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Types  of Tea

Find more information about the different varieties of Chinese loose leaf tea in this tea-wiki. Use the comment section for suggestions.

Each of the following teas have different variations, all with different processing methods. Tea Leaves can be steamed, baked, fermented, sun dried, rolled, etc. These methods of processing in addition to unique climates, soil types and quality of the chosen leaves provide each variety of tea with a unique taste.  China has in total around 1500 varieties, which are divided into seven main categories: 
1.   Chinese Green Tea

2.   Chinese White Tea

3.   Chinese Yellow Tea

4.   Chinese Black Tea

5.   Chinese Oolong Tea

6.   Chinese Puerh Tea

7.   Chinese Scented Tea


1.      Green Tea Monkey Chief Green Tea

1.1    Pan-dried green tea

         Westlake Dragon Well (long Jing)

         Da Fang

         Dong Ting Bi Luo Chun (Green Spring Snail)

         Xin Yang Fur Tips (Xin Yang Mao Jian)

         Lu Mountain Clouds and Mist (Lu Shan Yun Wu)

1.2    Hot-air-dried green tea

         Yellow Mountain Fur Peak (Huang Shan Mao Feng)

          Monkey Chief (Tai Ping Hou Kui)

          Lui An Melon Slice (Liu An Gua Pian)

          E Mei Fur Peak (E Mei Mao Feng)

1.3     Sun-dried green tea

          Sichuan Qing Tea

          Yunnan Qing Tea

1.4     Steamed green tea

          Enshi Jade Dew (En Shi Yu Lu)

Green tea has historically been Asia's most famous tea, but recently this tea has become popular in the West as well. Green tea has almost no oxidation and has therefore many good qualities. The secret of green tea lies in the fact that green tea is rich in catechin polyphenols, specifically epigallocatechin gallate (EGCG). This anti-antioxidant fights cancer without any negative side-effects. There are indications that drinking green tea also helps with high cholesterol, control of blood clots, etc. In addition, green tea has a full, natural flavor. Due to the wide range of green teas Tea Adventure offers, you are sure to find a flavor that best suits your personal taste. Some famous green teas are: West Lake Longjing, Melon Slice from Liu An, Yellow Mountain Fur Peak, Monkey Chief from Taiping.  More info..

Process : Fresh Leaves – Panning (steaming) – Rolling – Drying


                                                                                Green Tea Wiki

1.      Laoshan Green Tea (Lao3Shan1Lv4Cha2)
Taste:                       Sweet or bitter depending on how long you brew this tea
Processing:               Fermenting-drying-screening-packing
Origin:                      Qingdao city, Shangdong Province (this is the Northernmost-produced tea in China)
History:                    Since 1958   

2.      Anji White Tea (An1Ji2Bai2Cha2) 
Taste:                       White tea leaf with green taste
Processing:               One bud with two leaves
Origin:                      Anji county, Zhejiang
History:                    Since 1982  

3.       Rizhao Green Tea (Ri4Zhao4Lv4Cha2) 
Taste:                     Strong chestnut fragrance
Processing:                Spreading for cool-fermenting-rolling-drying    
Origin:                       Rizhao City, Shandong     
History:                     Since 1966   

4.       Enshi Jade Dew (En1Shi1Yu4Lu4) 
Taste:                     Bright infusion with fresh fragrance
Processing:                Steam-fermented tea    
Origin:                       Enshi City, Hubei      
History:                     Since Tang Dynasty(AD 618-907)   

5.      Cactus Tea (Xian1Ren2Zhang3Cha2) 
Taste:                     Flat shape with light fragrance
Processing:                Steam-fermenting    
Origin:                       Dangyang City, Hubei    
History:                     Since Tang Dynasty(AD 618-907)

6.      Yang Xian tea (Yang2Xian4cha2)  
Taste:                     Bright infusion with light fragrance
Processing:                Steam-fermenting
Origin:                       Yangxian, Jiangsu
History:                     Since Han Dynasty(BC 202- AD 220)      

7.     Yijian Spring Tea (Yi1Jian1Chun1cha2) 
Taste:                     Fresh and mellow, green leaf with white pekoe    
Processing:                Spreading for cool-fermenting-rolling-baking
Origin:                       Lushan, Jiangxi            
History:                     Since 1990

8.     Qixian Silver Bud (Qi1xian1Yin2ya2) 
Taste:                    Green infusion with mellow taste
Processing:            Spreading for cool-fermenting-rolling-drying
Origin:                      Nanjing city,  Jiangsu   
History:                    Since 2001

9.     Seven Buddha Tribute Tea (Qi1fo2Gong4cha2) 
Taste:                     High fragrance wih mellow taste
Processing:             Fresh leaves picked from local aged tea trees
Origin:                       Qingchuan, Sichuan 
History:                     Since Tang Dynasty(AD 618-907)

10.    Qingjingtang Green Tea (Qi1jing4tang2Lv4Cha2)  
Taste:                    Flowery fragrance
Processing:            Spreading for cool-fermenting-rolling-baking    
Origin:                      Luoyuan, Fujian   
History:                    Since Ming Dynasty(AD 1368-1644)    

11.    Shangrao White Eyebrow (Shang4rao2Bai2mei2) 
Taste:                     Chestnut fragrance
Processing:              Fermenting-rolling -carding-drying     
Origin:                       Shangrao, Jiangxi   
History:                     Since 1983

12.    Xinyang Fur Tip (Xin4yang2Mao2jian1)
Taste:                   Special chestnut and green note
Processing:              Screening-spreading for cool-frying-prebaking-spreading-afterbaking-classifying-baking            
Origin:                        Xinyang city, Henan      
History:                      Since Tang Dynasty(AD 618-907)   

13.    Luan Guapian Tea (Liu4an1Guan1pian4) 
Taste:                   The aroma is fresh, high and long lasting with hint of smoke
Processing:              Picking and pan-frying        
Origin:                        Jingzhai county,  Anhui      
History:                      Since Qin Dynasty(BC 221-206)         

14.      Du Jun Fur Tip (Du1Jun1Mao2Jian1)
Taste:                         Light fragrance with mellow and sweet taste
Processing:                 Fermenting-rolling-frying
Origin:                        Dujun city, Guizhou Province
History:                      Since Ming Dynasty (AD 1368 - 1644)   

15.      Yang Ai Fur Peak (Yang2Ai4Mao2Feng1)
Taste:                         Light fragrance with mellow and fresh taste
Processing:                 Fermenting-rolling-baking-drying
Origin:                        Guiyang City, Guizhou Province 
History:                      Since 1960 

16.      Mei Jiang Emerald Slice (Mei2Jiang1Cui3Pian4)
Taste:                        Chestnut taste with flowery fragrance
Processing:                 Fermenting-spreading for cool-frying
Origin:                        Meitan County, Guizhou Province       
History:                      Since 1943      

17.      Zun Yi Fur Peak (Zun1Yi4Mao2Feng1)     
Taste:                         Refreshing taste with a tender fragrance      
Processing:                 Fermenting-rolling-drying     
Origin:                        Meitan County, Guizhou Province       
History:                      Since 1949     

18.      Yun Wu Snow Bud (Yun2Wu4Xue3Ya2)     
Taste:                          Strong fragrance with honey flavor      
Processing:                  Frying and rolling     
Origin:                         Guiding County, Guizhou Province       
History:                       Since Yuan Dynasty (AD 1271 - 1368)     

19.      E Mei Mountian Green (E2Mei2Shan1Cha2)     
Taste:                         Long-lasting fragrance with mellow and refreshing taste
Processing:                 Spreading for cool-fermenting-shaping-packing
Origin:                        E Mei Mountain, Sichuan Province 
History:                      Since Western Zhou Dynasty (BC 1100 - BC 771)

20.      Meng Ding Sweet Dew (Meng2Ding3Gan1Lu4)
Taste:                         Refreshing and sweet
Processing:                 All buds
Origin:                        Meng Mountain, Sichuan Province 
History:                      Since Western Han Dynasty (BC 206 - AD 23)

21.      Meng Shan Stone Flower (Meng2Ding3Shi2Hua1))
Taste:                         Fresh, tender and sweet
Processing:                 Frying and drying
Origin:                        Mingshan County, Sichuan Provicne 
History:                      Since Western Han Dynasty (BC 206 - AD 23)

22.      Wen Jun Green Tea (Wen2Jun1Lv4Cha2)
Taste:                         Long-lasting fragrance with mellow and sweet taste
Processing:                 Fermenting-rolling-baking-rolling-frying-shaping-baking
Origin:                        Qionglai  County, Sichuan Provicne 
History:                      Since 1979

23.      E Rui Green Tea (E2Rui3Lv4Cha2)
Taste:                         Light fragrance with sweet aftertaste
Processing:                 Fermenting-rolling-frying-rolling-frying-rolling-frying-drying
Origin:                        E Mei Mountain, Sichuan Provicne 
History:                      Since Tang Dynasty (AD 618 - 907)

24.      Qing Cheng Snow Bud (Qing1Cheng2Xue3Ya2)
Taste:                         Strong fragrance with refreshing taste
Processing:                 One bud with one leaf
Origin:                        Guanxian County, Sichuan Provicne 
History:                      Since 1950s

25.      Green Bamboo Snake tea (Zhu2Ye4Qing1)
Taste:                         Mellow taste, simple and elegant
Processing:                 Withering-fermenting-frying
Origin:                        E Mei Mountain, Sichuan Provicne 
History:                      Since 1960s

26.      Yong Chuan Fine Bud (Yong3Chuan1Xiu4Ya2)
Taste:                         Long-lasting fragrance with mellow and sweet taste
Processing:                 Fermenting-rolling-removing water-shaping-baking
Origin:                        Yongchuan District, Chongqing City 
History:                      Since 1964

27.      Ma Yu Tea (Ma3Yu4Cha2)
Taste:                         Light fragrance with pleasant aftertaste
Processing:                 Tender buds
Origin:                        Lvchun County, Yunnan Province
History:                      Since 1970s




2.       White Tea Silver Needle White Tea

2.1      White Bud Tea

           Silver Needle (Bai Hao Yin Zhen)

2.2      White Leaf Tea

           White Peony (Bai Mu Dan) Two leaves and a bud.

           Tribute Eyebrow (Gong Mei)

           Long Life Eyebrow (Shou Mei)

           Green Snow Bud (Lv Xue Ya)

           Moonshine White (Yue Guang Bai)


2.3      Aged/ fermented White Tea


           Fuding Aged White Tea Brick 

           Fuding Fermented White Tea Cake

           Yunnan Big Leaf White Cake

White tea consists only of the very young, unopened leaves of the camellia sinensis from Fuding (northern Fujian). Because the leaves are picked in the very early part of the season, the leaves are covered by white hairs, which are typical for the best white teas. White tea has a mild flavor with natural sweetness. This tea is great throughout the year, but especially in summer, the taste of this tea will give you a refreshing feeling. Due its mild flavor, this tea doesn’t turn easily bitter. Even an infusion of over five minutes will not affect this tea in a negative way. If you find green tea too strong, then we recommend this fantastic tea. The most famous white teas are: Silver Needle and the White Peony.  More info..

Process : Fresh Leaves – Withering - Firing – Light-Rolling – Drying


 White Tea Wiki


1.       Silver Needle (Bai2Hao2Yin2Zhen1)
Taste:                     light lingering fragrance with refreshing and soft taste
Processing:                All buds 
Origin:                       Fuding City, Fujian  
History:                     Since 1769

2.       White Peony (Bai2Mu3Dan1)
Taste:                     long-lasting fragrance with floral and sweet taste
Processing:                one bud with two leaves  
Origin:                       Fuding and Zhenghe, Fujian  
History:                     Since 1922

3.       Tribute Eyebrow (Gong4Mei2)
Taste:                     mellow, sweet and refreshing
Processing:                one bud with two or three leaves  
Origin:                       Jian'o, Fujian  
History:                     Since 1773

4.       Long Life Eyebrow (Shou4Mei2)
Taste:                     mellow and refreshing taste
Processing:                one bud with two or three leaves  
Origin:                       Jianyang, Fujian  
History:                     Since 1985




3.        Yellow TeaYellow Tea

3.1      Yellow Bud Tea

           Jun Shan Silver Needle (Jun Shan Yin Zhen)

           Meng Ding Yellow Buds (Meng Ding Huang Ya) 

3.2       Yellow Little Leaf Tea

            Bei Gang Fur Tips (Bei Gang Mao Jian)

            Wenzhou Yellow Soup (Wenzhou Huang Tang)

3.3       Yellow Large Leaf Tea

            Huo Mountain Yellow Buds (Hua Shan Huang Ya)

Yellow tea is a tea you nowadays find in just a few places in China, due the difficult processing technique. Only three species of this tea are well known: the Meng Ding from Sichuan, Junshan Silver Needle from Hunan and the Huoshan Yellow Buds from Anhui. Both the leaves and the teawater have a yellow / green colour. Hence this tea is called yellow tea. The taste of tea is fresh, but also has a slight hint of pepper. The yellow tea is a light tea, soft and fragile. Along with white tea, it is the least processed tea, and thus contains more antioxidants than other teas.  More info..

Process : Fresh Leaves – Panning, Rolling – Pile-Yellowing – Drying


Yellow Tea Wiki:


1.       Jun Shan Silver Needle (Jun1Shan1Yin2Zhen1)

Taste:                     Orange yellow infusion with mellow taste
Processing:                All buds  
Origin:                       Yueyang City, Hunan   
History:                     Since Tang Dynasty(AD 618-907)  

2.        Meng Ding Yellow Buds (Meng2Ding3Huang2Ya2)  

Taste:                     Yellow infusion with fresh taste
Processing:                All bud    
Origin:                       Mengshan Mountain, Sichuan        
History:                     Since Western Han Dynasty(BC 206-AD 25) 





4.          Black Tea

4.1         Souchong

              Lapsang Souchong (Zheng Shan Xiao Zhong)

4.2         Congou (kongfu)

               Keemun Black (Qimen Black tea)

               Yunnan Black (Dian Hong) & Golden Yunnan Black (Jin Dian Hong)

               Minnan Kongfu (Tanyang Kongfu, Zhenghe Kongfu, Bailin Kongfu)

               Sichuan Black (Chuan Hong)

               Fu Hong Kongfu (Jiangxi Jingdezhen's Kongfu Tea)

               Ning Hong Kongfu (Jiangxi Xiushui's Kongfu Tea)

               Xiang River Kongfu (Black tea from Hunan)

               Yue Hong Kongfu (Zhejiang Shaoxing's Kongfu Tea)

               Taiwan Kongfu

               Jiangsu Kongfu                                        

               Jin Jun Mei

               Yin Jun Mei

Black tea is especially popular in North America and Europe. Today around 60% of all tea drunk in the West is black tea. Black tea has started to become more popular in China, since it has a 'warming effect' on the stomach. Chinese black tea is very different than the black 'bulk teas' we know in Europe and North America. There are dozens of variations, each with its own characteristics, from very sweet and light to dark and dry. It’s possible to find the perfect match for every taste preference. Black tea differs from green, yellow and white tea, because of the fermentation process it goes through. After fermentation, the color of the leaves change from green to black. The different processing methods, but  as well the origin of the tea leaves, provides a wide range of tastes. Famous black teas are : Qimen Black, Yunnan Black, Lapsang Souchong and Minnan Black (Tan Yang Kongfu). 

Process : Fresh Leaves –Withering – Rolling – Full Fermentation – Drying


Black Tea Wiki:


1.       Silver Eyebrow (Yin2Jun4Mei2)                                        
Taste:                     Fruity sweetness,honey,slightly smokey                                        
Processing:                One bud and one leaf                                          
Origin:                       Wuyi Mountian, Fujian                                           
History:                     Since 2005                                         
2.       Lapsang Souchong (Zheng4Shan1Xiao3Zhong3)                                        
Taste:                     Pine needle smokey,smooth,little cherry                                        
Processing:                One bud and one leaf                                          
Origin:                       Wuyi Mountian, Fujian                                           
History:                     Since 2005                                         
3.       Black Guanyin (Hong2Guan1Yin1)                                        
Taste:                     Fruity,cherry,sweet,soothing aftertaste                                        
Processing:                One bud and two leaves                                          
Origin:                       Anxi, Fujian                                           
History:                     Since 2009

4.       Bailin Kong Fu (Bai2Lin2Kung1Fu1)
Taste:                     Soft and mild taste,hints of creamy caramel,chocolate and sweet potato
Processing:                Small leaf  
Origin:                       Fuding, Fujian   
History:                     Since Qing Dynasty (AD 1616-1911)

5.       Keemun Black (Qi3Men2Hong2Cha2)
Taste:                     fruity,flowery and smoky flavors,cacao tones and soothing.
Processing:                One bud with one or two leaves  
Origin:                       Qimen, Anhui   
History:                     Since 1876

6.       Yunnan Black (Dian1Hong2)
Taste:                     Subtle, round and sweet
Processing:                One bud with one leaf
Origin:                       Fengqing, Yunnan   
History:                     Since 1939

7.       Tanyang Kungfu (Tan3Yang2Kung1Fu1)
Taste:                     Mellow, refreshing and sweet
Processing:                One bud with one or two leaves
Origin:                       Fuan, Fujian   
History:                     Since 1851

8.        Golden Eyebrow (Jin1Jun4Mei2) 

Taste:                    Golden brown infusion with fruity, honey and flowery flavor
Processing:               All bud     
Origin:                      Wuyi Mountain, Fujian         
History:                    Since 2005   





5.             Oolong Tea

5.1           Minbei Oolong

                Wuyi Rock Tea (Da Hong Pao, Shui Jin Gui, Tie Luo Han, Ban Tian Yao, Lao Zong  
                Shui Xian)

                Min Bei Shui Xian

5.2           Minnan oolong

                Tie Guan Yin (Iron Goddess)

                Huang Jin Gui

                Yong Chun Shui Xian

5.3           Guangdong Oolong

                Phoenix Dan Cong (Feng Huang Dan Cong)

                High Mountain Shui Xian (Ling Tou Shui Xian)

5.4           Taiwan Oolong

                Dong Ding Oolong

                High Mountain Oolong (Gao Shan Oolong)

One of the most popular teas in the southeast of China is Oolong tea. Oolong tea is distinguished from other varieties of tea, since it is just partially oxidized. This very difficult process leads to many unusual and great flavors, which combine the taste and color of black and green tea. Oolong tea is divided into green and dark variants. The most famous example of the green oolong variety is the Tieguanyin and the most famous example of the dark oolong variety is the Da Hong Pao, which is a rock tea from Wuyishan. Yet this tea is not too popular in Europe and North America, but we expect that this will change over the next years. If you taste this tea, you will understand why this tea is so popular in China and why people are willing to pay thousands of euros for the best grades. The most well-known Oolong teas are: Tieguanyin and Da Hong Pao. 

Process : Fresh Leaves – Solar Withering – Indoor Withering and Shaking – Panning – Rolling – Drying 


Oolong Tea Wiki:


1.       Dong Ding Oolong (Dong4Ding3Wu1Long2)   

Taste:                    Light osmanthus fragrance with strong aftertaste
Processing:            Withering-rolling-semi fermenting-baking    
Origin:                   Nantou County, Taiwan          
History:                    Since Qing Dynasty(AD 1616-1911) 
2.       Osmanthus Oolong (Gui4Hua1Wu1Long2) 
Taste:                    Unique osmanthus flavor originated from fresh tea leaf itself
Processing:               Fresh leaves picked during  Summer and Autumn
Origin:                      Anxi County, Fujian       
History:                    Since Qing Dynasty(AD 1616-1911)

3.        Zhilan Bundle Fragrance (Zhi1Lan2Xiang1Dan1Cong2)            
Taste:                    Light long-lasting fragrance with mellow and sweet taste            
Processing:               One bud with three leaves                
Origin:                      Chaoan County, Guangdong                 
History:                    Since Tang Dynasty(AD 618-907)            

4.        Eight Immortals Tea (Ba1Xian1Cha2)
Taste:                    High fragrance with long-lasting mellow taste
Processing:               Tender leaves   
Origin:                      Zhaoan County, Fujian Province   
History:                    Since 1968

5.        The Eight Faires Buddle Tea (Ba1Xian1Guo4Hai3Dan1Cong2)
Taste:                    Flowery and honey flavor
Processing:               One bud with three leaves   
Origin:                      Chaoan County, Guangdong Province   
History:                    Since 1990s

6.        Bajiaoting Dragonbeard Tea (Ba1Jiao3Ting2Long2Xu1Cha2)
Taste:                    Mellow taste with flowery flavor
Processing:               Withering-fermenting-carding-drying 
Origin:                      Wuyi Mountains, Fujian Province   
History:                    Since 1717




6.         Puerh Tea
6.1       Hunan Dark Tea

6.2       Hubei Laoqing Tea

6.3        Sichuan Route Tea

             Brick Tea

6.4        Diangui Dark Tea (Puerh)


             Qizi Bing (350 gram cakes)

In southern Yunnan, we find Puerh tea, a tea famous for its health benefits, history and post-fermentation characteristics. Puerh tea has both a 'raw' and a 'cooked' variety. The raw version has quite a green flavor and gets better, softer in taste over the years. The cooked version is black and has an earthy flavor. The cooked version will as well get better in taste with the years, but the difference is not as big as the raw pu'erh tea. Both variants have many different types, mainly due geographical origin and the production process. Because of Puerh's culture, history, health effects and great taste, drinking Puerh will be an adventure through time and taste. Also, this tea 'naipao, which means that you can continue steeping this tea repeatedly without losing flavor. In many cases, this goes up to over fifteen times, therefore this tea can be very cost effective.

Process : Fresh Leaves –Panning – Rolling – Pile Fermentation – Drying – Steaming and Compressing – Compressed Tea




7.          Scented / Flower Tea

7.1        Scented Tea

              Jasmine Scented (Jasmine Dragon Pearls, Jasmine Silver Needle, Jasmine Needle King)

              Rose Scented

              Pomelo Silver Needle King

7.2         Herb Tea

              Ginseng Tea

7.3         Flower Tea


Scented teas include the combination of high quality tea with the delicious fragrances and tastes of, for example, jasmine, or the flower of the pomelo. Because of these many combinations, this tea is popular with people all over the world, since it as well has all the good health effects high quality tea has to offer. We only use natural ingredients for our scented teas. You just have to experience the fragrance of this tea for yourself to know that we are talking about premium quality. 



Scented Tea Wiki:


1.       Jasmine Dragon Pearls (Mo4Li4Long2Zhu1)
Taste:                      Very subtle with overwhelming aromas and flavors of jasmine.   
Processing:                 Tea buds and jasmine flowers  
Origin:                        Fuding City, Fujian Province
History:                      Since 16th century

2.       Jasmine Neelde King (Mo4Li4Zhen1Wang2)
Taste:                      Very subtle and smooth with overwhelming aromas and flavors of jasmine.   
Processing:                 Silver needle tea buds and jasmine flowers  
Origin:                        Fuding City, Fujian Province
History:                      Since 16th century