All teas

Despite its name, this is a green tea processed from a rare albino cultivar whose leaves turn pale in cool spring weather.

A distinctive Fujian green tea made from a cultivar normally reserved for white teas, giving it a unique bridge character.

One of China's most famous green teas, prized for its tiny spiral-rolled leaves covered in white down.

Considered the ancestor of all flat-pressed Chinese green teas, predating Long Jing by centuries.

A fine-boned green tea with a clean, sweet opening and a lingering chestnut-like finish.

China's most famous steamed green tea and one of very few surviving examples of the Tang-dynasty steaming method.

One of Hunan's most delicate greens with thin, downy leaves that infuse quickly.

One of China's most celebrated green teas.

One of China's northernmost green teas, grown where harsh winters and mineral-rich spring water produce a uniquely thick, sweet cup.

China's most famous green tea and a benchmark for the flat-pressed style.

The only famous Chinese green tea made exclusively from single leaves with no buds — the unique plucking standard removes both the stem and the bud, leaving just the leaf.

Mao Feng is a broad style of Chinese green tea characterized by one bud and one or two leaves with silvery fuzz ('fur') and a peak-like shape.

Mao Jian is a broad category of Chinese green teas characterized by small, tightly rolled leaves covered in fine downy hairs.

One of Sichuan's most treasured green teas, named 'Sweet Dew' for the honeyed sweetness that suffuses every infusion.

A flat-pressed Sichuan green tea from the same mountain as Ganlu but processed differently — the leaves are pressed against the wok, rubbing away the downy hairs and creating a flatter, more compact shape.

One of China's most visually dramatic teas — the leaves are enormous flat blades, often 10-15cm long, with a distinctive cross-hatch pattern from pressing.

One of China's top ten famous teas with over 2300 years of history.

A common name across China for locally produced green teas grown in misty, high-altitude conditions.

A widely produced Chinese green tea named for its thin, curved leaves that resemble eyebrows.

A visually striking Sichuan green tea made entirely from single buds that stand upright in the glass — some floating at the surface, others sinking — creating an elegant 'bamboo forest' effect.

One of China's oldest named teas — Lu Yu declared it the finest in China in his 8th-century Classic of Tea, and it became the first imperial tribute tea of the Tang dynasty.

Delicate and refined with a silky mouthfeel.

Fuller and more assertive than Silver Needle, with a noticeable fruity sweetness — apricot, melon, and orange blossom come through clearly.

A robust, full-bodied white tea with noticeable sweetness.

The most rustic of the Fujian whites.

Barely recognizable as tea — more like a wild herbal infusion.

A striking wild tea with a faintly purple liquor from its anthocyanin-rich buds.

Distinctly Yunnan — richer and more complex than Fujian whites.

Incredibly sweet and refreshing at lower temperatures, with a clean vegetal character that lacks the grassiness of green tea.

The rarest of China's yellow teas.

Velvety and mellow with a signature toasted-chestnut sweetness.

Light and refreshing with a smooth, clean character.

Smooth and buttery with pronounced floral sweetness.

A deeply floral Dan Cong with an orchid-magnolia character that avoids being perfumy.

Taiwan's most oxidized oolong — the leafhopper bites trigger defensive terpene production that creates a unique muscatel, honey, and resin character impossible to achieve through processing alone.

The lightest and most unusual of the Four Famous Wuyi cultivars.

One of the Five Famous Wuyi cultivars.

The closest oolong gets to green tea — delicate gardenia and lily florals over a light, buttery body.

A late-harvest yancha — the name means 'unaware of spring' because the cultivar buds so late it seems to miss the season entirely.

The most famous Chinese oolong.

Intensely floral with an almost perfumed orchid-and-lilac character that only extreme elevation produces.

Toasty and nutty with a creamy sweetness that unfolds across many steeps.

Named after the Buddha's Hand citrus, Fo Shou is a thick, fruit-forward yancha with low astringency.

Invented by accident in 1999 when Nantou earthquakes delayed the harvest and leafhoppers bit the summer leaves.

A hybrid that inherits floral brightness from Huang Jin Gui and creamy body from Tie Guan Yin.

Intensely fruity and juicy with a luscious honey backbone.

Intensely floral among yancha — the cultivar's Huang Jin Gui parentage delivers lilac and saffron aromatics, while the Wuyi terroir grounds it with chalky minerality.

A relatively new cultivar bred for bright aromatics and sweet taste, but the multi-stage charcoal roast gives it serious depth.

A rare and understated yancha with a creamy aroma and smooth, full-bodied liquor.

Naturally creamy and smooth with a distinctive milky sweetness that comes from the cultivar itself, not added flavoring.

Thick, sweet, and complex — orchid florals layered with creamy milkiness and dried-peach fruitiness.

The most iconic Dan Cong — thick, sweet, and unmistakably orchid.

Creamy and full-bodied with umami depth.

Lives up to its name — orchid aromatics are deep and persistent, supported by almond blossom and a warm baked-grain quality.

The signature cinnamon-bark spice is unmistakable — a warm, pungent kick that persists through 7+ steeps.

Dense and oily mouthfeel with bright, creamy-caramel sweetness up front and fruity undertones beneath.

Clean, crisp, and distinctly cool-toned — a signature 'cold aroma' from the surrounding cedar forest.

One of Wuyi's four famous bushes (Si Da Ming Cong), prized since the Ming Dynasty.

The workhorse of Wuyi and the tea most old-school yancha farmers name as their personal favorite.

Old-bush (100+ year) Shui Xian develops a velvety thickness and umami depth that young-bush versions cannot match.

The Rou Gui cultivar grown in Taiwan and processed in the Taiwanese style — lighter roast and lower oxidation than its Wuyi counterpart.

The most famous Chinese oolong, made in two distinct styles.

The oldest and most powerful of the Si Da Ming Cong.

A savory, nut-forward Dan Cong that smells of roasted almonds during firing.

Despite the colorful name, Ya Shi Xiang is one of the most elegant Dan Congs.

China's only traditionally pressed oolong — hand-compressed into small square cakes using century-old methods recognized as UNESCO intangible cultural heritage.

Thick, pungent, and expansive in the mouth with a lubricating mouthfeel that coats the throat.

Rich and malty with a natural sweetness that sets it apart from other Chinese reds.

A luxurious single-bud tea with honey sweetness layered over rose and lychee florals.

Called the 'Champagne of Black Teas' for good reason.

Unmistakable cinnamon and fresh mint character that no other red tea matches — the signature of the Ruby cultivar.

A creamy, velvety red tea with pronounced honey-floral aromatics and a maple-syrup sweetness.

The original black tea, with two distinct styles.

Earthy and smooth with a clean, woody character.

A unique Dai minority specialty where sun-dried pu-erh absorbs sweet, grassy aromatics from fresh bamboo during roasting.

Distinguished by golden flowers (Eurotium cristatum) — a beneficial fungus intentionally cultivated inside the brick during production.

One of Anhua's 'three bricks' alongside Fu Zhuan and Hei Zhuan.

The third and most robust of Anhua's three tip grades (Tian Jian, Gong Jian, Jin Jian).

A rare basket-aged dark tea often consumed with pieces of the bamboo basket itself.

Predates shou pu-erh by centuries and shares the pile-fermentation technique but develops a distinctly different character with age.

A historically significant brick tea that fueled the Tea Horse Road and Mongolian tea trade for centuries.

The most age-worthy tea in the world.

Accelerated fermentation produces a tea that mimics decades of natural aging in weeks.

The highest grade of Anhua's three tip teas, made from tender buds and young leaves.