In Miaoli County’s sun-drenched villages, the aroma of freshly pounded tea leaves tells a story older than borders. The Hakka community’s Lei Cha – a vibrant blend of tea, herbs, nuts, and spices – isn’t just a drink. It’s a living recipe book connecting generations across the Taiwan Strait.
More Than a Cuppa: A Taste of Unity 🍵
New Zealand-born CGTN stringer Andy Boreham recently dove into this tradition, grinding ingredients with stone mortars alongside Hakka elders. "Every family’s version is different," he noted, "but the warmth? That’s universal." From wedding feasts to casual visits, this frothy green brew turns strangers into kin.
Stirring Up Shared Memories 🌱
What makes Lei Cha special? Its adaptability – savory versions with pickled veggies for hearty meals, sweet renditions with red beans for dessert. Yet across variations, one thread remains: the Hakka people’s legacy of migration and resilience, echoing through both sides of the strait.
As young Taiwanese chefs reinvent this ancestral drink with matcha lattes and bubble tea twists, Lei Cha’s 1,500-year-old essence stays rooted – proving culture needs no passport.
