Famous Chinese Tea
Last updated by chinatravel at 2014/10/18
West Lake Dragon Well
The West Lake Dragon Well tea is known as Dragon Well for short. It is produced in the mountainous regions around Longjing Village to the southwest of the West Lake in Hangzhou City, Zhejiang Province. The Dragon Well tea has four qualities, color, fragrance, flavor and shape. Namely being emerald in color full of fragrance, sweet and refreshing in taste and in the shape of a sparrow's tongue. The elements contained by the Dragon Well tea such as amino acid, catechu and vitamins have the effect of stimulating the production of body fluid, quenching thirst, refreshing, benefiting thinking, digesting food, helping with cholesterol, diminishing inflammation and detoxification.
Xinyang Maojin is produced in Xinyang County in the Dabie Mountain in the south of Henan Province. It is picked before the grain rain of every year. It is slender, round, straight in appearance with excessive pekoes. It is emerald in color and has bright and clear soup it is reputed as being "the first of Huainan teas".
Biluochun is produced in the eastern and western mountains of Dongting in Wu County, Jiangsu Province. From late March to middle April of every year, teas are picked when the tea shoots have grown to one to two centimeters. The tenderer the fresh leaves are the more pekoe the dried finished tea has and the better quality is. The finished tea product with a tight and slender appearance is fresh and refreshing, and stimulates the production of body fluid. The soup is verdure and clear it has a sweet aftertaste.
It is also called fermented tea. The raw materials used in making this tea are the new shoots from the tea trees.
Representative teas include Dianhong black tea and Yixing black tea.
Dianhong has a tight, fat and bold appearance. The dried tea is black and gloomy with extremely obvious golden hair. The soup is brilliant and bright with fresh, thick and lasting fragrance and a refreshing taste.
Yixign Black Tea
Yixing black tea has a tight appearance. It has small tender shoots, each having one or two leaves. It is black and gloomy in color. The soup looks like red wine with fragrant and thick flavors of flower and fruit. It can endure repeated infusions.
Also called blue tea, it is an unfermented tea. Representative teas include Wenshan Baozhong tea, Anxi Tieguanyin, Dongding Wulong tea and Wuyi Dahongpao.
Wenshan Baozhong Tea
It is a light semi-fermented Wulong tea. It is produced in Taibei City and Taoyuan County in the north of Taiwan Province. The finished tea has a curly appearance. The soup is golden in color with a natural, elegant and fragrant smell. Wenshan Baozhong tea contains rich elements of nutrition and health care. It has the marvelous effects of strengthening the heart, promoting the discharge of urine, dispelling fatigue, controlling cholesterol and preventing the hardening of arteries.
Anxi Tieguanyin belongs to the highest grade of Wulong tea. It is produced in Yaoyang Town of Anxi County, Fujian Province. The technique of picking and making this tea is that it is harvested four times a year. The spring tea is picked when summer begins, the summer tea after the Summer Solstice, the heat tea after the great heat and the autumn tea before the white dew, of which the spring tea is the best. The finished tea product is curly, fat and bold, round, tightly, heavy and neat in appearance, glossy in color and pure, thick, sweet and fresh in taste. It has long enjoyed a good reputation as the king of teas. It has the effects of purifying the heart, brightening the eyes, preventing arteriosclerosis and reducing fat and weight.
Dongding Wulong Tea
It is produced in the Dongding Mountain, which is the branch range of the Phoenix Mountain in Nantou County, Taiwan Province. The finished tea product is curly in the shape of hemisphere and dark green in color with natural pleasant fragrance. The soup is orange yellow in color and pure, thick, sweet and moist in taste. The spring tea has the best quality.
White tea belongs to mild fermented tea. Main varieties include White Peony and Pekoe Silvery Needle.
Pekoe Silvery Needle
It is called silver needle for short and also named pekoe. The finished products are mostly shoots covered with pekoes as white as silver and as slender as needle, whence came its elegant name. Pekoe tea is the only one belonging to the highest grade of the white tea category. It is on a par with Junshan Silvery Needle tea in the world and has been a royal tribute of past dynasties. The finished tea product of the silvery needle tea has fat and bold shoots covered with white hair. It is bright white in color and glittering like silver. It is long and straight like shuttle and needle. The soup is clear and bright, and light apricot-yellow in color. Once in the mouth, the light fragrance appears. It tastes sweet, pure and fresh. It is cold in property and thus has the effects of relieving internal heat, keeping a fever down and reducing pathogenic fire. It is regarded as a good medicine for curing measles.
White peony has green leave with silvery white hair in the shape of a flower. After being brewed in hot water, the tender shoot is supported by the green leave like an opening bud, whence comes its name. The finished tea product has fat buds as well as fat and tender leaves ridging like wrinkles. The edge of the leave curls up backwards. With a whole shoot, the surface of the leave is dark grey green in color while the back is covered with white hair. It is fragrant and tippy with fresh and pure taste. The soup is apricot yellow or orange yellow and clear. The bottom of the leave is light grey and the vein is slight red. It is cool and refreshing in property and has the effects of keeping down a fever and reducing pathogenic fire.
From stir-frying green tea, people found that when it is not dry enough or in time after inactivation and rolling, the leaves turn yellow. Hence, a new variety, yellow tea, is produced. Representative teas include Mengding Yellow Shoot and Huoshan Yellow Shoot.
Junshan Silvery Needle: one of the highest grade yellow shoot teas.
The Silvery Needle Tea is produce in the Junshan Island in the Dongting Lake in Yueyang City, Hunan Province. From ancient times to the present, it has been reputed as having four qualities in color, fragrance, flavor and oddity. In ancient times, Junshan Tea merely had an annual output of more than half a kilogram. Even now the annual output is a mere three hundred kilograms.
The finished tea product of the Junshan Silvery Needle Tea has bold, heavy and straight buds with feather-like white hair. The shoot is golden and bright, thus enjoying a good name of "gold inlaid with jade". It is fragrant and tender in quality. The soup is apricot yellow, bright and clean with sweet, pure and refreshing taste. The leave bottom is fat, thick, even and bright.
Mengding Yellow Shoot: Another one of the highest grade yellow shoot teas
Mengding Yellow Shoot is produced in the mountainous regions of the Mengding Mountain in Mingshan County, Sichuan Province.
Mengding Yellow Shoot is made by selecting the round and fat simple shoots with open scales which are picked before the Tomb-sweeping Festival every year to make finished tea product. The shoot is even, flat and straight in appearance and yellow and moist in color with golden hair. The soup is bluish green in yellow, sweet, fragrant, tender, fresh and refreshing. The bottom of the leave is completely tender yellow.
The cultivation of Mengding tea began in the West Han Dynasty. It has a history of over two thousand years. In ancient times, it was presented as a tribute to emperors of past dynasties. After the founding of new China, it was once evaluated as one of the top ten national famous teas.
Huoshan Yellow Shoot: Still another of the highest grade yellow shoot teas
Huoshan Yellow Shoot is produced in Jinggangtai, Niaolaijian, Manshuihe and Jinzhuping of the Golden Cock Mountain in Dahuaping of Hushan County, Anhui Province. Of them, those produced in Jingangtai has the best quality. The finished tea product has a straight and even leaves in yellow green color. It is slender, tender and tippy like the tongue of a sparrow. The soup is bright and yellow green with yellow circle. The bottom of the leave is tender yellow. It tastes thick, fresh, pure, sweet, clear and refreshing with the fragrance of ripe Chinese chestnuts. You will be left with a pleasant fragrance in your mouth after drinking this tea.
Dark tea is a unique tea category with a very long production history in our country. During the processing of the tea, the fresh leaves turn into dark through pile fermentation. Hence, it is called dark tea. The dark tea can not only be infused for drinking directly, but also be pressed into pressed tea (such as all kinds of brick tea). It is mainly produced in provinces and autonomous regions such as Hunan, Hubei, Sichuan, Yunnan and Guangxi. Since it is mainly sold in the border areas, the pressed tea made of black tea is also called Bianxiao Tea (tea sold in border areas).
Representative tea is Pu'er Tea.
Produced in Pu'er, Xishuangbanna and Simao in Yunnan Province, it has a very long production history. There has been the trading of Pu'er Tea between the Central Plains and Kangzang Area in the Tang Dynasty. Pu'er Tea takes the fresh leaves of Yunnan broad-leaf tea trees as the material. A special technique of splashing and pile fermentation during the processing leaves the finished tea with a unique and mature aroma. Pu'er Tea has the many properties of reducing cholesterol , reducing weight, promoting digestion, sobering up and relieving internal heat, etc. After taking wine and meat, people often infuse a cup of Pu'er Tea to promote digestion, sober up and refresh themselves. Pu'er Tea is popular in many nations as well as Hong Kong, Taiwan and Macao. It is called beauty tea, slimming tea and longevity tea. After being steamed and pressed, Pu'er Tea can be made into Pu'er Tuo Tea, Seven Son Cake Tea and Pu'er Brick Tea.
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