Lei cha (Chinese: 擂茶; pinyin: léi chá; lit. 'pounded tea'; pronounced [lěɪ ʈʂʰǎ]) or ground tea is a traditional Southern Chinese tea-based beverage or gruel in Hakka cuisine. [1]

Mar 19, 2022 · Lei Cha (擂茶), pounded tea, is one of the most laborous Hakka cuisines. Traditionally, the many herbs used to make Lei Cha soup were pounded with a large mortar and a long stick made from a guava tree.

Feb 13, 2019 · Lei Cha is a soup that can be found in Southern China, Taiwan, Malaysia and Singapore, as well as where there might be Hakka people or influences. Made from ingredients including tea leaves, herbs, nuts/seeds/grains and other flavorings ground together, traditionally using a mortar and pestle.

Mar 19, 2021 · Rice is topped with various vegetables and toppings and served with tea soup made of tea leaves, nuts, seeds, and herbs. My simplified version of the traditional Hakka Lei Cha Rice.

Aug 23, 2021 · Hakka Thunder Tea Rice (Hakka Lei Cha Rice) is commonly prepared among the Hakka Chinese people in the olden days. But nowadays, due to its healthy ingredients used, many people starts to love this dish.

Sep 3, 2024 · “Lei Cha” (Chinese: 擂茶), or Thunder Tea Rice, is a traditional Hakka dish that tells the story of resilience and reverence for tradition. Found in Singapore’s hawker centres, it features rice topped with a vibrant mix of vegetables, peanuts, dried shrimp (sometimes), and pickled radish — each ingredient thoughtfully prepared for ...

To make the tea soup: Heat the oil in a frying pan. Sauté the garlic and ginger until fragrant. Add in the tea leaves, Thai basil, mint, coriander leaves, guava shoots and fry them until they are just wilted. Season them with salt.

Le Cha is the quintessential dish of the Hakka people. Also known as “thunder tea” or “powdered tea”, this ground beverage or gruel is a feature of Hakka cuisine. This incredible dish dates back to the Three Kingdoms or the Han Dynasty.

Sep 7, 2016 · In my opinion, Hakka version of "ham cha (咸茶)" or "lei cha (雷茶)" is basically the Chinese version of bibimbap. One of the difference between the Chinese and Korean version is that it is eaten with a green herbs soup or green tea instead of the spicy gojuchang sauce. The Chinese version may not look…

For those who are new to this dish, ‘lei cha’ (擂茶) simply means ‘pounded tea’ but it’s also called ‘thunder tea rice’ because traditionally, the ingredients were pounded manually to make the tea soup and the sound of that action actually resembled thunder.