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.
Zhang Zi Hua's
bi tan piao xue (snow drop jasmine) strong
Alluring aroma with large plump blossoms.
bi tan piao xue (snow drop jasmine) delicate
Very fragrant cup with a rosy hue and quite complex finish.
Gu Zhi Xin's
meng ding huang ya
Dry fruity aroma with a light yellow liquor and toasty, nutty, warming notes.
meng ding mao feng
Dry aroma of hops and white grape with sweet, pear-like liquor.
Liu Yi Qian's
da fo long jing
Light bodied with soft chestnut and a lovely floral undertone.
Guo Ya Ling's
shi feng long jing
Crisp, delicately nutty body, with a hint of sweet grass and apricot blossoms.
yu qian anji bai cha
Silky texture, with notes of delicate almond, macadamia and fresh young pea pod.
Zhao Bi Yun's
A layered cup with fruity notes and a very light smokiness.
Huang Jiang Bin's
anxi wulong low fire
Complex with crisp floral notes and a sweet lingering spring greenness.
jin guan yin
Floral notes of wild orchid, osmanthus blossoms, and a hint of mineral.
Wang Xiang Feng's
ma liu mi
Gorgeously intricate in profile with lingering, pronounced floral notes.
Yang Ai Fang's
tie kuan yin black
A floral-fruity sweetness that hints at chocolate and whispers of licorice.
Wang Ling Hui's
yin hao long zhu
Gentle jasmine essence and intricate layers of soft sweetness.
Wang Xiang Feng's
tongmu jin jun mei
A layered blend of sweetness, spice, and cocoa.
Yuan Xiao Zhen's
zhang ping shui xian
A flavorful cup of light honey notes, that is floral, layered, and lingering.
Zhang Xiao Han's
bai hao yin zhen
Flavor notes of honeydew, fresh sweet cucumber and a slight hint of mineral.
Guo Wen Min's
anxi ruan zhi black
The cup changes as it cools and with each sip, more to savor.
Liao Xiao Juan's
huang shan mao feng
Floral aroma, luscious buttery texture, soft notes of lychee and sweet grass.
Zhao Li Li's
Light bodied, delicate with layered notes of orchid, honey, and toast.
Liang Yu Ming's
tai ping hou kui
Sweetgrass, lily-of-the-valley floral, and whispery apricot notes.
Wang Li Zhen's
tai lake pi luo chun
Light and crisp floral notes, with hints of sweet pea flowers.
Yang Li Hua's
lu an gua pian
Complex and layered with super quiet nut notes.
Li Ai Hua's
jun shan yin zhen
Creamy light cup with hints of toast and a soft muscat grape fruitiness.
ancient tree green puerh
Very smooth with hints of honey, apricot, a soft sweet smoke.
gong ting puerh
Silky, smooth, mellow, sweet, hints of anise, mineral, and plum.
Zhao Ji Lin's
jin kong que
Intricate notes of honey, toastiness, cocoa, and roasted sweet potato.