Born and raised as a Hakka, I am ashamed to say that I have never eaten thunder tea rice, a quintessential Hakka dish that is well-loved by the Hakka people and a dish that is unique in its taste.

Literally meaning ‘pounded tea’ in Cantonese, Lui Cha is made by pounding a mixture of tea leaves and possibly mint to a green tea-like liquid.

At Petaling Jaya Old Town, customers can be seen queueing up for a taste of lei cha’s homely flavours at Traditional Hakka Lui Char Restaurant. The shop is run by Se Tho Kah Fei, 42, and his family.

Thunderbolt Tea claims its recipe to be a century old. ... Traditional Hakka Lui Cha at 505 Jurong West Food Centre serves up a mean bowl of thunder tea rice ($3.50).