Traditional Chinese
Simplified Chinese 鸳鸯
Hanyu Pinyin Yuānyāng
Cantonese Yale Yūnyēung

Yuenyeung (often transliterated according to the Cantonese language pronunciation Yuenyeung,[1] Yinyeung, or Yinyong[2]), coffee with tea, also commonly known as Kopi Cham in Malaysia ( from the Hokkien cham, "mix")[3] is a popular beverage in Hong Kong. Made of a mixture of three parts of coffee and seven parts of Hong Kong-style milk tea, it can be served hot or cold.[4]

It was originally served at dai pai dongs (open air food vendors) and cha chaan tengs (café), but is now available in various types of restaurants.

Tea mixed with coffee is also consumed in Ethiopia, where it is known as spreeze.[5]


The name Yuenyeung, which refers to mandarin ducks (Yuanyang), is a symbol of conjugal love in Chinese culture, as the birds usually appear in pairs and the male and female look very different.[6] This same connotation of a "pair" of two unlike items is used to name this drink.[4]


There are disputes if there were independent inventions of coffee-and-tea-mixtures in the Western world, some claiming it to be a Dutch serving. Various individuals have combined coffee with tea, sometimes using the name CoffTea or Tea Espress. The concept was suggested on the Halfbakery in 2000,[7] and singer Peter André claimed to have invented CoffTea in an interview in 2004.[8] In an interview in 2006, Sandra Blund recommended combining Savarin with chamomile tea in a ratio of 2 to 1 or combining organic Bolivian coffee and White Rose tea in equal parts.[9] Blund claimed to have met a Cistercian nun from Tennessee who began combining the drinks in 1936 - about the same time when such beverages were invented in Hong Kong.


During the summer of 2010, Starbucks stores in Hong Kong and Macau promoted a frappuccino version of the drink.[10] It was sold as the "Yuen Yeung Frappuccino Blended Cream".[11]

Children Yuenyeung

There is a caffeine-free variant of Yuenyueng, called Children Yuenyeung (兒童鴛鴦). It is made of Horlicks and Ovaltine, both of which are common in cha chaan tengs in Hong Kong.

See also

  • Coffee portal


  1. Richard R. Wertz: Cultural Heritage of China - Food & Drink - Tea - Tea Cultures
  2. Sparklette Food & Travel Blog: Hong Kong Kim Gary Restaurant - Toast of Hong Kong. April 17, 2007
  3. White Elephant: Teh & Kopi
  4. 1 2 ""Yuanyang" exhibition showcases the contemporary ceramic art" (Press release). HKSAR Leisure and Cultural Services Department. 2003-02-11. Retrieved 2007-01-12.
  5. Pillai, Gerard (2009). The Fish Eagle's Lament: Travels in Southwest Ethiopia. Troubador Publishing Ltd. p. 65. ISBN 978-1848761308. Retrieved 19 March 2013.
  6. "教育部國語辭典:鴛鴦". Ministry of Education, Taiwan. Archived from the original on 2005-05-01. Retrieved 2007-01-14.
  7. Halfbakery: CoffTea - a little bit of both. March 21, 2000
  8. Virgin Media: Peter Andre interview by Alex Robertson
  9. The New York Observer: Coffee Tea: An Interview. October 1, 2006.
  10. Michael Taylor (8 October 2010). "Starbucks Takes on Hong Kong Tastes (Part 2)". accidentaltravelwriter.net. Retrieved 29 October 2012.
  11. Starbucks Hong Kong: "Escape This Summer With a Taste of Home" September 16, 2010
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