3 Teas to Try at Yum Cha
When you arrive at any Sydney yum cha place, you’re immediately enticed by all the sweet and savoury Cantonese delicacies. But do you ever think about the tea that is placed on your table as soon as you sit down? What is the difference between green tea and oolong tea? Should you be choosing different teas based on what dishes you’re planning on eating that day? Let us answer these questions for you, and introduce 3 teas that are important in Chinese culture.
1. Jasmine Tea
Jasmine tea is undoubtedly one of the most popular tea choices at Sydney yum cha restaurants. This classic is the Chinese equivalent to the British earl grey tea, in terms of how aromatic it is. Jasmine tea is a blend of green tea leaves and jasmine flowers, which allows it to be mellowly sweet, yet also wonderfully fragrant. These characteristics make it the perfect accompaniment to any mildly sweet Cantonese desserts at yum cha, such as white sugar sponge cake.
2. Tie Guan Yin
Literally translating into ‘Iron Buddha’ in English, this tea is one of the most popular oolong varieties in China. It has a velvety texture and a much stronger taste than jasmine tea, however this can work to your benefit. If your favourite Sydney yum cha dishes are spring rolls, deep fried wontons, or fried squid, then Tie Kuan Yin will pair with them magically, as it is highly effective at cutting away grease.
3. Chrysanthemum Pu-erh
This little-known blend of two of the most popular yum cha teas is texturally smooth and floral to the smell. Much like chamomile tea, chrysanthemum has a mild taste, but is said to have a number of health benefits, including reducing inflammation and being a source of vitamins A and C. Pu-erh is a unique Chinese tea, as its production involves fermenting the leaves. This means that it can introduce healthy gut bacteria into your body when sipped. These healthy properties of the chrysanthemum pu-erh blend make it a wonderful accompaniment for heavier dishes, such as Cantonese roast duck.