Teas

Flattened green tea from Zhejiang, with West Lake, Qiantang and Yuezhou production areas.

The West Lake origin branch of Longjing green tea, associated with Hangzhou.

Fine, curled green tea from the Dongting hills beside Lake Tai in Suzhou, Jiangsu.

Bud-and-leaf green tea from the Huangshan area of Anhui, with fine hairs and slightly curved leaf shapes.

A green tea from Anji, Zhejiang, made from Baiye 1; the word white describes the plant material, not white-tea processing.

Curled green tea associated with Mengding Mountain in Ya’an, Sichuan.

Large, flattened green tea from Huangshan District in Anhui, shaped and baked with the bud and leaves kept together.

Leaf-only green tea from the Lu’an area of Anhui, with buds and stalks removed before pan work and repeated baking.

Steam-fixed, needle-shaped green tea associated with Enshi in Hubei.

Fine, straight green tea from Xinyang in Henan, traditionally shaped through successive pan-working and drying stages.

Curled, downy green tea associated with Duyun in Guizhou.

Green tea associated with Lushan, Jiangxi, made through heat fixation, rolling, shaping and drying.

Green tea associated with Jingshan in Hangzhou’s Yuhang district.

Curled green tea from Sanxia, New Taipei, strongly associated with the Qingxin Ganzai cultivar.

Slender, relatively straight green tea associated with Kaihua, Zhejiang.

Flat green tea associated with Meitan, Guizhou, shaped from tender buds and shoots.

Needle-shaped green tea developed in Nanjing and named Yuhua tea in 1959.

Flat, straight bud green tea associated with Mengding in Sichuan.

Green tea associated with the Guzhu hills in Changxing, Zhejiang.

Slightly flattened, downy green tea associated with Hanzhong, Shaanxi.

Flat green tea from Sanxia in New Taipei, commonly made from Qingxin Ganzai.

Green tea associated with Songluo Mountain in Xiuning, Anhui.

Green tea associated with Gougunao Mountain and Tanghu in Suichuan, Jiangxi.

A baked green tea made from leaves grown in the mountain areas of Tongcheng, Anhui.

Green tea formed into tightly rounded pellets. The Pingshui tradition in Zhejiang is an important regional example; Gunpowder is also the English name used in China’s national product standard for 珠茶.

A green tea from Jingning in southern Zhejiang, associated with the Huiming Temple area. The finished leaves are compact and slightly curved, with visible fine down.

A tightly rolled green tea from Yongxi in Jing County, Anhui. Its dense, dark-green pellets are often oval or kidney-shaped rather than perfectly round.

A flat green-tea tradition from Shexian, Anhui, best known through the name Laozhu Dafang. Pressing the leaves against a heated pan helps produce its broad, flat shape.

A green tea from Guzhang County in western Hunan. Tender buds and leaves are worked into fine, closely formed strips with conspicuous down.

A slender, needle-shaped green tea from Yongchuan, Chongqing. Its modern development combined research into leaf handling with careful shaping and gentle final drying.

Anhua’s needle-shaped green tea. The name Songzhen means pine needles and describes the narrow, straight leaves; it is separate from Anhua’s dark-tea traditions.

A green tea associated with Jingting Mountain in Xuancheng, Anhui. Its straight, bud-and-leaf form is often compared to a sparrow’s tongue, with fine pale down.

A baked-dry green tea from Shucheng, Anhui, named for its orchid-like appearance and fragrance. The modern Xiaolanhua specification is narrower than the historical Shucheng Lanhua tradition.

A green tea from Yuexi County in Anhui’s Dabie Mountains. Buds remain joined to their leaves, forming an open, orchid-like shape rather than a tightly rolled pellet.

A green tea associated with Xishan, the western mountain at Guiping in Guangxi. Its leaves are worked into compact strips through pan shaping and subsequent drying.

Pan-fired green tea from Jiangshan in Longyan’s Xinluo district, made from local Xiebei material with repeated firing and screening.

Downy green tea from Guangxin district in Shangrao, Jiangxi, shaped from tender buds and leaves and made in three types.

Shaped green tea from Jiangshan in Zhejiang, developed from 1980 in Bao’an township from local bushes and named for the form and colour of its leaf.

Bud-shaped yellow tea associated with Junshan at Lake Dongting, Hunan.

Yellow tea from the Mengding Mountain tradition in Ya’an, distinguished by controlled yellowing.

Yellow tea from Pingyang in Zhejiang, characterised by a controlled yellowing stage called menhuang.

Yellow tea associated with Huoshan, Anhui, whose traditional manufacture includes a yellowing stage.

Large-leaf yellow tea from Huoshan, Anhui, with substantial leaves and stems and a pronounced roasted character.

Yellow tea associated with the Luyuan area of Yuan’an, Hubei.

The traditional yellowed and smoked tea of the Daweishan area in Ningxiang, Hunan. Its process gives it a different identity from the green teas that also use the name Maojian.

Tea chiefly made by withering, drying and sorting, without green-tea fixation. Traditional forms are unrolled; Fuding new-craft white tea adds light rolling.

Bud-only white tea made from Dabai or Shuixian plant material under the national product definition. Fuding and Zhenghe are important production origins.

White tea from a bud with one or two young leaves of Dabai or Shuixian cultivars, fuller than Silver Needle; named for its flower-like leaf clusters.

White tea made from tender shoots of seed-grown tea populations. Its national product definition is narrower than Shoumei's, which also allows Dabai and Shuixian material.

Leafy white tea made from tender shoots or leaves of Dabai, Shuixian or population-type tea plants. Sold loose or pressed; leaf grade, season and storage are separate details.

Yunnan white tea associated especially with Jinggu, with contrasting pale down and darker leaf surfaces. A local specification defines Moonlight White; wider trade use is less precise.

Umbrella for partly oxidised teas made by bruising the leaf (做青); grouped by origin as Minbei, Minnan, Guangdong (Chaozhou) and Taiwan oolong.

Umbrella entry for the roasted oolongs of Wuyishan, defined by a geographical-indication standard; individual cultivars and named teas are child entries.

A celebrated Wuyi rock-tea name used for historic mother-tree tea, cultivar-labelled products and commercial blends. The name alone does not identify one plant lineage.

Wuyi yancha made from the Rougui cultivar, associated with spicy or cassia-like aroma; garden and roast produce substantial variation.

Wuyi rock tea made from the Shuixian cultivar. Older-bush versions are sold under the Lao Cong name; the label alone does not establish the age of the plants.

Shuixian sold as coming from old bushes, associated with the sensory term congwei; tree age, garden and manufacturing claims need their own evidence.

Wuyi rock tea made from the Shui Jin Gui cultivar.

Wuyi rock tea made from the Tie Luohan cultivar.

Wuyi yancha from Bai Jiguan, a light-sensitive cultivar with characteristically pale young leaves; its pale plant colour does not make it white or yellow tea.

Wuyi rock tea made from the Ban Tian Yao cultivar.

Grouping for southern Fujian oolong: Anxi Tieguanyin and the other Anxi cultivars, Yongchun Foshou and Zhangping Shuixian. Usually rolled into tight half-balls.

Pressed oolong from Zhangping in southwestern Fujian, made from the Shuixian cultivar.

Rolled oolong from the Tieguanyin cultivar, protected as a GI for the whole of Anxi County. GB/T 19598-2025 defines three styles: clean (清香), heavy (浓香) and aged (陈香).

Light, very fragrant Anxi oolong from the early Huangdan cultivar, named "golden osmanthus" for its aroma; defined by GB/T 30357.3-2015.

Oolong made from Anxi’s Benshan cultivar. Its floral aroma can resemble Tieguanyin, but it is a distinct plant and deserves its own product identity.

Anxi oolong made from Maoxie, a cultivar with conspicuously downy young shoots.

Oolong from the large-leaved Foshou cultivar, protected as a GI for Yongchun County (GB/T 21824-2008); its aroma is likened to pear or citron.

Southern Fujian oolong associated with Pinghe and the Baiya Qilan cultivar.

An aromatic family of oolongs from the Phoenix Mountains of Chaozhou, Guangdong, known for long, twisted leaves and naturally floral, fruity or honeyed aromas. Its many named selections come from Fenghuang Shuixian tea plants, with each tea’s character shaped by the plant material and processing.

The honey-orchid aroma family of Dancong, including several named selections as well as Baiye Milan; the aroma name alone does not identify one cultivar.

A floral Dancong associated with Pingkengtou in Fenghuang, known by the striking name Ya Shi Xiang (“duck-shit aroma”) and also sold as Yin Hua Xiang.

The gardenia-like aroma family of Dancong, covering several named tree lines; written 黄栀香 in the GI text and often 黄枝香 in trade.

The orchid-like Zhi Lan Xiang aroma family of Dancong, including Ba Xian and other named selections from the Fenghuang area.

A traditional name associated with celebrated old Fenghuang trees and their propagated lines; it spans several aroma families and does not by itself prove ancient-tree leaf.

Dancong associated with the Lingtou (Baiye) cultivar and Lingtou village in Fubin, Raoping; known for honey-floral character, with a separate GI product recognised in 2025.

Grouping for Taiwan's partly oxidised teas, from strip Baozhong (about 8–25% oxidation per TRES) to Oriental Beauty (50–60%), mostly from Qingxin Wulong and Jinxuan.

Medium-oxidised, cloth-ball-rolled and roasted Qingxin oolong from Lugu, Nantou; the style is now made well beyond the Dong Ding tableland.

Lightly oxidised, ball-rolled oolong from gardens at about 1,000 m or more in Nantou, Chiayi and Taichung; the threshold is a convention.

High-mountain oolong from Chiayi’s Greater Alishan tea area, including Meishan, Zhuqi, Fanlu and Alishan, mainly made from Qingxin Wulong and Jinxuan.

High-mountain Qingxin oolong from Lishan and Baxianshan in Taichung's Heping District, among Taiwan's highest gardens; only two or three crops a year in places.

Lightly oxidised, twisted-strip (not ball) oolong from the Wenshan hills of New Taipei and Taipei, centred on Pinglin; floral and fresh.

Highly oxidised oolong from leafhopper-fed young shoots, especially Qingxin Dapang, associated with the Hakka tea districts of Hsinchu and Miaoli.

Ball-rolled, medium-oxidised and heavily roasted oolong from Muzha (Maokong), Taipei; in Taiwan 鐵觀音 names this method, which may use other cultivars.

Oolong made from Jinxuan, Taiwan’s TTES 12 cultivar. Suitable leaf and careful manufacture can bring out a natural milk-like aroma.

Strongly oxidized, roasted oolong developed by Taiwan’s tea research station for the Luye tea area in 2008.

Traditional refined black tea centred on Qimen, Anhui, commonly known internationally as Keemun.

Yunnan black tea with a major production tradition in Fengqing; robust leaf material can show conspicuous golden hairs.

Fujian Gongfu black tea associated with Tanyang village in Fu’an, traditionally made through withering, rolling, oxidation and drying.

Gongfu black tea from Zhenghe in northern Fujian, with a documented tradition using Zhenghe Dabai leaf material.

Gongfu black tea associated with Bailin town in Fuding, Fujian; distinct from the area’s white teas.

Black tea associated with Tongmu in the Wuyi mountains; its traditional pine-smoked version is especially distinctive.

Bud-focused black-tea style developed in the Zhengshan Xiaozhong tradition in 2005.

Regional black tea from Yingde, Guangdong, with a modern production history dating to 1959.

Regional black tea associated with Yuchi and the Sun Moon Lake area of Taiwan.

Modern regional black tea from Xinyang, Henan, developed as a counterpart to the area’s green tea.

Traditional Hubei black tea associated with Yichang and neighboring western Hubei tea areas.

Traditional black tea originating in the Xiushui area of Jiangxi, named for the historical Ningzhou region.

A black tea from Hangzhou, Zhejiang, associated especially with Shuangpu. Its slender, curled leaves distinguish it from the flat green Longjing teas of the same wider area.

Sichuan’s regional gongfu black tea, associated particularly with Yibin and the southeast of the province. Fine leaf strips and a red infusion characterize the style.

Compressed black tea made from small black-tea leaf fragments, strongly associated with Hubei’s Yangloudong and Zhaoliqiao traditions. Its brick form does not make it a dark tea.

Taiwanese black tea made from leafhopper-affected shoots, with a naturally honey-like aroma developed through manufacture.

Umbrella entry for Yunnan tea made from large-leaf sun-dried maocha within the geographical-indication area, in two main styles — sheng (raw, aged naturally) and shou (ripe, wet-piled).

Pu-er made from sun-dried maocha without the accelerated wet-piling used for shou; its character changes with manufacture and storage.

Sheng Pu-er identified with Lao Banzhang village in Menghai; a precise village-origin claim that needs lot-level provenance.

Sheng Pu-er associated with the Yiwu area of Mengla, an important historical tea-trading centre with multiple village origins.

Sheng Pu-er from the Bingdao area of Mengku, Lincang; labels should distinguish Bingdao Laozhai from the broader village grouping.

Sheng Pu-er from Nannuo Mountain in Menghai, where named village gardens offer more precise origins than the mountain label alone.

Sheng Pu-er from the Jingmai area, whose old tea forests form a living cultural landscape of tea cultivation and community stewardship.

A collector name associated with Menghai 7542 cakes selected and stored by Hong Kong merchant Vesper Chan; the name alone does not establish a 1988 harvest.

Pu-er whose sun-dried maocha undergoes controlled wet-piling, producing a distinct ripe style through microbial, moisture and heat-driven changes.

Guangxi dark tea associated with Liubao and Wuzhou, encompassing traditional and modern processing approaches.

A regional dark-tea family from Anhua, Hunan, including several distinct loose and compressed products.

Anhua dark tea compressed into a large bamboo-bound cylinder, named for a traditional weight of one thousand liang.

Anhua dark tea in the Xiangjian family, traditionally steamed and packed into baskets rather than made into bricks.

One of the three traditional jian loose dark-tea names of Anhua.

One of the three traditional jian loose dark-tea names of Anhua.

Pressed Anhua dark tea known as Heizhuan, or black brick tea.

Anhua dark tea pressed into the brick form known as Huazhuan.

Compressed dark tea defined by brick making and a managed flowering stage, with documented traditions in Hunan and Shaanxi.

The Jingyang tradition of Fu brick tea in Shaanxi, distinguished by its place of processing rather than a claim that the leaves grow there.

Dark-tea tradition centred on Ya’an in Sichuan, historically supplied to Tibetan and other western markets.

Basket-packed, post-fermented tea associated with Luxi in Qimen, Anhui.

Compressed dark tea associated with Hubei, including the brick-tea traditions of Chibi and Yichang.

Tea scented with fresh jasmine flowers, usually on a prepared green-tea base. Fuzhou and Hengzhou are distinct geographical traditions within this broader family.

A Fuzhou scented-tea tradition in which prepared tea absorbs the fragrance of fresh jasmine flowers.

Jasmine-scented green tea from Hengzhou in Guangxi, registered under the geographical name Hengxian Mo Li Hua Cha. The protected identity centres on local jasmine and processing; the tea base may come from elsewhere.

A scented green tea from She County in Anhui, made with the fragrant flowers of Chloranthus spicatus. Its protected production method retains the flowers during baking, a distinctive feature of this regional tea.

Tea leaves scented with the flowers of sweet osmanthus, Osmanthus fragrans. Green, black and oolong bases are documented, so the flower name alone does not identify the underlying tea or a single geographical origin.