Lei cha coffee: bringing Hakka grains and nuts into a latte

Lei cha brings ground tea together with ingredients such as sesame, peanuts and other nuts or grains. CoffeeBox's coffee adaptation uses that roasted, nutty character alongside concentrated coffee. Because commercial powders differ in sweetness and ingredients, the product label matters more than assuming every lei cha blend behaves alike.

The source proposes first mixing one to two spoonfuls of powder with approximately 60–80 milliliters of warm water until smooth, then combining it with a serving of espresso. About 100–150 milliliters of warm milk is an optional latte-style addition. Spoon size and powder composition make these starting quantities approximate rather than a reproducible laboratory formula.

Mixing the paste before adding coffee helps avoid dry clumps. Taste before sweetening, since some powders already contain sugar, and adjust the amount of milk or coffee rather than assuming a dark roast is compulsory. A chocolate- or nut-led coffee offers an obvious pairing, while other profiles remain a matter of preference. Check the powder and milk for sesame, peanut, tree-nut and other allergens, especially when serving the drink to someone else.