Where is the specialty of Leicha? Lei tea is a specialty of Taojiang, Yiyang, Hunan Province, and now it is found in many places. Maybe it is the first time for many people to hear about Leicha. Lei tea is different from ordinary tea. To be precise, it is a brewed beverage.
Leicha is a specialty of Taojiang in Yiyang, Hunan Province. It's a drink washed with water after sesame seeds and peanuts are broken. Jiexi, Liuhe, Qingyuan, Yingde, Haifeng, Shanwei, Huilai and Wuhua in Guangdong Province; Jiangxi Ganxian, Shicheng, Xingguo, Du Yu, Ruijin; Jiangle, Taining, Ninghua and other places in Fujian Province; Huangyao, Guild, Bamu Hsinchu and Miaosu in Hezhou, Guangxi; Anhua, Taojiang, Yiyang, Fenghuang, Changde and other places in Hunan.
Leicha originated in the inland of China, also known as Sansheng Soup, which is a special food. Mainly spread in Yiyang Anhua, Taojiang and Changde. It began in the Han Dynasty and flourished in the Ming and Qing Dynasties. Generally, rice, peanuts, sesame seeds, mung beans, salt, tea, litsea cubeba and ginger are used as raw materials, which are mashed into paste with a mortar, boiled with water and mixed evenly, so that fried rice is fragrant and delicious.
What's the taste of tea? Tea tastes like soybean milk and milk. It tastes cool and delicious, sweet and delicious, and can be drunk all year round.
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 the "medicinal drink" that people in the Central Plains took by mashing 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.
Broken tea has many functions. A full meal can make you feel greasy and full of comfort. It has been proved that drinking tea regularly has the effects of preventing wind and dispelling cold, clearing liver and improving eyesight, moistening lung and strengthening stomach. Clearing heat and dispersing lung can prevent diseases, protect health and prolong life.
The method of tea grinding is 1. The first thing to prepare is a ceramic grinding bowl with a diameter of about 50 cm and a thick groove on the inner wall, a rolling pin with a length of about 85 cm made of the trunk of hawthorn or camellia oleifera, and fried peanuts, tea leaves, sesame seeds and mint.
2. Pour the tea leaves, sesame seeds and peanuts into the tea bowl. In order to grind them fine enough, you need to add a small amount of boiling water first. One person holds a tea bowl, and the other person holds a tea stick in both hands, grinding the ingredients in it clockwise. Two people can take turns grinding.
3. When you roll, you can usually put it between your thighs or on a bench, hold it with your legs, or hold it by another person. The finer the grinding, the better.
4. When it is almost done, add some mint leaves to add flavor. It takes about 15 minutes to grind.
5. Slowly pour a proper amount of hot water into the ground tea pulp, stir while pouring, and finally add a proper amount of salt.
6, with Hakka fried rice and rice (rice cake, similar to the old man's dish) or shrimp stir-fry and other side dishes, a delicious Hakka tea can be enjoyed with the whole family.