In 2012, it was selected as a provincial intangible cultural heritage. In the vast and exquisite tea culture, Hakka tea is famous for its simplicity and strangeness, and its miraculous effect in health preservation. According to legend, during the Three Kingdoms period, Liu Bei led his troops to station in the south of the Yangtze River. It was a hot summer, and the soldiers were not used to the climate and soil, and they all vomited and had diarrhea. Liu Bei sought medical treatment everywhere but to no avail. Fortunately, an old Hakka woman heard about this and went from house to house to mobilize Hakka folks to cook a large amount of tea for the soldiers to drink, and the soldiers' illness was greatly reduced. Since then, Hakka tea has become famous. Luhe tea is the inheritance and alienation of Hakka tea. According to the "Ming Haifeng County Chronicles", "Ming-Qing Lufeng County Chronicles" and the "genealogy" of many surnames in Luhe, most of the ancestors of the Hakka in Luhe migrated from the Central Plains to the "barbarian land" to avoid war during the Tang and Song dynasties. It belongs to Boluo County, Nanhai County, and is the residence of the She nationality. In the sixth year of Xianhe in the Eastern Jin Dynasty, it belonged to Haifeng County, Dongguan County, and was a mixed residence of Han and She people. Because of living in a closed, rainy, cold mountain environment, the iodine, sodium, and selenium elements needed by the human body were seriously lost. In addition, due to long-distance and long-term migration, the ancestors of Luhe suffered from stomach cold diarrhea, whooping cough, and midnight asthma. In order to adapt to the natural environment, people looked for a new way of eating, and finally chose Hakka tea. Following this habit, they invented Luhe tea with the characteristics of "warming the stomach, warm in nature, and regulating the middle". Its selection of materials combines diet and health care, forming today's unique, strange, and interesting Luhe "tea". Hakka people are very hospitable. It is a common traditional etiquette to entertain guests with tea, whether it is relatives and friends visiting, or weddings and celebrations. Hakka women are good at making tea. Tea making tools include: tea bowl. This is a pottery product, with coarse and dense grooves evenly distributed on the inner wall and bottom. This is commonly known as a tea-pounding stick, which is made from the trunk of a high-quality mountain ash or oil tea seed tree. It is about one meter long. The powder consumed by the tea-pounding stick is not only harmless but also tasteful, which is very particular. The ingredients for home-made tea-pounding include: roasted green tea, sesame, roasted peanut kernels, etc. First, put tea leaves and sesame seeds into the bowl and grind them, then add peanut kernels and grind them. During the whole process, a little cold boiled water needs to be continuously injected. The tea-pounding stick is regularly ground along the inner wall until it becomes a paste. This is the method and process of tea-pounding (picture: pounding posture and process). Hakka people call the paste "tea mud" or "tea-pounding feet". Then pour in boiling water and stir appropriately until the paste is integrated with the water. When drinking, it is served with popcorn, glutinous rice flower, peanut kernels, rice crackers, beans, and green vegetables. This is the tea-pounding tea that combines fragrance, sweetness, sweetness, and bitterness. Especially the oil tea made with these fresh ingredients, the soup is delicious, the fragrance is compelling, and the mouth is full of fragrance after taking a sip, and the mouth is full of saliva. The ingredients of Luhe Lei Cha are varied, and different seasonings and green herbs can be added according to the cold and hot seasons or different meat and vegetables. The production process is basically the same, but there are some small differences. Pickles, with few ingredients, are relatively simple, just add: green tea, sesame, peanuts, (screen with subtitles) This is: (screen with subtitles) Fresh wormwood leaves, mint leaves, raw tea leaves, maple buds, perilla leaves, fanxiang, fragrant perilla, chicken foot thorns, rose buds, coriander, are all fresh ingredients for making oil tea. (Screen of frying ingredients), (screen of pounding), (screen with subtitles). This is a more popular way of drinking tea (drinking tea in Nanwan), and this is a richer way of drinking vegetables (drinking tea in a Lei Cha shop). Lei Cha made with wild vegetables and green herbs is called "oil tea", also known as "raw tea". According to traditional Chinese medicine, leicha has the effects of promoting the production of body fluids and quenching thirst, preventing wind and dispelling cold, stimulating appetite and strengthening the spleen, clearing away heat and detoxifying, clearing the liver and improving eyesight, moisturizing the skin and beautifying, and prolonging life. In Luhe, every household must make a bowl of leicha every day. After working, drinking a few bowls will make the hard work of the day disappear. Guests who come from afar drink a bowl of tea to refresh their minds and fill their stomachs. Leicha plus rice has become the staple food of Luhe people at noon every day. The seventh day of the first lunar month every year becomes a special day for Luhe people, called "tea day". Every household must prepare seven kinds of vegetable leicha at noon on this day, called "seven vegetable tea". There is a beautiful legend about "Seven Vegetables Tea": It is said that on the seventh day of the first lunar month of a year, seven fairies came to the mortal world together to pick vegetables in a farmer's vegetable garden in Fuyanglong Puzili, Dongkeng, Luhe. After the fairies flew away, people carefully observed and found that the vegetables picked by the seven fairies were: red lettuce, celery, kale, onion, garlic, coriander, snow peas, and peas. From then on, people followed suit and continued to cook these seven vegetables as raw materials or with condiments to make a dish and eat tea. Some people simply fried the seven vegetables with fresh lard residue and pounded them to make fragrant oil tea. Later, the "Tea Festival" of the seventh day of the first lunar month was formed, and after this day, pounded tea could be used as a daily main meal. Therefore, it became a habit for every household in Luhe to eat "Seven Vegetables Tea" at noon on the seventh day of the first lunar month.