China Teas

Known as the birthplace of tea, for hundreds of years China produced the only teas known to the western world. Although consuming much of her own production, China still accounts for over 18% of world exports.

As well as black teas, China produces five other principal types for which the country is famous: Green, Oolong, White, Flavoured and Compressed teas. With some exceptions - such as Lapsang Souchong, Gunpowder and Keemun - most teas from China are not easily found in the general marketplace.

1. Black Teas

Lapsang Souchong

Perhaps the most famous china tea, the best coming from the hills in north Fujian. It is a unique large leaf tea distinguished by its smoky aroma and flavour and tarry taste is acquired through drying over pine wood fires.

The story of Lapsang Souchong is that the smoking process was discovered by accident. An army camped in a tea factory that was full of drying leaves, these had to be moved to accommodate the soldiers. When the soldiers left the leaves needed to be dried quickly, so the workers lit open fires of pinewood to speed up the drying. The tea reached the market on time and a new flavour had been created. Today the tea is still smoked but by more hygienic and modern methods.

Keemun

A lesser-known black tea from Anhui Province, it is a 'gonfu' tea - which means that it is made with disciplined skill to produce the thin tight strips of leaf without breaking the leaves. The tight black leaves give a rich brown liquor, which has a lightly scented and delicate aroma.

Yunnan

A black tea from the province of Yunnan in the south west of China. It has a rich malty flavour similar to Assam teas and is best drunk with milk. It makes excellent breakfast tea.

Other recommended China black teas are Keemun Mao Feng (Hair Point), Jiuqu Wulong (Black Dragon) and Szechwan Imperial.

2. Green Teas

These are unfermented teas, highly favoured by the Chinese themselves. In China, traditional hand-making methods are still employed in many places, particularly in the manufacture of China's finest teas, but some factories have introduced a mechanised process.

Gunpowder

Most Gunpowder tea is produced in Pingshui in Zheijian Province. After it has been withered it is steamed and rolled into small pellets without breaking the veins in the tealeaves. These are then dried. The pellets look remarkably like gunshot or gunpowder giving the tea its descriptive name. Gunpowder tea has a soft honey or coppery liquor with a herby smooth light taste.

Chun Mee

Chun Mee literally means 'precious eyebrows' and the shape of the leaves give this tea its name. The processing of 'eyebrow' teas demands great skill in order to hand roll the leaves to the correct shape at the right temperature for the correct length of time. These long, fine jade leaves give a clear pale yellow liquor with a smooth taste.

Other green teas from China include Longjing (Dragon's Well) from Zheijiang; Taiping Hon Kui (Monkey King) from Anhui; and Youngxi Huo Qing (Firegreen).

Oolong

Grown in the Fuijan province, these are semi-fermented or "semi-green" teas with flavours varying from light and delicate to very strong. Se Zhong is a thick strong tea with colour but there are more light flavoured Oolongs such as Huan Jin Qui (Yellow Golden Flower), Shu Xian (Water Fairy), Da Hong Pao (Great Red Robe), Loui Gui (Meat Flower) and Wuyi Yan (Bohea Rock).

Ti Kwan Yin

This very special tea also comes from the Fuijan province. The name means 'Tea of the Iron Goddess of Mercy,' who is said to have appeared in a dream to a local farmer, telling him to look in a cave behind her temple. There he found a single tea shoot that he planted and cultivated. This is one of China's most sought after teas. Its' dark, crinkly leaves give a subtly, fragrant infusion that is best drunk without milk.

Pouchong

Again, grown in the Fuijan province and given its name because the leaves were originally wrapped in paper during the light fermentation process. Long stylish black leaves, brew a very mild cup with an amber infusion and a very smooth sweet taste.

Other recommended China oolong teas are Fonghwang Tan-chung, Shui Hsien (Water Sprite), Dahongpao, Oolong Sechung and Wuyi Liu Hsiang.

3. White Teas

White teas are the rarest in the world, produced on a very limited scale in China and Sri Lanka. Traditionally plucked only at daybreak in four provinces of north east Fuijan, so that the buds are unopened.

Pai Mu Tan Imperial

This rare white tea is made from very small buds picked in the early spring, before the buds have opened and once they have been steamed and dried they look like lots of small white blossoms with tiny leaves which is why this tea gets it's name meaning, 'White Peony'.

Yin Zhen

From the Fuijan province, this tea is made from tender new buds that are covered in silvery white hairs and it's name means 'Silver Needles'.

4. Compressed Teas

Tuancha

Tuancha, meaning 'tea balls' are made in differing sizes, the smallest is about the size of a table tennis ball. These little balls of tea give an earthy flavour and aroma

Tuocha

Originally from Yunnan province, it is compressed into a bird's nest shape by pressing the tea leaves into a bowl and has a similar earthy, elemental taste.

5. Flavoured and Scented Teas

Jasmine

China tea which has been dried with Jasmine blossoms placed between the layers of tea. The tea therefore has a light, delicate Jasmine aroma and flavour.

Rose Congou

A large-leafed black tea scented with rose petals. The manufacture of 'gongfu' teas demand great skill in the handlng of the leaves, the temperature control and the timing of each part of the process.

Earl Grey

Traditionally, a blend of black China teas treated with natural oils of the citrus Bergamot fruit which gives the tea its perfumed aroma and flavour. Earl Grey tea is said to have originally been blended for the second Earl Grey by a mandarin after Britain had completed a successful diplomatic mission to China.

More Flavoured and Scented Teas

Other teas in this category from China include Osmanthus, Magnolia, Orchid, Chloranthus and Lichee.