Lui Cha is actually meaning ground tea in Mandarin and it is normally served to the Hakka family on the 7th day of Chinese New Year,. While the Cantonese serving Yu Shang the same day. The only difference is it is served with 7 different type of vegetables as side dishes including preserved radish, da chai @ chinese chard, mani chai @ star gooseberry, tofu, peanuts, long beans & leek or any other green leaves to go along with white rice. I often heard friends & relatives talking about it but honestly, I have yet tried it myself. So embarrassing huh ! Even my Hakka hubby & his family are not interested in taking it and not to mention about making their own. Well, I am certainly the lucky one cause my neighbour just share their little treat with me a few weeks back. They cooked their own side dishes And for tea soup, they didn't make their own they used the stall bought tea soup paste to cook at home. The most interesting part was they served their Lui Cha with rice pops. And that is how I was tempted to make my own.
2 cups cilantro, rinsed & cut
1 cups mint leaves, rinsed
2 cups basil leaves, rinsed
1 cup vietnamese cilantro (daun kesum)~optional
1 cup roasted sesame
1 cup roasted peanut, crashed
4 pkts Lipton green tea bag
1 cups hot water
(blend all ingredients into paste ~ like making pesto)
Method To Make Soup :
(1) bring a pot of water (about 3-4L) to boil over high heat.
(2) lower the heat then stir in the tea paste, add in 2 tspn vegetable granule and salt to taste.
(3) let soup simmer for 5 mins and then serve.
( to make it easier you can always divide into smaller portions and keep refrigerated or frozen before used.)
I'm sending this to Sharon @ Muhibbah Malaysian Monday.