hakka people to [[Taiwan]], [[Indonesia]], [[Malaysia]], and any locales with a substantial Hakka [[diaspora]] population. Besides Hakka ''lei cha'', ''lei cha'' is also traditional among [[Hunanese people]] in northern [[Hunan]].

''Lei cha'' is not the same as [[Taiwanese tea]] because there are always other ingredients. Ground tea consists of a mix of tea leaves and [[herb]]s that are ground together with various roasted [[Nut (fruit)|nut]]s, [[seed]]s, [[grain]]s, and flavorings.

==Production==
Although ''lei cha'' can be bought commercially prepared and prepackaged, the drink is usually made "from scratch" just as it is about to be consumed.

==Ingredients and preparation==
[[File:Lei Cha in Vegeterian Restaurant.jpg|thumb|''Lei cha'' (right) served with a bowl of rice and vegetarian toppings (left)]]

Ground 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, [[legume]]s and [[seed]]s – the most commonly used are [[peanut]]s, [[mung bean]]s, and [[sesame]]; other examples include [[soybean]]s, [[pine nut]]s, [[pumpkin]] seeds, [[sunflower seed]]s, [[lentil]]s, and [[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 to produce a thin [[soup |soup-like]] beverage.

==Consumption==
{{original research section|date=August 2016}}
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. A variety of ''lei cha'' popular as ''khai lang lei cha'' is sold as street food in [[Malaysia]].

Traditionally, lei cha is a savory brew; however, in contemporary interpretations it is often consumed as a sweet drink.

==See also==
* [[Chazuke]]
* [[Hakka cuisine]]
* [[Hunan cuisine]]
* [[Taiwanese cuisine]]

==References==
{{reflist}}

==External links==
*[https://archive.today/20031206182645/http://hakkacenter.nctu.edu.tw/item_4/item_4-4.htm History and cultural significance of ''lei cha'']

{{Teas}}
{{Hakka cuisine}}
{{Taiwanese cuisine}}

[[Category:Hakka]]
[[Category:Hakka cuisine]]
[[Category:Blended tea]]
[[Category:Taiwanese tea]]
[[Category:Tea culture]]
[[Category:Hakka culture in Taiwan]]
[[Category:Hakka culture in Singapore]]