Top 10 Chinese Teas

Aged and fermented in Yunnan's mountains, aged pu'er develops an earthy, complex flavour over decades and is traded as an investment asset, with vintage cakes fetching tens of thousands of dollars.

Fujian's flagship oolong is processed through a meticulous 14-step method to produce a tea with an extraordinary floral fragrance and a finish that lingers for hours.

The most delicate of Fujian's white teas, Silver Needle is made solely from unopened buds and produces a pale straw liquor of breathtaking subtlety and natural sweetness.

Jiangsu's prized green tea is rolled into tiny spirals resembling snail shells and carries a natural fruity fragrance absorbed from the plum, peach, and apricot trees among which it grows.

The legendary rock oolong from Wuyishan in Fujian grows on near-vertical cliff faces and is so rare that authentic mother-tree leaves are essentially priceless national treasures.

Anhui's world-famous black tea carries a distinctive orchid and wine fragrance and is one of the primary teas used in English breakfast blends, exported since the 1870s.

Grown in the mists of Anhui's Huangshan range, this fine green tea has ivory-haired buds and a bright, clean flavour with a long sweet aftertaste.

Despite its name, Anji white tea is actually a rare green tea from Zhejiang whose albino bushes produce leaves with uniquely high amino acid content and an almost creamy sweetness.

Anhui's most distinctive green tea uses only leaf blades with stems and buds removed, producing large, flat oval leaves with an intense, smoky-sweet character beloved by tea connoisseurs.

Aged and fermented in Yunnan's mountains, aged pu'er develops an earthy, complex flavour over decades and is traded as an investment asset, with vintage cakes fetching tens of thousands of dollars.

Fujian's flagship oolong is processed through a meticulous 14-step method to produce a tea with an extraordinary floral fragrance and a finish that lingers for hours.

The most delicate of Fujian's white teas, Silver Needle is made solely from unopened buds and produces a pale straw liquor of breathtaking subtlety and natural sweetness.

Jiangsu's prized green tea is rolled into tiny spirals resembling snail shells and carries a natural fruity fragrance absorbed from the plum, peach, and apricot trees among which it grows.

The legendary rock oolong from Wuyishan in Fujian grows on near-vertical cliff faces and is so rare that authentic mother-tree leaves are essentially priceless national treasures.

Anhui's world-famous black tea carries a distinctive orchid and wine fragrance and is one of the primary teas used in English breakfast blends, exported since the 1870s.

Grown in the mists of Anhui's Huangshan range, this fine green tea has ivory-haired buds and a bright, clean flavour with a long sweet aftertaste.

Despite its name, Anji white tea is actually a rare green tea from Zhejiang whose albino bushes produce leaves with uniquely high amino acid content and an almost creamy sweetness.

Anhui's most distinctive green tea uses only leaf blades with stems and buds removed, producing large, flat oval leaves with an intense, smoky-sweet character beloved by tea connoisseurs.