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Introduction Lei Cha Chapter 15

Introduction Lei Cha Chapter 15

In Jiangle, Leicha is a drink improvised by ordinary people.

As the name suggests, brewing tea has to be “brewed” with utensils. Its main utensils are the holding and the beating bowl. The lei holder is a 2-foot-long stick, usually made of tea branches or white snake vines (it belongs to edible miscellaneous wood). The rambling bowl is a special local pottery pot, and its inner wall is covered with radial grooves (the roughness is to increase the friction during the brewing process), and it is in the shape of a rounded cone.

Put the white sesame seeds in the beating bowl and repeat the “beating” with the beating holder.

Addition

When the white sesame seeds are basically beaten into powder, pour the tea leaves and dried orange peels into the mortar and mix with the basic beaten tea powder, and then carry out a suitable amount of grinding. It is said that adding tea leaves and dried orange peels will have more significant nutritional and health benefits, so the locals call this process “icing on the cake”.

On the basis of the basic ingredients, Jiangleren also flexibly adjusts the formula according to the seasonal changes and the tastes of the guests: for example, ginger and cinnamon are generally added in winter and spring to warm the meridians, clear the yang and transform the qi, and dispel dampness and drive away the cold. In summer, you can add Houttuynia cordata, Agaricus, and local herbs such as “Panchosia” and “Chicken’s Claw” to make heatstroke prevention tea, or add honeysuckle, lotus leaf, pale bamboo leaf, mint, etc. to make cool and detoxification. Lei tea. In autumn, Gongju or Hangbaiju can be added.

For those who like to drink fragrant tea, they can fry the sesame (or part of it) before pounding, or add fried peanuts, fried soybeans, etc. “I heard that using black sesame to make tea, the effect of beauty and beauty is better.”

finely beaten

In the tradition of Hakka people, the part of “fine tea making” is often the guests and the host taking turns to make tea by hand, and everyone can show off their own tea making skills, so this part is also called “showing their skills”. So, those of us who have never made tea, also take turns to experience one…

When the ingredients were “finely beaten” until the ingredients were fine enough, Ajuan’s mother poured in a lot of hot water. It is said that the water temperature of the boiling water is very particular at this time, and the temperature cannot be too high or too low. If the water temperature is too high, the protein of the mixture will coagulate too quickly, and the brewed Lei tea will be light and not milky; if the water temperature is too low, the brewed Lei tea will not be cooked. “Generally, the water temperature is controlled at about 90 degrees Celsius, and the brewed tea can be ‘mixed with water and milk’.” A Juan said.

So far, the rough processing Lei Cha process has been completed. The rest is finely processed, that is, “sieving”, the purpose of which is to filter out the tea residue, take the “scoop”, filter the tea residue in the bowl, and pour the milky white tea into the tea bowl. But most people in Jiangle like to drink thick tea. The powder made of ground white sesame is called “Lei Cha Di” in Jiang Le. According to different personal tastes, the choice is “Lei Cha Di”. Then they are presented to the guests in the order of elder and younger, and the whole process of brewing tea is complete.

call for tea

After the preparation of Lei Cha, relatives and friends gathered around the table and drank the steaming Lei Cha. At this time, some melon and fruit refreshments, plus chatting from all over the world, are an extension of the happiness after the hands-on work of Lei Cha.

In Jiangle, calling people to drink Leicha is called “calling Leicha”. In the local area, this is a bit of a rule: call the festival tea at four o’clock and eighth, call the reciprocal tea on weekdays, call the happy tea when there is a happy event, and call the thank-you tea when you ask for help. The hottest time for shouting Leicha was in mid-August. At this time, those who have been admitted to colleges and secondary schools, those who are recruiting, and those who have graduated are all shouting for tea, and the emphasis is on asking teachers. …