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.
Gu Zhi Xin's
meng ding huang ya
Dry fruity aroma with a light yellow liquor and toasty, nutty, warming notes.
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
A gentle yet complex cup with floral, sweet grass and lychee notes.
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.
ma liu mi
Gorgeously intricate in profile with lingering, pronounced floral notes.
Yang Ai Fang's
tie kuan yin black
Floral-fruity sweetness that hints at chocolate and whispers of licorice.
Liao Xiao Juan's
huang shan mao feng
Floral aroma, luscious buttery texture, soft notes of lychee and delicate sweet grass.
Liang Yu Ming's
tai ping hou kui
Sweet grass, lily-of-the valley floral, and whispery apricot notes.
ancient tree green puerh
Very smooth with hints of honey, apricot, a soft sweet smoke.
Zhao Ji Lin's
jin kong que
Intricate notes of honey, toastiness, cocoa, and roasted sweet potato.
anxi wulong medium fire
bi tan piao xue strong
bi tan piao xue delicate
gong ting puerh
jun shan yin zhen
meng ding mao feng
yin hao long zhu