Chinese tea culture refers to the methods of preparation of tea, the equipment used to make tea and the occasions in which tea is consumed in China. Tea is an important part of Chinese history and culture. It is regarded as one of the seven daily necessities, the others being firewood, rice, oil, salt, soy sauce and vinegar. In addition to being a drink, Chinese tea is used in traditional Chinese medicine and in Chinese cuisine.

Tea is consumed regularly in both casual and formal Chinese occasions. Yum cha (tea drinking) is a tradition for the elderly in Guangdong Province and Hong Kong to gather to eat dim sum and drink tea after morning exercises. For many southerners in China, yum cha is treated as a weekend family day activity.

Kungfu cha teapot brewing or Kungfu cha ceremony is a tradition and a kind of art in Minnan, Fujian Province and Chaoshan, Guangdong Province. It uses small teapots of about 4 or 5 fluid ounces to enhance the taste of the tea for private enjoyment and for welcoming guests. Many people are enthusiastic about the art of tea. They enjoy the taste and the process of brewing it which generates relaxation.