The first LELECHA tea factory shop was found in Shanghai Global Harbor in September 2018, introducing a new concept of made-on-site tea for the new tea industry. LELECHA spent thirty months retrofitting the thousand-of-year eastern tea art in collaboration with several tea masters and scientific researcher of tea manufacturing machine, and relocated the prestigious tea garden with hundreds of history here.
The tea manufacturing outlet stores are broad and transparent with orderly layout of contemporary tea manufacturing equipment which are all professionally customized. The tea flavor will be extracted after sixty-minute baking in baking furnace and sixty-minute rolling in blender, followed by 24-hour storage and proofing in specially-made clay pot before it finally reach tea master through vacuum metal tube. The whole process is designed to retain its original flavor of tea to the maximum extent.
Let’s witness the journey of originality in terms of tea very closely, during which tea leaves are transformed into a cup of nice tea.
Strawberry season of LELECHA. Strawberries are served from farms with various fresh fruits or yogurt, and are covered with cheese imported from New Zealand.
LELECHA’s original brown sugar milk tea, especially the hand-made brown sugar milk tea, is a phenomenal hottest one. Unique tiger patterns hanging on the cup wall are the only way to identify the real brown sugar milk tea.
Tea Research Institute: Select the original leaf tea from famous and excellent tea sources, cook it daily, extract different tea fragrance with different degree of baking and match with imported cheese to make the fragrance quiet, warm and mellow.
The farm directly serves fresh fruits which will be made into fine ice gaza, matched with boiled tea soup, paved with thick cheese imported from New Zealand .
Fresh fruit with sweet boiled tea soup, a choice of vigor
Warm hand-made in winter, choosing Lipu taro steamed for a dense taste, brew by thick milk, choosing taro ball, black sticky rice and other different combinations.
LELECHA has originated a variety of fruit and vegetable cheese soft bun, such as Durian Cheese Soft Bun, Dirty Choco Bun, Starry Custard Bun, Crab, Rice Cake Bun, etc. These soft buns are all made of New Zealand cheese, French cocoa powder, Canadian wheat, Malaysian durian, Chilean cherry and other strictly selected food materials. They are made-on-site with limited amount for each product and overnight frozen dough is expressly prohibited here.
Save for in-season fruit and vegetable cheese soft bun, LELECHA also explored folk delicacies in various cities and joined hands with local time-honored brands to inherit classic flavor with Chinese characteristics, such as “Fried Shrimp With Longjing Tea Bun” and “Beggars’ Chicken Bun” launched by LELECHA with ZHIWEIGUAN, a China time-honored brand, in Hangzhou, “Mr Wu’s Scallion Bun” with Mr Wu’s Scallion Pancake in Shanghai, “Sweet Taro Seedling Bun” with Aunt Xu’s Pastry in Nanjing, “Fruit on Sticks Bun” and “Rice Cake Bun” in Beijing and so on.
For LELECHA’s original Dirty Choco Bun, especially the Dirty Choco Bun as a phenomenal hottest one, each layer is integrated into cocoa, the bitter of black chocolate make people can’t stop.
Colored by the ingredients themselves, the large flesh of fresh fruits of the current season is embedded in imported cheese.
Choose Lipu taro steamed out of a dense taste, fully wrapped in stuffing.
Choose spicy crayfish, tuna, beggars’ chicken, beef sukiyaki and other ingredients as fillings, with strong flavor and full creativity.