User:Pan Lianyan

Final Exam paper

Leicha

1.Historical Origins

Leicha, also known as “Three Raw Ingredients Soup,” is a traditional beverage with a long history. It originated in the Central Plains of China. Its earliest form can be traced back to the “tea porridge” mentioned in the Tang Dynasty’s Classic of Tea. The term “Leicha” was clearly recorded by Naideweng in the Southern Song Dynasty work Splendid Scenes of the Capital. It became even more widespread during the Ming and Qing dynasties.

As people migrated south from the Central Plains over the centuries, they brought this custom to regions like Guangdong, Fujian, and Hunan. Adapting to the humid southern climate, the Hakka people often pounded tea leaves together with local herbs before brewing. This was believed to clear heat, remove dampness, and prevent illness. This adaptive change transformed Leicha from its early “tea porridge” state into a traditional food practice that continues today.

2.Regional Characteristics

Tools for Leicha: The preparation relies mainly on the leibo (mortar) and leigun (pestle). The leibo is a special ceramic bowl with a textured inner surface covered in radial grooves. The leigun is typically 0.67 to 1 meter long and is usually made from guava or oil-tea camellia wood.

Ingredients: The base ingredients for Leicha emphasize using local resources and adapting to the seasons. Leicha is found in six provinces of southern China, with each region having its own distinct version. For example, Tujia Leicha is made by pounding locally grown grains like rice, ginger, sesame, soybeans, peanuts, and corn, combined with tea leaves, in a special mortar. Hakka Leicha includes ingredients such as mugwort leaves, mint, cilantro, local wild vegetables, and green herbs. In places like Shanwei and Jiexi, the tea soup even includes stir-fried vegetables, making it a “vegetable tea” or cai cha.

Chinese culture values harmony with nature and respecting seasonal changes, a principle reflected in Leicha. During the hot summer, people add cooling ingredients like mint or basil to disperse heat and soothe the throat. In winter, they use nourishing ingredients like sesame and peanuts to support digestion and warm the body. Some regional versions even include pungent items like Sichuan pepper or ginger to drive away cold and warm the stomach.

3.Modern Innovations

Facing competition from modern drinks like coffee and milk tea, Leicha is being preserved and updated in various ways. Taking Shanwei as an example, convenient forms like portable Leicha powder or paste now allow people to enjoy it anywhere. Some Leicha cafes in Shanwei create unique local blends by mixing Leicha with coffee, fruits, or nuts. In terms of experience, these cafes often provide base ingredients and tools, letting customers choose their own mix and take part in making the drink. For promotion, locals use short videos to introduce this traditional healthy beverage to visitors.

These innovations help preserve Leicha’s traditional core while adding contemporary appeal, allowing it to find its place in today’s competitive beverage market.

4.Cultural Significance

Health and Wellness: Modern life is often fast-paced, with irregular eating habits and frequent sub-health issues. Leicha, based on natural ingredients and following traditional medicinal food principles, emphasizes adjusting ingredients according to the season and one’s health. It balances health benefits with good flavor, meeting the modern desire for healthy living.

Cultural Value: Leicha acts as a cultural bridge and a living form of social connection. It is more than just a drink—it is a shared ritual that brings family and friends together, reflecting traditions of mutual support and community. As an intangible cultural heritage, Leicha carries with it the history of migration and the wisdom of natural wellness, now gaining new relevance in the modern world.

References

[1]易思聪 范文昌 林慧娜. 阿红擂茶：在河婆的石钵里，擂出百年养生智慧[J].食品界，2025(09):46-49.

[2]钟传校. 海陆丰擂茶文化赋能汕尾文旅发展路径研究[J].山西农经，2025(21):157-160+172.

[3]捕味者|擂茶不是茶 2025.11.09 https://mp.weixin.qq.com/s/qoEKjYgPDYXotPrW2-A9NA.

[4]茶泥在陶钵里 “打滚”！一口暖到心尖上！2025.09.29 https://mp.weixin.qq.com/s/vDLV0zhb_rhZdjiNexf6OQ.

[5]非遗冷知识——擂茶 2023.04.25 https://mp.weixin.qq.com/s/2uWdY033J93u31GC9TlWVw.

Terms and Expressions

艾草 mugwort

金不换\罗勒叶 basil

番石榴 guava

花椒 sichuan pepper

特制陶盆 special ceramic bowl

亚健康问题 sub-health issues

清热祛湿 clear heat and remove dampness

Questions

1.Does Leicha have another name? Where did it first come from?

2.What are the two most common tools for making Leicha?

3.How are the ingredients different between Hakka Leicha and Tujia Leicha?

4.What is one new convenient way to drink Leicha today? (Give one example)

5.Besides being tasty, what other important value does Leicha have?

Answers

1.Leicha is also called "Three Raw Ingredients Soup." It first appeared in the Central Plains of China.

2.One is the leibo (a patterned clay bowl), and the other is the leigun (a wooden stick used for grinding).

3.Hakka Leicha often uses herbs like mint and mugwort. Tujia Leicha mainly uses grains like rice, peanuts, and corn.

4.For example, you can buy Leicha in powder or paste form, which can be mixed directly with water to drink.

5.It helps people stay healthy, and it’s also a drink often shared when family and friends gather, representing a tradition of togetherness.

期末论文

擂茶

一、历史起源

擂茶，亦称三生汤，是一种历史悠久的特色饮品，起源于中原地区。其雏形可追溯至唐代《茶经》所载的“茶粥”。宋代耐得翁在《都城纪胜》中已有“擂茶”的明确记载，至明清时期更为盛行。随着历代中原移民南迁，这一饮食习俗被带入广东、福建、湖南等地。南迁的客家人为适应南方潮湿的环境，常将茶叶与当地草药一同擂碎冲饮，以达到清热祛湿、防治疾病的功效。这一适应性的改变，使擂茶从早期的茶粥演变为传统饮食并传承至今。

二、区域特点

擂茶的工具：擂茶主要依靠是擂钵和擂棍，擂钵是内壁布满辐射状沟纹而形成细牙的特制陶盆，擂棍长约0.67—1米，一般选用番石榴的枝干或油茶树干来制作。

擂茶的底料讲究因地制宜，因时制宜。

擂茶在中国华南六省都有分布，各个地区的擂茶各有千秋。例如土家族擂茶由土家五谷杂粮：大米、生姜、芝麻、大豆、花生、玉米等辅以茶叶为原料在特制的擂钵中擂制而成；而客家擂茶的原料包括艾叶、薄荷、香菜以及本地野菜、青草药；此外汕尾、揭西等地的擂茶甚至往茶汤中加入炒好的蔬菜——即菜茶。

中国人讲究顺应自然，尊重时令，擂茶亦体现了这一特点。夏天燥热，人们会往加入薄荷叶或金不换等可疏散风热、清利咽喉的材料；等到冬天，人们又会加入芝麻、花生等滋养脾胃，促进消化的材料。有的地方的擂茶甚至会加入花椒、生姜等味辛的材料，驱寒暖胃。

三、时代创新

在咖啡、奶茶等现代饮品的冲击下，擂茶正通过不同的方式进行传承与创新。以汕尾的擂茶为例，在形式上，出现了便携式的擂茶粉、擂茶膏，让人们随时随地都能喝上擂茶。汕尾的一些擂茶馆，将擂茶与咖啡、水果、坚果相融合，形成独具地方风味的擂茶咖啡；在消费方式上，擂茶馆提供擂茶的底料和器具，让顾客根据自身的需求选择底料，亲自加入到擂茶的制作过程中；在传播途径上，汕尾人将擂茶和短视频相结合，通过这一有效渠道向外来游客介绍这款传承多年的健康饮品。

这些创新方式在既保留擂茶的传统底色的同时，有增加了符合当下时代潮流的特点，让其在竞争激烈的饮品市场找到适合的传承路径。

四、文化内涵

养身意义：现在生活节奏快，饮食不规律，亚健康问题频发，而擂茶，以天然食材为本，遵循了传统的药膳原理，讲究根据时令，健康状况调整原材料，兼顾健康和美味，正好满足人们追求健康养生的需求。

文化意义：擂茶作为一种文化纽带与活的社交语言。它超越了饮食，是联结家人、朋友的情感仪式，体现了互助共享的传统。作为非物质文化遗产，擂茶传承着迁徙历史与养生智慧，在现代焕发新的生机。

参考文献

[1]易思聪 范文昌 林慧娜. 阿红擂茶：在河婆的石钵里，擂出百年养生智慧[J].食品界，2025(09):46-49.

[2]钟传校. 海陆丰擂茶文化赋能汕尾文旅发展路径研究[J].山西农经，2025(21):157-160+172.

[3]捕味者|擂茶不是茶 2025.11.09 https://mp.weixin.qq.com/s/qoEKjYgPDYXotPrW2-A9NA.

[4]茶泥在陶钵里 “打滚”！一口暖到心尖上！2025.09.29 https://mp.weixin.qq.com/s/vDLV0zhb_rhZdjiNexf6OQ.

[5]非遗冷知识——擂茶 2023.04.25 https://mp.weixin.qq.com/s/2uWdY033J93u31GC9TlWVw.

术语表达

艾草 mugwort

金不换\罗勒叶 basil

番石榴 guava

花椒 sichuan pepper

特制陶盆 special ceramic bowl

亚健康问题 sub-health issues

清热祛湿 clear heat and remove dampness

问题

1.擂茶还有别的名字吗？它最早来自哪里？

2.做擂茶最常用的两样工具是什么？

3.客家擂茶和土家族擂茶用的材料有什么不一样？

4.现在擂茶有什么新的方便喝法？（举一个例子）

5.擂茶除了好喝，还有什么重要的价值？

答案

1.擂茶也叫“三生汤”。它最早出现在中国的中原地区。

2.一个是擂钵（带纹路的陶碗），另一个是擂棍（用来捣碎的木棍）。

3.客家擂茶常用薄荷、艾叶这类草本植物。土家族擂茶则主要用大米、花生、玉米这些粮食。

4.比如可以买到擂茶粉或擂茶膏，直接用水冲开就能喝。

5.它可以帮助人们保持健康，也是家人朋友聚会聊天时常分享的饮品，代表着传统的相聚文化。