Chinese Tea Culture

Huangshan Maofeng Tea is a kind of green tea produced in Anhui Province in China. It is one of the most famous Chinese teas and can be always found in the list of China’s Famous Tea.

Biluochun, a famous Chinese green tea, is grown in Dong Ting Mountain of Taihu in Jiangsu Province. The tea is also known as Pi Lo Chun. As it is a kind of green tea rolling into a tight spiral that looks like snail meat and is cropped in early spring, its English name is "Green Snail Spring".

Da Hong Pao or Large Red Robe is the most famous tea in Mount Wuyi. It is a kind of oolong tea which less than 1 kg of tea was harvested each year.

Lu'an Melon Seed (Chinese: 六安瓜片 Lu An Gua Pian), also known as Lu'an Leaf, is a green tea from Lu'an City, Anhui Province, China. This is a famous green tea and is listed on virtually all lists of famous Chinese teas. The literal translation for Lu'an Guapian Tea is Lu'an Melon Seed Tea.

Baihao Yinzhen or White Hair Silver Needle is a kind of white tea grown in Fuding and Zhenghe County of Fujian Province.
Amongst all the white teas, Baihao Yinzhen is the most expensive one as it only uses the top buds to produce the tea. The best production of the tea is from the first flushes from late March to early April. Pluck the first new buds before it opens. The best time to pluck the white tea is on a sunny morning. The buds are laid in a shallow basket and under the sun for a long period. Then, the softened buds will be piled for requiring enzyme oxidation before they go through a low-temperature bake-dry of the later process.

Pu-erh tea from Yunnan province in China has long been considered a special delicacy and an indispensable part of daily health care. Unlike other types of tea, which are consumed not long after harvest, Pu-erh tastes better with age.

Dragon Well Tea, as an important part of Hangzhou culture, expresses the living attitude of locals as well as the Chinese people. Generally speaking, it takes 6 hours for the Dragon Well tea to pluck, it takes more than 4 hours to fry, and making this one that shows dragon well green tea squarely is wonderful. The Dragon Well tea, line with having yellow again in the color and luster is completely green, green. The tea form is flat, smooth, after washing bubbles, each is hung in the water, the bud stands upright, tea is fragrant and lasting, dark brown and dark green and bright, flavor glycol.

Tieguanyin is named after the Chinese Buddha-- Goddess of Mercy Guanyin, the female embodiment of Avalokiteśvara Bodhisattva. It is also called “Iron Goodness” in English. The process for making the Tieguanyin Tea is complex and needs professional skills. The leaves must be of high raw quality and plucked at the ideal time. There are 8 main processes: 1.plucking tea leave; 2.sun withering; 3.cooling; 4.tossing; 5.withering, this includes some oxidation; 6.fixation; 7.rolling; 8.drying. And after drying, some kinds of teas have to go through roasting and scenting which are added processes.

Junshan Yinzhen Tea is a kind of yellow tea originated in Junshan Island of Hunan Province in China. It is also planted around Dongting Lake where the Junshan Island located.

The other names of Junshan Yinzhen Tea are “Mount Jun Silver Needle”, “Superfine White Tea”, “Yin Zhen”, and “Superfine Silver Needle”.

Keemun Tea or Qimen Hong Cha is a kind of black tea that originated in Qinmen County of Anhui Province. Relatively speaking, it has a short history of about 137 years. The Tea was first produced by a failed civil servant, Yu Quianchen, in 1875. Before that, there was only green tea in Anhui. When Keemun Tea was produced, the result exceeded Yu’s expectation that the tea even was popular in England. It gradually became an ingredient of breakfast tea in England.

Wuyi rock tea, also known as "Yancha" in Chinese, is a type of black tea from the Wuyi Mountains of coastal Fujian Province. In ancient times, Yancha leaves were typically sun dried and compressed into bricks or discs to preserve their nutrients and flavor during long-term storage. It's during this process that Yancha takes on its distinctive, even smoky fragrance.

Today, Yancha leaves are usually processed into loose leaf or ball form to promote oxidation and flavor infusion during the water extraction process. This results in a complex cup of tea with strong notes of wood smoke, earthy tones, malt sweetness and hints of apricot and raisin.

If you're a fan of tea, then you've probably wondered where it comes from. Tea production takes place all over the world, but China is responsible for the majority of the world's tea output. In this blog post, we'll take a closer look at the area in China where most of the world's tea is produced. We'll also discuss some of the unique aspects of Chinese tea production that make it so special. So if you're interested in learning more about tea origins, keep reading!

Do you love the taste of black tea but want to try something a little different? Pu-erh tea might be just what you're looking for! This type of tea is made from fermented leaves and has a flavor that's earthy and slightly fruity. Keep reading to learn more about the differences between Pu-erh and black tea, as well as some tips on how to brew each one.

Both Pu-erh and black teas are made from the Camellia sinensis plant, but the similarities end there. Black tea is considered to be "fully fermented," while pu-erh can be either "partially fermented" or "non-fermented." These differences in processing lead to important variations in taste and smell between these two types of tea.

If you're looking for a place to buy fresh Pu-erh, we recommend shopping from our Pu-erh tea collection. We offer excellent customer service and provide reasonable prices. While many online tea shops sell Pu-erh, we tend to steer clear of these shops for the simple reason that they do not age their teas with the intention of letting them age. Some tea shops, like us, care about the quality of their product and will buy Pu-erh teas to age.