{{Short description|Southern Chinese tea-based beverage}} {{more citations needed|date=August 2021}} 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 Southern Chinese tea-based 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 herbs that are ground together with various roasted nuts, seeds, grains, and flavorings.
==Production== Although ''lei cha'' can be bought commercially prepared and prepackaged, the drink is usually made "from scratch" immediately before consumption.
==Ingredients and preparation== 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 nuts, legumes and seeds – the most commonly used are peanuts, mung beans, and sesame; other examples include soybeans, pine nuts, pumpkin seeds, sunflower seeds, lentils, and lotus seeds *Roasted grains – examples: cooked or puffed rice, wheat *Herbs and flavorings – examples: ginger, salt *Chinese herbal medicine may be included for health purposes
The ingredients are ground to a powder the consistency of fine cornmeal in a food processor, with a mortar and pestle, or in a large earthenware basin with a wooden stick. The powder is placed into a serving bowl and hot water is stirred into it to produce a thin soup-like beverage.
==Consumption== {{original research section|date=August 2016}} The tea is drunk for breakfast or on cold winters for taste and perceived restorative benefits.
''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 * 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