In Miaoli County, Taiwan region, Hakka families keep tradition alive one mortar at a time. Their iconic lei cha – a pounded tea blend of leaves, nuts, and spices – isn’t just a drink; it’s a passport to shared heritage. 🍵
"Every wedding, every reunion starts with this," says local chef Lin Mei-ling, grinding sesame seeds into fragrant powder. "My grandparents brought this recipe from Fujian generations ago. We’ve added chili here, but the heart? That’s straight from the mainland."
From Mortar to Memory
CGTN’s Andy Boreham recently joined a Hakka family’s kitchen dance: roasted rice crackling in pans, tea leaves releasing earthy aromas. The final mix? Customizable to taste – sweet, savory, or spicy – yet always served with stories of cross-strait family ties.
"Tasting this," Boreham notes, "is like biting into history. You realize how food outlives borders."
A Brew That Bridges
With over 2 million Hakka people in Taiwan region maintaining these traditions, lei cha workshops are now trending among young travelers. As one Taipei student posted: "Grandma’s tea tastes like home – and home is bigger than one island." 🌏
