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Introduction Lei Cha Chapter 12

Introduction Lei Cha Chapter 12

The utensils for “lei” tea are the sticks and bowls. The former is a thick edible wood such as camphor, nan, maple, and tea, ranging in length from 2 to 4 feet. The upper end is engraved with a ring groove to hang with a rope, and the lower end is rounded for easy turning; Special pottery pots with fine teeth formed by grooves, large and small, in the shape of a rounded truncated cone.

Beating bowl

Places with a large population are at the junction of Hunan, Guizhou, Sichuan, Guangxi, Hubei, Jiangxi and other places. At the junction of Hunan, Guizhou and Guangxi, the beating bowl is an essential container in the home.

The inverted cone is generally 30 to 40 cm high, and the bowl is about 40 cm long. There are also smaller ones, about 10 cm high, about 8-10 cm at the mouth of the bowl, and there are many radiating lines on the inside from the bottom of the bowl to the mouth of the bowl (the purpose is to make it easier to grind the contents into fine particles), Lei sticks pound and grind sesame seeds, beans, ginger, tea leaves, etc., to make Lei Bo dishes with excellent flavor or Lei tea with a fragrant and sweet flavor.

It can also be used to make crushed foods, such as garlic paste. It can be seen in ethnic minority areas such as Huaihua, Yiyang, Changde in Hunan, Enshi and Lichuan in Hubei. Mainly concentrated in Hunan and Xiangxi.

In Fengyang, Anhui, there is a tool that can mash garlic paste, aniseed, peppercorns, sesame seeds, etc. It is called a beating bowl. The most popular side dish in Fengyang in summer is the garlic medium (the same sound), which is made of garlic and green and red pepper in a beating bowl. Mash them together into a puree, then add salt, vinegar, and sesame oil (sesame oil), and stir well.

The utensils for “Lei” tea are a stick and a bowl. The former takes a thick edible miscellaneous wood such as camphor, nan, maple, and tea, ranging in length from 2 to 4 feet. The upper end is engraved with a ring groove to hang with a rope, and the lower end is rounded for easy turning; Special pottery pots with fine teeth formed by grooves, large and small, in the shape of a rounded truncated cone.

The basic raw materials of Lei Cha are tea leaves, rice, sesame seeds, soybeans, peanuts, salt and orange peel, and sometimes green herbs are added. In fact, not all tea leaves are tea leaves. In addition to using old tea leaves, they are more about picking the young leaves of many wild plants, such as yam pear leaves before Qingming Festival, Daqing leaves (regardless of season), snow potato leaves called Huaishan in traditional Chinese medicine, etc. , no less than ten species.

After washing, simmering, fermenting, drying and other processes, it is prepared in large quantities and used all year round. The addition of herbs varies with the seasonal climate. For example, spring and summer are warm, and fresh herbs such as wormwood, mint, fenugreek, and bamboo shoots are commonly used; in autumn, when the wind is dry, choose calendula or white chrysanthemum; in winter, it is cold. , Bamboo leaf pepper or cinnamon can be used.

The ingredients are ready and placed in a bowl. It is generally operated in a sitting position, with the assistance of the left hand or only using both legs to clamp the beating bowl, the right hand or both hands holding the beating tightly, and the rounded end of the beating bowl is rotated frequently in a circle along the inner wall of the beating bowl, until the raw materials are rolled into a sauce-like tea mud, which is then poured into the bowl. Boil water, sprinkle some chopped green onions, and it becomes a daily drink.

According to legend, Lei Cha originated from the “medicine drink” that people in the Central Plains brewed green herbal medicine. In the process of migration, the Hakka ancestors worked hard and were easy to “get angry”. In order to prevent the “six evils” from causing disease, they often collected green herbal medicines that clear away heat and detoxify. There are many herbs available in Jiangnan, and “tea” is one of them. blindly.

Tea, known as Jia in ancient times, in the “Compendium of Materia Medica” says that the main sleep is good, and it has many functions such as clearing away heat, relieving summer heat, quenching thirst, and promoting body fluid, so it has become an indispensable material for medicinal drinks. Later, some people added some food to the medicinal drink, and it was improved into a home-made food and drink with a strong local flavor. After returning from labor, I can enjoy a bowl of delicious food. If it is used to wash rice, it has a fragrant fragrance and is particularly refreshing. When ordinary guests arrive, a spoonful of rice, a handful of fried beans, and mixed into the tea can be entertained. What is amazing is that Lei Cha does not exclude any “food”, and almost all foods can be added.

Farming materials are very convenient. Peanuts, vermicelli, dried fruits, etc. should be cooked first, and then poured into the water; mushrooms, bamboo shoots, spices and meat should be fried separately; sesame rice flowers can be sprinkled directly into the tea. Mix well with a spoon and it’s ready. It can not only quench thirst, but also satisfy hunger. It is used for hospitality and is economical. The Hakka people are warm and hospitable, and people who eat Lei tea often have a share. The more people they eat, the more people they eat. The guests eat bowl after bowl.