Chinese Tea: A Four Thousand Year Tradition

China stands as the undisputed source of all the world's tea culture. It was here that the first tea bush was discovered and it is here that the craft has been refined over millennia. As the world's largest tea nation, China offers a breadth that no other country can match. Rather than focusing on just one single variety, Chinese tea growers produce everything from the purest buds to deeply fermented aging teas.

The difference between the different varieties lies mainly in how the leaves are processed and how much they are allowed to oxidize. Below is an overview of the most important categories.

The six colors of Chinese tea

Green tea (Lǜ Chá)

This is the most original form of tea in China. By quickly heating the freshly picked leaves, oxidation is completely stopped. The result is a drink rich in antioxidants with a taste reminiscent of grass and fresh nuts.

White tea (Bái Chá)

White tea is the least processed type of tea. The earliest spring buds are picked and left to dry naturally in the sun. The flavor is extremely subtle, offering light notes of honey and white flowers.

Yellow tea (Huáng Chá)

A very rare specialty that undergoes a unique process where the leaves are steamed under cloths. This step removes the sharp grassiness found in green tea and replaces it with a smooth and buttery sweetness.

Oolong (Wūlóng Chá)

This tea is known to be the most technically demanding to produce. By partially oxidizing the leaves, the taste falls somewhere between green and black tea. The variety is enormous, ranging from light floral varieties to dark and roasted varieties.

Black tea (Hóng Chá)

In China, this is called red tea because of the color of the liquid. It is fully oxidized and gives a warm flavor with hints of cocoa and dried fruit. Chinese black tea is generally much smoother and less harsh than the varieties grown in other countries.

Dark tea (Hēi Chá)

These are teas that have been aged to mature. The most famous example is Pu'er from Yunnan Province. Like a fine wine, the flavor develops over time, becoming deeper and more earthy as the tea ages.

Geography and terroir

China's vast land area means that the soil and climate create unique conditions in each province. From the misty mountains of Fujian where white tea and oolong dominate, to the tropical forests in the south where the oldest tea trees grow. This variation means that each harvest carries a unique signature from its growing location.

Whether you are looking for a refreshing cup of green tea or want to explore the complex aging teas, the Chinese range offers a lifelong journey of discovery.