Discover 64 exceptional teas from China's finest growing regions. From delicate white teas to aged pu'er, find your perfect cup.
Explore All TeasEight Categories
0–5% oxidation
Fresh and vegetal. The leaves are quickly heated after picking to preserve their vibrant character—from grassy Longjing to sweet Biluochun.
白5–15% oxidation
Minimal processing, maximum subtlety. Downy buds and young leaves dried gently to reveal delicate sweetness and floral whispers.
乌龙15–85% oxidation
The widest spectrum of any tea. From light, floral Tie Guan Yin to deeply roasted Wuyi rock teas—complexity in every cup.
红85–100% oxidation
Called "red" in China for its copper liquor. Full-bodied and malty, from delicate Jin Jun Mei to robust Dianhong.
普Yunnan tradition
A category unto itself. Sheng (raw) offers vibrant complexity that evolves with age; shou (ripe) delivers immediate earthy depth.
黑Post-fermented
Heicha beyond pu'er. Liu Bao's betel nut notes, Fu Zhuan's golden flower fungus—regional treasures with microbial complexity.
黄5–15% oxidation
China's rarest category. A unique "sealed yellowing" step creates mellow sweetness found nowhere else.
花Flower-infused
Tea leaves layered with fresh jasmine, osmanthus, or rose blossoms, absorbing their fragrance through patient repetition.
Where to Begin