Editing Dim sum (section)

=== Tea ===
{{Main|Yum cha}}
[[File:Chrysanthemum tea.JPG|thumb|alt= Chrysanthemum blossoms steep in a cup of hot water|Chrysanthemum tea]]
[[File:Yumcha eating utensils.jpg|thumb|right|alt=A ceramic spoon in a bowl, pair of chopsticks, plate, and cup of tea|A typical dining set for "[[yum cha]]"]]

Tea is considered to be very important, so much so that it is considered just as important as the food itself.<ref name="NYT 1981">{{Cite news|date=25 October 1981|title=Fare of the Country; Why Dim Sum Is 'Heart's Delight'|language=en-US |work=[[The New York Times]]|url=https://www.nytimes.com/1981/10/25/travel/fare-of-the-country-why-dim-sum-is-heart-s-delight.html|access-date=3 July 2020|issn=0362-4331|archive-date=4 July 2020 |archive-url=https://web.archive.org/web/20200704133705/https://www.nytimes.com/1981/10/25/travel/fare-of-the-country-why-dim-sum-is-heart-s-delight.html |url-status=live}}</ref><ref name=":17">{{Cite web|last=Stevenson |first=Rachel |date=15 February 2018|title=The Ideal Tea Pairing with Dim Sum Guide|url=https://idealmagazine.co.uk/ideal-tea-pairing-dim-sum-guide/|access-date=3 July 2020|website=Ideal Magazine |language=en|archive-date=3 July 2020 |archive-url=https://web.archive.org/web/20200703195558/https://idealmagazine.co.uk/ideal-tea-pairing-dim-sum-guide/|url-status=live}}</ref> Teas served during dim sum include:

* [[Chrysanthemum tea]]: instead of tea leaves, it is a flower-based [[tisane]] (herbal tea) made from flowers of the species ''Chrysanthemum morifolium'' or ''Chrysanthemum indicum'', which are the most popular in East Asia.<ref>{{cite book|last=Campbell |first=Dawn L.|title=The Tea Book |publisher=[[Pelican Publishing Company| Pelican Publishing]]|year=1995|isbn=978-1-56554-074-3|location=Gretna |page=116}}</ref> To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually {{convert|90|to|95|°C|°F}} after cooling from a boil) in a teapot, cup, or glass. A common mix with [[Pu'er tea| pu-erh]] is called ''guk pou'' ({{zh|t=菊普|p=jú pǔ |cy=gūk póu}}) from its component teas.
* [[Green tea]]: freshly picked leaves that go through heating and drying processes but not oxidation, so keep their original green color and chemical compounds, like [[polyphenols]] and [[chlorophyll]].<ref name="Khan2013">{{cite journal|vauthors=Khan N, Mukhtar H |year=2013|title=Tea and health: studies in humans|journal=[[Current Pharmaceutical Design]]|type=Literature Review |volume=19|issue=34|pages=6141–7|doi=10.2174/1381612811319340008|pmc=4055352|pmid=23448443}}</ref> Produced all over China, and the most popular category of tea, green teas include the representative [[Longjing tea|Dragon Well]] ({{zh|t=龍井|p=lóngjǐng |cy=lùhngjéng}}) and [[Biluochun]] from Zhejiang and Jiangsu provinces, respectively.
* [[Oolong tea]]: partially [[Redox|oxidizing]] the tea leaves imparts them with characteristics of both green and black teas.<ref name="Chen Zhongmao 1991">Zhongguo Chajing pp. 222–234, 271–282, 412–419 chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991.</ref><ref>施海根，中國名茶圖譜、烏龍茶黑茶及壓製茶花茶特種茶卷 p2，上海文化出版社 2007 {{ISBN|7-80740-130-3}}</ref><ref>Joseph Needham, ''Science and Civilization in China'', vol. 6, [[Cambridge University Press]], 2000, part V, (f) Tea Processing and Use, pp. 535–550 "Origin and processing of oolong tea".</ref> Oolong teas are closer in taste to green than black tea, yet have less of a "grassy" taste. Major oolong-tea producing areas such as Fujian, Guangdong, and Taiwan line the southeastern coast of China. [[Tieguanyin]] or Ti Kuan Yin ({{zh|t=鐵觀音|p=tiěguānyīn |cy=titgūnyām}}): one of the most popular, originated in Fujian province and is a premium variety with a delightful fragrance.
* [[Pu-erh tea| Pounei]] (Cantonese) or pu-erh tea (Mandarin): usually a [[compressed tea]], pu-erh has unique, earthy notes derived from years of fermentation.<ref>{{cite web|last=Yoder |first=Austin |date=13 May 2013|title=Pu'er Vs. Pu-erh: What's the Deal with the Different Spellings?|url=http://tearroir.com/news/puer-vs-pu-erh-whats-the-deal-with-the-different-spellings|archive-url=https://web.archive.org/web/20160507081118/http://tearroir.com/news/puer-vs-pu-erh-whats-the-deal-with-the-different-spellings|archive-date=7 May 2016|url-status=usurped |publisher=Tearroir}}</ref><ref name="Chen438">{{harvp|Chen ZM|1991|p=438|loc=chpt. "Manufacturing pu'er [普洱茶的制造]"}}</ref>
* [[Scented tea]]s: various mixes of flowers with green, black, or oolong teas exist. Flowers used include jasmine, gardenia, magnolia, grapefruit flower, [[Osmanthus fragrans| sweet-scented osmanthus]] and rose. Strict rules govern the proportion of flowers to tea. Jasmine tea, the most popular scented tea, is the one most often served at "''yum cha''" establishments.

The tea service includes several customs.<ref name="Entertaining 2009">{{Cite journal|date=1 April 2009|title=Entertaining from ancient Rome to the Super Bowl: an encyclopedia| journal=[[Choice Reviews Online]]|volume=46|issue=8}}</ref><ref>{{Cite web|title=The Serious Eats Guide to Dim Sum|url=https://www.seriouseats.com/2011/04/guide-to-dim-sum-dumplings-siu-mai-bao-chinese-steamed-buns.html|access-date=3 July 2020|website=[[Serious Eats]]|language=en|archive-date=4 July 2020|archive-url=https://web.archive.org/web/20200704023428/https://www.seriouseats.com/2011/04/guide-to-dim-sum-dumplings-siu-mai-bao-chinese-steamed-buns.html|url-status=live}}</ref><ref>{{Cite web|date=25 January 2017|title=Chinese food lovers' guide to ordering, eating and appreciating dim sum|url=https://www.dallasnews.com/food/2017/01/25/chinese-food-lovers-guide-to-ordering-eating-and-appreciating-dim-sum/|access-date=3 July 2020|website=[[Dallas News]]|language=en|archive-date=4 July 2020|archive-url=https://web.archive.org/web/20200704022311/https://www.dallasnews.com/food/2017/01/25/chinese-food-lovers-guide-to-ordering-eating-and-appreciating-dim-sum/|url-status=live}}</ref><ref name="Chiang 2019">{{Cite web|last=Chiang |first=Karen |title=The yum cha rules you need to know|url=https://www.bbc.com/travel/story/20190227-the-yum-cha-rules-you-need-to-know|access-date=3 July 2020|publisher=[[BBC]]|language=en|archive-date=4 July 2020|archive-url=https://web.archive.org/web/20200704041550/http://www.bbc.com/travel/story/20190227-the-yum-cha-rules-you-need-to-know|url-status=live}}</ref> Typically, the server starts by asking diners which tea to serve. According to etiquette, the person closest to the tea pot pours tea for the others. Sometimes, a younger person will serve an older person.

Those receiving tea express thanks by tapping their index and middle fingers twice on the table.<ref name="Millson 2017" /><ref name="Chiang 2019" /> According to one legend, the finger-tapping tradition evolved from an incident when an emperor poured tea for his servant in a public teahouse during a trip where the emperor concealed his identity to mingle with the commoners. Having been instructed by the emperor to not expose his identity to the public, the servant showed gratitude by improvising the finger-tapping gesture instead of what should have been a kowtow, which would have betrayed the emperor's noble status. The practice gradually evolved to represent gratitude for having tea poured by others.

Diners also flip open the lid (of hinged metal tea pots) or offset the tea pot cover (on ceramic tea pots) to signal an empty pot; servers will then refill the pot.<ref name="Dim Sum Guide" /><ref name="Chiang 2019" />