The term Leicha means “pounded” or “crushed” tea. Some people say that they believe that Lei Cha came from one soup called “Three-Raw-Ingredients Soup” recipe on which consisted of tea leaves, crushed fresh ginger, and rice. As of now, this drinking is very well known and some people will enjoy this when they taste and drink it. The leicha is usually made from oolong tea, different roasted nuts and seeds, mung beans, and crushed puffed rice. Also, it is normally enjoyed in the preparation of side dishes made from leek, long beans, kale, string beans, cabbage, dried radish, and aduki beans. The combination of these dishes and the lei cha will make an unbelievable delicious and nutritious meal pack.
Here is the procedure on how to do this.
Ingredients
1 oz loose leaf oolong tea (such as Organic Wu Yi Oolong Tea)
16 oz (1 lb) peanuts
7 oz sesame seeds
2 tbsp of finely chopped mint
4 tbsp of finely chopped basil
4 tbsp of finely chopped coriander
2 cloves of garlic, finely chopped
1/2 tsp of salt
Cooked rice
Peanuts for garnish
Puffed rice for garnish
Directions:
1. Place the frying pan on the stove, then cut the peanuts and roast it for 10-20 minutes until the peanut becomes pale brown. Then set aside once it cooked.
2. Do the same with the sesame seeds until they become golden. Set aside.
3. Preheat the pan and put the oil stir fry the basil, mint, coriander, garlic, and salt for 2 minutes.
4. If you have a pestle and mortar grind mixture with the tea until it becomes a smooth paste. But, if you don’t have you can use the blender to grind the mixture with the tea.
5. Add the roasted peanuts and sesame seeds and blend them well. Put a small number of waters if needed.
6. Pour this mixture into a large bowl then add 17 cups of boiling water while stirring.
7. After settling all the processes, it’s time to serve. It is much better to serve with cooked rice then top with peanuts and puffed rice.