Mashed tea leaves are only used as general drinks. If used as medicine, such as dispelling pathogenic wind and cold, relieving summer-heat, clearing away fire and detoxifying, materials such as Herba Polygoni Avicularis, Folium Artemisiae Argyi, small leaf guest eating bowl (horseshoe gold), bamboo shoots (shepherd's purse), yellow flowers, mint, etc. can be added. Grind with tea. Chop all kinds of ingredients and easily cooked products, put them in a bowl and cook them with boiling water; Cook hard, put it in a pot, and wash the bowl with boiling water.

Lei tea, also known as Sansheng soup, is a special food. Mainly spread in Shanwei City, Yiyang Anhua, Taojiang, Changde and other places in Guangdong Province. It began in the Han Dynasty and flourished in the Ming and Qing Dynasties. Generally, rice, peanuts, sesame seeds, mung beans, salt, tea, litsea cubeba and ginger are used as raw materials, which are mashed into paste with a mortar, boiled with water and mixed evenly, so that fried rice is fragrant and delicious.

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Beating machine, grinding also. Tea crumbs are a kind of health tea made by grinding tea leaves, sesame seeds, peanuts and other raw materials in a grinding bowl and then drinking them with boiling water. Leicha is distributed in China and six provinces in South China. Taoyuan, Linli, Anhua, Taojiang, Yiyang, Fenghuang and Changde in Hunan, and Hailufeng, Yingde, Liuhe, Jiexi, Wuhua and other places in Guangdong have preserved the ancient custom of smashing tea.

Jiangxi Ganxian, Shicheng, Xingguo, Du Yu, Ruijin and other places; Jiangle, Taining, Ninghua and other places in Fujian Province; Huangyao, Guild and Babu in Hezhou, Guangxi; Hsinchu, Miaosu and other places in Taiwan Province Province.

In addition, there are also tea-smashing customs in rivers and lakes, Luoshan, Jiaokeng, Railway, Luoshi, Shi Xiu and other places under the jurisdiction of fengcheng city, Jiangxi Province, and Nanfeng County, Fuzhou City, Jiangxi Province (Sangtian, Taiyuan and Taihe), but the beginning time of its spread is still unknown. Its production method is much simpler than Hakka tea mashing.

A long history

Jiexi Leicha has a long history. Lu Yu's Book of Tea, Volume 3, "I heard that there is a sleepy Yi Shu selling tea porridge in the south", and combined with the legend of the place name of the old woman, this Yi Shu may refer to the old woman. Lu Yu, a native of the Tang Dynasty, has a history of 1000 years. The tea porridge he said is to grind tea leaves into fine rice, add rice flour, oil and salt to make tea balls or tea cakes, mash them when drinking, add some seasonings such as onion, ginger, pepper and cinnamon, and add water to cook a large pot of tea porridge for everyone to eat. This is the initial tea crushing.

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