When dining at a Chinese restaurant, one of the first things you’re likely to be served is a warm pot of tea. Aromatic, soothing, and often complimentary, this tea is an essential part of the traditional Chinese dining experience. But have you ever paused and wondered: what is the tea used in Chinese restaurants? Is it a specific variety? Why does it taste so distinct from the typical black or green tea you might drink at home?
In this blog, we’ll explore the types of tea commonly served in Chinese eateries, their history, health benefits, and why they are chosen to accompany your favorite dumplings, noodles, or stir-fries.
The Tradition of Tea in Chinese Culture
Before diving into specifics, it’s important to understand that tea holds a deeply rooted place in Chinese culture. It is not merely a beverage—it is a symbol of hospitality, respect, and social connection.
Tea has been consumed in China for over 4,000 years. The practice began during the Shang dynasty and became more ritualized during the Tang and Song dynasties. Tea ceremonies, cultural norms, and even philosophies have developed around this beverage.
Today, offering tea to guests remains a gesture of welcome and respect, which is why nearly every Chinese restaurant starts the dining experience with a pot of freshly brewed tea.
So, What Is the Tea Used in Chinese Restaurants?
1. Jasmine Tea
One of the most commonly served teas in Chinese restaurants is jasmine tea. This tea is typically made by blending green tea leaves with jasmine blossoms, which give it a light floral aroma and subtly sweet taste.
- Flavor Profile: Delicate, floral, slightly sweet
- Why it’s used: Jasmine tea complements savory Chinese dishes well, especially dim sum and fried foods, because it refreshes the palate without overpowering the flavors.
- Health Benefits:
- Rich in antioxidants
- May aid in digestion
- Contains calming properties
- Rich in antioxidants
2. Oolong Tea
Oolong tea is semi-oxidized and sits somewhere between green tea and black tea. It has a rich, slightly roasted flavor that pairs well with heartier dishes.
- Flavor Profile: Woody, floral, and sometimes creamy
- Why it’s used: Oolong can cut through the grease of dishes like roasted duck or pork belly, enhancing the dining experience.
- Health Benefits:
- Promotes fat metabolism
- Aids in digestion
- Good for heart health
- Promotes fat metabolism
3. Pu-erh Tea
Less common in casual dining but prevalent in more traditional or upscale restaurants, Pu-erh tea is a fermented black tea with a deep, earthy taste.
- Flavor Profile: Earthy, bold, slightly sweet with age
- Why it’s used: This tea is often served after meals to aid digestion, especially after eating fatty foods.
- Health Benefits:
- Reduces cholesterol
- Helps with weight management
- Improves gut health due to fermentation
- Reduces cholesterol
4. Chrysanthemum Tea
Although not technically a tea (since it’s a herbal infusion), chrysanthemum tea is a traditional beverage in many Chinese restaurants, especially those focusing on Cantonese cuisine.
- Flavor Profile: Floral, mildly sweet, slightly cooling
- Why it’s used: Often served with rich or spicy meals to balance the internal heat generated by such dishes.
- Health Benefits:
- Cooling effect on the body (important in traditional Chinese medicine)
- Helps reduce inflammation
- Soothes sore throats
- Cooling effect on the body (important in traditional Chinese medicine)
5. Tieguanyin (Iron Goddess of Mercy)
This premium variety of oolong tea is sometimes served in restaurants known for authentic tea service.
- Flavor Profile: Complex, floral, creamy, and smooth
- Why it’s used: A luxurious option, often chosen to complement high-end or celebratory meals.
- Health Benefits:
- Boosts mental alertness
- High in antioxidants
- May help lower blood pressure
- Boosts mental alertness
Why Tea and Chinese Food Go So Well Together
Tea isn’t just a cultural staple; it also has practical culinary purposes:
- Digestive Aid: Many Chinese dishes use oil, sauces, and rich ingredients. Tea helps break down fat and supports digestion.
- Cleansing the Palate: Tea resets the taste buds between bites, enhancing each dish’s individual flavors.
- Balance of Energies: In traditional Chinese medicine, tea helps balance yin and yang within the body, especially when consuming “heaty” or “cooling” foods.
Loose Leaf vs. Tea Bags
Most traditional Chinese restaurants use loose-leaf tea rather than tea bags. Loose-leaf tea retains more flavor, aroma, and health benefits. You’ll often find restaurants brewing these leaves in a pot of hot water, letting them steep naturally.
The quality of the tea leaves is a source of pride for many establishments. Premium restaurants may even offer guests a choice of teas, prepared tableside in a gongfu tea ceremony style for added flair.
How to Identify the Tea You’re Drinking
If you’re curious about what is the tea used in Chinese restaurants you frequent, try asking your server. But if you’re feeling adventurous, you can identify it by:
- Color: Jasmine tea is usually pale yellow, Oolong is amber, Pu-erh is deep red-brown.
- Aroma: Jasmine has a sweet, floral scent; Pu-erh smells earthy; Oolong might smell roasted or fruity.
- Taste: Jasmine is light and sweet, Pu-erh is bold and earthy, and Oolong is layered and slightly nutty.
Can You Buy Chinese Restaurant Tea at Home?
Absolutely. Most of the teas served in Chinese restaurants are readily available in Asian supermarkets or online stores. Here are a few tips for buying quality Chinese tea:
- Look for whole leaves rather than dust or fannings (which are common in cheap tea bags).
- Buy from reputable brands or specialty tea vendors.
- Store tea in a cool, dry place in airtight containers to preserve freshness.
Recommended brands include:
- Ten Ren Tea
- Foojoy
- Twinings (for jasmine blends)
- Rishi and Teavivre (premium loose-leaf teas)
Brewing Your Own Chinese Tea at Home
To recreate that authentic restaurant tea experience at home, follow these simple steps:
Brewing Loose Leaf Tea:
- Boil water to the appropriate temperature (not all teas use boiling water).
- Green/jasmine tea: ~80°C (176°F)
- Oolong tea: ~90°C (194°F)
- Pu-erh tea: ~95–100°C (203–212°F)
- Green/jasmine tea: ~80°C (176°F)
- Add 1–2 teaspoons of loose tea leaves per cup.
- Steep for 2–5 minutes, depending on the type of tea and your taste preference.
- Strain and serve in small cups.
Avoid over-steeping to prevent bitterness, especially for jasmine and green teas.
The Future of Tea in Chinese Restaurants
While traditional teas remain popular, modern Chinese restaurants are experimenting with new blends, such as:
- Lychee black tea
- Rose-infused green tea
- Milk oolong
Some places even offer bubble tea or cold-brewed teas, especially in fusion and contemporary Chinese eateries.
Final Thoughts
So, what is the tea used in Chinese restaurants? The answer depends on the region, restaurant style, and the menu. However, the most commonly served types are jasmine, oolong, pu-erh, and chrysanthemum tea—each chosen for their flavor, aroma, and ability to complement Chinese cuisine.
Next time you sip that steaming cup of tea while waiting for your spring rolls or chow mein, take a moment to appreciate the centuries of tradition and thought that go into that humble pot of tea. Whether you’re a casual diner or a tea enthusiast, understanding the tea used in Chinese restaurants adds a whole new layer of appreciation to your meal.
For an unexpected twist in international headlines, read how Gavi rejected the Princess of Spain in this surprising story