Tea isn’t just for sipping anymore and now takes the lead as the new culinary hero. Cafes and bakeries now treat it as a centerpiece, folding bold blends and powdered infusions into recipes built for modern tastes. What used to be a supporting flavor now leads the menu, especially as younger consumers seek out ingredients that feel as good as they taste.
Coffee-infused desserts once dominated menus, while restaurants often reserved tea for after-dinner sips. That dynamic is shifting, as tea infusions start to influence baked goods and cocktail alternatives with subtle flavor, versatility and growing consumer appeal.
A new wave of tea culture
Consumers increasingly choose tea for its health benefits, plant-based profile and lower caffeine levels. This interest shows up in recent surveys, with 87% of millennials saying they drink tea regularly, and 94% of Gen Z reporting they had consumed tea in 2024.
Menu innovation is moving fast to meet shifting tastes. Cafes and bakeries now lean into tea as an ingredient, not just a beverage. Breakfast items and desserts showcase steeped blends and tea powders as foundational flavors. This trend reflects a growing push for balance, where indulgence meets health-forward choices without losing flavor.
Breakfast gets a tea twist
Cafes are putting tea on the breakfast map in new ways. Matcha pancakes with cream and berries offer a colorful, energizing start to the day. Chai yogurt parfaits pack tang and spice with a probiotic punch, while hojicha granola bowls add roasted flavor and crunch.
Bakeries take it a step further. They’re turning out Earl Grey muffins and jasmine mochi donuts that blend floral notes with familiar textures. Low-sugar tea desserts are also catching on as functional treats. Some spots now mix steeped tea into batters or drizzle tea-based syrups over waffles, creating depth without overloading on sweetness.
Tea trends at the market
Markets and bakeries are embracing the versatility of tea in snacks and sweets. Many vendors now feature small-batch products that use steeped or powdered tea for flavor and function. Tea-laced biscotti, chai-dusted nuts and matcha marshmallows are now available in farmers markets, offering snackers a blend of flavor and function in every bite.
This trend goes beyond flavor. Brands use clean packaging and focus on function-driven messaging to stand out on crowded shelves. Minimalist ingredient lists and health-forward claims appeal to shoppers looking for simple, purposeful products. Producers also highlight tea’s role in supporting detoxification, inflammation control, stress relief and digestive support, reinforcing its place in everyday food choices.
Sips that satisfy like sweets
Tea is quickly changing the way drinks are made and marketed. What used to be an afterthought on menus now drives entire beverage lineups. Now, its influence is spilling into unexpected categories, from sparkling tonics to cold-steeped chai.
Bubble tea menus turn to real brews
Bubble tea shops are stepping up their game with steeps that prioritize quality. Instead of sugary syrups, many now steep brown sugar oolong or hojicha leaves in-house to create deeper, more nuanced flavors. This shift caters to a growing demand for transparency and craftsmanship in food service, especially among younger drinkers who value authenticity over additives.
Matcha and jasmine flavors lead
Sparkling teas and creamy matcha drinks have carved out a loyal following. Jasmine sodas appeal to those craving floral notes without excess sweetness, while matcha lattes offer a balance of creaminess and caffeine. These drinks bridge the gap between wellness and indulgence, especially in cafes that pair them with seasonal or plant-based menus.
Chai cold brews rival iced coffee
Chai cold brew is making a serious move on iced coffee territory. Its spiced profile and creamy plant-based options offer a flavorful contrast that skips the bitterness. Cafes position it as a low-acid, energizing choice that appeals to drinkers chasing something smoother without losing depth. The drink’s steady rise reflects how tea challenges the status quo in cafe culture.
Flavors steeped in dessert
Desserts are leaning deeper into tea, and shops are giving it the spotlight. Van Leeuwen’s Earl Grey tea ice cream uses hand-harvested Rishi Tea leaves to deliver a citrus-forward flavor that sets it apart from standard vanilla or chocolate.
In Portland, Champagne Poetry Pâtisserie, the matcha tiramisu draws steady attention for its rich layers and vibrant flavor. The dessert builds on the creamy texture of classic tiramisu but swaps the coffee for a bold layer of matcha, highlighting its earthy notes and bright finish.
Seattle’s Baiten Bakery pushes frozen desserts in a similar direction. Its soft-serve hojicha and matcha stand out for their saturated color and balanced flavor, proving that tea can hold its own alongside more conventional options like chocolate or vanilla.
From trend to mainstay
Tea is rewriting the playbook for dessert and drink innovation. Chefs and baristas are turning to tea not just for depth but as a driving force behind new menu staples. From bakery counters to freezer cases, tea moves from add-on to main act with bold, functional flavors that reflect what today’s consumers crave.
Jennifer Allen is a retired professional chef and long-time writer. Her work appears in dozens of publications, including MSN, Yahoo, The Washington Post and The Seattle Times. These days, she’s busy in the kitchen developing recipes and traveling the world, and you can find all her best creations at Cook What You Love.