Growing up, I never tasted Lei Cha. That’s surprising, considering my Hakka heritage.
My mother, a Hakka from Moiyen, hardly emphasized knowing our roots.
She was a Moiyen who hardly spoke the Meixian dialect, so Hakka wasn’t the language of our household.
My mother only spoke a little Hakka with her sisters during family gatherings. There are a few Hakkas in Tanjung, her reference for Georgetown.
In Penang, the Hakka population lives in Balik Pulau.
Since my father is Hokkien, my mother used to say I should identify as Hokkien unless I met another Hakka.
I was never taught to speak Hakka myself and grew up more comfortable speaking Hokkien and Malay.
I realized my connection to certain foods when I started working and mingling with other Hakka friends.
Peanuts, yam, minced pork, and salted fish—staples of Hakka cuisine—became comfort foods for me.
Despite my growing appreciation for Hakka cuisine, I never craved Lei Cha. It was the one dish that didn’t resonate with me.
I discovered Lei Cha when I moved to KL.
I remember Susan, who was teaching me Cantonese, telling me that once she learned about my Hakka roots
“Now you need to learn Hakka too!”
My first encounter with Lei Cha was at a Hakka restaurant.
I found the flavor too green for my liking.
It wasn’t a dish I would actively sought out to try.
That changed during a recent visit to Tofu Village, a charming restaurant known for its authentic Hakka cuisine.
This visit deepened my appreciation just how special this dish is—both for its taste and the rare herbs that contribute to its distinctive aroma.
What Makes Hakka Lei Cha Unique?
Lei Cha is more than just a dish; it’s a hot tea beverage steeped in history and tradition.
What started as a poor man’s food in the Hakka region has evolved into a staple dish that nourishes both body and soul.
Despite its humble beginnings, this dish offers numerous health benefits. It is a must-try for anyone seeking to cleanse their body.
The name Lei Cha translates to “pounded tea.”
They are often called “thunder tea” due to the sound of grinding the ingredients.
Traditionally, Lei Cha is prepared by grinding tea leaves, herbs, nuts, and grains into a fine paste.
This paste is then mixed with hot water to create a nourishing tea.
What sets Lei Cha apart is its combination of healthful ingredients and rare herbs like Acanthopanax trifoliatus.
This herb is known for its powerful tonic effects and health benefits, including anti-oxidative, anti-tumor, and anti-ulcer properties.
It gives the dish its distinctive flavor, fragrance, and aroma.
A Taste of Tradition at Tofu Village
At Tofu Village, the preparation of Lei Cha is not just a culinary process, but a labor of love and a testament to the owners’ dedication to preserving Hakka traditions.
The rare herb Acanthopanax trifoliatus is cultivated by the owners.
What sets Tofu Village’s Lei Cha apart is its unique toppings.
The dish is a vibrant mix of textures and flavors.
Pickled radish adds a tangy crunch.
Tao Kua and tofu skin provide chewiness.
Roasted peanuts and sesame seeds lend richness, while dried shrimp adds an unami depth.
Fresh leeks and vegetables offer a crisp contrast.
Everything is brought together by the Lei Cha sauce.
I particularly enjoy Tofu Village’s take on the dish, which uses puffed rice as a base for a delightful crunch and lightness.
The textures and flavors creates a taste profile that is nourishing and satisfying dish.
To eat Lei Cha, all the ingredients are mixed with green tea for a flavorful experience.
Lei Cha Appreciation
Hakka restaurants like Tofu Village Tofu Village provide a unique opportunity to savor its wholesome goodness.
Due to the complexity of preparation and the challenge of sourcing ingredients, Tofu Village offers a set that serves four.
This is to encourage diners to enjoy this traditional dish in a communal setting, enhancing the cultural experience.
We had a wonderful experience with the owner, who prepared the dish and demonstrated the traditional way to enjoy this flavorful and culturally rich meal.
Through this experience, I gained a newfound appreciation for Hakka dishes and the rich heritage it represents.
Whether you’re a Hakka food enthusiast or just curious, the Lei Cha at Tofu Village will leave a lasting impression.
The light, fragrant mouthfeel of each bite left my tummy feeling content and not bloated.
This surprisingly delightful experience made the meal truly memorable.
I was joking with my friends that I could feel a renewed zest and possibly increased hair growth.
Acanthopanax trifoliatus, a rare herb used in Lei Cha, carefully cultivated by the owners.
Tofu Village
Address: 82, Church St, 10200 George Town, Penang.
Operating Hours:
Tuesday to Sunday: 11:30 AM – 3:30 PM, 4:30 PM – 9:30 PM
Monday: Closed
Phone: 012-4769018?
Google: https://g.co/kgs/EJv5tBX
Blog Disclosure: This is a sponsored blog post, but all opinions are mine. Thank you Tofu Village for the wonderful experience!
