Luhe Leicha [Guangdong Luhe Specialty]

What is Luhe Leicha? Authentic Guangdong Luhe specialty: Luhe Leicha

Content summary:Do you want to know what Luhe Leicha is? This article is a detailed introduction toGuangdong Luhe specialty - Luhe Leicha. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Luhe Leicha. The full text takes about 5 minutes to read, mainly including the basic introduction of Luhe Leicha and its nutritional value? What are the product characteristics of Luhe Leicha? How did the history of Luhe Leicha come about? The production method and tasting method of Luhe Lei tea

Introduction to Luhe Leicha

Luhe Leicha is a famous Han snack in Luhe, Guangdong, belonging to the Cantonese cuisine. The special beverage of Hakka people has unique production and flavor. The tools used for "grinding" tea are grinding hands and grinding bowls. The former takes a thick grip of edible miscellaneous wood such as camphor, nanmu, maple, tea, etc., with a length of 2-4 feet to choose from. The upper end is carved with a ring groove and tied with a rope for hanging, and the lower end is flattened for easy rotation; The latter is a specially designed pottery basin with radiating grooves on the inner wall, forming fine teeth. It comes in various sizes and is shaped like an inverted truncated cone. The basic raw materials of Lei tea are tea, rice, sesame, soybeans, peanuts, salt, orange peel, and sometimes some green herbs

There are multiple uses for pounded tea, such as adding a small amount of pepper to the tea, which has a warming and dispersing effect, and has a miraculous effect on those with weak stomach and frequent nocturia

How did the history of Luhe Leicha come about

The production method of Luhe Hakka tea

The production of Luhe Hakka tea is very particular, but Hakka women have skilled tea making skills. Every Hakka family has a set of tea making tools - a tea bowl and a tea stick

The grinding bowl is a ceramic circular tooth bowl with a diameter of about 1.5 square feet, and there are also small grinding bowls with a diameter of 1 square foot. The interior is surrounded by intricate patterns, and the appearance is both simple and stylish. The tea pestle is about 2-3 feet long and is mostly made of camphor wood, mountain oak tree, or oil tea tree. Other miscellaneous woods cannot be used as pestles. If used, the tea produced will have an unpleasant odor and cannot be consumed. When making tea, first choose high-quality tea leaves and stir fried sesame seeds and place them in a bowl. Hold the pestle and grind it in a regular pattern along the grooves on the inner wall of the bowl. Occasionally, beat it in the middle of the bowl to grind the tea leaves into a paste. Then, add some water to the ripe peanuts and slowly and rhythmically rotate the pestle until it becomes a paste. Use a strainer to filter out the residue, and the paste left in the bowl is called "tea paste" or "tea feet". Add an appropriate amount of salt, then pour in boiling water and add a few slices of mint into the tea, which becomes a bowl of fragrant pounded tea

Tasting and Eating Methods of Luhe Leicha

Leicha can not only be enjoyed as a refreshing drink, but also served with stir fried rice. During the Spring Festival, Hakka people entertain guests with rice tea or rice tea. What's even more unique is that Hakka people cook rice and tea for lunch every day. After the rice is cooked in a pot, the soup and rice are poured into a pre beaten tea mixture, stirred well, and then stir fried with mustard greens, shrimp, squid, mushrooms, etc. This is the best Hakka rice and tea