The 17th edition returns to Hong Kong next week with rare teas, modern beverages, specialist teaware and new ideas for tea-led guest experiences
The Hong Kong International Tea Fair returns next week, bringing the global tea community together at the Hong Kong Convention and Exhibition Centre from 13 to 15 August 2026.
Organised by the Hong Kong Trade Development Council, the 17th edition offers an opportunity to explore how provenance, craftsmanship and contemporary presentation are reshaping the role of tea across hotels, restaurants, wellness concepts and guest experiences.
A world of tea under one roof
This year’s fair will present renowned teas and specialty beverages from established and emerging origins. Highlights include an exceptionally rare first-flush Kunlu Mountain naturally mutated purple-bud raw pu’er from Yunnan, white tea from Laos, premium Kenyan tea and internationally recognised Ceylon tea from Sri Lanka.
Together, these products reflect the breadth of today’s tea market—from distinctive single-origin leaves and collectable teas to selections suited to refined afternoon-tea programmes, restaurant pairings, in-room service and luxury retail.
Matcha and Yixing craftsmanship take centre stage
Two new pavilions will add further depth to the 2026 edition.
The Chinese Mainland Matcha Pavilion will make its debut with exhibitors from Guizhou and Zhejiang, two of the country’s leading matcha-exporting regions. Visitors will be able to discover ceremonial-grade and beverage-grade matcha alongside matcha desserts, offering inspiration for hotel pastry teams, cafés, restaurants and contemporary beverage menus.
The inaugural Yixing Zisha Teaware Pavilion will celebrate the craftsmanship of traditional Yixing purple-clay teaware. For hospitality operators, this specialist presentation provides a valuable reminder that the vessel, service ritual and storytelling surrounding tea can be as important as the tea itself.
Tea culture for contemporary lifestyles
The fair’s new Tea Lifestyle zone will explore how tea is moving beyond conventional preparation and becoming part of a wider hospitality and wellness experience.
Products and concepts will include sparkling tea, tea-based cocktails and a Pu-er coffee blend, as well as tea pastries, elegant teaware, Zen-inspired bonsai and immersive tea-meditation experiences. These ideas illustrate the versatility of tea as a premium non-alcoholic option, a cocktail ingredient, a culinary pairing and a focal point for restorative guest programming.
For hotels and hospitality brands seeking new ways to engage guests, the zone should offer practical inspiration across food and beverage, spa and wellness, gifting, retail and experiential design.
Dialogue, performance and international opportunity
The Hong Kong International Tea Culture Forum will examine opportunities for the internationalisation of Chinese tea brands. A wider programme of tea-art performances, themed seminars led by contemporary tea-beverage brands and cultural activities will also explore the heritage, innovation and enduring appeal of tea.
The combination of sourcing, education and cultural presentation makes the fair particularly relevant for hospitality professionals looking to build more distinctive tea programmes. It offers a space not only to discover products, but also to understand the rituals, narratives and evolving consumer expectations that give them meaning.
As tea becomes increasingly connected with wellbeing, premium alcohol-free drinking and immersive hospitality, the Hong Kong International Tea Fair provides a timely view of where the category is heading next.
