Originally tea was used as a medicine instead of a drink. It was said that Shennong，the legendary ruler in ancient China，once tasted a lot of plants and was poisoned many times. It was tea that helped him get rid of the poisoning effect. Later the ancient Chinese got to know more and more about tea，and instead of being regarded as a medicine, it became a drink.

So originally, tea was only used as medicine and well-renowned for its medicinal properties. Aside from this sometimes tea was used for cooking.

Before tea drinking became part of the community, tea drinking was a general practice mostly undertaken by Buddhist monks. Some of the more famous teas are grown by monks in the mountain areas around monasteries.

The starting point of this habitual tea drinking came with the publication of “The Classic of Tea” by the Tang dynasty writer Lu Yu. This book tied tea-drinking with Buddhist thought, which greatly influenced the highly spiritual Chinese culture at that time.

As such eventually tea became a part of the Chinese daily routine and of occasions – and thereby truly embedded as part of the overall Chinese culture.

Etiquette of Tea Culture
1.We should clean the tea set with hot water before we make tea.
2.When we prepare tea, we should ask the guests what kind of tea they prefer and the taste of the guests, strong tea or weak tea.
3.Don't grab tea leaves directly by hand. Use a tea spoon or shake them directly into the teapot.
4.Open the lid of the teapot and flush the lid opening on the water ring pot along the edge of the pot to avoid directly flushing the pot core.
5.Pour the tea into a reasonable cup. The soup should be low to avoid foam. It should be fast to keep the tea hot.
6.Don't overfill your tea. You'd better fill your tea seven cents full. Pour too full is not convenient for guests to carry the cup, and it’s easy to burn hands.
7.When giving tea to guests, you should pay attention to the position of the cup.
The thumb and index finger of the right hand are holding the edge of the tea cup, the middle finger is protecting the bottom of the tea, the ring finger and little finger are tightened, and cannot point to others to show respect.
8.Remember to add tea water to the guests. Don't let guests' teacups space out. And when adding tea, guest first.

Our tea processing production line

Confused about choosing tea? Let our guide help you decide!

I. Black Tea (Fully Fermented) Qimen Black Tea

Benefits: Warms the stomach, improves circulation, boosts energy.

Ideal for: Cold-sensitive individuals, sluggish digestion.

Precautions: Avoid excessive intake if prone to insomnia.

Season: Autumn and winter.

Dianhong Black Tea (Yunnan Black Tea)

Benefits: Rich in antioxidants, strengthens immunity, reduces stress.

Ideal for: Mental alertness, fatigue recovery.

Precautions: Avoid on an empty stomach; may cause palpitations.

Season: Winter.

Lapsang Souchong (Smoked Black Tea)

Benefits: Combats cold, enhances metabolism, antibacterial.

Ideal for: Office workers, cold climate dwellers.

Precautions: Avoid during pregnancy or acid reflux.

Season: Winter.

II. Green Tea (Unfermented) Dragon Well Tea (Longjing)

Benefits: Detoxifies, reduces inflammation, protects against radiation.

Ideal for: Desk workers, summer hydration.

Precautions: Avoid if cold-sensitive or menstruating.

Season: Spring and early summer.

Green Snail Spring Tea (Biluochun)

Benefits: Sharpens focus, aids weight management, supports oral health.

Ideal for: High cholesterol or hypertension patients.

Precautions: Avoid late-day consumption.

Season: Spring.

Monkey King Tea (Taiping Houkui)

Benefits: Soothes throat irritation, lowers cholesterol.

Ideal for: Respiratory or metabolic issues.

Precautions: Drink after meals.

Season: Spring and summer.

Xinyang Hairy Tip Tea (Xinyang Maojian)

Benefits: Antioxidant-rich, improves digestion, boosts immunity.

Ideal for: General wellness, fatigue recovery.

Precautions: Moderate intake for caffeine sensitivity.

Season: Spring.

Yellow Mountain Fur Peak Tea (Huangshan Maofeng)

Benefits: Calms nerves, enhances mental clarity.

Ideal for: Stress relief, mental fatigue.

Precautions: Avoid strong brews on an empty stomach.

Season: Spring.

Liuan Melon Seed Tea (Liu’an Guapian)

Benefits: Clears heat, aids digestion, reduces bloating.

Ideal for: Summer heat relief, digestive discomfort.

Precautions: Avoid for cold constitutions.

Season: Summer.

Anji White Tea

Benefits: High amino acids, calms nerves, improves memory.

Ideal for: Mental fatigue, students.

Precautions: Moderate intake for cold-sensitive individuals.

Season: Spring.

III. Oolong Tea (Semi-Fermented) Iron Goddess Tea (Tieguanyin)

Benefits: Aids digestion, regulates blood sugar, neutralizes odors.

Ideal for: Weight management, diabetic diets.

Precautions: Avoid on an empty stomach.

Season: Autumn.

Big Red Robe Tea (Da Hong Pao)

Benefits: Strengthens digestion, reduces uric acid, anti-aging.

Ideal for: Middle-aged/elderly adults, gout-prone individuals.

Precautions: Age tea for 6+ months before brewing.

Season: Autumn and winter.

Phoenix Dancong Tea

Benefits: Enhances mental clarity, aids fatty food digestion.

Ideal for: Meat-heavy diets, stress relief.

Precautions: Limit afternoon intake.

Season: Spring and autumn.

IV. Dark Tea (Post-Fermented) Pu-erh Tea (Ripe)

Benefits: Lowers cholesterol, supports liver health, regulates gut flora.

Ideal for: High blood pressure/lipids/sugar.

Precautions: Avoid with iron deficiency.

Season: Year-round, ideal in winter.

Liubao Tea

Benefits: Reduces dampness, alleviates diarrhea, antioxidant-rich.

Ideal for: Humid climates, digestive issues.

Precautions: Avoid during pregnancy or anemia.

Season: Summer and winter.

V. White Tea (Minimally Processed) Silver Needle White Tea

Benefits: Boosts immunity, antibacterial, reduces inflammation.

Ideal for: Heat-sensitive individuals, immune support.

Precautions: Not ideal for cold constitutions.

Season: Spring and summer.

VI. Yellow Tea (Light Fermentation) Junshan Silver Needle Tea

Benefits: Gentle on digestion, rich in antioxidants.

Ideal for: Sensitive stomachs, general wellness.

Precautions: Avoid pairing with medications.

Season: Spring and autumn.

VII. Flower/Herbal Infusions Jasmine Tea

Benefits: Relieves anxiety, improves sleep, antibacterial.

Ideal for: Stress relief, summer refreshment.

Precautions: Limit afternoon intake for sleep-sensitive individuals.

Season: Spring and summer.

Chrysanthemum Tea

Benefits: Cools the body, lowers blood pressure, relieves eye strain.

Ideal for: Screen users, hypertension management.

Precautions: Avoid if prone to cold sensitivity or diarrhea.

Season: Summer.

Rose Tea

Benefits: Balances hormones, improves mood, enhances skin health.

Ideal for: Women’s wellness, emotional balance.

Precautions: Avoid during heavy menstrual flow or pregnancy.

Season: Spring and autumn.

General Guidelines Pregnancy: Opt for caffeine-free herbal teas; limit black/oolong teas.

Anemia: Avoid tea during meals (tannins block iron absorption).

Insomnia: Choose aged white tea; avoid caffeine after noon.

Empty Stomach: Avoid strong green/dark teas before eating.

Seasonal Recommendations Spring: Green teas (Dragon Well, Biluochun), jasmine tea.

Summer: White tea, chrysanthemum tea.

Autumn: Oolong, chrysanthemum tea.

Winter: Black tea, dark tea.

The brewing guide serves as a foundation. Once you've grasped the essentials, feel free to experiment and tailor your brewing to your preference. Cheers!

Brewing Steps

Tips on making the perfect pot of Chinese tea. Teas within each category are unique. please use this is as a guide to match individual tastes.

1. Always start by cleaning and washing the tea pot with boiling water.

2. Place a generous pinch of tea leaves in the warm pot and rinse them with hot water. This action brings out the initial flavour of tea leaves.

3. Add hot water a second time, at the correct temperature.

4. Depending on the type of tea leaves, the amount of water used also varies.

5. Proper brewing time is essential.

6. Warm tea cups with hot water.

7. Never fill up a cup at a time. Arrange the cups in a circle and pour the brew out in a continuous circular motion.

8. In other words, pour a small amount of tea into each cup in a few rounds until they are full. This ensures the taste of the tea is perfectly balanced.

The traditional tea processing techniques and associated social practices in China have recently been inscribed on the UNESCO Representative List of Intangible Cultural Heritage for Humanity, marking it as the 43rd Chinese entry on this prestigious list. Encompassing the comprehensive knowledge, skills, and practices related to tea plantation management, leaf picking, manual processing, drinking, and sharing, "Chinese Tea" represents a rich tapestry of cultural heritage.

Origins and Diversity

China's traditional tea processing techniques are concentrated primarily in four distinct tea-growing regions: South and North of the Yangtze River, as well as Southwest and South China, located south of the Qinling-Huaihe line and east of the Qinghai-Tibet Plateau. Leveraging local conditions and customs, tea producers have honed their craft, utilizing core techniques such as enzyme inactivation, fermentation, and scenting to develop six primary categories of tea and various reprocessed teas, including flower-scented varieties. With over 2,000 tea varieties available, China boasts a vast array of tea-drinking customs.

Cultural Expressions

The intricate rituals surrounding tea drinking in China reflect the depth of its cultural significance. For instance, the "gongfu tea" of Chaozhou City showcases a comprehensive form of Chinese tea ceremony, featuring a meticulous 21-step brewing process. In contrast, the Bai ethnic minority practices the "three-course tea" ceremony, where the most esteemed elder in the family personally serves the tea. Meanwhile, in Yao communities, women entertain guests by preparing oil tea by the fireplace while singing folk songs, adding a unique cultural flair to the experience.

Spiritual and Moral Enrichment

Beyond its physical attributes, tea drinking in China has long been associated with spiritual and moral cultivation. Lu Yu, the Sage of Tea from the Tang Dynasty, elevated tea drinking to a spiritual pursuit in his seminal work, "The Classic of Tea." He believed that those who partake in tea were virtuous individuals seeking the supreme truth. Today, this tradition continues, with children participating in tea-brewing activities, learning etiquette and life philosophies amidst the soothing aroma of tea.

Economic and Social Impact

Tea culture has significantly contributed to the growth of China's tea industry. From the ancient Tea Horse Road and The Great Tea Road to modern-day initiatives, tea has been a cornerstone of economic exchange and development. In places like Baotian, a Dong and Miao ethnic township in Hunan Province, villagers have capitalized on their tea resources, exporting tea products overseas and fostering tea-based tourism, thereby promoting rural revitalization.

Preservation and Inheritance

Recognizing the importance of safeguarding this invaluable cultural heritage, China has implemented comprehensive protection plans. These include encouraging traditional apprenticeships, fostering specialized talent through educational institutions, and undertaking collaborative protection efforts to ensure the continued existence and transmission of these techniques and practices.

Global Significance

As the birthplace of tea, China's inclusion of its encyclopedic tea culture on the UNESCO list underscores its commitment to sharing this rich cultural heritage with the world. It not only deepens global understanding of China's fine traditional culture but also contributes to building a shared cultural foundation for a community with a common future for mankind.