China mixes coffee with ginseng and tangerine peel, creating a new herbal coffee trend with global potential.
China’s coffee market is adding an Eastern twist. Alongside the rise of “fast coffee” chains, new drinks now blend coffee with traditional herbs such as dried tangerine peel, astragalus, and ginseng.
The first Hainan International Coffee Conference opened on August 22. Experts there said that “herbal coffee” is more than a new flavour. It may also carry cultural value that helps Chinese coffee reach global audiences.
China’s coffee habits differ from those in Europe and the U.S.. Instead of the slow café culture, most people prefer takeaway and quick consumption. Young people and women drive this trend.
China’s average coffee intake in 2024 was about 20 cups per person. In the U.S., the figure was over 700. Japan and South Korea reached 300–400. China produced 150,000 tons of coffee last year, placing it in the global top 15. Experts see big room for growth.
In Beijing and other cities, herbal lattes and ginseng cappuccinos are already drawing interest. “The mix of herbal fragrance and coffee aroma feels fresh and exciting,” said Tony, a visitor from Cameroon. “It brings both culture and wellness. I want to try it.”
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