Leicha is mainly made of raw rice, ginger and raw tea, so it is also called Sansheng Decoction. Originated in Han Dynasty and flourished in Ming and Qing Dynasties, it is a kind of health tea with Han characteristics. There is also a legend that tea smashing originated from medicinal drinks taken by Central Plains people after smashing herbs.
At present, Leicha is distributed in six southern provinces of China: Hunan, Jiangxi, Guangdong, Guangxi, Fujian and Taiwan Province. The production methods of Lei tea vary from place to place, especially the choice of ingredients.
Extended data:
Taoyuan, Linli, Anhua, Taojiang, Yiyang, Fenghuang and Changde in Hunan, and Hailufeng, Yingde, Liuhe, Jiexi, Wuhua and other places in Guangdong have preserved the ancient custom of smashing tea. Jiangxi Ganxian, Shicheng, Xingguo, Du Yu, Ningdu, Ruijin and other places; Jiangle, Taining, Ninghua and other places in Fujian Province; Huangyao, Guild and Babu in Hezhou, Guangxi; Hsinchu, Miaosu and other places in Taiwan Province Province.
In addition, there are also tea-smashing customs in rivers and lakes, Luoshan, Jiaokeng, Railway, Luoshi, Shi Xiu and other places under the jurisdiction of fengcheng city (local Hedong area) in Jiangxi Province, as well as Nanfeng County (Sangtian, Taiyuan and Taihe) in Fuzhou City, Jiangxi Province, but the beginning time of its spread is still unclear. Its production method is much simpler than Hakka tea mashing.