Weishan Lei Cha

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The Weishan Lei Cha, or ground tea, from Ningxiang City, is a well-recommended summer delicacy. It is rich in amino acids, vitamins and selenium, and is known to have a cooling effect that can relieve heatstroke, clear the heart, and improve vision. Lei Cha is particularly refreshing during hot summer days, providing immediate relief from thirst and promoting physical and mental comfort. The tea's blend of black pepper and ginger is known to warm the middle energizer, dissipate cold, and strengthen the spleen and stomach.

Let's see how a bowl of savoury ground tea is made.

Step 1: Make the main ingredient

To prepare, take 10 to 15 pieces of old Weishan tea leaves and wash them thoroughly.

Next, place the tea leaves in a clean mortar and gently grind them with a pestle, starting slowly and gradually increasing in speed.

Filter out any uncrushed tea stems through a special sieve after the tea leaves are pureed.

Add flavouring such as ginger and pepper into the mortar, mix them thoroughly with the tea puree, and then continue to crush the mixture until it forms a pulp.

Step 2: Process other ingredients

There are many kinds of ingredients that can be added to Weishan Lei Cha, including cereals, ginger, peanuts, and sesame.

Step 3: Heat the mixture

Generally, the water temperature is controlled at 80-90 degrees Celsius. Lei Cha produced in this way is delicious and has a refreshing and invigorating effect.

Step 4: Pour out the mixture