Iconic and beloved, Chinese tea is the most consumed beverage in the world after water. As the birthplace of tea culture and the world's leading producer, China offers a remarkable diversity of green, white, black, oolong and Pu-erh teas, each with its own distinct character. From the Tang and Ming dynasties to the present day, the art of tea has been refined over centuries, yielding infusions that range from intense vegetal notes to woody and fruity aromas. Explore the finest harvests from the celebrated provinces of Yunnan, Fujian and Zhejiang, where the climate and traditional production methods come together to ensure outstanding quality. Let yourself be drawn in by the famous jasmine teas, rich dark Pu-erh and fragrant oolongs.
A centuries-old treasure of Chinese culture, Chinese tea captivates with its mysteries and subtleties. Born from the precious leaves of the camellia sinensis, it has delighted tea lovers the world over for more than 5,000 years. From the morning mists of the Yunnan mountains to the lush gardens of Fujian, every terroir tells a unique story through its aromas.
The history of tea is deeply rooted in Chinese culture, stretching back to prehistoric times. Widely regarded as the true birthplace of tea cultivation, China built a rich tradition around this ancient beverage. The legend of Emperor Shennong, a mythical figure of Chinese medicine, tells how he discovered the virtues of tea by chance in 2737 BC, when tea leaves fell into his boiling water.
During the Tang dynasty (618–907), the art of tea experienced its first golden age with the publication of the "Classic of Tea" by Lu Yu, the first treatise devoted entirely to this drink. This period marked the beginning of tea's spread across all of Asia. The Song dynasty (960–1279) refined tea culture further still, developing elaborate ceremonies and establishing the first teahouses, transforming tea drinking into a sophisticated way of life. From poets to merchants, monks to emperors of the Ming dynasty, and on into the nineteenth century, each generation added to this remarkable cultural heritage.
Drinking tea has always been part of a centuries-old tradition of wellbeing. Scholars of the twentieth century rediscovered what the ancient physicians of the Imperial Court already knew: the tea plant holds genuine treasures for health. The tea gardens of Anhui province, cradled in morning mists, produce leaves that are particularly rich in antioxidants. Prized for its ability to sharpen the mind and its beneficial effects on the body, Chinese tea is a true wellspring of goodness. Growing tea at altitude, where clean air and mineral-rich soil create ideal conditions, gives rise to exceptional varieties that support concentration and lift the mood. The rare yellow tea, once reserved for emperors, is especially valued for its powerful antioxidant properties.
From the plantations of Sri Lanka to the ancient terraced gardens of China, tea masters have long identified certain slimming varieties with remarkable metabolic properties. A growing body of modern research confirms these ancestral observations, particularly for aged teas and high-mountain Oolong, which naturally support healthy weight management.
The People's Republic of China, the world's leading tea producer, offers an extraordinary range of teas, each with its own aromatic signature. From Yunnan to the northern reaches of Fujian, every region cultivates unique varieties shaped by their particular terroir.
Chinese green tea represents the finest expression of tea craftsmanship. The celebrated Long Jing, also known as Dragon Well, captivates with its vegetal notes and refreshing character. Its finest quality comes from Zhejiang province, where the climate and altitude lend the tea leaves their distinctive flavour.
Black tea, known in China as red tea, counts among its ranks the prestigious Lapsang Souchong, with its signature smoky notes. Fully oxidised, teas in this category develop intense aromas that unfold beautifully in the cup.
Chinese oolong holds a special place in any tasting guide. The Bai Hao, semi-oxidised, reveals floral fragrances of remarkable finesse. Grown notably in Hong Kong and Taiwan, these teas demand a centuries-old mastery of craft.
White tea, including the celebrated Bai Mu Dan with its characteristic white down, embodies the very essence of delicacy. Its minimal processing preserves the tea plant's natural qualities, yielding a subtle liquor with fresh, springlike notes.
Pu-erh comes in two distinct styles: raw (sheng) Pu-erh and ripe (shou) Pu-erh. These fermented teas, often pressed into cakes, develop complex aromas reminiscent of forest floor and woodland earth. Certain aged productions from around 2000 command remarkable prices.
Among the treasures of Chinese tea production, several varieties stand out for their remarkable reputation and distinctive character.
The legendary Dragon Well tea, known in Chinese as Long Jing, embodies the finest of Chinese green tea. Its history stretches back to the Ming Dynasty, and its flat, lustrous leaves release delicate notes of fresh chestnuts and orchids. Production is limited to a handful of hills in Zhejiang, following a strict calendar dictated by the spring rains.
Yunnan tea, grown in the misty mountains of the Southwest, is prized for its depth and malty notes. The delicate jasmine tea, naturally scented with fresh blossoms, represents the art of Chinese perfumed tea. Lapsang Souchong, with its characteristic smoky, woody notes, evokes the caravans of the ancient Tea Road.
Gunpowder green tea, whose leaves are rolled into small pellets reminiscent of gunpowder, produces a bright, refreshing liquor. The refined Bai Mu Dan, an exceptional white tea, is distinguished by its softness and floral notes. Finally, the precious Tie Guan Yin, a celebrated oolong, owes its name to the Goddess of Mercy and reveals complex aromas of orchid and ripe fruit.
The vertiginous cliffs of the Wuyi Mountains shelter the six ancient tea trees that gave rise to this legendary tea. Legend has it that an emperor was cured by this tea and offered his red robe (hong pao) to protect the precious bushes from frost. This oolong develops complex aromas of ripe fruit, roasted flowers and minerals.
Preserving the aromas requires specific conditions. Light, humidity and temperature must all be controlled to maintain the integrity of the leaves and their aromatic potential.
The centuries-old tradition of tea in China begins, according to legend, with Emperor Shennong in the 3rd millennium BCE, who is said to have discovered tea when leaves fell into boiling water beneath a tea tree. Beyond the myth, the earliest documented writings date from the Tang Dynasty (618–907), a period when tea became a noble drink.
The Song Dynasty (960–1279) popularised whisked powdered tea, which later travelled to Japan to become matcha. The Ming Dynasty (1368–1644) introduced steeped tea as we know it today. It was during this era that the six families of Chinese tea were established: green, yellow, white, oolong, black (known as red in Chinese) and Pu-erh (post-fermented).
By the 19th century, China had become the world's leading producer, exporting to Europe via maritime routes and the famous Russian Caravan. In the 20th century, the People's Republic of China modernised its methods while preserving its ancestral gardens. China remains the world's number one producer by volume to this day.
Drinking Chinese tea naturally provides polyphenols and catechins recognised for their antioxidant properties. According to the EFSA, the catechins in green tea contribute to the protection of cells against oxidative stress. For guidance on daily tea consumption and caffeine recommendations, refer to the advice of the ANSES.
Each family has its own profile: green tea rich in EGCG (Long Jing, Bi Luo Chun), black tea (red in Chinese) rich in theaflavins (Lapsang Souchong, Yunnan Hong), Pu-erh traditionally associated with digestion after rich meals (China's after-banquet tea), white tea soft and delicate, oolong sitting between green and black.
What are the types of Chinese tea?
China is the only country that produces all 6 major tea families: green (Long Jing, Bi Luo Chun, Gunpowder), yellow (Junshan Yinzhen), white (Bai Hao Yin Zhen, Bai Mu Dan), oolong (Tie Guan Yin, Da Hong Pao), black/red (Lapsang Souchong, Yunnan Hong, Keemun), and Pu-erh, both aged and green. The sheer variety makes Chinese tea a world to explore for a lifetime.
Which are the main Chinese tea-producing regions?
The principal producing regions are Fujian (oolongs and white teas), Yunnan (Pu-erh, black teas), Zhejiang (Long Jing), Jiangsu (Bi Luo Chun), Anhui (Keemun, Mao Feng), Sichuan (green teas), Hunan (Pu-erh) and Guangdong (Phoenix oolongs). Each province has its own style and specialities.
What is the history of Chinese tea?
Five thousand years of tradition, from the earliest writings of the Tang Dynasty to contemporary modernisation. The Tang, Song and Ming dynasties each brought their own revolution: whisked tea, powdered tea, then steeped tea. Chinese tea culture remains the matrix of all Asian tea traditions.
How do you prepare Chinese tea?
It depends on the type. Long Jing: 75°C, 1 minute. Tie Guan Yin: 90–95°C, 30 seconds to 1 minute, multiple infusions gongfu cha style. Da Hong Pao: 95–100°C, 30 seconds, up to 8 infusions. Pu-erh: a quick rinse, then 95°C, 30 seconds to 2 minutes. For everyday brewing, a classic teapot works well; for purists, a gaiwan and gongfu cups are the way to go.
What are the benefits of Chinese tea?
Antioxidant polyphenols (green tea for catechins, black tea for theaflavins), L-theanine (calming), moderate caffeine. Pu-erh is traditionally associated with digestion and is widely consumed after banquets in China. Moderate consumption fits naturally into a balanced lifestyle.
Where can I buy organic Chinese tea online?
Look for shops that source directly and specify the regional origin (Yunnan, Fujian, Zhejiang...). Check for organic certification and full traceability. Our Thés & Traditions catalogue features 34 Chinese teas, including several top-grade selections, alongside the accessories (gaiwan, yixing teapot) for gongfu cha practice.
What varieties of organic Chinese tea are available?
Organic farming has expanded considerably across Chinese tea regions, particularly in more remote areas such as Yunnan and Wuyi. Our selection covers every type: organic Long Jing, organic Tie Guan Yin, organic aged and green Pu-erh, organic Lapsang Souchong, organic jasmine tea, organic Gunpowder. Organic Chinese cultivation guarantees the absence of pesticides and supports soil health.
Explore our Chinese teas above and discover the world's oldest tea tradition.
Brewing Chinese tea well is all about the details. Start by warming your teapot with hot water to preheat it. As a general guide, use one teaspoon of tea leaves per cup, though this varies by variety. To brew properly, follow the temperature and steeping time recommended for each type. Steeping too long turns the tea bitter; too short, and the full aroma never opens up. Pour gently into your teacup and take a moment to savour every note.
Tea in China is far more than a drink: it is an ancestral art. Each province keeps its own traditions alive, handed down from the Qing dynasty, enriching a heritage that stretches back to the earliest tea classics.
This centuries-old practice calls for specific vessels and precise, unhurried gestures. Jasmine tea, a favourite for these ceremonies, releases its floral aromas through careful, stepwise preparation. Water is heated gradually, unlocking flavour layer by layer.
Traditional preparation relies on dedicated tools, each playing a key role in drawing out the fullest flavour. Yixing clay teapots, true treasures of Chinese tea craft, absorb the aromas over time, growing richer with every brew.
As the world's leading tea producer, China offers remarkable diversity. Quality depends on many factors, from growing conditions to processing methods.
Every terroir imparts its own character. The Fujian plantations, the historic cradle of many celebrated varieties, benefit from a microclimate perfectly suited to developing the most delicate aromas.
Beyond the major varieties, Chinese tea has a handful of mythical crus that could inspire a lifetime of tasting. Devotees of this thousand-year tradition will recognise the names that resonate through tea houses from the northern Fujian to Yunnan.
Grown near the West Lake in Hangzhou (Zhejiang), Long Jing, or Dragon Well, is China's most celebrated green tea. Its flat, smooth leaves are unmistakable at first glance. The flavour evokes sweet peas and roasted chestnut. Pre-Qingming harvest (before early April) represents the absolute pinnacle.
Da Hong Pao, known as the "Grand Red Robe" or simply Hong Pao, comes from the Wuyi Mountains in Fujian. It is a heavily oxidised, charcoal-roasted oolong with mineral, woody and cocoa notes. Legend has it that a Ming dynasty emperor honoured the tea bushes by draping them in a red robe.
Tie Guan Yin (Iron Goddess of Mercy) is another emblematic oolong from Fujian, though this time lightly oxidised: green and floral, with notes of orchid, hazelnut and fresh grass. It ranks among China's ten greatest historic teas.
Yunnan's Pu-erh comes in two distinct styles: ripe Pu-erh (shu, post-fermented, with earthy notes) and raw Pu-erh (sheng, unfermented, evolving beautifully over time). The only tea that improves with age like a fine wine, sometimes over decades.
Born in the seventeenth century in the Wuyi Mountains, Lapsang Souchong is considered the first black tea (known in Chinese as red tea) ever created. Dried over pine wood fire, it develops its legendary, unmistakable smoky aroma. The direct ancestor of India's and Ceylon's black teas.
Yellow tea is the rarest of China's six tea families. Production is limited to a handful of regions and relies on a complex slow-oxidation technique known as "men huan". An essential discovery for connoisseurs seeking something truly singular.
The Chinese tea ceremony, or gongfu cha (literally "preparing tea with skill"), is distinct from the Japanese chanoyu. It is practised with a tiny yixing teapot, aroma cups (wenxiang bei), drinking cups (pinming bei), and a gaiwan (lidded bowl-teapot) for more delicate teas.
The idea is to steep the same leaves many times (five to ten infusions) in a very small amount of water, for very short intervals. Each infusion reveals a different facet of the tea. The practice deepens with the years and has become a way of life for many enthusiasts in China and beyond.
34 organically grown Chinese teas, from beloved classics to rare finds. Julien Huot, founder of Thés & Traditions, sources directly from producers across the key provinces: Yunnan for Pu-erh, Fujian for oolongs (Da Hong Pao, Tie Guan Yin) and white teas, Zhejiang for Long Jing, and Jiangsu for Bi Luo Chun.
The range includes several limited-edition grand cru teas that vary by season, the celebrated jasmine tea from southern China, authentic smoked Lapsang Souchong, pearl-rolled Gunpowder, and aged Pu-erh. For purists: our gaiwans and yixing teapots, to bring the tea ceremony home.
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Our website has changed, and so has our logo… but our house remains the same.
You will still find our carefully selected teas and infusions, our family spirit, and the same desire to share beautiful moments around tea with you.
