Lei Cha from Hunan originated during the Han Dynasty, which is particularly representative in areas such as Yiyang and Changde. Made with tea leaves, sesame, peanuts, and ginger as the main ingredients, it is crafted through a unique "pounding" process. Lei Cha is not only a thirst-quenching beverage but also a health-preserving delicacy with a continued tradition for thousands of years, known for its benefits in clearing heat, detoxifying, and improving lung function and circulation. Unlike Western breakfast tea or afternoon tea, Lei Cha is especially popular in the cold and humid regions of Hunan. It is often paired with snacks like rice cakes and glutinous rice cakes, hence a traditional treat to entertain guests and a token of locals’ hospitality via "making friends through tea". A bowl of Lei Cha not only embodies the warmth of Hunan people but also stores the historical memories of Hunan. If you visit Hunan, you must give it a try.
湖南擂茶起源于汉朝，尤以益阳、常德等地为代表，以茶叶、芝麻、花生和生姜为主要原料，通过独特的“擂”制工艺制成。它不仅是一种解渴饮品，更是传承千年的养生美食，具有清热解毒、通筋理肺的功效。与西方早餐茶和下午茶不同，擂茶在高寒多湿的湖南地区深受喜爱，常搭配米饼、糍粑等小吃，成为待客的传统佳品，体现了湖南“以茶会友”的好客民风。一碗擂茶不仅凝聚着湖南人的热情，也承载着湖湘大地的历史记忆，如果你来湖南一定要尝一尝。
策划：禹振华 秦慧英 冒蕞
视频：唐煜斯 王柯沣 满金汶
翻译审校：欧阳凤
