Explore the yellow-tea foods currently documented on this site, using tea as a way to understand ingredients and regional flavor.
Select more than one option within a group; items match any option in the same group and all active groups together.
A Wuyishan tea snack in which brewed black tea serves as the soup base for soft glutinous-rice tangyuan. Representative versions use Zhengshan black tea and emphasize balance between tea fragrance and the dumplings' sweet, chewy texture.
A Wuyishan tea snack in which Da Hong Pao tea liquor and tea powder are mixed into flour to make a tea-scented dumpling wrapper, filled with meat and boiled.
A modern fusion dessert in which green-tea powder supplies the main tea flavor, combined with a cream-based mousse and chilled until set. Published versions often use matcha, but the name “Green Tea Mousse” should not automatically imply that every version uses matcha.
A modern Fuzhou tea snack built on traditional Weili cake, also known as water-chestnut cake, with jasmine tea incorporated into the steaming process to add floral aroma and a gently returning tea sweetness.
A modern Hangzhou tea pastry that brings Longjing tea into the water-oil dough, filling or overall aroma design, using a Chinese flaky-pastry structure to create crisp, distinct layers.
A modern fusion dessert made by layering thin crêpes with cream, with matcha adding both tea flavor and a distinctive green hue, then chilling the cake until set.
No tea recipes currently match these filters.
View All Tea Snacks →