How to Make Fresh Tea Cakes in Traditional Chinese Style

Chinese cuisine is famous for its delicate balance of flavors, textures, and cultural significance. Among its many culinary treasures, tea cakes hold a special place. Infused with the aromatic essence of fresh tea leaves, these cakes combine the art of tea appreciation with the tradition of Chinese baking.

Fresh tea cakes, also known as “cha gao” (茶糕) in Chinese, are made using ground tea leaves, tea-infused liquids, and sometimes tea powder to create a rich, flavorful dessert that embodies the fragrance, smoothness, and health benefits of Chinese tea. This article explores how to make authentic Chinese-style fresh tea cakes step by step, along with different variations inspired by regional tea traditions.

1. Understanding Fresh Tea Cakes in Chinese Cuisine

Chinese tea cakes are not the same as Western-style cakes. Instead of being overly sweet or buttery, these cakes have a light, natural sweetness, a delicate crumb, and a subtle tea aroma. They are often steamed or lightly baked, ensuring that the tea’s nutrients and flavors remain intact.

Popular Teas Used in Fresh Tea Cakes:

• Green Tea (Longjing, Biluochun, or Matcha) – Offers a fresh, grassy aroma with a slightly bitter aftertaste.
• Oolong Tea (Tieguanyin, Da Hong Pao) – Imparts floral, fruity, or roasted notes, depending on the variety.
• Black Tea (Keemun, Dian Hong, or Lapsang Souchong) – Provides a deep, malty, or smoky flavor.
• Pu-erh Tea – Aged and fermented, giving the cake an earthy, rich taste.
• Jasmine Tea – A floral tea that adds a subtle fragrance to the cake.

Each type of tea creates a unique flavor profile, making the choice of tea essential when preparing fresh tea cakes.

2. Traditional Ingredients for Fresh Tea Cakes

To make authentic Chinese tea cakes, you will need:

Basic Ingredients:

• Fresh tea leaves or tea powder (depending on the desired tea flavor)
• Cake flour (or a combination of rice flour for a gluten-free version)
• Baking powder (if making a baked version)
• Eggs (adds fluffiness and texture)
• Honey or rock sugar (for natural sweetness)
• Vegetable oil or melted butter (for moisture)
• Milk or tea-infused water (to bring out the tea flavor)

Optional Ingredients for Variations:

• Red bean paste – For a sweet and creamy filling.
• Sesame seeds or walnuts – For added texture and a nutty flavor.
• Lotus seed paste – Common in Chinese pastries.
• Dried fruit (such as goji berries or dates) – For a traditional Chinese health boost.

3. Step-by-Step Recipe: Steamed Fresh Tea Cakes

This recipe follows a traditional steaming method, which preserves the tea’s delicate flavors and creates a soft, moist texture.

Ingredients:

• 1 cup of freshly brewed tea (using loose-leaf tea of your choice)
• 2 tablespoons of tea powder (optional, for a stronger flavor)
• 2 cups of cake flour (or rice flour for a gluten-free option)
• 1 teaspoon of baking powder
• 3 eggs
• ½ cup of honey or rock sugar syrup
• ¼ cup of vegetable oil
• A pinch of salt

Instructions:

Step 1: Prepare the Tea

1. Brew a strong tea infusion using loose-leaf tea. Let it cool to room temperature.
2. If using fresh tea leaves, grind them into a fine powder using a mortar and pestle or a spice grinder.

Step 2: Mix the Batter

1. In a bowl, whisk together the eggs, honey (or rock sugar syrup), and vegetable oil until smooth.
2. Gradually add the tea infusion and tea powder, mixing continuously.
3. Sift the cake flour, baking powder, and salt into the wet ingredients. Stir gently to combine.

Step 3: Steam the Cake

1. Lightly grease a steaming dish or cake mold.
2. Pour the batter into the mold, tapping it gently to remove air bubbles.
3. Place the mold in a steamer with boiling water and steam over medium heat for 35–40 minutes.
4. Check for doneness by inserting a toothpick—if it comes out clean, the cake is ready.

Step 4: Cool and Serve

1. Let the cake cool before removing it from the mold.
2. Garnish with a dusting of tea powder, sesame seeds, or edible flowers.
3. Slice and serve with a warm cup of the same tea used in the cake.

4. Baked Fresh Tea Cake Variation

For those who prefer a lightly crispy texture, this variation follows a baking method.

Instructions:

1. Follow Steps 1 and 2 to prepare the batter.
2. Preheat your oven to 325°F (163°C).
3. Pour the batter into a cake pan lined with parchment paper.
4. Bake for 25–30 minutes until golden brown.
5. Let the cake cool before serving.

5. Regional Variations of Chinese Tea Cakes

1. Matcha Red Bean Cake (Green Tea Style)

• Uses Japanese matcha powder or Chinese Biluochun tea for a vibrant green color.
• Often filled with sweet red bean paste for extra richness.

2. Jasmine Tea Rice Cakes

• Made with glutinous rice flour for a chewy texture.
• Infused with jasmine tea essence for a floral aroma.

3. Oolong Walnut Cake

• Uses roasted Tieguanyin oolong tea for a deep, nutty flavor.
• Mixed with crushed walnuts or almonds for texture.

4. Pu-erh Date Cake

• Incorporates aged Pu-erh tea for an earthy taste.
• Sweetened with Chinese red dates (jujube) instead of sugar.

6. Health Benefits of Fresh Tea Cakes

Since fresh tea cakes contain natural tea extracts, they offer various health benefits, including:

• Rich in antioxidants – Protects against cell damage.
• Boosts metabolism – Especially green tea cakes.
• Supports digestion – Pu-erh and oolong tea aid gut health.
• Balances blood sugar – Tea polyphenols help regulate glucose levels.

By using minimal sugar and natural ingredients, these cakes provide a healthy, guilt-free dessert option.

Conclusion

Fresh tea cakes represent a beautiful fusion of Chinese tea culture and traditional baking techniques. Whether you prefer the steamed delicacy of green tea cakes or the deep richness of Pu-erh-infused desserts, making tea cakes at home allows you to experience authentic flavors while benefiting from tea’s natural health properties.

Next time you brew a pot of fragrant Chinese tea, consider using some of it to create a delightful, tea-infused cake—a treat that embodies the essence of Chinese culinary artistry.