Dim Sum is closely associated with the tradition of ‘yum cha’or ‘drinking tea.’ Originating with the Cantonese in Southern China, ‘yum cha’ has come to be a relaxing afternoon respite as well as a loud and happy dining experience.

At Jun Ming Xuan we offer our guests four types of customary Chinese tea to accompany their Dim Sum:

Chrysanthemum Tea – This floral tea (菊花茶) does not actually contain any tea leaves instead it is a flower-based tisane made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia.

Jasmine Tea – Jasmine tea (茉莉花茶) is tea scented with aroma from jasmine blossoms to make a scented tea. Typically, jasmine tea has green tea as the tea base; however white tea and black tea are also used. The resulting flavour of jasmine tea is subtly sweet and highly fragrant.

Pu-Er Tea – This variety of fermented and aged dark tea produced in Yunnan province, China, is named after Pu’er City. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled. This process is a Chinese specialty and produces tea known as Hei Chá (黑茶), commonly translated as dark, or black tea (this type of tea is different from what in the West is known as “black tea”, which in China is called “red tea” 红茶).

Goddess of Mercy Tea – Tieguanyin tea (鐵觀音) is translated literally as “Iron Goddess of Mercy”. This is a premium variety of Chinese oolong tea that originated in the 19th century in Anxi in Fujian province.