Hakka Lei Cha in Beipu

Hakka Lei Cha in Beipu

　　During the Ming and Qing dynasties, the Hakka people who migrated to Taiwan introduced Lei Cha to the region. In Beipu Township, Lei Cha has been promoted as a local industry, and thanks to the efforts of many over the years, visiting the old street of Beipu to enjoy Lei Cha in recent years has not only become a popular trend but also evolved into a new tea culture.

　　To make Lei Cha, two essential tools are needed: the mortar (lei bo) and pestle (lei gun). The mortar looks like a regular bowl but has grooved lines inside, while the pestle is a short stick made from hard guava wood. When making Lei Cha, simply place ingredients such as tea leaves, peanuts, black and white sesame seeds, pumpkin seeds, and pine nuts into the mortar, then grind them into an oily, powdery consistency using the pestle. Next, pour in hot water, divide the mixture into small bowls, and sprinkle with toasted rice to create a sweet and delicious bowl of Lei Cha.

　　To allow customers to enjoy the great taste of Lei Cha without having to travel all the way to Beipu, local Lei Cha shops also sell pre-packaged toasted rice and ground Lei Cha ingredients. While this eliminates the fun of grinding the ingredients yourself, the convenience of simply adding hot water to enjoy the drink instantly still attracts many consumers.