Tea is described as being as important as the food in dim sum restaurants.
This reflects the close relationship between dim sum and yum cha, the Cantonese tradition whose name literally means “drink tea.” Historically, small dishes were served in teahouses as accompaniments to tea, so the beverage was not merely an optional drink alongside the meal; it helped define the dining experience.
Common choices include pu-erh, oolong, green tea, jasmine tea and chrysanthemum tea. Diners often choose the tea before ordering food, and servers refill pots throughout the meal. In Cantonese etiquette, tapping two or three fingers on the table can express thanks when someone pours tea.
The phrase “going for dim sum” and “going yum cha” are often used almost interchangeably, especially in Cantonese-speaking communities. That does not mean every modern restaurant serves only brunch, but it explains why tea remains central even when menus, hours and service styles have changed.