Lei cha, drink from China: what it is and how it is eaten

Lei cha is a traditional Hakka drink or soup from southern China, especially common in Hakka communities in Taiwan. It is made by grinding tea leaves with roasted nuts, seeds, grains, and herbs, then mixing the powder with hot water. Lei cha is often served with rice and vegetables as thunder tea rice, and is enjoyed both as a drink and a meal.

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Lei cha means 'pounded tea' in Chinese
It is a key part of Hakka cuisine
Tea leaves, nuts, seeds and grains are ground together
Often served as thunder tea rice with vegetables and rice

What is Lei cha?

Lei cha is a tea-based drink or thin soup from Hakka cuisine. It is made by grinding tea leaves—usually green tea or oolong—with a mix of roasted nuts, seeds, grains, and herbs. Common additions include peanuts, mung beans, sesame, rice, and ginger. The ground mixture is blended with hot water to make a pale, soup-like beverage. It can be served on its own or poured over rice and vegetables, creating a dish called thunder tea rice. The flavor is earthy, nutty, and herbal.

Where does Lei cha come from?

Lei cha dates back to the Three Kingdoms period or possibly the Han dynasty in China. It is strongly tied to the Hakka people, who brought the tradition with them to Taiwan, Malaysia, Indonesia, and other places with Hakka communities. Besides the Hakka, people from northern Hunan also have their own versions. The dish has remained a symbol of Hakka culture and is still widely prepared in Hakka regions, especially in Taiwan.

How is Lei cha made?

To make lei cha, tea leaves are combined with roasted nuts, seeds, grains, and herbs. These are ground together, traditionally using a mortar and pestle or a large earthenware basin with a wooden stick, until they form a fine powder. Hot water is then stirred into the powder to create a thin, soup-like drink. While commercial mixes exist, lei cha is usually made fresh just before serving.

How and when is Lei cha eaten?

Lei cha can be enjoyed as a drink or as part of a meal. When served with rice and a mix of cooked vegetables, peanuts, tofu, and sometimes small dried fish, it becomes thunder tea rice. Diners may drink the soup separately or pour it over the rice and toppings. It is eaten in everyday settings, especially in Hakka communities, and is valued for its nourishing qualities.

Kinds of Lei cha

The ingredients in lei cha can vary widely. Different nuts, seeds, and grains may be used, such as soybeans, pine nuts, pumpkin seeds, or lentils. Some versions include Chinese herbal medicines for added health benefits. The type of tea leaf can also differ, with green tea and oolong being the most common, but matcha is sometimes used for convenience.

What Lei cha means

Lei cha is an important part of Hakka identity and daily life, especially in Taiwan and other Hakka diaspora communities. It is not just a drink but a symbol of tradition and togetherness, often prepared and enjoyed communally. Its preparation and sharing reflect the resourcefulness and adaptability of Hakka culture.

Questions people ask about Lei cha

What is lei cha made of?

Lei cha is made by grinding tea leaves with roasted nuts, seeds, grains, and herbs. Common ingredients include green tea or oolong, peanuts, mung beans, sesame, rice, wheat, ginger, and salt.

Where does lei cha come from?

Lei cha comes from southern China and is a traditional dish of the Hakka people. It is also common in Hakka communities in Taiwan, Malaysia, and Indonesia.

Is lei cha a drink or a meal?

Lei cha can be served as a hot drink or as a thin soup. When poured over rice and vegetables, it becomes a meal known as thunder tea rice.

What does lei cha taste like?

Lei cha has an earthy, nutty, and herbal flavor, with the taste depending on the mix of tea, nuts, seeds, and herbs used.

How is lei cha traditionally prepared?

The ingredients are ground together using a mortar and pestle or a large basin with a wooden stick, then mixed with hot water to make a soup-like drink. It is usually made fresh just before serving.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Lei cha", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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