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Introduction Lei Cha Chapter 24

Introduction Lei Cha Chapter 24

Speaking of Leicha, people will think of Hakka Leicha, but in fact, Leicha is also popular in Shanwei area. In Shanwei, Lei Cha is a “social tea”, and many Shanwei people start to make Lei tea in the morning.

Shanwei Lei Cha is divided into Camellia oleifera and Salted Tea, and Lei Cha usually has less ingredients, just some fine tea leaves (you can also use no tea leaves in some areas), peanuts and sesame seeds (which can be fried or raw) That’s it, the original taste is the same, plus there are some rice Cheng, Mi Ding, fried rice or fried wheat specially prepared for Lei tea, these rice seeds and wheat can be soaked in tea and drink (you can also if you like it Stir-fry some vegetables for tea, such as beans, red beans, kale, lettuce, radish beans, green vegetables, etc.), such a flavor is unmatched anywhere.

Leicha is divided into different ways to eat: pure tea, 煠 (locally read sap, meaning boiled) tea, rice bone tea, rice seed tea, tea rice, etc.

The other is made of wild vegetables and green herbs called “oleifera”, also known as “raw tea”. The main ingredients are fresh mugwort leaves, mint leaves, raw tea leaves, maple buds, perilla leaves, fragrant incense, fragrant su, chicken feet thorns, rose buds, coriander and so on. Leicha has the functions of promoting body fluid and quenching thirst, preventing wind and dispelling cold, appetizing and strengthening the spleen, clearing away heat and detoxifying, and prolonging life. In 2011, it was selected into the list of intangible cultural heritage protection in Guangdong Province.

The folk customs in Shanwei are simple, and the people of Shanwei are warm and hospitable. Whenever the guests arrive, the hostess is hospitable.

The first is to greet the guests after they are seated, and immediately clean the “Three Treasures of Tea”. The so-called “Three Treasures of Tea”:

The first is the “tea bowl” made of ceramics with alternating deep and shallow surrounds and a radially corrugated inner bowl;

The second is to use the first-class Camellia oleifera tree or the fragrant and fragrant Cangzi to make a “lei tea stick” about 2 feet long;

The third is the “scoop” made of bamboo or iron wire to filter the slag. After washing the lei, first put the tea leaves into the tea bowl, stir and smash them back and forth with a hammer, put in a small amount of salt, and pour hot water when the pound is fine enough. If the water temperature is too low, the tea will not be cooked, and it will not only taste unpleasant, but also have a jerky taste.

Generally, the water temperature is controlled at 90-95 ℃, and the tea can be “mixed with water and milk”. Then use the “scoop” to remove the coarse and extract the essence, filter out the tea residue, and make the tea drink better. But now most people don’t use “fishing scoops”. Then, the cooked peanuts, sesame seeds, fried rice and other ingredients are soaked in salty tea and brought to the guests steamingly.

Shanwei Salted Tea is sweet and mellow, with the fragrance of tea leaves, the glycol of mint, the crispness of fried rice, the crispness of peanuts, and the fragrance of sesame seeds. Therefore, it has the effect of strengthening the spleen and stomach, and prolonging life. One of the most exquisite is the production of fried rice. Every autumn, women are busy with harvesting. What they are most enthusiastic about and concerned about is to select high-quality oil tip or red rice paddy. After soaking, steaming, drying, shelling, and frying, the paddy is made into white-flavored fried rice.

In the past, the Shanwei region was economically backward, lacking food for many years, and could not eat enough. In order to solve the problem of eating three meals a day and save food, Shanwei people usually make tea first, then stir-fry a large bowl of green vegetables, and stew rice with salt to make dry rice, which is soaked with tea and vegetables. big bowl. Or cut sweet potatoes and taro into large pieces and cook them on the wall of the rice pot, and you can eat very full with thin rice tea. Leicha, with simple ingredients and convenient production, can satisfy hunger and quench thirst. It does not lose the taste of tea ceremony and is not troubled by economy, so it can be passed down in Shanwei area for a long time.

In addition, Shanwei people believe that Lei tea has the functions of producing body fluid and quenching thirst, cooling and relieving summer heat, eliminating phlegm and resolving qi, strengthening the spleen and nourishing the stomach, nourishing longevity, preventing and treating miasma and many other diseases. If you have a cold, you can make Lei tea and eat it, pour two bowls of hot water, sleep, sweat profusely, and the disease will be cured.

Outsiders regard it as a contemptible and crude tea, but in the eyes of Shanwei people, it has always been regarded as a good product in food. Salted tea is delicious and beneficial to everyone’s health!