The Secret of Chinese Restaurant Tea: Types, Traditions & Where to Buy

Table of Contents

• 1. What Tea is Served in Chinese Restaurants?
• 2. Why Chinese Restaurant Tea Tastes So Good
• 3. Where to Buy Authentic Chinese Restaurant Tea
• 4. How to Brew Chinese Restaurant-Style Tea
• 5. Regional Tea Traditions in China’s Restaurants
• 6. Top Restaurant-Quality Teas to Try at Home
• 7. FAQs About Chinese Restaurant Tea

1. What Tea is Served in Chinese Restaurants?

2. Why Chinese Restaurant Tea Tastes So Good

Why is Chinese restaurant tea so good? It’s not magic—it’s science and tradition:

​Premium Loose-Leaf Quality

Restaurants avoid low-grade tea bags. Instead, they use whole-leaf teas that release flavors gradually. For example, Orientaleaf’s Loose-Leaf Oolong can be steeped 5+ times, just like in restaurants.

​Strategic Flavor Pairing​

• Jasmine tea neutralizes greasy or salty dishes.
• Pu-erh aids digestion after heavy meals—perfect with dim sum.
• Oolong enhances umami-rich dishes like braised pork.

​Water Temperature Mastery

Restaurants control water temperature meticulously:

1. ​**175°F (80°C)**​ for green/jasmine teas to prevent bitterness.
2. ​**195°F (90°C)**​ for oolongs to unlock their aroma.
3. ​**Boiling (212°F)**​ for pu-erh to extract its full depth.

​Cultural Rituals

Serving tea is a gesture of respect in Chinese culture. The ritual of pouring for others before yourself fosters connection—a practice you can bring home.

3. Where to Buy Authentic Chinese Restaurant Tea

4. Step-by-Step Guide to Brewing Chinese Restaurant-Style Tea

Follow this ​Chinese restaurant tea recipe​ for perfect results:

1. ​Choose Your Tea​

   • For beginners: Start with jasmine or oolong.
   • For bold flavors, Opt for pu-erh.
   • Do you need a Gongfu tea starter kit? The Gongfu Tea Starter Kit—Authentic Chinese Tea Set—is beginner-friendly and starts at just $29.5.

2. ​Measure the Leaves​
   Use ​1 teaspoon of loose-leaf tea per 8 oz cup.

3. ​Heat the Water​

   • Green/jasmine: 175°F (use a thermometer or let boiling water cool 2 minutes).
   • Oolong: 195°F.
   • Pu-erh: Full boil (212°F).
   • Check out our Ji Gu K-Kou Professional Gongfu Tea Kettle—a bit expensive, but a top choice in high-end Chinese tea houses.

4. ​First Infusion​
   

   Pour water over the leaves and steep:
   • Jasmine: 2 minutes.
   • Oolong: 3 minutes.
   • Pu-erh: 30 seconds (rinse) + 2 minutes.

5. ​Re-Steep​
   Quality tea leaves can be reused 5+ times. Increase steeping time by 30 seconds each round.

6. ​Serve​
   Pour into small cups to savor the aroma. Pair with dishes like dumplings or fried rice.

5. Regional Tea Traditions in China’s Restaurants

While American Chinese restaurants focus on crowd-pleasers, China’s regional eateries tailor teas to local climates and cuisines:

• ​Beijing: Jasmine tea reigns, paired with wheat-based dishes like zhajiangmian (noodles).
• ​Cantonese/Hong Kong: Shou pu-erh aids digestion in humid climates. Historically, Hong Kong’s tea merchants aged pu-erh in caves for extra smoothness.
• ​Northwest China (Xi’an, Lanzhou): Fuzhuan tea, a dark tea with golden “flower” fungi, cuts through lamb and hand-pulled noodles. Its probiotics aid digestion—ideal for high-protein meals.
• ​Sichuan/Chongqing: Mengding Ganlu green tea cools the palate after a spicy hotpot.
• ​Fujian: Tieguanyin oolong complements seafood soups with its orchid-like aroma.
• ​Shanghai/Hangzhou: Dragon Well (Longjing) green tea mirrors the region’s delicate cuisine.

6. Top Restaurant-Quality Teas to Try at Home

Bring the authentic experience to your kitchen:

7. FAQs About Chinese Restaurant Tea