Lichuan Lei Tea

Lichuan Lei Tea

　　   Lei tea is a traditional craft practiced in every household in the mountainous regions of Lichuan and Guangchang. The main ingredient of lei tea is tea leaves. To make it, tea leaves are placed in an earthenware basin and pounded with a wooden pestle about a foot long until they form a tea paste. Salt is added for pickling, and the mixture is then stored in a jar. When served, a small amount is poured into a bowl. In the past, wealthier families would also add roasted sesame seeds, fried soybeans, peanuts, and pork ribs as condiments. The resulting lei tea, when brewed, has the color of chicken broth, with a fragrant aroma that fills the air and refreshes the senses. Beyond the subtle fragrance of the tea leaves, the occasional crunch of sesame seeds, soybeans, or peanuts adds a unique and delightful flavor, leaving one feeling refreshed and joyful.

　　    Lei tea has the effects of clearing heat and detoxifying. Drinking it regularly can help reduce inflammation and prevent illness. It is also considered a premium beverage used by rural households to entertain guests. When drinking lei tea, the table is set with an assortment of fried snacks such as fried rice crust, rice noodles, sanzi (crispy noodles), oily dough balls, salted vegetable stems, beans, peanuts, melon seeds, chestnuts, and sweet potato slices—these accompaniments are collectively referred to as "tea pairings." These tea pairings, with their mix of sour, sweet, salty, and spicy flavors, offer a unique and distinctive taste. People enjoy lei tea while munching on these pairings, engaging in lively conversation and sharing a delightful time. Drinking lei tea has become an important way for villagers to build friendships and connect with others.