Sichuan, China

Sichuan, a southwestern province of China may be best known in the west for its influences to spicy cuisine. While it is not necessarily well known for its tea production, Sichuan does offer a few superb varieties. What sets this region apart from of tea producing areas is that the climate is significantly more arid, only allowing the plant to be grown in the wettest parts.

It the early days of tea drinking it was solely used as a medicinal concoction and typically blended with other herbs and spices. It was only when the use of the tea leaf spread to Sichuan that people began to consume the beverage for pleasure rather than a medicine.

It is in Chengdu, the capital of Sichuan that is said to be the home of the oldest tea house in the China. the Guanyin Pavilion is around 300 years old and still serves its community today.

One legend even lays claim to the belief that Sichuan is the birthplace of the gaiwan. It is believed that the daughter of a general grew tired of burning her hands on hot tea bowls. Using her ingenuity she created a wooden covering to hold the bowls in place and eventually adding the lid to keep the tea warm.
regional photo
photo of bi tan piao xue (snow drop jasmine) strong
Zhang Zi Hua's
bi tan piao xue (snow drop jasmine) strong
Alluring aroma with large plump blossoms.
photo of bi tan piao xue (snow drop jasmine) delicate
Wang Chun's
bi tan piao xue (snow drop jasmine) delicate
Very fragrant cup with a rosy hue and quite complex finish.
photo of meng ding huang ya
Gu Zhi Xin's
meng ding huang ya
Dry fruity aroma with a light yellow liquor and toasty, nutty, warming notes.
photo of meng ding mao feng
Guo Yu's
meng ding mao feng
Dry aroma of hops and white grape with sweet, pear-like liquor.