Longjing tea
Type: Green tea
Longjing Tea, meaning ‘Dragon Well Tea’ in Chinese, is a high-quality, pan-roasted green tea from Longjing Village in Zhejiang province. Dragon Well name derives from a local spring that legend has it is the lair of a dragon. Also known as Longjing, it is the best known of China's green teas.
Generally speaking, it takes 6 hours for the Dragon Well tea to pluck, it takes more than 4 hours to fry and make this one that shows dragon well green tea squarely is wonderful. The Dragon Well tea, line with having yellow again in the color and luster is completely green.
Chrysanthemum tea
First enjoyed in the Song Dynasty (960-1279), chrysanthemum tea is made by steeping dried chrysanthemum flowers in boiling water, often with the addition of cane sugar and goji berries. The result is a subtly sweet floral mixture, as pleasing to the eye as it is to the palate. It has several supposed medicinal uses, including the prevention of sore throats and the reduction of fever.
Biluochun tea
Type: Green tea
Biluochun, a famous Chinese green tea, is grown in Dong Ting Mountain of Taihu in Jiangsu Province. The tea is also known as Pi Lo Chun. As it is a kind of green tea rolling in to a tight spiral which looks like snail meat and it is cropped in early spring, its English name is "Green Snail Spring". The tea is features by its exquisite appearance, floral aroma, showy white hairs and early cropping. It is said that it was discovered by a girl tea picker. The girl put the tea between her breasts instead of put it in her basket. And the tea warmed by her body heat and emitted a floral aroma.
Tieguanyin
Type: Oolong tea
Tieguanyin, Chinese for ‘iron goddess’, is another premium variety of oolong tea, also originating from Fujian province. The tea is named after the Chinese goddess of mercy and has a deliciously intricate taste and warm aroma. The process of creating the tea is complex as well, requiring nine steps from plucking to drying.
Huangshan Maofeng
Type: Green tea
A famous variety of green tea, Huangshan Maofeng is grown in the foothills of Anhui province’s Yellow Mountain. The leaves resemble orchid buds and are covered in small white hairs, and the flavour profile of the resulting tea is earthy and full-bodied. The tea is said to help maintain liver health and skin tightness.
Da Hong Pao
Type: Oolong tea
Da Hong Pao is a variety of oolong tea grown in Fujian province’s Wuyi mountains. It is heavily oxidized and darker than most oolong. Legend has it that the mother of a Ming Dynasty (1368-1644) emperor was cured by the leaves from the Da Hong Pao bushes.
Pu-erh tea
Type: Black tea
Pu-erh tea from Yunnan province in China has long been considered a special delicacy and an indispensable part of daily health care. Unlike other types of tea, which are consumed not long after harvest, Pu-erh tastes better with age.
Pu-erh Tea can be divided into cooked and raw types. The cooked types are the varieties that have gone through a process which accelerate post-fermentation, while the raw types are the varieties that have gone through the process of gradually darkening by exposure to the environmental elements instead of fermentation. And this is why the teas are labeled with the region and the year it was produced.