What is the Tea used in Chinese Restaurants?
The rich history of Chinese tea
This question comes up a lot from the general population within the United States. Additionally, China is not a monolith so when this question is posed, people usually refer to the dim sum restaurants that range from the Cantonese region and their respective cuisine, and they serve more than one flavor of tea.
Many of these teas come from different regions from all over China with their own specific flavor and way they are created. According to legend, tea was discovered by Emperor Shen Nong in 2737 BCE when tea leaves accidentally fell into his boiling water. He found the brew refreshing, marking the beginning of tea consumption in China.
From the early beginnings, tea was stored and compressed into cakes for easier storage and transport. Around the Song Dynasty (960–1279 CE), the practice of whisked powdered tea (similar to Japanese matcha) became fashionable. and tea drinking evolved into a cultural and artistic activity among scholars.
During the Ming Dynasty (1368–1644 CE), loose-leaf tea became the standard, replacing compressed tea cakes. With this new era also came new tea varieties, including green, white, and oolong teas. At the same time new flavors became available, other improvements led to new porcelain teapots and cups that enhanced tea brewing.
The Qing Dynasty (1644–1912 CE) revolutionized the global tea trade, and black tea was developed and exported in large quantities. Tea became a major export, fueling trade with Europe and inspired the British love for tea. The famous Tea-Horse Road and Maritime Silk Road facilitated trade with foreign countries.
China remains a world leader in tea production and innovation.. Tea is deeply woven into Chinese history, influencing culture, trade, and daily life for thousands of years. With that background in mind, Chinese restaurants typically serve a variety of traditional teas that complement the flavors of the dishes.
Some of the most common teas include:
1. Pu-erh Tea (普洱茶)
A fermented, aged tea with a deep, earthy flavor. It helps digestion, making it a popular choice for balancing the richness of dim sum dishes.
2. Jasmine Tea (茉莉花茶)
A fragrant green tea scented with jasmine flowers. It has a delicate floral aroma and pairs well with lighter dim sum items like dumplings and rice rolls.
3. Oolong Tea (烏龍茶)
A semi-oxidized tea that falls between green and black tea in strength. It has a smooth, toasty flavor and aids digestion, making it a good match for fried or savory dim sum dishes.
4. Tieguanyin (铁观音)
A type of oolong tea with a floral and creamy taste. It’s often served in more traditional or upscale dim sum restaurants.
5. Chrysanthemum Tea (菊花茶)
A caffeine-free herbal tea made from dried chrysanthemum flowers. It has a light, sweet taste and is often served with rock sugar. Some restaurants mix it with Pu-erh for a balanced floral-earthy tea.
6. Shoumei or White Peony Tea (寿眉 / 白牡丹)
A mild, slightly sweet white tea with a subtle flavor, sometimes offered as a lighter alternative to green or black teas.
Now that you have some knowledge of the different varieties of teas that Chinese restaurants may serve, be adventurous and try something new!
