The utensils of “Lei” tea are Lei stick and Lei bowl. The former uses a thick edible miscellaneous wood such as camphor, nan, maple, tea, etc., ranging in length from 2 to 4 feet. The grooves form the special pottery pots with fine teeth, which are large and small, in the shape of an inverted round table.
Bowl
The place with a large population is at the junction of Hunan, Guizhou, Sichuan, Guangxi, Hubei, Jiangxi and other places. At the junction of Hunan, Guizhou, and Guangxi, the bowl is a must-have container at home.
Inverted cone, generally 30-40 cm high, with a mouth of about 40 cm. There are also relatively small ones, about 10 cm high, and the mouth of the bowl is about 8-10 cm. There are many radiating lines 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, beans, ginger, tea leaves, etc. to make Lei Bo Cai with excellent flavor or fragrant and sweet Lei Cha.
It can also be used to make crushed food, such as mashed garlic. It can be seen in minority areas such as Huaihua, Yiyang, Changde in Hunan, Enshi and Lichuan in Hubei. Mainly concentrated in Xiangxi, Hunan.
In Fengyang, Anhui Province, there is a tool called Leibo, which can pound garlic paste, aniseed, pepper, sesame, etc. In Fengyang, the most popular side dish in summer, Suanmeizi (same sound), is made of garlic and green and red peppers in the Leibo. Pound them into a puree, then add salt, vinegar, sesame oil (sesame oil), and stir well.
The utensils for “Lei” tea are Lei stick and Lei bowl. The former uses a thick edible miscellaneous wood such as camphor, nan, maple, tea, etc., ranging in length from 2 to 4 feet. The grooves form the special pottery pots with fine teeth, which are large and small, in the shape of an inverted round table.
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, tea is not all tea. In addition to using old tea leaves, more young leaves are picked from many wild plants, such as sorbet leaves before Qingming, Daqing leaves (regardless of season), snow potato leaves called Huaishan in traditional Chinese medicine, etc. , no fewer than ten species.
It is prepared in large quantities through processes such as washing, stewing, fermenting, and drying, and is used all year round. The herbs added vary with the seasons and climates. For example, spring and summer are warm, and fresh herbs such as mugwort leaves, mint, fine-leaved money, and bamboo shoots are often used; autumn is dry and dry, and calendula or white chrysanthemum are often used; , You can use bamboo leaf pepper or cinnamon.
The raw materials are ready and placed in the same bowl. Generally, it is operated in a sitting position, with the left hand assisting or only using the legs to hold the bowl, and the right hand or both hands to hold the bowl tightly, and use its round end to form a circle along the inner wall of the bowl and turn it around repeatedly until the raw materials are ground into a sauce-like tea mud and poured into the bowl. Boiling water, sprinkle some chopped green onions, it becomes a daily drink.
According to legend, Lei Cha originated from the “medicine drink” that the people of the Central Plains made by crushing green herbs. Hakka ancestors worked hard during the migration process, and were prone to “getting angry”. In order to prevent the “six evils” from causing illness, they often collected green herbal medicines for clearing away heat and detoxification. There are many herbs available in the south of the Yangtze River, and “tea” is one of them. blindly.
Tea, known as Jia in ancient times, is said to be good for sleep in “The Collection of Materia Medica”, and has multiple functions such as clearing away heat, relieving heat, quenching thirst, and promoting body fluids, 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-cooked drink with a strong local flavor.
After returning from work, enjoy a bowl, and the mellow clear water is refreshing. If it is used to wash rice, it has a fragrant fragrance and is particularly refreshing. Whenever ordinary guests arrive, they can serve them with a spoonful of fried rice and a handful of fried beans, stirred into tea. What is amazing is that Lei Cha does not exclude any “food ingredients”, and almost all foods can be added.
It is extremely convenient for farmers to obtain materials. Beans, rice, peanuts, vermicelli and dried fruits should be boiled first, and then poured in with water; mushrooms, bamboo shoots, spices and meat should be fried separately; sesame rice crackers can be sprinkled directly into the tea. Stir well with a spoon and it’s ready. It can not only quench your thirst, but also satisfy your hunger. It is economical to entertain guests.
The Hakka people are hospitable and hospitable. When eating lei cha, there is always a share in the meeting. The more you eat, the more people you eat. The guests eat one bowl after another, and the host fills up this bowl and scoops up that bowl.
