From brewed tea to tea-infused milk bases, black tea brings mellow sweetness and fuller aroma to desserts, drinks and savory foods.
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A long-standing home-style tea food found in Jiangnan and other parts of China. Hot tea is poured directly over already cooked rice so the tea aroma moves between the grains, with pickles, fermented black beans, fermented bean curd, salted duck egg or other salty accompaniments served alongside. Historical texts also call it cha tao fan.
A representative traditional tea food of Gongcheng Yao Autonomous County in Guilin, Guangxi. Large-leaf green tea is stir-fried and pounded with ginger, garlic and oil, then simmered with water, strained and seasoned. It is commonly eaten with fried rice, peanuts, crisp snacks and glutinous-rice cakes, and serves both as everyday food and as an important Yao hospitality and life-cycle custom.
A traditional Hakka meal form in which tea leaves, peanuts, sesame and related ingredients are ground into a paste and mixed with hot water to make lei cha soup. Rice and side dishes such as seasonal vegetables, beans, preserved radish and peanuts are prepared separately, then combined with the soup at the table. Tea type and accompaniments vary significantly among Hakka regions.
A traditional Mongolian tea food built on salted milk tea made from brick tea, fresh milk and salt, then enriched with fried millet, butter, milk tofu, milk skin, cheese, air-dried beef and other solid foods. It is both a tea and a meal, important in grassland breakfast and hospitality.
A traditional Tibetan way of eating tsampa: roasted barley flour is mixed with hot Tibetan butter tea and kneaded by hand into soft lumps. Some traditional versions also add extra butter, milk curds or white sugar, while others such as gyomada are mixed into a thinner porridge-like consistency.
A representative tea food in the modern Wuyishan tea-banquet system, made by kneading dough with juice from fresh tea shoots and rolling it into noodles. The noodle body takes on a light green color and fresh tea aroma, and current Ministry of Culture and Tourism tea-tour materials continue to list it among Wuyishan's well-known tea foods.
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