In the past few years, the 30-something generation in China has been easily seduced by the buzz of the US-style coffee bars where they drank espressos, lattés, and Frappucinos. But now it seems they are rediscovering the Chinese tradition of savoring and appreciating expensive Chinese teas. The vogue in tearooms today is for this younger generation to try unusual teas such as expensive Wuyi Rock Oolongs, 100-year-old puerhs, spring-picked Long Jing and Mao Jian, and jasmine-blossom greens, discuss in detail the flavor profile, and try to decide what foods would pair successfully with such teas. Owners of tea businesses often now conduct tastings to lead new tea aficionados through a range of quality teas in the same way that a wine tasting might be conducted. Teas are served in wine or martini glasses and are paired with chocolate, seafood or subtly seasoned meat dishes. Or they are infused with medicinal herbals such as chrysanthemum, ginseng and goji berries to enhance their health benefits. Prices for these quality teas are high but consumers are prepared to pay $25,000 for a cake of 100-year-old puerh, $1,500 for a Tie Guan Yin oolong, or $1,250,000 for one kilo of Da Hong Pao.