茶知識中心|茶文化與健康指南

From regional traditions to national chains, fruit tea scaled in China through standardization and seasonal clarity—playbook lessons for U.S. cafés.

From osmanthus-green to lychee-black, Chinese roots show how fruit accents can amplify tea rather than cover it—now a U.S. iced favorite.

Fruit tea moved East to West by pairing Chinese blending logic with Japanese citrus cues and India/UK structure, then adopting U.S. iced formats.

Fruit tea grew from Chinese home blends to modern café staples, balancing tea structure with bright seasonal fruit for U.S. iced formats.