Special Benefits of Certain Teas According to Chinese Tradition
What’s a good tea to serve with a specific food? Most teas can be served any time, but some have characteristics that make them particularly good in a certain role.
| Jasmine | After a strong tasting food, like seafood |
| Liuxi and Pu-erh | After a meal with a lot of fat |
| Black tea | With salty or sweet desserts |
| Bi Luo Chun | With salty desserts |
The following is a summary of the main health benefits of these special teas according to Chinese tradition. Many other teas, including black tea, can have similar effects, but these below have been singled out by convention.
| WHITE TEAS | |
| Baihao Yinzhen | Stimulates digestive tract, counteracts dampness, heat |
| GREEN TEAS | |
| Gunpowder | Fluoride for teeth, bones |
| Liuxi, Pu-erh | Constipation, regularity, after heavy meal |
| Lu’an Guapian | Thirst quencher |
| Lung Ching | Hot weather cooler |
| Lushan Yunwu | Longevity |
| Mengding | Longevity, general good health |
| Puto Fo Cha | Diarrhea |
| OOLONG AND PU-ERH | |
| Dahongpao | Longevity, generally beneficial |
| Liubao | Digestion, dampness, fats |
| Pu-erh | Digests fats, cuts cholesterol |
– As described in the book, All the Tea in China
by Kit Chow & Ione Kramer (1990)
by Kit Chow & Ione Kramer (1990)