Introduction: One Leaf, Many Traditions
Green tea isn’t just a drink; it’s a cultural signature. From the delicate sencha in Japan to bold, bitter Vietnamese brews or the bottled green teas found in Taiwanese drive-thrus, each region adds its own story to the cup.
Across Asia, the way green tea styles is served, labelled, and enjoyed varies wildly. In Chinese restaurants, it might arrive in a steaming pot alongside dim sum. At a Vietnamese table, you’ll sip strong, unsweetened trà xanh poured over ice. In a trendy Taiwanese café, it could be whipped into a creamy matcha latte or bubble tea.
These differences aren’t random; they’re shaped by history, cuisine, and culture. Even the name of green tea changes by region: lǜchá in Mandarin, ocha in Japan, or trà xanh in Vietnam. Curious about what makes green tea menus and traditions so diverse? Let’s explore how one leaf takes on many delicious identities across Asia.
Green Tea in Chinese Restaurant Menus
Ever wondered why green tea tastes different in Chinese restaurants? It’s not just the brand; it’s the brewing style, type, and tradition behind it.
In most Chinese dining experiences, you’re likely sipping loose-leaf green tea like Dragon Well (Longjing) or jasmine green tea, brewed in large pots and served without sweeteners or milk. These teas are chosen for their ability to cleanse the palate, especially when eating oily or savory dishes like stir-fries or dim sum.
Menus might not even list the tea; it just appears at your table. But behind that casual pour is centuries of tea culture. You might also find Pu-erh or Oolong, but green tea remains the standard for many family-run Chinese eateries.
Tip: If you see “green tea” listed on a Chinese food menu, ask what kind. It’s usually a house blend rooted in tradition.
My First Green Tea Drive-Thru Experience (And What Surprised Me)
I didn’t expect to find green tea at a drive-thru, let alone one that tasted this good.
A few months ago, I pulled into a Green Tea drive-thru menu spot tucked between a sushi place and a boba shop. I was in a rush, craving something refreshing but not sugary. The glowing board had options like unsweetened green tea, green tea with lemon, and even a passionfruit green tea that caught my eye.
I ordered the passionfruit one, and wow. It wasn’t too sweet, had that classic green tea earthiness, and just enough fruitiness to make it feel special. I even asked if they used real tea bags or syrup (they said brewed green tea base with real fruit flavoring). Since then, I’ve been hooked.
Some of these spots offer green tea slush, green tea matcha lattes, and even boba add-ons. While not all are halal or made the same, many places clearly label ingredients now, something I always check before ordering.
Moral of the story? Don’t sleep on green tea at drive-thrus. Sometimes it’s better than what you’ll find at fancy cafés, and it fits your schedule too.
What Is Green Tea Called in Taiwan?
If you’re travelling through Taiwan or browsing a local tea shop, don’t look for “green tea” on the menu; look for lǜchá (綠茶) instead.
I remember my first time ordering tea in Taipei. I confidently asked for green tea, and the vendor smiled kindly before replying, “You mean lǜchá?” That’s the Mandarin term for pure green tea, commonly served iced, hot, or mixed with fruits like lemon, plum, or passionfruit.
In Taiwan, lǜchá usually refers to a lightly oxidised, grassy-sweet tea made from Camellia sinensis leaves, often grown in high-altitude farms like those in Nantou or Alishan. Unlike the thicker matcha or the roasted notes of Chinese hojicha, Taiwanese green tea is light, aromatic, and often found in ready-to-drink bottles or bubble tea shops.
Whether you’re visiting a night market or grabbing a boba drink, recognising the word lǜchá can help you find authentic Taiwanese green tea with unique flavour twists.
Bonus Tip:
If you’re ordering boba, try “lǜchá nai chá” (綠茶奶茶)—that’s green milk tea in Mandarin!
Vietnamese Green Tea: Simple, Strong, and Historic
If you’ve ever shared green tea with an elder in Vietnam, you know it’s more than just a drink; it’s a sign of respect, warmth, and tradition.
Vietnamese green tea (called trà xanh) is bold, slightly bitter, and often sipped piping hot. It’s brewed from whole leaves, usually from the Tan Cuong or Thai Nguyen regions, known for their mineral-rich soil. No sugar. No flavourings. Just pure, honest tea.
I once had trà xanh served to me in a tiny porcelain cup while visiting a family in northern Vietnam. It was slightly cloudy, grassy in aroma, and shockingly strong, but in the best way. It’s the kind of tea that clears your head and grounds you all at once.
Today, Vietnam produces both artisan loose-leaf green tea and affordable mass-market options, often exported across Asia. And if you’re hunting for boba-style flavours? You’ll also find jasmine green tea, milk green tea, and fruity infusions in Vietnamese tea cafés.
Harada, Oishi & Japanese Green Tea Brands
When I first tasted Oishi green tea from a chilled bottle on a humid afternoon, I didn’t expect much. But that lightly sweetened jasmine flavour? Surprisingly refreshing. And that’s the charm of Japanese green tea brands: they’ve made a centuries-old tradition incredibly convenient.
Let’s start with Harada green tea, a staple brand in Japan known for its tea bags, matcha blends, and ceremonial options. Harada keeps it classic; think sencha, genmaicha, and even roasted hojicha, all with clean flavour and good value.
Then there’s Oishi, a Thai-born but Japanese-inspired brand that’s taken over Asia’s ready-to-drink market. From green tea with honey lemon to unsweetened matcha, Oishi makes it easy to sip green tea anywhere, even on the go.
These brands represent two paths: traditional brewing with Harada vs. modern convenience with Oishi. Both have their place and their loyal fans.
Young Hyson: The Forgotten Green Tea
If you’ve never heard of Young Hyson green tea, you’re not alone. I hadn’t either until a tea vendor in London offered me a sample, calling it “the old English favourite”. It turns out, this Chinese green tea has a long, fascinating history.
Young Hyson is made from early-picked leaves, rolled into long, wiry shapes. It was once highly prized in Britain and the American colonies, yes, even dumped during the Boston Tea Party. Despite its faded fame today, it’s a smooth, slightly sweet brew with a grassy edge and just enough caffeine to feel uplifting without the jitters.
Compared to sencha or matcha, Young Hyson is more mellow and less vegetal, making it great for people new to green tea. Some modern retailers still carry it under speciality or loose-leaf green tea labels, so keep an eye out.
This once-beloved tea might not top the trend charts anymore, but it’s worth rediscovering, especially if you love trying tea with a story behind every sip.
Conclusion: One Leaf, Many Cultures
It’s amazing how one simple leaf, green tea, can take on so many identities depending on where you sip it.
From the delicate pours of Vietnamese green tea to a nostalgic Harada brew from Japan, or even a surprising encounter with Young Hyson in London, green tea is more than a drink. It’s a quiet thread weaving through cultures, ceremonies, and everyday meals around the world.
Whether it’s listed on a Chinese restaurant menu, served drive-thru in the West, or blended with fruit and flowers across Asia, every version reflects a region’s taste, climate, and heritage. And the best part? You don’t need a passport to enjoy them, just curiosity and a kettle.
So, next time you reach for your usual cup, try exploring one of these regional styles. You might find a new favourite or, at least, a deeper connection to the cultures behind every sip.