Which tea for which dim sum - a real pairing guide, not all dim sum goes with jasmine.
Pick the dim sum you are serving and brew strength. The card recommends a tea, the reason, and the water temperature.
Dim sum houses default to pu-erh because it pairs with everything, but specific teas do better with specific dishes. This is the unwritten knowledge of dim sum masters. The reason jasmine became associated with dim sum in the West is because of bulk catering and low cost - not tradition.
Anyone running a dim sum brunch. Cooks confused by the dozen tea choices on a Cantonese menu. People setting up a tea ceremony brunch at home.
Tea temperature matters more than people think. Green tea (80 C) extracts bitterness at boiling. Black tea tolerates boiling. The recommended water temp prevents bitter extraction while still pulling aroma. Re-steeping varies - pu-erh goes 4-5x, green tea only 2-3x.
Personal taste overrides pairing rules. Use this as a starting point. Cantonese dim sum houses use shou (ripe) pu-erh; some households use sheng (raw) pu-erh which is brighter. Both work, with different effects.
Can I just use one tea? Yes - pu-erh works for everything. Specific pairings are for special occasions.
Why pu-erh specifically? Earthy, robust, re-steeps well. The workhorse of dim sum.
How many refills? Pu-erh 4-5x. Green tea 2-3x. Beyond that it's water.