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Chinese Tea for Coffee Drinkers: 6 Teas to Try First
If you love coffee, don't start Chinese tea with delicate green or white teas. Start with teas that share coffee's roast, body and depth: Wuyi rock oolong (toast, caramel, dark chocolate), Chinese red (black) tea like Dian Hong (malt, honey, cocoa), shou pu-erh (earth, cocoa, dark and smooth), Lapsang Souchong (smoke), roasted Tieguanyin (nutty, toasty), and for evenings, caffeine-free roasted barley tea. Brew them strong enough, with near-boiling water (boiling for shou pu-erh) and enough leaf, and expect a gentler, longer lift than coffee.
I'll be honest: I was a three-espressos-a-day person before tea took over. My first attempts to "switch" failed because I kept trying teas that tasted, to a coffee palate, like hot water with a hint of grass. What finally worked was a roasted Wuyi oolong a friend brewed strong in a clay pot: toast, caramel, dark chocolate and a long mineral finish. It didn't replace my morning coffee overnight, but within a month my afternoon coffee was gone.
The six teas#
| Tea | Why coffee drinkers like it | Tastes like |
|---|---|---|
| Wuyi rock oolong (e.g. Da Hong Pao) | Roast, depth, long finish | Toast, caramel, dark chocolate, minerals |
| Dian Hong | Malty, sweet, full-bodied | Honey, malt, sweet potato, cocoa |
| Shou pu-erh | Dark, smooth, earthy, little bitterness | Earth, wood, cocoa, dates |
| Lapsang Souchong | Bold and smoky | Pine smoke, dried fruit |
| Roasted Tieguanyin | Nutty and toasty, like a light roast | Toasted nuts, brown sugar, a floral edge |
| Barley tea | Coffee-like roast, no caffeine | Toasted grain, bread crust |
How to brew for a coffee palate#
The most common mistake is brewing too weak.
| Tea | Mug (300 ml) | Gongfu (100 ml) |
|---|---|---|
| Wuyi oolong | 3–4 g, 90–95 °C, 3 min | 6 g, 90–95 °C, 10–20 s |
| Dian Hong | 3 g, 90–95 °C, 3 min | 4 g, 90–95 °C, 5–10 s |
| Shou pu-erh | 3 g, boiling, rinse, 2–3 min | 5 g, boiling, rinse, 15 s |
| Lapsang Souchong | 3 g, 95 °C, 3 min | 4 g, 95 °C, 10 s |
| Roasted Tieguanyin | 3–4 g, 90–95 °C, 3 min | 6 g, 90–95 °C, 15 s |
| Barley tea | 1 heaped tsp, boiling, 10–15 min | — |
Re-steep the leaves: two or three mugs from one portion. More methods in how to brew loose leaf tea.
Caffeine: what to expect#
A mug of coffee usually has more caffeine than a mug of tea, but a long gongfu session can add up. Tea also contains L-theanine, which many people find gives a calmer, longer lift, without the sharp rise and drop some feel with coffee. If you're cutting down, swap your afternoon coffee first. Details in caffeine in tea.
My switch, week by week#
From my tasting log, the month I cut my afternoon coffee:
- Week 1: a strong Dian Hong in a mug at 3 pm instead of an espresso. Missed the ritual, not the caffeine.
- Week 2: roasted Wuyi oolong gongfu after lunch. Longer, calmer, more interesting.
- Week 3: shou pu-erh on grey afternoons; barley tea after dinner.
- Week 4: no afternoon coffee. The morning espresso stayed, and still does.
Milk and sugar?#
Most Chinese teas are drunk plain, and good ones don't need anything. But if you're used to a latte, a strong Dian Hong or shou pu-erh with a splash of milk is a perfectly good bridge. Taste it plain first.
Teas to save for later#
- Delicate green and white teas. Wonderful, but they may taste thin to a coffee palate at first.
- Young sheng pu-erh. Bitter and bracing; lovely later, confusing early.
- Very floral high mountain oolongs. Try them once your palate has adjusted.
Myths#
"Tea is just weak coffee." Brewed properly, roasted oolong and pu-erh are as rich as coffee, in a different way.
"Tea has no caffeine kick." It does, just more gently for most people.
"You have to give up coffee." Plenty of tea lovers drink both.
My honest take#
Don't try to replace coffee with tea that tastes nothing like it. Meet your palate where it is: roast, body and depth. A strong Wuyi oolong or shou pu-erh will make the case for tea better than any green tea could.
The bottom line#
Coffee drinkers should start with roasted, full-bodied Chinese teas: Wuyi oolong, Dian Hong, shou pu-erh, Lapsang and roasted Tieguanyin, plus barley tea for caffeine-free evenings. Brew them strong and expect a gentler lift. Start with my beginner's guide.
Read next: Your First Chinese Tea Flight and How to Taste Tea.
Questions people ask
What tea tastes most like coffee?
Roasted barley tea (caffeine-free), roasted Wuyi oolong and shou pu-erh have the most coffee-like roast and depth.
What's the best Chinese tea for coffee lovers?
A Wuyi rock oolong like Da Hong Pao, or a Chinese red (black) tea like Dian Hong.
Does tea have as much caffeine as coffee?
Usually less per mug, but a long gongfu session can add up.
Can I add milk to Chinese tea?
You can, especially to strong red (black) tea or shou pu-erh, but try it plain first.
How do I switch from coffee to tea?
Replace your afternoon coffee first with a strong roasted tea, and keep the ritual.