The making technique of Hakka leicha in southern Jiangxi (the fourth batch of national level) It is said that leicha originated from the "medicinal drink" of the Central Plains people who pounded green herbs and took them. It is a dietary habit formed by the Hakka ancestors during their migration, production, and life. According to historical records, Hakka leicha evolved from the porridge tea of the Han and Wei dynasties and the tea of the Tang and Song dynasties. It originated in the north of the Yellow River and was brought to southern Jiangxi by the Hakka ancestors when they migrated south. Because of its long history, its simplicity and its miraculous effects on health care, it is unique. The making technique of Hakka leicha in southern Jiangxi is very unique. When making it, first place the prepared materials in the mortar according to the proportion, and use the pestle to pound and rotate along the inner wall of the mortar along the grooves to grind into tea mud. When drinking leicha, put the pounded tea mud in the mortar or a large basin, brew it with boiling water, then pour in a little high mountain tea oil, and stir it with the pestle for a while, and the sweet, fragrant, amber-colored, refreshing and delicious leicha is ready. It has the sweetness of tea, the fragrance of sesame, peanuts and beans, and the spiciness of ginger. If it is accompanied by fried rice, peanuts, fermented bean paste, rice crackers, and hot skin, a Gannan Hakka Lei Cha banquet that combines fragrance, sweetness, bitterness and spiciness comes into being.