On the left, we have Lei Cha, a ground up medley of nuts, seeds, grains, tea, and tea powder brewed in hot water traditionally drunk by the Hakka people of Taiwan. (Click here to see my previous post on Lei Cha with pictures).
I used sunflower seeds, pumpkin seeds, sesame seeds, cashews, Taiwanese high mountain Jade Oolong Tea, and ground up Sweet Roast (to a fine powder) from Mauna Kea Tea. These ingredients are ground together using a mortar and pestle. This hearty broth is actually quite enjoyable and filling. The batch I made here is a little more crude than the Lei Cha we made in Taiwan, but it’s a good Hawai’i version to start with :)
Pictured above right and below, I made some Kombucha using Ruby 18 Brandy Oolong Tea from Taiwan. Kombucha is a fermented beverage often made with tea. It becomes quite carbonated and takes on a sweet and sour or sugary and vinegar-like taste. This particular batch was my first and it turned out great. I’ve now tried other batches with different tea, but Ruby 18 has proven superior and I will continue to ferment with it.