Drinking Taojiang Leicha, there is also the habit of placing "plates".

On the antique Eight Immortals table, eight "plates" are usually placed, including fragrant shelled peanuts, burnt fried sweet potato slices, plump pumpkin seeds, crispy Qiaoguo slices and purple foreign nests.

...all are home-made, appetizing and delicious green foods.

In addition to holding large-scale Leicha parties on festive occasions such as weddings and funerals, Taojiang people also drink Leicha every day with their families, usually for lunch.

Since people in Taojiang drink Leicha all year round, processing Leicha is one of the main tasks of housewives in the Taojiang area.

Tujia Leicha is mainly distributed in the ethnic minority areas at the junction of Hunan, Guizhou, Sichuan and Hubei. It is a specialty of the Tujia people. It is made of Tujia cereals: rice, ginger, sesame, soybeans, peanuts, corn, etc., supplemented by tea leaves.

It is made by beating in a special beating bowl. It has many functions such as rich nutrition, health, stomach and beauty, etc. It is the best product for the hospitable Tujia and Miao people to entertain guests and give gifts.

"Look at the color in the sea bowl, taste it in the tea cup, smell the fragrance in the wooden saucer, and have the aftertaste in your stomach." This is our Tujia specialty - Tujia Leicha, please try it.

Tujia Leicha originated in the Han Dynasty. According to legend, during the period of Emperor Wu of the Han Dynasty, General Ma Yuan led his troops south to fight in a distant war. It was midsummer when he passed through the Wuling area in western Hunan. Countless soldiers suffered from the local plague. An old man among the people used the secret recipe passed down from his ancestors - Leicha.

After offering it, the soldiers' condition improved rapidly. After that, Tujia Leicha became widely spread among the people. To this day, Tujia people still retain the habit of drinking Leicha.

In the beautiful ancient city of Fenghuang, Tujia Leicha is known as the "Three Treasures of Phoenix" together with the town's treasures, ginger candy and blood duck.

Phoenix Tujia Leicha is endowed with Phoenix's graceful appearance, Xiong Xiling, Shen Congwen, Huang Yongyu, and Tujia Leicha. These four heroes in western Hunan: politics, calligraphy, painting, and food, are loved by people; Phoenix's beauty and humanities are enchanted by the world, Tujia

The delicious taste of Leicha makes people yearn for Phoenix even more.

Pictures of the sky opening up, eating phoenixes, and Tujia making tea.

In western Hunan, in terms of folk customs, there are no books to view the sky, no paintings to read the mountains and rivers, and no songs to listen to the singing of birds, but Tujia tea is irreplaceable.

Leicha is used to entertain guests and to give gifts; the mellow folk customs are multiplied in Tujia Leicha.

When guests and friends gather together and entertain guests, Leicha is indispensable. Emotions and beliefs are precipitated in Tujia Leicha.

In western Hunan, the ancestors of Tujia Leicha, literati and poets, have praised it for thousands of years. In western Hunan, the tradition of Leicha and Leibo can be traced back to the end of the Eastern Han Dynasty.

Tujia Leicha originated from the spiritual land of Xiangxi, the folk customs of Xiangxi, and the culture of Xiangxi. It has its roots here. It contains countless opportunities and has become an ancient business card of Xiangxi.

Tujia Leicha inherits the ancient folk secrets of Western Hunan, the climate of Western Hunan, and the delicious food of Western Hunan. It uses You water in Western Hunan and is brewed using ancient methods. It has an elegant sauce aroma, a mellow and sweet taste, refreshing raw materials, and a strong aroma with sauce; it has both mellow aroma and

Nutritious, delicate sauce, pure and elegant texture!

Tujia Leicha originates from nature and is a perfect product in the drinking industry. It is truly unique in western Hunan and a wonder of Chinese cuisine!

In the long-standing traditional culture, Leicha can be regarded as a unique scenery in the Hakka food culture.

Leicha has a long history.

There is a legend in Fujian that "Uncle Lei of the She ethnic group who lived in Jianyang County invented Lei Tea"; in Hunan there is a story that "Zhuge Liang's men marched into central Hunan and encountered a plague, and an old woman made Lei Tea to cure diseases."

Relevant literary records are also scattered in some ancient books. For example, the poem "Gan Fei Clan House" contained in Huang Sheng's "Yulin Poetry Talk" says: "There are two or three thatched huts on the roadside, and guests are invited to make tea with sesame seeds. Asymptotically approaching the Chinese pronunciation of the Central Plains

Well, I didn’t know that the Huai River is the end of the world.”

This proves that grinding sesame and making tea to entertain guests was a custom in Jiangnan at that time.

In addition, Mr. Wang Zengqi quoted from "Capital Chronicles, Tea Houses" that "Leicha is also sold in winter" and "Seven Treasures Lecha is sold in the winter months"; he also quoted the ancient saying "Hangzhou people eat thirty Wen wood a day", explaining that in history

The Southern Song Dynasty was relatively peaceful and had a large population. Leicha was quite popular, and even a large amount of wooden jujube and Leichu were consumed every day.

As the saying goes, there is one sound in five miles and one custom in ten miles.

Although Anhua County is closely related to Taojiang County and also likes to drink Leicha, the preparation method and taste of Leicha are completely different.

Like fragrant porridge, Anhua County's Leicha is as thick as porridge, fragrant and salty, thin but hard. In layman's terms, it is like fragrant porridge.

Each bowl of Leicha contains something to chew and something to drink. After drinking a bowl, you won't feel hungry even if you don't eat another meal.

Therefore, if you have the opportunity to go to Anhua County in Hunan Province and someone invites you to drink Leicha, you'd better go on an empty stomach.

Anhua's Leicha is very particular in its production and has a variety of raw materials.

In addition to tea leaves, there are also fried sesame seeds, peanuts, soybeans, corn, rice, mung beans, pumpkin seeds, ginger, salt and pepper. The main raw materials are rice and tea leaves.

The locals grind the fried rice into powder with a stone mill for later use, then beat the tea leaves, ginger and sesame seeds into a paste in a mortar, pour them into the boiling water in the pot together with the powdered ingredients, and cook them together.

When it becomes a paste, it becomes Leicha.

Treating Guests with Tea Whenever a guest comes, the hospitable host will use a bamboo spoon or wooden spoon to fill a large bowl for the guest and hand it to the guest respectfully with both hands.

The aromatic hot air makes guests salivate.

Guests who don't understand the rules of the mountain will eagerly drink it after receiving the first bowl of Leicha.

However, as soon as the guest drinks a little, the hostess with sharp eyes and quick hands will pick up the spoon and refill it for you.