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Introduction Lei Cha Chapter 4

Introduction Lei Cha Chapter 4

What are the benefits of tea

Lei Cha is only used as a general drink. If it is used for medicinal purposes, such as dispelling wind and cold, relieving heat, clearing fire and detoxifying, it can be added such as fenugreek, mugwort, small-leaf guest bowl (horseshoe gold), bansuncai (shepherd’s purse), yellow flower, mint, etc., with tea Beat together. All kinds of ingredients, easy-to-cook products, after being chopped, put them in a bowl and boiled with boiling water; if they are difficult to cook, put them into a pot and cook them, and pour them into the bowl together with boiling water. The functions of Leicha are to relieve heat and relieve heat, dispel cold and invigorate the spleen, protect the liver and regulate qi, promote digestion, relieve fatigue, moisten the lungs and quench thirst, supplement the dietary fiber needed by the body, regulate the stomach, relieve excessive phlegm, nourish the throat, and refresh the mind. effect.

The effect of Lei Cha is to prevent wind and cold, clear the liver and eyesight, moisten the lungs and strengthen the stomach, etc. Because Lei Cha is a mixture of tea leaves and some ingredients, its effects are diverse. Usually, drinking Lei tea can prevent diseases and health care, and prolong life. Especially drinking a small amount of Lei tea after eating can remove the greasy feeling in the food, make the food digest well in the body, and help prevent and treat constipation. In clinical practice, Lei Cha can assist in the treatment of chronic diseases, especially digestive tract diseases, such as chronic gastritis, gastric ulcer, indigestion, and even respiratory diseases such as colds and chronic bronchitis.

Leicha is a legacy of an ancient way of drinking tea. Legend has it that it originated from the “medicine drink” that the people of the Central Plains in ancient times took the green herbal medicine.

“Shen Nong tasted all kinds of herbs, and encountered seventy-two poisons a day, and got tea to solve it.” At the earliest, people regarded “tea” as a medicine for curing diseases.

Later, it was found that it also has health care effects such as quenching thirst, digestion, and refreshing, so it retained and developed the “leicha” which has the same origin as medicine and food.

Leicha in various places in modern times is the inheritance and development of ancient tea culture such as Han and Wei porridge tea, Tang and Song sencha and other ancient tea cultures.

According to historical records, during the Qin, Han, and Three Kingdoms periods, it was popular to “boil” fresh tea leaves or mashed dry tea cakes with condiments such as onions, ginger, oranges, and grains into tea soup or tea porridge for consumption. .

In the Tang Dynasty, the tea ceremony flourished, which promoted the development of bowls and various tea wares. When drinking tea in the Tang and Song Dynasties, the green tea was ground into fine powder first, and then salt, ginger, mint, orange peel and other substances were added.

At that time, the porcelain kilns in the north and south of China all produced bowls, which were spread far and wide across Asia, and the bowls are still used in Japanese tea ceremonies to this day. With the southward migration of the Han people, the people from the Central Plains came to the south with this custom of “salt tea” and brought the pottery crafts with them. Today, in Ninghua, Jiangle and other places in Fujian, there have been many ancient kiln sites that have continued to burn betting bowls since the Tang and Song dynasties.

Another scholar said that when the Song Dynasty traveled south, he also brought Leicha to Hangzhou. In Song people’s notes, there are often records about Leicha.

For example, Naideweng of the Southern Song Dynasty said in “The Capital Jisheng·Tea House” that the tea houses in Hangzhou, like the old Beijing (Bianliang), “also sell Lei tea or salted soy sauce in winter”; In the book Lu·Tea Shop, it is mentioned that the tea shops at that time “sold strange tea and different soups at four o’clock, and in winter months, they sold Qibao Lei tea, glutinous rice, green onion tea, or salted soy sauce.”

Leicha, this simple and simple custom, has been passed down from generation to generation in Fengxi and Xiafang, and has been integrated into the etiquette culture. Through the method of “eating tea”, entertaining guests and connecting feelings, to a certain extent, meet people’s etiquette needs. This is one of the reasons why it has lasted for thousands of years.