What kind of hot tea they use in asian restaurants?

Question

What kind of hot tea they use in asian restaurants?

Answer 1

Oolong Tea, Jasmin, or Green Tea. All with tea leafs.

Not the bagged kind. The restaurants buys bulk and put the tea in the commercial brewer. The taste is just better with

tea leafs, but higher caffeine content. I have experienced restaurants mix Jasmine and regular Green Tea.

Oolong is stronger with fuller flavor. Jasmin by itself may be

too flowery for some, so try mixing some regular green tea and Jasmin. When you do make the tea, you can mix it really Strong like a concentrate then pour hot water to dilute it.

But most Asians use the tea pot and dried leafs.

Also, when using tea pot and leafs, pour hot water into the pot, then let sit simmer and discard the first pot. The best tea is the second pot - when the tea has been "awakened"

Good luck1

Answer 2

It depends on the cuisine, whether Chinese, Japanese, Indian etc.

Japanese green tea is not all the same thing. The freely topped up stuff is commonly bancha, a coarse tea made with older leaves & even stems. But bancha can be enhanced eg. by roasting to become hojicha (roasted tea) with a deep smoky taste or by adding popped rice (genmai-cha, with a nutty & less smoky flavor). A premium green tea is matcha, the expensive powdered form used in the elaborate Japanese tea ceremony. The middle ground is sencha or leaf tea.

For Chinese teas, there are more distinctively different teas. Commonly available ones are chrysanthemum (not really tea but brewed using the dried flowers), jasmine (a light green scented with jasmine), Pu Erh (compressed or brick tea), Tie Kuan Yin (oolong), Long Jing (premium green tea), Lapsang Souchong (black), sau mei (white),  Bai Mu Dan (white), Bi Luo Chun (another premium green) etc. There's many other types of Chinese tea. An interesting sight in some Chinese restaurants are tea pourers using teapots with extremely long spouts & they can fill your teacup accurately from a distance away or do it in acrobatic positions!

If you're in Malaysia or Singapore, one unique thing to witness is teh tarik or pulled tea. It's just normal milky black tea but it is poured in long streams from a mug held well over the head into another mug held at waist or lower level, and this process is repeated several times. The result is a light frothy tea. Another popular form adds ginger to become teh halia (ginger tea). Teh tarik is usually only found at Malay or Indian eateries.

Answer 3

Dee is right mainly Jasmine tea which is in the green tea family

Answer 4

I think it's just a basic black tea.

Answer 5

It's usually plain green tea or with jasmine flavour either from real jasmin flowers or artificial flavouring. Green tea and black tea come from the same plant (Camellia sinensis) but are processed differently. Green tea is dried but unlike black tea it is not fermented.

Oolong tea could also be served, it is only partially fermented.

Answer 6

sometimes it is green tea....it just depends on the restaurant.

Answer 7

sometimes its jasmine tea or green tea too

Answer 8

usually green tea with jasmine added

Answer 9

I think it's just a basic black lemon  tea.

Answer 10

well im not sure where you're from

but usually....

Chrysanthemum Tea (most common)

Green Tea

Oolong

Answer 11

ya it is really yumy tea that we take. it really help us when we re tired it make it refresh when we at work & when we are alone. it comes in many flavour in ginger taste in iliachi taste, it black tea, it milk tea. i like kind of taste.

Answer 12

Mostly the use oolong  or jasmine tea. I like pooli tea for dim sum it is black tea and strong and I love the smell of it. You have to order it in the restaurant.

Answer 13

for Chinese restaurants

-> common : pu-eer, iron buppha, jasmine or chrysanthemum flower tea

for Indian restaurants

-> hot rich  milk tea,