Hakka Lei Cha: Health, Wholesomeness, and Heritage in a Bowl
A Traditional Dish with a Modern Twist
Hakka Lei Cha, also known as “Thunder Tea Rice” or “Pounded Tea”, is a traditional dish that has been passed down through generations of the Hakka Chinese community. This complex and labor-intensive dish is made from a blend of tea leaves and herbs ground together with various nuts, grains, vegetables, and rice.
A Rich History and Cultural Significance
Believed to be over 2,000 years old, Hakka Lei Cha has its roots in Ancient China during the Three Kingdoms period (220–290 AD). According to legend, the dish was created by a healer to boost the strength and immunity of soldiers from one of the kingdoms, who had fallen ill due to a mysterious epidemic.
A Rare and Complex Dish
Over time, Hakka Lei Cha has grown increasingly rare due to its complex preparation process. Today, it is usually found only in Hakka restaurants or prepared as a home-cooked dish by the older generation. Moreover, knowledge of how to prepare the dish is mostly limited to older folks, as the younger generation often shows little interest in learning the recipe.
A New Generation of Chefs
James Wong and Jenny Yeo, the founders of Jamboo Story, an online home-cooked food delivery business, decided to add Hakka Lei Cha to their menu. Neither Wong nor Yeo is of Hakka descent, but Yeo’s mother, who is Hakka, inspired her to learn the recipe. Wong and Yeo’s passion for preserving traditional heritage cuisine led them to open two physical restaurants, Jamboo Concept Store, specializing in Hakka Lei Cha.
A Healthy and Customizable Option
Hakka Lei Cha can be customized to suit diners’ preferences, with options to add vegetables, meat, and a tea-based soup. The dish is also vegan-friendly and free from artificial flavoring and preservatives. Wong and Yeo use organic ingredients and offer customers the option of having it served as a soup or as a paste.
Conclusion
Hakka Lei Cha is a dish that not only showcases the rich cultural heritage of the Hakka Chinese community but also offers a healthy and customizable option for diners. With its complex preparation process and labor-intensive ingredients, Hakka Lei Cha is a true testament to the art of traditional cooking. Wong and Yeo’s passion for preserving this heritage dish has made it accessible to a new generation of foodies, and their restaurants have become a popular destination for those seeking a unique culinary experience.
FAQs
Q: What is Hakka Lei Cha?
A: Hakka Lei Cha is a traditional dish made from a blend of tea leaves and herbs ground together with various nuts, grains, vegetables, and rice.
Q: Where did Hakka Lei Cha originate from?
A: Hakka Lei Cha originated from Ancient China during the Three Kingdoms period (220–290 AD).
Q: Why is Hakka Lei Cha rare?
A: Hakka Lei Cha is rare due to its complex preparation process, which requires a considerable amount of time and labor-intensive ingredients.
Q: Can I customize my Hakka Lei Cha?
A: Yes, you can customize your Hakka Lei Cha by adding vegetables, meat, and a tea-based soup to suit your preferences.
Q: Is Hakka Lei Cha vegan-friendly?
A: Yes, Hakka Lei Cha is vegan-friendly and free from artificial flavoring and preservatives.