Tea

Shumai doesn’t hide its filling—it declares its priorities: wrapper craft, regional adaptation, and tea-house pragmatism.

A tea-based drink from Taiwan, typically with chewy tapioca balls, milk, and flavoring.

Chazuke is a Japanese dish of cooked rice topped with green tea, dashi, or hot water.

A small round Japanese confection of mochi wrapped around sweet red bean paste, dusted with starch, and traditionally associated with good luck.

A Japanese rice-flour dumpling, typically round and skewered, served sweet.

A Japanese green tea blended with roasted, popped brown rice.

A roasted Japanese green tea made by heating bancha or other teas in a porcelain pot over charcoal.

A strong black tea drink from mid-20th-century Hong Kong, made with Ceylon tea leaves and evaporated or condensed milk.

Kaiseki is a traditional multi-course Japanese dinner rooted in tea ceremony practice and imperial, Buddhist, samurai, and gathering meal traditions.

A fermented tea beverage made with a symbiotic culture of bacteria and yeast.

Matcha is a fine green tea powder made from shade-grown, steamed, unrolled Camellia sinensis leaves, traditionally prepared in hot water.

A Japanese sweet of azuki bean paste between crisp mochi wafers, often shaped symbolically and served with tea.

A small, leavened baked good traditionally from Britain and Ireland, commonly made with wheat flour or oatmeal and baking powder.

A Japanese green tea made by infusing whole processed leaves in hot water.

A frothy black tea drink made by pulling hot tea and condensed milk between containers.

A sweet, creamy, chilled black tea drink from Thailand.

Wagashi are traditional Japanese confections made primarily from plant-based ingredients and shaped to reflect seasonal themes.

Green tea is not medicine — it’s a culturally persistent placebo with documented harms.