Chinese Tea Guide (茶)

China's most famous green tea. Pan-fired in a wok to stop oxidation, producing flat, smooth leaves with a distinctive chestnut aroma. Best enjoyed fresh within a year of harvest.

Flavor: Nutty, chestnut-like, sweet, fresh

• • Rich in antioxidants
• • Clears heat
• • Aids digestion

Artificially fermented pu-erh with a dark, smooth, earthy character. Improves with short aging. Excellent for digestion after heavy meals — this is why Chinese restaurants serve it with dim sum.

Flavor: Earthy, smooth, woody, slightly sweet

• • Aids digestion and fat metabolism
• • Warms the stomach
• • Lowers cholesterol

Naturally aged pu-erh that transforms over decades. Young sheng is vibrant and bitter; aged sheng (15+ years) becomes smooth, complex, and highly prized. A tea for collectors and connoisseurs.

Flavor: Young: bitter, astringent, floral. Aged: mellow, complex, dried fruit

• • Clears heat (young)
• • Aids digestion
• • Antioxidant-rich

One of China's most celebrated oolongs. Rolled into tight balls that unfurl during brewing, releasing waves of floral aroma across many steeps. The name refers to the Buddhist deity Guanyin.

Flavor: Floral, orchid-like, creamy, lingering sweetness

• • Aids digestion
• • Promotes relaxation
• • Rich in polyphenols

The king of Wuyi rock oolongs (岩茶). Heavily roasted with deep mineral character from the rocky cliffs where it grows. Original mother bushes are centuries old and priceless.

Flavor: Roasted, mineral, dark fruit, long aftertaste

• • Warms the stomach
• • Promotes circulation
• • Aids digestion

Minimally processed white tea made from a bud and two leaves. Gentle, approachable, and lightly sweet. Ages beautifully over years, developing honey and dried fruit notes.

Flavor: Gentle, hay-like, slightly sweet, fresh

• • Clears heat gently
• • Antioxidant-rich
• • Nourishes yin

The most premium white tea — made only from unopened buds covered in fine silver-white hairs. Extremely delicate and subtly sweet. One of the most antioxidant-rich teas in existence.

Flavor: Delicate, sweet, melon-like, silky

• • Very high in antioxidants
• • Gently clears heat
• • Benefits the skin

Hand-rolled green tea pearls scented with fresh jasmine flowers over multiple nights. The pearls unfurl beautifully in water, releasing wave after wave of jasmine fragrance. A mood-lifter.

Flavor: Intensely floral, sweet, jasmine perfume, smooth green tea base

• • Moves qi (relieves stress)
• • Calms anxiety
• • Aids digestion

One of China's top black teas and a traditional component of English Breakfast blends. Smooth, low-astringency, with wine-like complexity. Often called the 'Burgundy of teas.'

Flavor: Wine-like, fruity, smooth, slightly smoky, cocoa notes

• • Warms the stomach
• • Promotes circulation
• • Aids digestion

The world's first black tea, smoked over pine fires. Bold smoky character (traditional version) or elegant longan sweetness (modern unsmoked). A warming winter companion.

Flavor: Smoky, pine, dried longan, slightly sweet

• • Strongly warms the body
• • Aids digestion
• • Promotes circulation

Japan's most premium green tea, shade-grown for 20+ days before harvest. Intensely sweet and umami-rich. Originally Chinese method (玉露) exported to Japan centuries ago.

Flavor: Intensely sweet, umami, seaweed-like, creamy

• • Very high in L-theanine (calm focus)
• • Rich in chlorophyll
• • Antioxidant-dense

The quintessential Chinese office tea. Pairs beautifully with goji berries. Particularly good for people who work at computers (clears liver fire that rises to the eyes).

Flavor: Floral, honey-like, slightly sweet, refreshing

• • Clears liver heat
• • Brightens eyes (great for screen fatigue)
• • Relieves headache