China is the birthplace of tea, Zhou dynasty from the early 2070 began to eat the tea leaves.  "The Book of Songs": "pay Philosamia cynthia mining, food, I do." Lay wrote to the Eastern Han Dynasty pot "Fresh bogey," said: "mallotus furetianus fresh for a long time, with Chives with food, body weight is." Tang Chu - Xi had specifically written "to eat porridge for Ming."  Qing Dynasty Emperor Qianlong in Hangzhou repeatedly Longjing tea tasting shrimp.  Hi-chang, the Empress Dowager Cixi used Huanyanqunchen tea duck.  Yunnan Jinuo still retain the custom of eating cold tea.

 In the 1980's, especially since the 1990s, with production and the development of the tea culture and tea feeding has begun to enter a new stage of development.  Guangdong tea into the city; Taiwan has Chayanquanxi and tea jelly, tea soup, proudly Chaxiedan, chicken oolong tea, bubble tea, Li Bai Chajiu; Beijing are welcome Chayan tea, and other characteristics, as well as geopolitical Gong Ming Tea , Silver Needle-but not Yulu'peach Ningxue, Tuocha chickens over 50 dishes, tea and tea dumplings, and other Chafan Hong Kong five razed Yancha and abalone Kok, jasmine chewing gum chips speculation Haimi, Narcissus, fried bean curd soup, such as bubble tea vegetables and more than tea houses; Beijing which has been specializing in the hotel dining tea - Little Swan Restaurant Ming margin Club; Hangzhou China Tea Museum Shifeng duck, crisp fried Longjing, Ssangyong beads, and other tea dishes, such as Chashi etc..