A Hakka tradition most alive in Taoyuan (Taiwan) and northern Hunan. Tea leaves, peanuts, sesame, and herbs are ground in a large grooved clay bowl (
擂钵) with a wooden pestle (
擂棍); hot water turns the paste into a savory, nutty, gruel-like drink. The character
擂 means 'to pound/grind' - here léi, not lèi.
