Most Popular Chinese Teas and What Makes Them Special
China produces more types of tea than any country in the world. Every region has its specialty, and the differences between varieties are as complex as wine. Here are the ones worth knowing.
Longjing (龙井): The king of green teas. Grown near Hangzhou’s West Lake, it’s pan-fired to stop oxidation, giving it a flat, spear-like leaf. The taste is vegetal, slightly nutty, with a clean finish. A good Longjing costs $50-100 per 100g. The pre-Qingming harvest (before April 5) is the most prized.
Tieguanyin (铁观音): An oolong from Fujian with a floral, orchid-like aroma. It’s the most popular tea in China for gongfu brewing. The leaves are rolled into tight balls that unfurl during steeping.
Pu’er (普洱): A fermented tea from Yunnan that improves with age like wine. Raw pu’er is bright and astringent; aged pu’er is smooth, earthy, and medicinal. A well-aged cake can sell for thousands of dollars at auction.
Da Hong Pao (大红袍): The most expensive tea in the world. The original bushes on Wuyi Mountain are over 350 years old, and a single gram costs more than gold. Most Da Hong Pao sold is from descendant bushes — still excellent, but not the original.