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Teas of China

The origin of tea plant traces its roots to Yunnan Province in southern China. Tea culture began here as well, before being exported to other countries around the world. China is known for it's skill in producing all the different styles of tea.

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Anhui Yellow (2 oz)

In Pursuit of Tea Yellow Tea

Sustaining a dying craft

Over the years, we have visited Mr Dai and his family, who still retain the skills to make this labor intensive yellow tea. This is a dying craft, as tea farmers turn to growing more marketable green teas, which also don't require as much time and effort to make. We are proud to support the Dais' craft, by bringing this wonderful tea to the US.

History & Region

Yellow tea was traditionally made in Anhui province and is now almost a lost tradition. One often reads that it was a rare, high quality tea reserved for the emperor. This is actually a myth; yellow tea was a workers' tea enjoyed by many.

Anhui Province is known for it's green teas, some which are grown around the famous Huang Shan (Yellow Mountain) as well as Keemun Black (Red) tea from Quimen. Yellow tea is also made here although much of what is marketed as such is actually green tea.

Crafting Yellow Tea

First the leaves are pan fired. Two woks are used after the leaves are brought in from the field to stop the oxidation. Each wok is heated to a different temperature by the amounts of wood added to the fire underneath. One wok is used for "sha qing", killing the green (which stops the oxidization process). The other wok is used to keep the leaves warm, without overcooking, is preparation for the rolling process.

After the initial pan firing, the leaves are then carefully hand rolled into a rough, twisted shape. The next process is the final charcoal roast.

Charcoal Fired Roasting Process - an old tradition

Bamboo baskets are used to slowly dry the tea leaves over several days. This allows for more oxidation than a green tea. Yellow tea, when you can find it today, usually is just a green tea made up of very young, spring picked leaves. Charcoal is placed on a stand inside the bottom basket, and heats the top basket holding the leaves. The leaves are tended very carefully and turned every ten minutes or so, so the drying process is evenly distributed. In the evening the leaves are covered, and the next morning the process is repeated until all the moisture in the leaves are gone.

Blessed Forever Banzhai | In Pursuit of Tea
Blessed Forever Banzhai Bingcha (380 g)

A green (sheng) pu-erh made in 2009 from leaves from the Ban Shan region in Yunnan.
Daxue "Blessed Forever" | In Pursuit of Tea
Blessed Forever Daxue Bingcha (380 g)

This green (sheng) pu-erh was made from leaves grown on Daxue Mountain, in the Lincang region of Yunnan, in 2009.
Folk Art Bingcha | In Pursuit of Tea
Folk Art Bingcha (380 g)

A green (sheng) pu-erh from northeastern Yunnan, produced in 2005; smooth and sweet flavor, with an aroma of freshly cut bamboo, and excellent to drink now.
Jasmine Pearls Green Tea | In Pursuit of Tea
Jasmine Pearls (4 oz - 1 lb)

Gently rolled pearls of south China green tea naturally scented with fresh jasmine blossoms. A very aromatic cup with a lingering sweetness.
Keemun Mao Feng Black Tea | In Pursuit of Tea
Keemun Mao Feng (4 oz)

Deep, red fruit sweetness yields to lingering dark chocolate notes: a rich, strong Chinese black tea from Anhui Province.
Lapsang Souchong Black Tea | In Pursuit of Tea
Lapsang Souchong (4 oz)

This distinctive tea was grown high in the Wuyi Mountains and is our take on a well-known tea. Its refined flavor shows balance and a subtle smokiness - the result of skillful production and old tea trees.
Misty Cloud (2 oz)

Moon-Shaped Sheng Bingcha (100 g)

Moon-Shaped Shu Bingcha (100 g)

Phoenix Honey (2 oz)

From Phoenix Mountain, these hand-twisted leaves yield a wonderfully balanced, floral-sweet flavor and fragrance. A spectacular, limited lot Phoenix oolong.

Phoenix Honey Orchid Old Tree - Mi Lan Xiang (2 oz)

Pu-erh Knife

Shu (Black) Pu-erh Loose Leaf | In Pursuit of Tea
Shu (Black) Pu-erh Loose Leaf (4 oz)

This pu-erh is made from an early-picked leaf that undergoes the shu post-fermentation process; the flavor is rich and earthy.
Silver Needle (2 oz)

This famous Chinese white tea has wonderful silver leaves covered with downy hair. It's velvety and full bodied, with flavors of almonds and apricot pit.
Tasting Cup Set

Tieguanyin Oolong Tea | In Pursuit of Tea
Tieguanyin Medium Roast (4 oz)

These tightly hand-rolled leaves are medium-oxidized, yielding a lingering fruity aftertaste. A fabled tea in China, it's prized for its complexity.
Tsunami Banzhai Bingcha (380 g)

A green (sheng) pu-erh made in 2008, from leaves grown in the Ban Shan region of Yunnan.
Tsunami Daxue Bingcha (380 g)

Hailing from Daxue, or Snow, Mountain in the Lincang region of Yunnan, this green (sheng) pu-erh was made in 2008.
White Flower Gaiwan

A floral decorated white gaiwan made of fine porcelain, perfect for one person or gongfu cha service.
White Gaiwan (4 oz)

A  simple white gaiwan made of fine porcelain, perfect for one person or gongfu cha service.
White Monkey Green Tea | In Pursuit of Tea
White Monkey Bai Hou (4 oz)

An early spring picked green tea from Fujian, China, with a delicate yet sweet and nutty flavor.
White Rose (2 oz)

White teas

How to Brew White Teas

White tea is best brewed with warm water ranging from 170-185 F. One way to achieve this temperature is to carefully remove the top to your kettle: look for tiny bubbles forming on the heating element or rising from the bottom. Generally these teas are extremely lightweight, so be sure to add enough leaf to the cup or pot. Try a long first steep, 3 to 4 minutes; add more time for subsequent steeps. This extended time is necessary to allow the leaves enclosing the bud to open up and release their flavor to the cup.

White teas are perfect to enjoy in the evening after a light dinner. Avoid drinking them after eating spicy foods, as much of their delicacy will be lost. They are also an alternative for people who are interested in the health benefits of green teas, but find their characteristic vegetal taste too strong for their palate.
Yunnan Golden Needles (4 oz)