Lei Cha, one of the ways to host guests in a grand and cheap way in the old days, has a special taste that cannot be erased from the memory of Hakka people. It ismadeby putting various ingredients such as peanuts, sesame seeds and small-leaf mint in an earthen bowl and constantly pounding them with a wooden stickmadefrom a specific tree (E.g. the oil tea tree). Under the continuous pounding, the ingredients are turned into a fine powder, and then poured into the boiling water, a bowl of Lei Cha ismade. The aroma of sesame seeds and plants are mixed together to form a unique flavor.
擂茶，旧时隆重而又经济地接待客人的方式之一，是客家人记忆深处无法抹去的特殊味道。制作方法就是在一个土钵中，放入各种花生、芝麻和小叶薄荷等原料，用特定树木（如油茶树）做成的擂槌，不断地擂动、搅拌、捣碎。慢慢擂动之下，这些原料都变成了细碎的末。开水一冲，便是绿色的有着浓郁香气的茶汤。芝麻香和植物的芳香掺杂着，构成一种独特的风味。
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