In Miaoli County, the Hakka community continues to preserve a centuries-old tradition that transcends borders: the art of preparing Lei cha. This aromatic tea, made by grinding tea leaves, herbs, and grains into a paste mixed with hot water, symbolizes more than a beverage—it represents a cultural bridge across the Taiwan Strait.
For generations, Hakka families in the Taiwan region have served Lei cha during weddings, festivals, and family gatherings, blending flavors ranging from earthy and savory to subtly sweet. As CGTN stringer Andy Boreham discovered during his recent visit, the ritual of sharing Lei cha fosters connections among residents of Taiwan and echoes traditions practiced by Hakka communities in the Chinese mainland.
"Every ingredient tells a story," explained a Miaoli resident while demonstrating the grinding process. "The peanuts, sesame, and tea leaves—these are the same elements our ancestors used. It\'s a taste that unites us."
Historians note that Hakka migration patterns over 300 years ago spread Lei cha customs to both sides of the strait. Today, this shared heritage offers a flavorful reminder of intertwined histories, even as cross-strait cultural exchanges continue to evolve in 2026.
