Lei cha (擂茶; léi chá; literally "pounded tea") is a Hakka tea-based beverage or gruel consisting of a mix of tea leaves and herbs that are ground or pounded together with various roasted nuts, seeds, and grains. The tea is drunk for breakfast or on cold winters as a tasty and healthy restorative. Lei cha is very popular in Taiwan, Southern China, Malaysia as well as any locales with a substantial Hakka diaspora population.
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- Lei cha (擂茶; léi chá; literally "pounded tea") is a Hakka tea-based beverage or gruel consisting of a mix of tea leaves and herbs that are ground or pounded together with various roasted nuts, seeds, and grains. The tea is drunk for breakfast or on cold winters as a tasty and healthy restorative. Lei cha is very popular in Taiwan, Southern China, Malaysia as well as any locales with a substantial Hakka diaspora population. Traditionally lei cha is a savory brew; in contemporary interpretations it is often consumed as a sweet drink.
- 擂茶是一種客家民族風味的特色食品，是廣東、廣西客家人的傳統美食之一。一般用小米、花生、芝麻、生薑、黃豆等食材經複雜手續加工而成，呈粉末狀。食用時沖入開水調勻成糊狀，或加入涼水在鐵鍋中煮開調勻。具獨特的香味，微咸，美味可口。
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- 擂茶是一種客家民族風味的特色食品，是廣東、廣西客家人的傳統美食之一。一般用小米、花生、芝麻、生薑、黃豆等食材經複雜手續加工而成，呈粉末狀。食用時沖入開水調勻成糊狀，或加入涼水在鐵鍋中煮開調勻。具獨特的香味，微咸，美味可口。
- Lei cha (擂茶; léi chá; literally "pounded tea") is a Hakka tea-based beverage or gruel consisting of a mix of tea leaves and herbs that are ground or pounded together with various roasted nuts, seeds, and grains. The tea is drunk for breakfast or on cold winters as a tasty and healthy restorative. Lei cha is very popular in Taiwan, Southern China, Malaysia as well as any locales with a substantial Hakka diaspora population.
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