Chinese Teas

Considered to be the birthplace of tea, China has a long and complex history with the leaf that goes back almost 5,000 years. Legend tells us that it all began in the year 2,732 B.C. when an unassuming leaf blew into a boiling pot of water belonging to the Emperor Shen Nung. Intrigued by the aroma rising from the water, he dared to drink some. A warming sensation began to fill his whole body and he was immediately entranced with the liquid.

The earliest records of tea indicate that its primary function was medicinal. It is not until the Tang Dynasty (618-907 CE) that tea transitions to a beverage to be drunk for pleasure, and even then it was only on special occasions.

Up until the mid 17th century all Chinese teas were green. As international trade began to rise around this time, farmers needed to find ways of preserving the leaves. The result of these experimentations was black tea, which with its special processing, kept its flavor and aroma longer than its green counterpart. Thus allowing it to make the long journeys around the globe.

China is also responsible for the creation of many of styles of tea as well, including oolong, white, pu erh and the more rare yellow teas. Chinese teas are astonishingly diverse and offer countless styles and flavor profiles, both ancient and modern.

Sichuan

Zhejiang

Fujian

Anhui

Hunan

Yunnan