Guide

The idea for this collection came from noticing something simple but important: many American friends want to explore Chinese tea and try it for themselves, but often don’t know where to start. Some say Longjing is the best place to begin, others recommend Tieguanyin. The real magic of Chinese tea, however, is that just one or two teas can’t represent it. The full picture lies in the seven major tea categories: green tea, black tea, oolong tea, white tea, dark tea, yellow tea, and China’s unique scented teas. Each category has its own distinct flavors and techniques, and the differences within a single category can be huge. Take oolong, for example: from the light, floral Tieguanyin to the Phoenix Dancong and the heavily roasted Da Hong Pao, the flavor spectrum is vast. For American consumers, trying each tea one by one can be time-consuming, expensive, and confusing—they often don’t know which teas to start with. This is why we created the “Top 10 Representative Chinese Teas”. The goal was simple: select the most iconic teas from each category so beginners can experience the full spectrum of Chinese tea flavors efficiently and at minimal cost. Green Tea: Longjing and Huangshan Maofeng were chosen as representatives of China’s two main green tea processing methods (pan-fired and baked) and as two of the most famous Chinese teas. Oolong Tea: The two oolongs selected are the most distinctive: Tieguanyin, representing southern Fujian; and Da Hong Pao, representing northern Fujian. Both are highly popular and widely discussed in China. Black Tea: China is the birthplace of black tea, and among hundreds of varieties, I selected Keemun (small-leaf) and Yunnan Dianhong (large-leaf) as the most typical and approachable examples. White Tea: White Peony was chosen for its tender one-bud-one-leaf combination, perfectly showcasing white tea’s soft, sweet character. Dark Tea: From the many dark teas, Yunnan ripe Pu-erh was selected for its recognizable flavor and beginner-friendly taste. Yellow Tea: Although less known overseas, Junshan Silver Needle is essential for understanding the full landscape of Chinese tea. Scented Tea: Jasmine tea naturally belongs here—an essential cup for anyone starting their journey into Chinese tea. With these ten teas, anyone can experience the most representative flavors of Chinese tea. We also realized that many beginners don’t know how to brew tea properly. To help, we created a “Beginner’s Guide to Chinese Tea”, covering five main sections: 1. Why Tea Matters in China – The cultural importance of tea. 2. The story of Chinese tea from myth to world heritage. 3. The Six Major Types of Chinese Tea – Origins, differences, and key techniques. 4. Why Chinese People Brew Tea with a Gaiwan – Insights into gongfu tea culture. 5. How to Brew Six Tea Types with a Gaiwan – Simple steps even beginners can follow. 6. Tea Etiquette – Traditions and details for enjoying tea at the table. Buying this collection includes the guide, so beginners not only get to taste the teas but also understand the culture behind them. Another challenge is that many beginners don’t have the right tea tools at home. In the Chinese tea system, the gaiwan set is the easiest and most effective way for newcomers to appreciate the flavors. That’s why we also offer the Top 10 Teas + Chaozhou Bone China Gaiwan Set.   The tea set features a thin, fast-heating, comfortable-to-hold gaiwan made in Chaozhou, Guangdong—perfect for beginners. The full set includes: a gaiwan, a fairness cup, and three tasting cups. Each tea comes with a dedicated card describing its origin, flavor, processing, story, and recommended brewing method.   For us, this collection isn’t just a set of teas. It’s a way to help friends overseas experience Chinese tea in the simplest and most enjoyable way, to introduce the culture, the flavors, and the beauty of Chinese tea, all in a way that’s friendly, accessible, and easy to understand.   If you’d like to learn more about our products and available discounts, please click the link. Buy now and enjoy 20% off,  end 12/31.

China is the birthplace of tea. Over thousands of years, it has developed a complete tea system that includes green tea, black tea, white tea, yellow tea, oolong tea, dark tea, and China’s unique scented teas. Each category carries its own flavor, aroma, and stories. From the refreshing brightness of green tea to the rich depth of dark tea, different processing methods, cultivars, and growing regions create a wide world of taste. For beginners, trying teas at random can be time-consuming and costly. To help you get started more efficiently, we selected ten classic teas from China’s seven major tea categories. They represent the most iconic and approachable flavors for anyone beginning their journey into Chinese tea. 1. Green Tea Green tea is the oldest and most widely consumed category in China. It is grown across many regions and exists in three main types based on drying method: pan-fired, baked, and sun-dried. Longjing and Huangshan Maofeng almost perfectly showcase the essential features of pan-fired and baked green teas, while sun-dried green tea is mostly used to produce dark teas. Brewing: Use a gaiwan or glass cup, tea-to-water ratio of 1:50, water temperature 80–85°C, steep for 10–15 seconds. Best time to drink: Morning or early afternoon for a refreshing lift. ① Longjing – The Benchmark of Pan-Fired Green Tea Longjing is one of China’s most famous green teas. Known for its emerald color, delicate aroma, sweet and mellow taste, and elegant flat shape, it is often regarded as the crown of China’s top teas. West Lake Longjing was once given as a national gift to foreign guests.  The leaves are flat and smooth, releasing a distinctive aroma reminiscent of pan-fried beans or fresh peas. The flavor is bright and clean with a lingering sweetness and virtually no bitterness. Today, Longjing is mainly produced in Hangzhou’s West Lake, Qiantang, and Yuezhou regions. If you want to buy Longjing, click the image or link to learn more>> ② Huangshan Maofeng – A Classic Baked Green Tea Huangshan Maofeng is one of the most iconic baked green teas, originating from the Yellow Mountain region in Anhui. It was created around 1875 by tea merchant Xie Zheng’an. In 2022, its processing technique was listed as a UNESCO Intangible Cultural Heritage item.  Huangshan Maofeng has slender, slightly curved leaves that resemble a sparrow’s tongue. The color is a soft green with a hint of yellow. Its aroma is delicate, often showing notes of orchid or roasted chestnut. The taste is light, sweet, and refined, yet layered, with a clear and lasting sweetness after swallowing. It has long been cherished by tea enthusiasts in China and around the world. If you want to buy Huangshan Maofeng, click the image or link to learn more>> 2. Oolong Tea Among China’s traditional tea categories, oolong tea covers the widest range of flavors. Depending on the oxidation level and roasting intensity, oolong aromas can range from light floral notes to deeper caramel tones. Its taste can be fresh and bright or rich and roasted.  To help you understand the spectrum, we recommend Anxi Tieguanyin and Da Hong Pao. They sit at opposite ends of the oxidation and roasting scale. If you prefer a floral yet balanced flavor, Phoenix Dancong is also a wonderful choice. Brewing: Use a gaiwan or Yixing teapot, tea-to-water ratio 1:20. Steep the first three infusions for 10–15 seconds with boiling water, then gradually extend by 5–10 seconds. Drinking notes: Great in the morning or during work breaks. Avoid drinking at night. ① Anxi Tieguanyin – The Signature of Southern Fujian Oolong Tieguanyin, discovered during the Qing Dynasty in Anxi County of Fujian, is loved for its distinctive “Guanyin Yun,” a unique resonance in both aroma and taste. Its name is said to come from the Qianlong Emperor, who was impressed by the tea’s dark, glossy leaves and graceful fragrance.  Tieguanyin is commonly divided into three styles:  ● Light Aroma (Qingxiang): High floral fragrance, clear and refreshing.  ● Traditional Roasted (Nongxiang): Warm, rich aroma with caramel or fruit notes; smooth and full-bodied.  ● Aged (Chenxiang): Mature, mellow, sweet, ideal for aged-tea lovers. If you want to buy Tieguanyin, click the image or link to learn more>> ② Da Hong Pao – The King of Wuyi Rock Tea Da Hong Pao is the star of Wuyi rock tea. Most Da Hong Pao on the market today is blended from high-quality Wuyi cultivars.  Its signature traits are its mineral “rock rhyme” and long-lasting floral aromas such as orchid, osmanthus, peach, and even creamy notes. The liquor is smooth and full, offering a rich and layered flavor. If you want to buy  Da Hong Pao, click the image or link to learn more>> 3. Black Tea China is the birthplace of black tea. As a fully oxidized tea, its flavor varies widely depending on the tea cultivar and processing method. We recommend two classics: Keemun, made from small-leaf varieties, and Yunnan black tea, made from large-leaf varieties. If you enjoy smoky flavors, authentic Lapsang Souchong is also worth exploring. Brewing: Use a gaiwan at a 1:30 or 1:50 ratio. Steep the first three infusions for 10–15 seconds with 95–100°C water, then extend slowly. Drinking notes: Avoid drinking on an empty stomach. It pairs well with milk, honey, or lemon. The warm, bright color of the liquor makes it especially comforting in autumn and winter. ① Keemun Black Tea – The Queen of Black Tea Keemun is celebrated alongside Darjeeling and Uva as one of the world’s three most aromatic black teas. It earned international fame in the 19th century and quickly became beloved by the British royal family. It remains a key element of traditional English afternoon tea. Keemun is known for its rich and layered aroma, blending floral notes (orchid, rose), fruity tones (apple), and honeyed sweetness (caramel, malt). The liquor is smooth, full, and naturally sweet. If you want to buy Keemun Black Tea, click the image or link to learn more>> ② Yunnan Ancient Tree Black Tea (Dianhong) Dianhong represents China’s large-leaf black teas. It was created in 1939 during wartime, when traditional tea production areas were disrupted. Tea master Feng Shaoqiu successfully produced black tea using Yunnan’s large-leaf cultivar, which quickly gained global popularity. Dianhong is appreciated for its honeyed or floral aromas, thick texture, complexity, and impressive endurance over multiple infusions. If you want to buy Dianhong, click the image or link to learn more>> 4. Ripe Pu-erh Tea – A Representative of Dark Tea  Dark tea undergoes a second fermentation with the help of microorganisms. Among the major dark tea styles, ripe Pu-erh from Yunnan is one of the smoothest and most approachable for beginners. Its pile-fermentation process transforms the tea into a mellow, thick, and silky brew with no bitterness. Over time, it develops aromas such as jujube, aged wood, or herbal notes. Ripe Pu-erh is gentle on the stomach, making it suitable for sensitive drinkers. Moderate long-term consumption may help with digestion and fat metabolism. Brewing: Use a gaiwan or Yixing teapot at a 1:20 ratio. Rinse quickly with boiling water. Steep for 8–10 seconds for the first few infusions, then extend gradually. Drinking notes: Ideal for autumn and winter, and excellent with rich or oily foods. If you want to buy Ripe Pu-erh, click the image or link to learn more>> 5. White Peony – A Classic White Tea White tea is processed only through withering and drying, keeping much of its natural flavor. It is typically divided into four grades: Silver Needle, White Peony, Gongmei, and Shoumei. White Peony ranks second. Its mix of green leaves and silvery buds looks like a flower, and when brewed, the bud sits on the open leaf like fresh blossoms. The flavor is lightly sweet and floral, with notes of orchid, osmanthus, or soft vegetal aromas. Aged White Peony becomes smoother and richer. How to Brew:  Use a gaiwan or Yixing teapot at a 1:20 ratio. Steep the first three infusions for 30–40 seconds with boiling water, then extend by 30 seconds each round. Aged tea can also be brewed in a thermos or simmered. When to Drink:  Great for summer and autumn. It pairs well with lemon, orange, or floral additions like rose or chrysanthemum. If you want to buy White Peony, click the image or link to learn more>> 6. Junshan Silver Needle – A Rare Treasure Among Yellow Teas Junshan Silver Needle is the highest grade of Chinese yellow tea and has been an imperial tribute since the Tang Dynasty. Its unique “yellowing” process creates the signature golden liquor and softens any bitterness. The dry leaves carry a sweet young-corn aroma. Once brewed, the warm aroma resembles roasted chestnut, and as it cools, a gentle honey note appears. The liquor is smooth and clean. Though not widely known overseas, it remains an essential part of China’s tea heritage. How to Brew:  Use a gaiwan or glass cup at a 1:50 ratio. Steep the first three infusions for 10–15 seconds with water at 80–85°C, then extend by 5–10 seconds as you go. When to Drink:  Best in the morning or after meals to aid digestion and ease fatigue. Avoid drinking it on an empty stomach. If you want to buy Junshan Silver Needle, click the image or link to learn more>> 7. Jasmine Green Tea – The Most Popular Scented Tea Scented teas are unique to China. Fresh flowers are layered with tea leaves, allowing the leaves to absorb the floral fragrance naturally. Among them, jasmine tea is the most widely produced and most loved, usually made with green tea as the base. The more rounds of scenting it undergoes, the stronger and more integrated the jasmine aroma becomes.  This jasmine green tea is scented three times, giving it a bright, rich floral fragrance. The flavor is smooth and refreshing, with a balanced harmony of tea and jasmine. It is ideal for daily drinking, especially for those who enjoy pronounced floral notes. How to Brew: Use a gaiwan or glass cup at a 1:50 ratio. Steep the first three infusions for 10–15 seconds with water at 80–85°C, then extend by 5–10 seconds as needed. When to Drink: Perfect for mornings or afternoons. It helps you stay focused while also relaxing the mind. If you want to buy Jasmine Green Tea, click the image or link to learn more>> If you want to try all 10 teas at once, you can choose our Top 10 Chinese Teas, specially designed for beginners. Each tea is carefully selected, and we offer two options: a standard set and a gift set. Enjoy 20% off when you buy now. Offer ends 12/31.If you just want to explore a variety of Chinese teas, go for the standard set>> If you’re looking for a gift, the gift set comes with a beginner-friendly bone china gaiwan>> We hope these ten teas give you a solid foundation for understanding the core flavors of Chinese tea and inspire you to explore deeper. With these classics as your starting point, you’re far more likely to find the tea that truly speaks to your taste and becomes a long-term favorite.

Most people picture Longjing tea as bright, tender, and green. But if you look closely at what’s sold today, you’ll notice two distinct styles: a greener version and a more yellow version. So… why do they look different? And does the color tell you anything about flavor? This guide walks you through why these two colors exist, how they develop, and what each one tastes like. Why Do These Two Colors Exist? 1) It all comes down to the final pan-firing step During Longjing processing, the last stage is called “hui guo.”  This step finishes the shaping and drying, helps lock in aroma, and gently removes the tiny hairs on the leaf surface.Temperature and timing here directly affect the final color: • Higher heat or longer firing → yellowish Longjing  Chlorophyll breaks down more, turning the tea a warm “rice-yellow.” This style usually brings richer aromas such as bean flower, toasted soybean, or chestnut. The taste is fuller and more rounded. This is known as the rich-aroma style. It stores better and is less irritating to the stomach. • Lower heat → greener Longjing  This preserves more of the tea’s fresh, delicate character. You’ll get clean bean-flower fragrance or a gentle vegetal aroma. The taste is brisk, sweet, and refreshing — the light-aroma style. This style is less stable in storage and can feel more aggressive on the stomach. 2) Why did two firing styles develop? Traditionally, all Longjing was yellowish, with Shifeng Longjing as the iconic example. After 1949, as production expanded, farmers in Meijiawu developed a greener-colored version. At the same time, Yellowish tea was often mistaken for “aged tea,” which made it harder for regular buyers to accept. The greener version looked fresher and matched what people expected green tea to be, so it became more popular. Still, many experienced tea drinkers continue to prefer the classic yellow Longjing for its depth and warm flavor. Color Differences Across Longjing Regions Longjing is produced in three official regions: West Lake, Qiantang, and Yuezhou. As long as the tea is grown in these regions, made from approved Longjing cultivars (such as Longjing Group, Longjing 43, Longjing Changye, Yingshuang, Jiukeng, etc.), and crafted using traditional Longjing processing, it can be called Longjing tea. Here’s how they differ: 1) West Lake Longjing Where it’s grown: Within Hangzhou’s West Lake Scenic Area, only 168 square kilometers. It’s the rarest region and produces about 10% of all Longjing. Flavor profile: Flat, smooth leaves; yellow-green or rice-yellow color. Aromas are elegant: bean flower, orchid, or tender chestnut. Taste is fresh, sweet, gentle, with quick returning sweetness. Liquor is a light, bright green. The most traditional West Lake style is the classic rice-yellow look. If you’d like to learn more about Xihu Longjing, just click the image or the link>> 2) Qiantang Longjing Where it’s grown: Areas outside West Lake within Hangzhou — including Xiaoshan, Yuhang, Fuyang, Lin’an, Tonglu, Jiande, and Chun’an. About 30% of total production. Flavor profile: Flat but slightly looser leaf appearance. Color is a darker green. Aromas center on bean fragrance with hints of chestnut or fresh-cut grass. Taste is refreshing with clear sweetness. 3) Yuezhou Longjing Where it’s grown: Shaoxing and surrounding regions such as Xinchang, Shengzhou, Zhuji, Shangyu, Dongyang, and Tiantai. This is the largest production area, accounting for around 60% of all Longjing. Famous teas like Dafou Longjing and Yuexiang Longjing come from here. Flavor profile: Compared with West Lake tea, the leaves may look slightly less uniform. Aroma is stronger: pronounced toasted bean, fresh fava bean, or chestnut notes. Some teas even carry a hint of roasted rice. Taste is fuller and slightly astringent. Both yellow and green styles exist here. If you’d like to learn more about Yuezhou Longjing, just click the image or the link>> Which One Should You Choose? It really depends on your taste preference. Neither style is “better” — they’re simply different expressions of Longjing. If you like fresh, crisp, bright flavors, go for the greener Longjing. If you prefer richer, toastier, deeper notes, choose the yellowish Longjing. What matters most is avoiding stale tea, which can look similar to yellow Longjing at first glance. How to tell fresh yellow Longjing from stale tea: Fresh yellow Longjing: Yellow-green color Slightly glossy and smooth Natural, soft tone with a hint of green underneath Looks lively and fresh Stale tea: Dull, gray-yellow or brownish color No shine Flat, lifeless appearance Looks dry and muted If you want to learn more about different Longjing cultivars, you can also click to purchase our Longjing Variety Sampler.

Scented tea is a unique kind of Chinese tea. It doesn’t belong to the traditional six tea categories, but instead falls into a separate group known as “reprocessed teas.” Different flowers and different tea bases can be paired in all sorts of ways, creating an incredible variety of flavors and aromas. So with so many options out there, what makes each type of scented tea different?

When you shop for jasmine tea, you may notice something interesting: the higher the number of scenting rounds, the higher the price. So what really changes with each additional round? And which level should you actually buy? This guide walks you through the differences. 1. What Is Scenting? In simple terms, scenting is the traditional process of infusing tea leaves with the fragrance of fresh jasmine blossoms. You won’t see any flowers in the finished tea, yet the aroma stays beautifully present. Scenting is far more than mixing tea with flowers. Every detail matters: the stage of blossom opening, the amount of fresh flowers used, the thickness of each scenting layer, the timing, and more. One scenting cycle takes a full day. During that time, not only do the tea leaves absorb the jasmine aroma, but their inner compounds also continue to transform. More rounds of scenting mean deeper aroma infusion and greater changes within the tea itself. 2. How Different Scenting Rounds Compare ① One to Two Rounds Aroma: Tea aroma is the main note, with a light jasmine fragrance that sits on the surface. The jasmine scent appears in the first one or two brews, then fades as the tea aroma becomes more noticeable. Taste: The tea is relatively mild. The floral and tea notes don’t fully merge, and the fragrance doesn’t last long. Best for: Everyday drinking, budget-friendly options, and anyone who prefers something light and simple. ② Three to Four Rounds Aroma: Tea and flower aromas come into better balance. The jasmine fragrance is stronger than in one or two rounds, though not yet very deep. The aroma gradually releases during brewing. Taste: The tea tastes fresher and more lively. The blend of jasmine and tea becomes smoother, though the aroma still has room for more complexity and persistence. Best for: Daily drinking or on casual occasions. A good middle-ground option with a moderate price. ③ Five to Six Rounds Aroma: Jasmine takes the lead. The fragrance becomes full, rounded, and steady rather than floating on top. Even after four or five infusions, the aroma remains clear and noticeable. Taste: Smooth, sweet, and refreshing. The integration of floral and tea notes is much stronger, and the fragrance lingers in the cup. Best for: Tea drinkers who love a rich jasmine fragrance and a satisfying mouthfeel. Great for gifting or enjoying at home. ④ Seven to Nine Rounds Aroma:This is where the fragrance becomes truly multidimensional. The tea and jasmine are completely unified; the aroma feels bright, layered, and full. With each sip, the jasmine expands throughout the mouth. Taste:Thick, smooth, and deeply harmonious. The floral and tea notes reach their peak integration. A lasting aftertaste makes this level the pinnacle of jasmine tea. Best for:Those seeking exceptional quality, unique character, or teas suitable for collection and high-level tasting. While scenting rounds matter, they’re not the only measure of quality. The ratio of flowers to tea is just as important. For example, a properly made three-round jasmine tea normally requires 1250 g of fresh flowers for every 500 grams of tea leaves. Some producers reduce flower use to cut costs, resulting in a tea that performs closer to a one-round product. At iTeaworld, each jasmine tea goes through strict selection. Out of dozens of samples, only the best one is chosen. If we cannot find a product that meets our standards, we create a custom batch. Our Three-Round Jasmine Biluochun, for example, was specially developed to suit beginners and daily drinkers. Recommended Teas ① Six Classic Jasmine Teas Collection A curated set featuring six different jasmine teas, each showcasing its own character. It’s a wonderful way to explore how tea varieties and scenting craftsmanship come together to create unique layers of flavor and aroma. Perfect for learning, gifting, or simply enjoying the diversity of jasmine tea. If you want to learn more about the Six Classic Jasmine Teas Collection, click the link or the image>> ② Three-Round Jasmine Biluochun A gentle, easy-to-enjoy jasmine tea that balances freshness with a soft floral aroma. The fragrance feels clean and natural, making it a great choice for beginners or anyone who enjoys a lighter, smoother style of jasmine tea for daily sipping. If you want to learn more about Jasmine Biluochun, click the link or the image>> ③ Five-Round Jasmine Maojian Bright, refreshing, and lively. With five rounds of scenting, the jasmine fragrance becomes fuller and more defined while still preserving the fresh, crisp taste of Maojian. The result is a tea that feels energetic yet refined, ideal for drinkers who enjoy a fragrant but not overpowering cup. If you want to learn more about Jasmine Green Tea – Mao Jian, click the link or the image>> ④ Nine-Round Jasmine Silver Tip This is jasmine tea at its most exquisite. Made from fine downy buds and scented nine times, the floral fragrance becomes rich, bright, and incredibly long-lasting. The tea feels silky and full, with a lingering sweetness that continues after each cup. An excellent choice for collectors and those who appreciate truly top-tier jasmine tea. If you want to learn more about Jasmine Green Tea Baihao, click the link or the image>>

IntroductionNot all jasmine teas are the same. In fact, this category includes a wide variety of teas, each shaped by different base teas, regions, and processing methods. Knowing the differences can help you select the style that best suits your taste. By Base Tea Jasmine Green Tea: The most common type, made with baked green tea leaves, offering a bright and refreshing taste with lingering floral aroma. Jasmine White Tea: A rarer category using teas like Silver Needle. Sweet, mellow, and elegant. Jasmine Black Tea: Combines bold black tea with floral notes, producing a rich and sweet infusion. Jasmine Oolong: Marries the complexity of oolong with jasmine fragrance, giving layered flavor and smooth mouthfeel. By Region Fujian Jasmine Tea: Traditional, high-quality teas with refined sweetness, such as Jasmine Silver Needle and Jasmine Dragon Pearls. Guangxi Jasmine Tea: High-yield and widely consumed, known for stronger, more expressive aromas. Sichuan Jasmine Tea (Bitan Piaoxue): Distinctive for its elegant appearance and refreshing taste. Yunnan Jasmine Tea: Made with large-leaf teas, creating stronger and more durable brews. By Shape and Craft Jasmine Pearls: Hand-rolled into small pearls that unfurl beautifully in hot water. Jasmine Needles: Needle-like shapes, elegant and refined. Blooming Jasmine Teas: Artistic styles that open like flowers when brewed. Loose Leaf Jasmine Teas: Affordable and widely available for everyday drinking. ConclusionFrom pearls to needles, green to black bases, jasmine tea is far more diverse than most people realize. Exploring these types allows you to find a version that perfectly matches your preferences, whether you want refreshing lightness or rich depth. Ready to explore these varieties? Browse our curated jasmine tea collection and find the perfect style for your tea moments.

Cold brewing Chinese whole leaf teas is not only tasty but also fun! These 7 easy-to-make cold brew recipes can be prepared right at home, and pairing the teas with common fruits adds a playful twist while expanding their flavor profiles.

Cold brew tea is the ultimate summer hack—0 sugar, 0 calories, 0 additives, less caffeine, and way smoother and sweeter than hot brews. But not every tea works the same. So which Chinese teas taste the best on ice? We’ve rounded up 14 perfect picks for your summer cold brew.

0 sugar, 0 calories, 0additives, Lower caffeine. Cold brewing makes Chinese whole leaf tea taste fresher, sweeter, and smoother. In this post, we’ll walk you through all the benefits—and show you exactly how to make it at home.

Why is Chinese jasmine tea so richly fragrant and refreshing? Why do they say the aroma of top-grade jasmine tea isn’t added—it’s something that grows from deep within the leaf itself? And why can no other country’s floral tea compare? Today, let’s uncover the secrets behind its magic through ancient Buddhist texts, modern scientific studies, and royal court archives. A Sacred Flower in Buddhist Lore: A Sacred Beginning 1. Offerings in Buddhism Jasmine (known in Sanskrit as Mallikā) has been regarded as a sacred flower since the early days of Buddhism. Ancient texts such as the Mahāprajñāpāramitopadeśa mention jasmine and Inula Flower as offerings to the Buddha due to their pure and intense fragrance. According to legend, the Shakyamuni once preached in a jasmine garden in Magadha, where the scent of the flowers became intertwined with the teachings of enlightenment. Since then, jasmine has been known as the "Fragrance of Enlightenment." During the Western Han Dynasty, as Buddhism spread to China via the Silk Road, jasmine arrived in Fuzhou. At first, it wasn’t used for tea but served as a floral offering in Buddhist temples. Monks would place fresh flowers and tea leaves together before the Buddha, and accidentally discovered that tea could absorb the floral fragrance. This is the earliest prototype of Chinese jasmine tea.   2. Zen Tea: A Harmonious Tradition Backed by Science In ancient Chinese poetry, jasmine was linked to purity and calm. But now, science backs it up: A 2022 study by Zhejiang University found that benzyl benzoate—a compound in jasmine tea—can enhance the activity of GABA receptors by 2.1 times, promoting relaxation. (Food Chemistry, Vol. 381) A 2021 study from Kyoto University showed jasmine aroma reduced anxiety levels by 18.7%, similar to the effects of 10 minutes of mindfulness meditation. (Journal of Ethnopharmacology) This resonates with the Zen tea practices of Mount Emei, where monks have used jasmine-scented tea since the Ming Dynasty to “cleanse the mind and inspire meditation,” as recorded in the Eshan Gazetteer.   The Epic Evolution of Jasmine  Tea Scenting 1. Southern Song Dynasty: Fragrance and Medicine from the Same Source (1131–1279) The earliest known record of jasmine scenting in China appears in Zhao Xigu’s Diao Xie Lei Bian (c. 1240) from the Southern Song Dynasty. It states: "Use three parts of half-bloomed jasmine flowers and one part of premium tea. For every jin (500g) of tea, mix in twelve liang (approximately 450g) of flowers. Layer them alternately in a sealed tin jar and keep it closed for five days." Residue of jasmine compounds found inside a Southern Song tin tea jar unearthed in Fujian confirms that this technique was already well developed at the time. In fact, it closely resembles the jasmine scenting methods still used today. Back then, jasmine tea was a niche beverage favored by scholars and literati for its health benefits. They referred to it as fragrant tea, believing it could "soothe the liver and ease depression"—an idea that resonated with both Buddhist offering rituals and the traditional Chinese medicine concept that fragrance and medicine share the same origin.   2. Ming and Qing Dynasties: Imperial Aesthetics (1368–1911) During the Ming and Qing dynasties, the craft of jasmine tea scenting became increasingly refined. In his 1886 work Records of Fujian’s Unique Products, Qing Dynasty author Guo Bocang wrote: “Jasmine must be picked at 3–5 a.m. with dew still on the petals, then gently dried on bamboo trays.” Archived tea records from the Guangxu period show that jasmine tea offered to the imperial court—specifically the “Double-Scented Jasmine”—had to be hand-sorted by skilled female workers to ensure every flower remained intact. According to Imperial Tribute Lists preserved in China’s First Historical Archives, the “Jasmine Sparrow Tongue” tea sent from Fujian in 1896 (the 22nd year of Guangxu's reign) was praised as having “a fresh and elegant aura, distinct from ordinary teas,” and became a seasonal favorite in the late Qing court. It was during this time that traditional techniques such as layering jasmine flowers in bamboo trays and stirring the tea with bare feet were developed. Empress Dowager Cixi was especially fond of jasmine tea that had undergone two rounds of scenting—known as “shuang xun”—for its exceptionally vivid and lingering fragrance.   3. Modern Times (1949–Today): Scientific Precision In the modern era, artisans refined the process further with techniques like “The flowers are only removed after seven rounds of scenting”, where each round uses fresh jasmine flowers, and the final infusion skips drying to preserve the natural vibrancy of the aroma. Scientific analysis shows that repeated scenting breaks down tea proteins into more amino acids, resulting in a smoother texture and a subtle rock sugar sweetness. Today, jasmine tea production is more precise than ever: Moisture in the tea base is kept between 4.5 - 5%; Re-firing temperatures are strictly controlled between 80 – 100°C; Scenting rooms follow specific humidity and temperature standards; Traditional manual flipping in bamboo trays is gradually being replaced by intelligent machines. Yet, even with modern technology, true jasmine tea still relies on meticulous care for every flower and every leaf. The Flavor Geography: Jasmine’s Genetic Lock at 26°N Many people wonder—can other countries make jasmine tea as good as China’s? The answer: It’s extremely difficult. Exclusive jasmine variety: China’s single-petal jasmine has a delicate, crystal-clear fragrance that other regions can’t replicate. Unique climate and soil: Especially in areas like the Min River Basin, conditions are ideal for cultivating both tea and jasmine. Complex scenting process: A top-tier jasmine tea goes through 81 steps. It’s a slow, labor-intensive craft and can’t be rushed. While countries like India and Vietnam also produce jasmine tea, they usually just mix flowers and tea or use artificial flavoring. The result is a flatter, more superficial taste that lacks the complexity and lasting charm of Chinese jasmine tea. Japan also makes floral teas, but mostly by scenting green tea in a way that’s more about aroma layering than the deep tea-flower fusion found in China. True Chinese jasmine tea is rich, layered, and soulful. It takes time, precision, and passion. The number of scenting rounds is a key factor in determining the intensity of jasmine tea’s aroma. But does more scenting always mean a stronger fragrance and better taste? This product holds the answer. It features jasmine teas scented 3, 5, 7, and 9 times—crafted using traditional methods that showcase the uniquely Chinese art of floral infusion. Jasmine Green Tea Collection– 3 to 9 Infusions 100g A Floral Renaissance in Modern Times When people think of jasmine tea, they usually picture the classic version with green tea. But today, innovative artisans are reimagining scented teas with bold combinations and creative flair.   1. New Tea Bases Traditionally, jasmine tea used green tea as its base. But now, we’re seeing a broader range of tea types being paired with flowers: Oolong + Flowers High-aroma oolongs like Tie Guan Yin or Phoenix Dancong are paired with jasmine or gardenia to create “Jasmine Oolong,” offering deeper layers of fragrance. Jasmine Oolong Tea 100g White Tea + Flowers Delicate teas like Silver Needle or Shou Mei are scented with jasmine or honeysuckle. The result? A soft, sweet profile with floral complexity. Best Jasmine Green Tea Baihao Grade 9-Infusion 100g Dark Tea + Flowers Teas like Pu-erh or Liu Bao are paired with jasmine, rose, or chrysanthemum to create “Floral Dark Tea.” Thanks to dark tea’s strong absorption capacity, these teas lock in fragrance while offering health benefits. Jasmine Liu Bao Dark Tea 100g   2. New Flower Pairings Besides having a richer variety of tea bases, the flower combinations are also becoming bolder and more interesting. Osmanthus + Black/Oolong Tea Using traditional scenting methods, osmanthus pairs beautifully with black teas (like Lapsang Souchong) or oolongs (like Tie Guan Yin). The result: a rich and cozy “Autumn Osmanthus” flavor. Take a sip of “Osmanthus Red Tea” or “Osmanthus Oolong,” and you’ll taste rich, sweet aromas that are full of autumn vibes. Osmanthus Oolong tea 100g Rose + Pu-erh/White Tea/Red Tea Rose petals balance the earthy notes of Pu-erh, the sweetness of white tea or mellow taste of black tea, resulting in gentle yet complex teas like “Rose Pu-erh”, “Rose White Peony” or "Rose Black Tea". Rose Black Tea 3-Scent 100g Chrysanthemum + Green/Dark Tea Hangzhou white chrysanthemum combined with Longjing green tea or Anhua dark tea offers a refreshing brew perfect for summer detox and cooling.  

How to Identify Authentic First Flush Chinese Tea: A Guide to the Best Loose Leaf Green Teas First Flush Green Tea, the earliest harvest of the tea season, is celebrated for its delicate flavor, freshness, and exceptional quality. Known as the pinnacle of Chinese tea, this premium loose leaf green tea captures the essence of spring tea with its tender leaves and vibrant aroma. In this guide, we’ll explore what makes First Flush Green Tea so special, how to identify authentic varieties, and why best green teas like Dragon Well (Longjing), Bi Luo Chun, Huang Shan Mao Feng, and En Shi Yu Lu from iTeaworld stand out in the world of loose leaf tea. 1. What is First Flush Green Tea? Why It’s the Best Green Tea? First Flush Green Tea is the first harvest of tea leaves in spring, prized for its tender, nutrient-rich leaves and fresh, floral flavor. This early plucking results in a light, fragrant tea with a higher antioxidant content, making it one of the best green teas available. Chinese tea varieties like Dragon Well (Longjing) are renowned for their exquisite first flushes, offering a perfect balance of sweetness and delicate fragrance. 2. How Many Times is Green Tea Harvested in a Year? The number of harvests for green tea in a year depends on the tea plant variety, growing environment, and climatic conditions. Generally, green tea is harvested 3-4 times per year, with the main harvesting seasons as follows: Spring tea: From February to May, this tea has a fresh, crisp taste, a strong aroma, and high nutritional value, offering the best quality. Summer tea: From June to July, the yield is higher, with a higher content of tea polyphenols, though it tends to be slightly bitter with a distinctive fragrance. Autumn tea: From August to October, this tea has a good fragrance and a refreshing taste. In some warmer regions or well-managed tea gardens, there may be additional harvest rounds. 3. What Are the Differences in the Main First Flush Harvesting Times? The harvesting times for China's main first flush green teas vary due to differences in geography and climate. Here are the harvesting periods for some representative green teas: Longjing (Dragon Well): Longjing 43 tea trees are usually harvested from mid to late March, while other varieties are harvested later, especially Mingqian Longjing (pre-Qingming Longjing), which is picked before the Qingming Festival (April 4-6). Bi Luo Chun (Green Snail Spring): Usually harvested from late March to early April, with the exact timing depending on the climate, typically before Qingming. Huangshan Mao Feng: Harvested from late March to early April, with the exact time varying depending on altitude and climate conditions. Enshi Yulu (Enshi Jade Dew): Typically harvested from late March to early April, depending on the local climate. The specific harvesting period each year may vary slightly due to climatic conditions (such as temperature and precipitation), but it generally falls between February and early April. Earliest Harvest: Southwest tea regions (e.g., Yibin Early Tea, Mengding Ganlu), from February to March. Latest Harvest: North of the Yangtze River tea regions (e.g., Xinyang Maojian, Rizhao Green Tea), from late March to early April. Jiangnan Tea Region: Mid-to-late March to early April, this area is the primary production zone for first-flush green tea. 4. How to Identify Authentic First Flush Green Tea? Now that we know why First Flush Green Tea is special, how can we ensure we’re drinking the real deal? Here are a few key characteristics to look for: Appearance: Authentic first flush leaves, especially those from premium loose leaf green tea, should be uniform in size and shape, with a distinct light green color. Aroma: Authentic first flush green tea should have a fresh, grassy, floral aroma, often with hints of chestnut or a subtle sweetness. Liquor Color: When brewed, first flush green tea should produce a clear, light green or yellowish liquor. The color can be slightly different depending on the variety, but it should always be bright and vibrant. Taste: The taste of first flush green tea is typically light, smooth, and refreshing. There should be no bitterness—just a clean, slightly sweet, and mildly vegetal flavor. 5. What Does First Flush Green Tea Taste Like? The flavor of First Flush Green Tea is unparalleled. It’s often described as fresh, sweet, and floral with a slight vegetal undertone. Teas like Huangshan Maofeng exhibit a mild sweetness that lingers on the palate, while Bi Luo Chun brings a fragrant floral note akin to fresh spring blossoms. Compared to regular green teas, first flush varieties have a more complex and delicate profile. The lower bitterness and lighter texture make them the perfect introduction to the world of loose leaf green tea for newcomers. 6. How Long to Steep First Flush Green Tea? To experience the true qualities of First Flush Green Tea, steeping it correctly is essential. Here’s how: Water Temperature: The ideal water temperature should be around 80°C (176°F). Tea Quantity: Mix 3-5 grams of tea with 150 milliliters of water (adjusted according to taste). Steep Time: First flush tea should only be steeped for 1-3 minutes (adjusted according to taste). The best green tea doesn’t require aggressive steeping methods. A gentler approach will highlight its natural sweetness and floral aroma. 7. How to Make Green Tea Taste Good? To ensure your First Flush Green Tea tastes its best, you’ll need to adjust a few factors during preparation. Here are some tips: Water Quality: Always use purified water or mountain spring water. Tap water with a high mineral content can alter the taste. Tea Pot: Using a glass teapot or Gaiwan allows the tea leaves to expand and release their flavor. 8. Does First Flush Green Tea Expire? Ideally, First Flush Green Tea should be consumed within 6-12 months of harvest to ensure maximum freshness and flavor. To preserve the tea, store it in an airtight container and keep it in the refrigerator at 32°F to 41°F (0°C to 5°C), away from sunlight, moisture, and strong odors. If your loose leaf tea starts to smell musty or becomes stale, it’s a sign that it’s no longer at its best. 9. Health Benefits of First Flush Green Tea Does Green Tea Stain Your Teeth? Unlike dark teas, First Flush Green Tea is less likely to stain your teeth due to its light, clear liquor. Its delicate nature means it has fewer tannins, the compounds responsible for staining. Will Green Tea Help with Bloating? Yes! First Flush Green Tea can help alleviate bloating. Its natural antioxidants and mild diuretic effect promote digestion, reducing bloating, leaving you feeling more comfortable. Does Green Tea Help with Constipation? Green tea, including First Flush Green Tea, can assist with digestion. It contains compounds that stimulate bowel movements, making it a natural remedy for occasional constipation without being harsh on the stomach. Can Green Tea Cause Kidney Stones? Moderate consumption of First Flush Green Tea is not linked to kidney stones. While it contains caffeine and oxalates, research suggests that drinking it in moderation is safe. 10. Conclusion: Why First Flush Chinese Green Tea is Worth the Effort? First Flush Green Tea is a luxurious, healthful choice for tea enthusiasts. Its delicate flavor, vibrant aroma, and premium quality make it a standout among best green teas. Explore iTeaworld’s collection of authentic Chinese teas, including Dragon Well, Bi Luo Chun, Huangshan Maofeng, and Enshi Yulu, to experience the true essence of loose leaf green tea. Elevate your tea journey today!

In the world of tea, few things are as highly cherished as excellent green tea, especially the first flush varieties. Revered by tea lovers worldwide for their unique flavor and rare harvest, these teas are more than just a seasonal delight—they embody nature’s freshest gift. Often seen as a symbol of renewal, excellent green tea captures the essence of spring, making it a standout choice among premium green teas. But what makes excellent green tea like the first flush so special? Let’s take a deeper dive into the factors that contribute to its unmatched quality and why it deserves a place in your tea collection. The First Spring Buds: Where Excellent Green Tea Meets Nature The magic of excellent green tea lies in its precise harvesting timeline. The term "First Spring" refers to the earliest buds that sprout as the season of spring begins. These are the first leaves to appear after the long, cold winter. "First Harvest" is the very first batch of tea leaves plucked during this period, typically before the tea tree has fully awakened from its winter dormancy. This delicate process results in tender, vibrant buds packed with nutrients, giving the tea its characteristic depth of flavor and aroma. For example, the renowned Dragon Well (Longjing), harvested from the hills around Hangzhou, represents a perfect first flush tea. Its smooth, slightly nutty flavor and sweet finish embody the freshness of early spring. The Beauty of Excellent Green Tea Visually, excellent green tea is nothing short of stunning. The leaves are delicate, plump, and vibrant green, with fine downy hairs that signal the tea's youthful freshness. When dried, the leaves are tightly rolled, forming uniform, beautiful strips, often with a clear white down that speaks to their top-tier quality. As you brew the leaves, they unfold in the water, revealing their delicate beauty and releasing a subtle, elegant fragrance. The resulting bright green liquor is strikingly clear, offering a refreshing aroma that signals the coming of spring with every sip. Biluochun, with its tightly curled leaves, is an example of a tea that expresses this characteristic perfectly, offering a delicate, sweet flavor profile with floral undertones that transport you straight to the lush hills where it’s harvested. Tasting Excellent Green Tea: A Refreshing Experience Tasting excellent green tea is an experience all its own. The moment it touches your tongue, a burst of freshness and vitality blossoms. Unlike the bitterness associated with summer tea or the dullness of autumn tea, first flush green tea carries the unique sweetness and purity of spring. It has a smooth, fresh taste with lingering floral notes that leave you feeling rejuvenated. The Huangshan Mao Feng offers just this kind of experience, with its tender leaves and rich, floral aroma that refreshes and delights with every sip. Its subtle sweetness and pleasant aftertaste make it an excellent choice for those seeking a complex, refreshing cup. Why Excellent Green Tea is So Rare Despite its delicate charm, excellent green tea is incredibly rare. This rarity stems not only from the short harvest window but also from the difficulty of harvesting. Since the buds grow slowly at the start of the season, the yield is low, making it harder to produce. Tea farmers must work quickly and skillfully, carefully selecting the most tender leaves. It’s a process that requires significant expertise and patience, which is why excellent green tea is considered one of the most luxurious varieties of tea. For those who seek out the finest examples of this rare tea, Enshi Yulu is an exceptional choice. Its soft, delicate flavor and subtle sweetness are a testament to the precision required to craft such a rare tea. The tender leaves are carefully plucked and processed to bring out a smooth, clean taste, perfect for the discerning tea lover. Crafting Perfection: The Making of Excellent Green Tea The production process of excellent green tea is just as meticulous as its harvest. To preserve the tea's natural qualities and delicate flavors, tea masters employ both traditional and modern techniques. The tea is carefully processed through several stages, from fixing (or "killing green") to rolling and drying. Each step is designed to maximize the flavor and aroma, ensuring the tea reaches its full potential. Savor the Spring with iTeaworld’s Premium Excellent Green Tea Take a moment to savor the refreshing, rejuvenating taste of spring with iTeaworld’s premium excellent green tea. Whether you choose Dragon Well, Biluochun, Huangshan Mao Feng, or Enshi Yulu, each cup offers a glimpse of nature’s seasonal gift, captured in every sip. Your taste buds will thank you—and your soul will too.

In the vast world of Chinese tea culture, green tea stands out as a symbol of freshness, purity, and natural beauty. Among the many varieties, "First Flush Green Tea" is widely regarded as the best green tea, not only for its rich taste but also for its deep connection to nature’s cycles. Revered for its unmatched quality, this premium tea is a rare gem, cherished for its delicate flavor and the careful artistry involved in its harvest. But what exactly makes this tea so special, and why is it considered the epitome of luxury? What Is "First Spring" and "First Harvest"? The term "First Spring" refers to the very first harvest of green tea in the spring, typically occurring between the Beginning of Spring and the Spring Equinox according to the solar calendar. During this brief period, tea trees, having spent the winter in dormancy, begin to awaken with the arrival of warmer weather. The first buds of the year emerge, fresh from the cold winter and nourished by early spring dew. These tender buds are rich in nutrients and form the foundation of the best green tea, with qualities that make them the most delicate and high-quality teas of the season. The term "First Harvest" refers to the picking of these early, tender buds and young leaves, which are the first to grow after the long winter. This harvest window is extremely narrow, often lasting just a few days. Because these leaves represent the first "fruits" of the season, they are considered the head picks, and their rarity only enhances their high value. The Unique Features of First Flush Green Tea Rich in Nutrients Green tea harvested during the First Flush is packed with an abundance of nutrients. After a long winter dormancy, the tea plants are rich in amino acids, tea polyphenols, vitamins, and antioxidants. These nutrients accumulate slowly during the chilly early spring, contributing to a tea that is not only fresh but also incredibly vibrant and nourishing. This is why First Flush Green Tea is celebrated as the best green tea, offering a fresh, clean flavor that captures the essence of spring. Pure and Natural Quality One of the most defining qualities of First Flush Green Tea is its purity. Since it is harvested early in the season, the tea leaves are less susceptible to pests and diseases, eliminating the need for pesticides or artificial fertilizers. The leaves retain a bright, uniform green color, tightly rolled into a shape that signifies top-quality green tea. The natural, pesticide-free quality of First Flush Green Tea ensures that every sip is as pure as nature intended. For example, iTeaworld’s Longjing is a perfect embodiment of this purity. Known for its smooth, chestnut-like flavor and silky texture, the first flush of Longjing is particularly cherished for its delicate flavor and fragrant aroma, setting the standard for the best green teas.   Aroma that Captures Spring The aroma of First Flush Green Tea is light and floral, a fragrance that lingers in the air and captures the feeling of spring’s early days. The aromatic compounds in the tea leaves develop at low temperatures, creating a clean, crisp fragrance that is free from the earthy undertones found in teas harvested later in the season. The refined aroma of First Flush Green Tea contributes significantly to its status as the best green tea. Another of iTeaworld’s renowned offerings, Biluochun, with its curly leaves and bright green color, is famous for its floral and fruity notes. It creates a refreshing and lively cup of tea, exemplifying why the first flush is often considered the best green tea. The Art of Picking and Production Harvesting First Flush Green Tea is a delicate art that requires precision and skill. Tea farmers typically begin picking in the early morning when the leaves are at their freshest and most aromatic. The process is done entirely by hand to preserve the quality of the leaves. Only the tender buds and young leaves are carefully plucked to ensure the highest quality. After harvesting, the leaves undergo a meticulous production process to preserve their delicate nature. They are pan-fired at a high temperature to stop oxidation and prevent browning, then rolled tightly to release their flavor and aroma. The leaves are finally dried to lock in their freshness and flavor, which is why First Flush Green Tea stands out as one of the best green teas available. Among iTeaworld’s exceptional range of green teas, Huangshan Maofeng stands out. Grown in the misty peaks of Yellow Mountain, this tea is treasured for its sweet, vegetal flavor and smooth, lingering finish. Its light floral aroma captures the essence of spring in every cup.   Brewing and Tasting: A Moment of Pure Joy Brewing First Flush Green Tea is a ritual. To properly prepare this tea, it’s essential to use water at around 80°C (176°F) to avoid scalding the delicate leaves. Steeping the tea in a transparent teapot or glass allows you to watch the leaves unfurl, slowly releasing their sweet, spring-like fragrance. The resulting tea will be a vibrant green, with a fresh, mellow taste that lingers long after the sip. The moment you drink First Flush Green Tea, you’re not just enjoying a cup of tea—you’re experiencing the essence of spring itself.   Whether you’re a seasoned tea enthusiast or new to premium teas, First Flush Green Tea from China’s renowned tea-growing regions offers the best green teas available. iTeaworld proudly presents Enshi Yulu, produced in Enshi, Hubei, which offers a fresh, slightly sweet flavor with a gentle, soothing aftertaste. It is considered one of the purest green teas due to its minimal processing, perfect for those seeking a light, crisp tea experience. The True Value of First Flush Green Tea First Flush Green Tea is not only a treasure of Chinese tea culture, but it is also a luxury gift from nature. Its purity, fragrance, and unmatched quality make it the best green tea—a luxury worth savoring. Whether you’re enjoying it for its flavor, gifting it to a loved one, or adding it to your collection, this tea represents the very best of what spring has to offer. Indulge in the finest green teas and experience the difference that spring’s first buds can make. iTeaworld’s carefully curated collection of Longjing, Biluochun, Huangshan Maofeng, and Enshi Yulu offers the ultimate green tea experience. Your perfect cup of the best green tea awaits!

If you’re exploring the world of Chinese tea, you’ve likely encountered terms like First Spring Tea, Pre-Qingming Tea, and Pre-Grain Rain Tea. These terms don’t just refer to harvest times but also indicate unique differences in taste, quality, and price. In this guide, we’ll break down what each of these teas is and what makes them so special. Plus, we'll highlight some premium options, like iTeaworld’s green tea, which aligns with these high-quality harvests. 1. First Spring Tea & First Flush Tea Early Spring Tea refers to tea leaves made from the first buds and leaves sprouted by tea plants after overwintering. Characteristics: Fresh and tender: After resting all winter, tea plants pack their nutrients into early buds, resulting in more tender leaves. Rich aroma: First Spring Tea is known for its strong and lasting fragrance. High nutrition: Packed with amino acids and theanine for a smooth, refreshing flavor. Pricey: Due to its limited supply and exceptional quality, First Spring Tea is often sold at premium prices. First Flush Tea denotes the very first batch of tea leaves picked in spring that meet quality standards. First Flush Tea Harvest Periods 1. Biluochun: Mid to late March (around the Spring Equinox) 2. Longjing Tea: Mid-March (varies by year, e.g., late March in 2024) 3. Huangshan Maofeng: Early April (around Qingming Festival) Key Differences Between Early Spring Tea and First Flush Tea Aspect Early Spring Tea First Flush Tea Focus Growth stage (first post-winter buds) Harvest sequence (first picking) Timeframe Broad early spring period (multiple pickings possible) Only the initial harvest Yield Relatively higher Extremely scarce Quality Perception Universally recognized as high-quality May not surpass later batches   2. Pre-Qingming Tea "Pre-Qingming Tea" is harvested before Qingming (April 4th or 5th), when the tea tree’s tender buds first appear as spring begins. Because the weather is still cool before Qingming, the buds grow slowly, making the yield limited. As a result, Pre-Qingming/Mingqian Tea is known for its exceptional quality. This tea is considered one of the first spring teas. Exceptional quality: Cool spring temperatures mean slower growth, leading to finer, more tender leaves. Refreshing aroma: Pre-Qingming Tea is smooth, sweet, and offers a delicate, fresh fragrance. Rare and valuable: With limited yields due to a short harvest period, it is often described as "precious as gold." Collectible: Its rarity makes it a prized choice for tea enthusiasts. If you're looking for a rare, high-quality Chinese tea experience, iTeaworld offers teas that capture the essence of Pre-Qingming Tea with their carefully curated, premium selections. 3. Pre-Grain Rain Tea Pre-Rain Tea is harvested between the Qingming Festival (April 4th or 5th) and Grain Rain (April 19th or 20th), typically from April 5th to around April 20th. This tea is made from tender buds and tips. During this period, the weather is warmer, allowing the buds and leaves to grow quickly and accumulate rich nutrients. As a result, Pre-Rain Tea is known for its fresh, strong flavor and ability to last through multiple brews. It’s considered a premium tea due to its quality. Balanced flavor: The leaves are slightly larger, resulting in a robust and smooth taste. Greater availability: Longer growing periods make it more accessible than Pre-Qingming Tea. Everyday choice: An ideal tea for those seeking excellent quality at a more affordable price. If you love a flavorful, balanced green tea that lasts through multiple brews, iTeaworld’s green tea selections, such as those harvested during Pre-Grain Rain, will meet your expectations. Some well-known green tea varieties also have specific harvest times. For example: West Lake Longjing is typically harvested in early March. Biluochun usually becomes available in mid to late March. Huangshan Maofeng is expected to hit the market from late March to early April. Xinyang Maojian might be ready by early April. In addition to spring tea, tea is also produced in the summer, fall, and winter seasons. 1. Summer Tea is typically harvested between May and July. Due to the hot weather, the tea buds and leaves grow quickly, but they’re more prone to aging. There’s a saying, “Tea thickens overnight after the Start of Summer,” which reflects how fast they grow. Summer tea leaves are usually coarser and looser, with mixed colors and distinct woody buds. The flavor isn’t as fresh or vibrant as spring tea, and the aroma is more subtle. Still, it has its own unique qualities that some tea drinkers appreciate! 2. Autumn Tea is typically harvested from August to October when the weather starts to cool down. Because of this, the tea leaves have less moisture and a more intense flavor. It’s also known for its strong aroma, smooth sweetness, and rich aftertaste. Visually, autumn tea leaves are slender, light, and green. After growing through both spring and summer, the new shoots have fewer nutrients. The leaves vary in size, and they’re more brittle with a yellowish tint. The taste and aroma tend to be milder and more balanced compared to the fresher spring teas. 3. Winter Tea, also known as Winter Picks or Snow Tea, is made from tea leaves harvested in winter or late autumn, typically after the Frost's Descent (late October). There are two types of winter tea: 1. Autumn buds, harvested in winter (more common) 2. Winter buds, harvested in winter (premium) Due to the cold climate, the yield of winter tea is very low. Winter buds (often called "cold fragrance" tea) have a rich, delicate aroma, smooth flavor, and less astringency, making them rare and unique. Common types of winter tea include: Oolong Tea: such as Fenghuang Dancong, Taiwan High Mountain Tea, and Anxi Tieguanyin, etc, mainly grown in Fujian, Guangdong, and Taiwan. White Tea:especially the lowest-grade Shoumei. Winter-made Shoumei is called Snow Tea because the large leaves are covered in white fuzz, resembling a light snow layer. Green Tea: Winter buds for green tea are rare since it’s usually harvested in spring. However, some specific regions and varieties, like Liu’an Guapian Winter Buds, Anji White Tea Winter Buds, and Traditional Liubao Tea Winter Buds, are becoming known for their unique winter qualities.  Whether you're a seasoned tea drinker or just getting started, these harvests showcase the diverse qualities of Chinese tea. For a high-quality tea experience, iTeaworld’s green tea offers some of the best selections available, crafted from the earliest and most prized harvests. 

Today, I had the chance to try three YaShiXiang Dancong teas from different seasons. YaShiXiang is a well-known variety of Phoenix Dancong oolong tea, boasting higher popularity than other Dancong types. It falls under the category of semi-oxidated oolong teas. My Brewing Method: Use Gaiwan Water Temperature: Boiling water Steeping Time: Quick 10-second infusions Tea-to-Water Ratio: 5g of tea to about 90-100ml of water (using a 100ml gaiwan) The teas all came from the same region, with slight differences in elevation. The first tea, a spring harvest, was grown at an altitude of 600 meters, while the other two were from slightly lower elevations. Tea #1: Fengxi Spring YaShiXiang Smooth and full-bodied with a thick mouthfeel. The aroma is subtle and understated, but the flavor is balanced and satisfying. Even by the third infusion, the taste remained consistent and full. The tea has a gentle sweetness—soft, low-key, and steady. I found it absolutely delightful.  Tea #2: Autumn YaShiXiang This tea had a deeper roast and oxidation compared to the others, which gave it a more pronounced aroma. However, the tea liquor felt thinner, with a more watery texture. The flavor wasn’t as rich or layered as the spring tea, and it lacked the same depth and smoothness. Tea #3: Winter YaShiXiang (Xue Pian/雪片) The tea leaves were greener, and the liquor was lighter in color, suggesting a lighter roast and oxidation. It had a fresh, floral fragrance that was intense and sweet. The mouthfeel was soft and silky. By the third infusion, the aroma noticeably changed—it started with an orchid-like scent in the first two brews, then transitioned to a refreshing blend of floral notes with hints of gardenia. This dynamic and complex profile was incredibly captivating, light yet layered. Fun Facts: “Xue Pian/雪片” refers to the final harvest season for Phoenix Dancong tea. Lower-altitude tea bushes can sprout new buds in early winter due to milder temperatures, which is why Xue Pian and autumn teas don't have high-mountain teas. Recommendation Tips: If you enjoy floral teas (like Tie Guan Yin): Consider exploring Winter YaShiXiang. The slow growth during winter allows the leaves to accumulate more aromatic compounds, giving the tea a distinctive fragrance. Its bright, crisp aroma feels like a unique winter breeze—high, sharp, and memorable. If you’re after a well-rounded tea with balanced flavor, aroma, and durability: Spring YaShiXiang is an excellent choice. After a winter of nutrient accumulation, the leaves are packed with rich substances, creating a multi-layered taste. While it’s pricier, you can opt for mid-elevation teas if you’re on a budget or go for high-mountain teas for premium quality. This one I tasted is mid-elevation, also good. If you’re looking for value: Autumn YaShiXiang offers a great balance of quality and affordability. With less rainfall and lower humidity during autumn, the tea leaves have a reduced water content, which enhances the aroma. The tea delivers a steady, bold fragrance at a reasonable price. Discover the unique flavors of Ya Shi Xiang Duck Shit Oolong Tea across different seasons. Each season brings out distinct characteristics in the tea leaves. Spring offers a fresh and floral aroma, perfect for those who enjoy light, delicate teas. Autumn and winter, on the other hand, showcase deeper, more robust flavors with a fuller body. Our Ya Shi Xiang Dan Cong Oolong Tea Collection by Different Seasons provides a complete sensory journey through the changing seasons, with each tea carefully harvested and processed to highlight the seasonal nuances. Whether you prefer the crisp freshness of spring or the rich warmth of winter, this set is a must-try for any oolong lover.

Loose leaf oolong tea is a renowned variety of Chinese tea, cherished by countless tea lovers for its delightful taste and strong aroma. Falling between loose leaf green tea and loose leaf black tea, oolong tea embodies a unique combination of freshness and depth. Its distinctive qualities are a harmonious blend of subtle contrasts, showcasing an extraordinary and captivating charm. When drinking oolong tea, you may occasionally notice a hint of sourness in the tea. This sour taste is not inherent to all oolong teas but is influenced by various factors. Let's explore why oolong tea can sometimes taste sour in detail. 1. Improper Fermentation Oolong tea is a partially fermented tea, and its unique flavor is developed through the fermentation process. If the degree of fermentation is poorly controlled, such as fermenting for too long or mishandling temperature and humidity, unexpected chemical changes in the tea leaves may occur, resulting in a sour taste. Over-fermentation can also overshadow the natural floral and fruity notes of oolong tea, making its overall flavor unbalanced. Solution: Choose tea leaves from reputable tea farmers or brands to ensure stable craftsmanship. If you are making oolong tea yourself, pay close attention to the duration and environmental conditions of the fermentation process.   2. Poor Storage Conditions Oolong tea is highly sensitive to storage conditions. Tea leaves are highly absorbent, and improper storage, such as prolonged exposure to moisture or strong odors, can cause the tea to become damp or pick up unwanted smells, leading to sourness. This is especially common in humid regions where tea leaves are not properly sealed or protected from moisture. Solution: Store tea leaves in a dry, cool, and odor-free environment. Use airtight containers such as tin cans, ceramic jars, or vacuum-sealed packaging, and keep them away from direct sunlight. 3. Issues with Tea-Making Techniques The process of making oolong tea is complex and involves steps such as picking, withering, shaking, fixing, rolling, and drying. If any of these steps are mishandled, for example, insufficient fixing that fails to deactivate the enzymes in the tea leaves, it can result in uneven fermentation. Similarly, over-rolling or rolling for too long can alter the tea leaf structure, impacting its final flavor. Solution: Purchase oolong tea made by experienced tea makers, as their craftsmanship directly determines the tea's quality. For beginners, choosing well-crafted varieties like Tieguanyin or Dong Ding Oolong is a good starting point. 4. Aging and Transformation of Tea The sourness in oolong tea may also come from the natural aging process of the tea leaves. Some aged oolong teas (like aged Tieguanyin) undergo gradual changes over years of storage, which may result in subtle sourness as part of their flavor profile. However, if the sourness is too strong, it may indicate improper storage, such as high humidity or unsuitable temperature, leading to spoilage. Solution: If you enjoy aged oolong tea, look for trusted sellers or brands with a good reputation to ensure quality and avoid overly sour or spoiled tea. During storage, keep aged tea in a cool, dry place, such as an airtight container, away from sunlight and humidity. 5. Brewing Methods The way you brew oolong tea, including water temperature, water quality, and steeping time, significantly impacts the taste of the tea. For instance, excessively high water temperatures or overly long steeping times can release more polyphenols or acidic compounds, resulting in a sour or astringent taste. Additionally, hard water (high in minerals) can also affect the flavor of oolong tea. Solution: Control the water temperature between 90°C and 100°C, and adjust the steeping time according to the type of oolong tea, typically no more than one minute. Additionally, use filtered soft water or low-mineral bottled water to better showcase the original flavors of oolong tea.   If you want to experience more high-quality oolong teas that are neither sour nor bitter, you can explore our brand’s curated oolong tea collection. This sample introduces you to our finest selection of Chinese oolong teas, including Da Hong Pao,  Tieguanyin, Min’nan Shuixian, and Phoenix Dan Cong. It is perfect for beginners or tea enthusiasts seeking to explore a variety of flavors. Conclusion The sour taste in oolong tea can result from improper fermentation, poor storage, issues with tea-making techniques, aging and transformation, or incorrect brewing methods.  To enjoy the pure and authentic flavor of oolong tea, it is recommended to select high-quality tea leaves, store them properly, and pay attention to brewing techniques. Next time you drink oolong tea, try to observe these details and appreciate the craftsmanship and storage wisdom behind the tea!  

Chinese green tea and Japanese matcha are renowned representatives of green tea worldwide. While both belong to the same category of green tea, they differ in color, flavor, cultivation methods, processing, and varieties. These differences not only reflect the unique tea cultures and historical backgrounds of the two countries but also influence the quality of the tea and consumer choices.  iTeaworld will delve into the differences between Chinese green tea and Japanese matcha in various aspects and help readers better understand and choose the right tea for themselves. 1. How do colors differ between Chinese green tea and Japanese matcha? Color of Chinese Green Tea The color of Chinese green tea ranges from light yellow-green to deep green, depending on the tea variety, origin, and processing methods.  For instance, West Lake Longjing tea appears tender green with a clear, bright brew, while Biluochun has a slightly lighter color with a hint of yellow-green. Different processing methods, such as the temperature and time of fixing (killing the green), also affect the tea's color. Color of Japanese Matcha In contrast, Japanese matcha is typically a more vibrant color, ranging from bright green to deep green. This vibrant green results from the shading cultivation process in the production of matcha, which suppresses the decomposition of chlorophyll and preserves the green color of the leaves. Furthermore, after processing, matcha is ground into a fine powder, resulting in a more uniform and vibrant color with a rich green hue in the tea. Impact of Color Differences Color is not only a visual distinction but also reflects the internal components and quality of the tea. The rich colors of Chinese green tea highlight the diversity of different origins and processes, while the fresh green of Japanese matcha emphasizes its high quality and unique production methods.  These color differences can influence consumer preferences—some may prefer the diversity and natural hues of Chinese green tea, while others may favor the vividness and uniformity of Japanese matcha.     2. What are the flavor differences between the two? Flavor of Chinese Green Tea The flavor of Chinese green tea varies significantly depending on the variety and region. Generally, it is fresh and aromatic, with some varieties carrying floral or fruity notes.  For example, Longjing tea has a sweet taste with a distinct bean aroma, while Biluochun features strong floral and fruity aromas. Additionally, some high-quality Chinese green teas have a lingering sweetness, leaving a mild aftertaste. Flavor of Japanese Matcha Japanese matcha has a more intense and complex flavor, characterized by a distinct "smooth" sensation and sweetness. Because matcha is consumed as a whole leaf in a powdered form, it contains higher levels of amino acids and polyphenols, giving it a unique umami flavor.  High-quality matcha also has a subtle sweetness and rich layers, with a smooth, long-lasting mouthfeel. Reasons for Flavor Differences The differences in flavor between Chinese green tea and Japanese matcha primarily stem from the handling and consumption methods of the tea leaves. Chinese green tea is typically brewed in leaf form, preserving its natural aromas and flavors, while matcha is consumed as a powdered leaf tea, concentrating the nutrients and flavor compounds. This results in a more intense flavor for matcha, which often requires special tea ceremony practices to fully appreciate its unique taste.     3. How do the cultivation methods of these two teas differ? Cultivation Methods for Chinese Green Tea The cultivation methods for Chinese green tea are diverse and vary by region. Most Chinese green teas thrive in sunny, temperate climates, such as Zhejiang Longjing and Anhui Huangshan Maofeng. The tea trees generally receive full sunlight, promoting the production of polyphenols and caffeine, which contribute to the fresh aroma and rich flavor of the tea. Cultivation Methods for Japanese Matcha Japanese matcha, on the other hand, has its unique cultivation methods, notably the "shading cultivation" technique.  A few weeks prior to harvest, tea trees are covered to reduce direct sunlight, which increases the levels of amino acids and chlorophyll in the leaves. This treatment results in greener leaves with a sweeter taste and reduced bitterness. The shading also enhances the accumulation of nutrients in the leaves, giving matcha its distinctive umami flavor. Impact of Differences in Cultivation Methods The significant differences in cultivation methods between Chinese green tea and Japanese matcha lead to variations in nutritional content and flavor. Chinese green tea, grown in sunny environments, has higher levels of polyphenols, resulting in a more robust aroma and fresh taste. In contrast, matcha's shading treatment increases amino acids and chlorophyll content, making it sweeter and richer in flavor. These cultivation differences also reflect the varying cultural emphases around tea in the two countries.     4. How do the processing methods of these two teas differ? Processing of Chinese Green Tea 1. Picking: Selecting the appropriate time and tenderness of the tea leaves to ensure quality. 2. Fixation: Using methods such as pan-firing or steaming to quickly heat the tea leaves and stop oxidation, preserving their green color and freshness. 3. Rolling: After fixation, tea leaves are rolled to break the leaf structure, allowing the juices to flow and intensify the flavor and aroma. 4. Drying: The leaves are gently dried to remove excess moisture, maintaining their fresh taste. 5. Sorting and Grading: The tea is sorted and graded based on the appearance and quality to ensure consistency. Processing of Japanese Matcha 1. Steaming & Fixation: Matcha is primarily processed through steaming to retain its green hue and sweetness, unlike the pan-firing typically used for most Chinese green teas. 2. Grinding Process: Matcha undergoes stone grinding to convert the leaves into a fine powder, whereas Chinese green tea generally remains in leaf or broken leaf form. 3. Shading Treatment: This technique affects the cultivation and preserves more amino acids and chlorophyll during processing, contributing to matcha’s unique color and flavor. 4. Drying Methods: Matcha emphasizes rapid cooling to lock in freshness, while Chinese green tea utilizes various drying techniques to showcase its unique characteristics. Impact of Processing Differences The differences in processing lead to variations in the form, flavor, and nutritional content of the teas. The simpler processing of Chinese green tea allows it to retain its natural shape and aroma, while the more complex processing of matcha, involving shading and grinding, significantly enhances its sweetness and nutritional value. Additionally, the grinding process of matcha requires high skill and specialized equipment, contributing to its higher cost.     5. What are the distinctions in varieties between Chinese green tea and Japanese matcha? Main Varieties of Chinese Green Tea Chinese green tea includes a wide range of varieties, such as: Longjing Tea: Originating from Hangzhou, Zhejiang, characterized by its flat, smooth shape and unique bean aroma. Biluochun: From the shores of Taihu Lake in Jiangsu, known for its curled leaves and strong aroma. Huangshan Maofeng: Hailing from Huangshan, Anhui, with long, thin leaves and elegant fragrance. Xinyang Maojian: From Xinyang, Henan, fresh in flavor with a note of flower aroma. Lu'an Guapian: From Liu'an, Anhui, featuring a unique shape without distinction between bud and leaf. These varieties reflect the climatic and soil conditions of different regions in China, forming a diverse green tea market. Main Varieties of Japanese Matcha Japanese matcha predominantly uses high-quality varieties like Uji tea, Sayama tea, and Gyokuro tea. Uji tea, the most representative of matcha, is renowned for its high quality and unique flavor. Gyokuro is known for its extended shading, leading to higher amino acid content and a sweeter taste. Matcha typically uses premium tender leaves that are carefully selected for production. Impact of Variety Differences The differences in varieties between Chinese green tea and Japanese matcha result in variations in flavor, color, and nutritional content. The diverse varieties of Chinese green tea and their unique aromas cater to various consumer demands. In contrast, matcha relies on a few high-quality varieties that emphasize sweetness and a refined palate. The selection and cultivation of these varieties reflect the differing priorities of tea producers in each country.     6. Why do the flavors of Chinese green tea and Japanese matcha differ? Differences in Amino Acid and Polyphenol Content There are significant differences in the levels of amino acids and polyphenols between Chinese green tea and Japanese matcha. The shading cultivation in Japan increases the amino acid content while reducing the levels of polyphenols. This results in a sweeter flavor with rich umami notes in matcha and less bitterness. Meanwhile, the abundant sunlight for Chinese green tea leads to higher polyphenol content, contributing to its refreshing aroma and slight bitterness. Influence of Processing Methods The processing methods also play a crucial role in flavor differences. Japanese matcha’s steaming and grinding processes preserve more amino acids and chlorophyll, resulting in a sweeter, fuller-bodied flavor. In contrast, the fixation and rolling processes of Chinese green tea retain more polyphenols and natural aromas, leading to a crisper taste. Role of Growing Environment Shaded cultivation not only influences the chemical composition of the tea leaves but also alters their growing environment. Matcha’s shaded trees grow with tender leaves, resulting in a more delicate taste. Conversely, Chinese green tea is generally grown in open areas with plenty of sunlight, leading to richer and more robust flavors. How to Choose the Right Tea for You A. For those who enjoy a fresh, slightly bitter flavor: Choose Chinese green tea. Recommended: Longjing or Huangshan Maofeng. B. For those who prefer sweet, rich flavors: Opt for Japanese matcha. Recommended: Matcha. C. For those needing a boost or to cool down: Chinese green tea, rich in polyphenols, provides stimulation and refreshment. D. For gatherings with friends: A variety of green teas works well, offering different Chinese green teas and matcha for various preferences. E. For those seeking relaxation and stress relief: Japanese matcha's high amino acid content can help calm the mind and alleviate stress. The flavor differences between Chinese green tea and Japanese matcha arise from differences in growing methods, processing techniques, and tea varieties. Chinese green tea, with its rich polyphenol content and refreshing aroma, is widely loved, while Japanese matcha, with its sweet taste and rich flavor, holds a unique position in the tea market. Understanding these differences can help consumers select teas that match their personal preferences. Conclusion Chinese green tea and Japanese matcha, though both fall under the category of green tea, exhibit numerous differences in color, flavor, cultivation methods, processing, and varieties. These differences are rooted in the distinct tea cultures and historical backgrounds of the two countries, contributing to the unique appeal and market positioning of each type of tea. Knowing these differences enables consumers to better choose the tea that suits them and enjoy the health benefits and pleasures that tea brings. Whether you prefer the diversity and natural flavors of Chinese green tea or the sweetness and delicacy of Japanese matcha, both can add rich color and unique taste experiences to your life. Choosing the right tea for yourself allows you to enjoy the peace and satisfaction that comes with each cup—a treasured aspect of tea culture.

The origin of the Spring Festival can be traced back thousands of years, originally meant to celebrate the arrival of the lunar new year, symbolizing a new beginning and hope. During this festival, tea culture gradually developed and became an important ritual for family reunions. In ancient times, the Chinese often greeted friends and family with tea, expressing their blessings and warmth, a tradition that continues to this day. Tea plays a significant role during the Spring Festival, whether as a daily beverage or as a delicate gift. It is loved by many.     How to Choose Suitable Spring Festival Tea Gifts? Tea occupies an important position in gifts during the Spring Festival. Gifting high-quality tea is a gesture of goodwill, conveying wishes for health and prosperity. Chinese tea, especially the best loose leaf tea, symbolizes sophistication and thoughtfulness, making it a favored gift. Popular gift options include our New Year tea gift sets and Chinese green tea gift boxes, which feature delightful selections such as Huangshan Maofeng and Jasmine tea. Each tea is carefully selected, perfect for sharing with family and friends. When choosing suitable tea leaves during the Spring Festival, it can enhance the festive atmosphere and express your heartfelt sentiments. Here are a few tips for selection: Consider Taste Preferences: Different teas have varying flavors and aromas, so consider the taste preferences of your family and friends when choosing. Emphasize Tea Quality: Select the “Best Loose Leaf Tea” to ensure freshness and quality, which will provide the best drinking experience. Choose Diverse Tea Gift Sets: Like the “Chinese Green Tea Sampler,” which includes various tea types, making it suitable for different people and occasions.     What Teas Are Most Popular? Longjing Tea (Dragon Well)As a representative of Chinese green tea, Longjing tea is highly praised for its unique aroma and sweet taste.Its bright green color and clear brew, coupled with a rich fragrance, make it a favorite among tea enthusiasts. During the Spring Festival, Longjing tea not only serves as a staple beverage for family gatherings but also as an excellent choice for gifting friends. Its refreshing taste brings warmth and comfort in the cold winter, making it an indispensable tea during the Spring Festival. Jasmine Silver Needle (窨茉莉白毫)The Jasmine Silver Needle combines the refreshing fragrance of green tea with the enchanting aroma of jasmine flowers, delivering a delightful and lingering aftertaste. This tea is particularly suitable for enjoying during the Spring Festival, especially when savoring it with family and friends at gatherings. Its unique floral scent elevates the quality of the tea and adds a festive atmosphere. Jasmine flowers symbolize beauty and purity, reflecting the auspicious wishes for the New Year during the Spring Festival. Chinese Green Tea SamplerFor tea lovers who enjoy trying different varieties, the Chinese Green Tea Sampler is the best choice. This set includes a range of high-quality teas such as Longjing, Biluochun, Huangshan Maofeng, Enshi Jade Dew, Jasmine tea, and Old Tree Green Tea. Whether for personal enjoyment or as a gift, this sampler meets your needs and showcases the diverse flavors of the Spring Festival. Old Tree Green TeaMade from tender buds of ancient tea trees, Old Tree Green Tea features a clear brew and rich flavor. This tea is particularly popular during the Spring Festival, as it not only represents the richness of time but also symbolizes harvest and good fortune for the New Year. It is a popular choice in tea gift sets, making it a great gift option. 2025 New Year Tea Gift SetThis gift set includes ten unique aged teas crafted by masters. It features Wuyi Narcissus Oolong, Tieguanyin Oolong, aged Fenghuang Dancong, raw Pu'er, ripe Pu'er, double steamed Liubao tea, Shoumei white tea, Lapsang Souchong, Jasmine green tea, and 1980s brick tea. This set is perfect for gifting and celebrating the spirit of sharing. It represents not just a tea gift but also an invitation for you and your loved ones to create connections and joyful moments together. The eco-friendly packaging reflects respect for sustainability while its unique design embodies the festive atmosphere of the Spring Festival, conveying blessings and warmth.     The Meaning of Tea to Chinese People Tea, as an important part of Chinese culture, is not just a beverage but also a lifestyle and a spiritual symbol. During the Spring Festival, tea symbolizes reunion and harmony, representing beautiful wishes for the New Year. By sharing tea, people express their love and blessings for one another, which is at the heart of the tea culture during the Spring Festival. The ritual of tea drinking nurtures interpersonal relationships, creating lasting memories, especially during such an essential celebration.   Conclusion This Spring Festival, choosing a suitable tea leaves will not only add warmth and joy to your family gatherings but also serve as a beautiful gift to convey your heartfelt sentiments. iTeaworld's carefully selected “Chinese Green Tea” series and “Tea Gift Sets” will enhance your Spring Festival experience. Let us welcome the New Year in the aroma of tea and enjoy the beautiful moments of reunion. Visit iTeaworld now to select your favorite Spring Festival teas and embark on a wonderful tea-tasting journey!

Choosing the right Chinese green tea can be challenging for beginners, especially when faced with numerous varieties and flavors. By understanding some basic knowledge, you can better find the tea that suits your taste. The history of Chinese green tea dates back thousands of years, with the earliest records found in Shennong Bencao Jing, where ancient people regarded green tea as a precious beverage for both daily life and medicinal purposes. This article will guide you on how to choose the right Chinese green tea for yourself. Understand Your Flavor Preferences First, as a beginner, you need to determine what type of green tea you prefer. Do you like a robust flavor or a more elegant taste? Here are some types of green tea: Rich-flavored green teas: Such as Twinings bagged green tea, Japanese matcha, and Zhu tea. Elegant-flavored green teas: Such as Longjing and Biluochun, which are more delicate and suitable for those who enjoy subtlety, yoga, or meditation. By tasting different types of green tea, beginners can gradually understand and identify their preferences. Common Varieties of Green Tea China has many well-known varieties of green tea, such as: Longjing (龙井): Produced in Zhejiang Province, known for its flat leaves and unique fragrance. Biluochun (碧螺春): Produced in Jiangsu Province, featuring a refreshing fruity and floral aroma. Huangshan Maofeng (黄山毛峰): Known for its tender green buds and sweet taste. Anji Baicha (安吉白茶): Although its name contains "white," it is actually a type of green tea with a fresh flavor. Xinyang Maojian (信阳毛尖): Produced in Xinyang, Henan, it is popular for its tender leaves and refreshing taste. Understanding the characteristics of each variety helps beginners choose the tea that suits them. How to Identify Quality Green Tea High-quality green tea typically has the following characteristics: Appearance: Tender green color, uniform shape, and free from impurities. Liquor Color: Clear and bright, usually a yellow-green color. Aroma: High-quality green tea has a fresh, natural scent with no odd odors. Taste: Fresh and vibrant, with a noticeable aftertaste. Leaf Base: After brewing, the tea leaves should unfold evenly and appear tender.     Differences Between Green Tea and Other Types of Tea The main difference between green tea and other types of tea lies in their fermentation levels: Green Tea: Unfermented, retains the natural substances of the tea leaves. Black Tea: Fully fermented, known for its distinct aroma and flavor. Oolong Tea: Semi-fermented, offering a unique flavor profile that lies between green and black tea. Dark Tea: Post-fermented tea, like Pu-erh, which undergoes a long fermentation and aging process. Best Times to Drink Green Tea Green tea is best consumed during: Morning: Helps to refresh and wake you up to start the day. Afternoon: Acts as a tea break to relieve fatigue. Note: Due to its caffeine content, it is not advisable to drink green tea in the evening, as it may affect your sleep.     Importance of the Polyphenol-Amine Ratio A key factor when choosing green tea is the polyphenol-amine ratio. This ratio refers to the relationship between tea polyphenols and tea amino acids: Tea Polyphenols: One of the main components that usually imparts a bitter taste. Amino Acids: The main components that contribute to the freshness and aroma of the tea. These two elements need to be balanced to ensure a harmonious flavor. Generally, a lower polyphenol-amine ratio results in a fresher taste, suitable for those who enjoy lighter flavors, while a higher ratio leads to a more robust flavor. Choosing the right polyphenol-amine ratio can greatly impact your tea-drinking experience. Different Types of Green Tea and Their Polyphenol-Amine Ratios The picking grade has a direct impact on the polyphenol-amine ratio: High-grade tea: Such as bud tea, has a high content of amino acids and a delicate, elegant flavor, ideal for those seeking a fragrant cup. Low-grade tea: Such as one bud with three leaves, is generally more robust; however, if there are too many tea stems, the flavor may become flat. Thus, selecting the right picking grade is crucial for improving the quality of green tea. How to Choose the Right Green Tea for Yourself Determine Your Taste: If you prefer a delicate, sweet, and fragrant cup, choose high-grade green tea. If you enjoy a robust flavor, consider lower-grade options. Experiment with Brewing Methods: Different brewing techniques can affect the flavor and aroma of the tea. Brewing at lower temperatures better preserves freshness, while high temperatures can accentuate bitterness. Carefully Control Brewing Time: Oversteeping or understeeping can impact the flavor of the tea. Through continuous tasting and evaluating, you will gradually find the green tea that best suits you and enjoy the pleasures of tea. Food Pairing with Green Tea Green tea pairs well with various foods, including: Desserts: Such as matcha cake or chocolate, which can balance the sweetness. Light Dishes: Such as steamed fish or salads that highlight the tea's freshness.     Health Benefits Green tea is not only delicious but also offers numerous health benefits. Research indicates that green tea is rich in antioxidants, such as tea polyphenols, which help combat free radicals and slow down aging. Additionally, the components in green tea aid in boosting metabolism, maintaining cardiovascular health, and improving oral hygiene. Moreover, moderate consumption of green tea can enhance attention and memory. Conclusion By understanding your flavor preferences, learning about the polyphenol-amine ratio, and selecting the appropriate picking grade, you can successfully navigate the diverse world of green tea and find the tea that suits you best. I hope this information helps you embark on a delightful tea-drinking journey!  

Hey, tea lovers! If you’re like me and love teas bursting with rich flavors, aromas, and captivating stories, then you’ve come to the right place. Today, let’s dive into Xinyang Maojian, a true treasure in the world of Chinese green tea. It’s not only cherished for its unique taste but also for its profound cultural background. The Lesser-Known Stories Behind Xinyang Maojian The Story of the Song Thrush In the tea mountains where Xinyang Maojian is produced, you can often spot a little bird with a sharp beak and big eyes, covered in soft yellow feathers. This bird is called the 画眉 (huà méi), or song thrush. Not only is this bird melodious and delightful, but it also helps out by catching insects on the tea plants. The tea farmers love it! Legend has it that the towering old tea tree on the mountain was planted from superior tea seeds brought by this very bird. International Honors Additionally, Xinyang Maojian won a first-class gold medal at the 1915 Panama-Pacific International Exposition, showcasing its international recognition and quality. Folklore There’s a beautiful legend about a girl named 茶姑 (Chagu), who searched for healing herbs to help her sick villagers. One day, she met an old herbalist and shared the community's struggles. Touched by her kindness, the elder revealed to her a magical tea, which later became known as Xinyang Maojian. It’s said that this tea comes from high-quality seeds carried by the hardworking song thrush, which not only sings beautifully but also helps farmers control pests.     What Sets Xinyang Maojian's Core Production Areas Apart? The main production area of Xinyang Maojian is concentrated in Xinyang City, Henan Province. Nanshan and Xishan Nanshan: Slightly warmer temperatures; tea is harvested in early April. Xishan (High Mountain): Harvesting occurs in late April. Harvesting Standards Tea pickers adhere to strict guidelines known as the “五不采” (Five Don’ts): 不采老茶叶 (No old leaves) 不采小茶叶 (No small leaves) 不采马蹄叶 (No fish leaves) 不采茶果 (No flower buds or immature fruits) 不采老枝梗 (No old branches) They ensure timely and selective harvesting. Superior Growing Conditions What’s the secret behind great Xinyang Maojian? Its growing conditions: Fertile soil Abundant rainfall Plenty of sunshine These factors contribute to the robust growth of tea trees. Xinyang Maojian mainly uses the 清明茶 variety, known for its tender buds and fine leaves. The brewed tea is fresh and fragrant, exuding a unique charm. In Xinyang’s special climatic conditions, the tea flourishes and is carefully picked when the leaves are at their best in spring.     What Makes Xinyang Maojian So Special? Xinyang Maojian is one of the finest loose leaf teas in China! Its leaves are deep green, dense, and tender, earning it the name “毛尖” (Maojian, meaning "hairy tip"). Its standout features include: Sweetness: High-quality Xinyang Maojian carries a natural sweetness after brewing, especially noticeable in the aftertaste. Fragrance: The aroma is fresh and elegant, often described with regional characteristics of bean, chestnut, or tender fragrances. Slight Bitterness: There may be a slight bitterness initially, which is a natural expression of the tea polyphenols, quickly transforming into a sweet aftertaste with a hint of nuttiness—truly delightful! The Production Process of Xinyang Maojian: Savoring the Craftsmanship of Tea The production process of Xinyang Maojian involves several key steps: Fresh Leaf Spreading: Freshly picked leaves are spread out, usually on odorless mats, to dry. They are spread about 5 to 10 cm thick and turned gently every hour. Top-grade and first-grade tender leaves are cooled for 1 to 2 hours before frying, while lower grades need at least 3 to 4 hours of cooling to ensure they are freshly processed on the same day. Killing Green: This step uses a frying pan to halt enzyme activity and initial rolling. The pan is heated to 140-160°C, using about 500 grams of fresh leaves per batch. Leaves are flipped and rotated for about 3 to 4 minutes until soft. Final Frying: The temperature is controlled at 80-100°C. Initially, a tea brush is used to handle the leaves, transitioning to hand-rolling to achieve the signature shape. Initial Drying, Cooling, and Re-Drying: The initial drying process aims to partially dry the tea, followed by cooling and subsequent drying. This is repeated multiple times to ensure the tea’s dryness and quality. Sorting and Final Drying: Finally, the tea is sorted to remove impurities and incomplete leaves before the last round of drying to guarantee quality and flavor.     Brewing Tips from Beginner to Expert Want to experience the exquisite flavors of Xinyang Maojian? Check out these simple brewing tips: Choose the Right Teaware: Xinyang Maojian is best brewed in a clear glass cup. This allows you to appreciate the beauty of the leaves as they unfurl in the water. Water Temperature: Use water around 80°C for brewing. Higher temperatures help release the nutrients while keeping the tea clear. Tea Amount: Typically, use 3-5 grams of tea. The tea-to-water ratio for Xinyang Maojian is about 1:50, using 150-300 ml of water. Brewing Time: The first steep should be around 20 seconds to fully extract the aroma and flavor while avoiding bitterness. Brewing Methods: You can use various pouring techniques for Xinyang Maojian: Top Pour: Fill your cup with hot water and then add the tea leaves. Middle Pour: Add some hot water first, then the tea leaves, and finally fill it up. Bottom Pour: Place leaves in the cup, add hot water to about 1/4 full, steep for 1-2 minutes, then top it off with hot water at 75°-85°C. Enjoying the Tea Savor the movement of the leaves and the taste of the tea. After tasting, you’ll appreciate its refreshing flavor and lasting sweetness. Using a transparent glass teapot helps you admire the beautiful color of the tea. This tea is also a great addition to Tea Gift Sets, bringing joy to both new and returning tea drinkers.     The Health Benefits of Xinyang Maojian Aside from being delicious, Xinyang Maojian offers numerous health benefits! Here are some of its wonders: Antioxidant Properties: Rich in tea polyphenols, this tea acts as a strong antioxidant, helping combat free radicals and aging while lowering the risk of certain chronic diseases. Cardiovascular Health: Studies show that the polyphenols and other compounds in green tea can help reduce cholesterol and lower the risk of atherosclerosis. Metabolism Boosting: The caffeine and other components in Xinyang Maojian may enhance metabolism, aiding in fat burning and supporting weight loss. Dental Health: Fluoride and other elements in green tea can help prevent tooth decay and reduce plaque formation. Digestive Health: This tea aids digestion, alleviating discomfort and even helping prevent gastrointestinal infections due to its antibacterial properties. Xinyang Maojian is an ideal afternoon pick-me-up! Just remember, while this tea has many health benefits, moderation is key—overindulging or drinking it on an empty stomach might cause some issues. Enjoy it in suitable amounts based on your personal health status. Frequently Asked Questions About Xinyang Maojian What does Xinyang Maojian taste like? Xinyang Maojian delivers a delicate, complex flavor, blending light fruity and nutty notes, with a smooth mouthfeel and a hint of sweetness. How should I store my Xinyang Maojian? Keep the tea in a cool, dry place, away from direct sunlight, ideally in a sealed container to maintain its freshness. Can I reuse the tea leaves? Absolutely! You can steep Xinyang Maojian leaves multiple times, each infusion offering a different tasting experience! Does Xinyang Maojian contain caffeine? Yes, like most green teas, it has a moderate caffeine level—perfect for a gentle boost.     Conclusion Incorporate Xinyang Maojian into your daily life or gift it to someone special to share this renowned Chinese Tea and savor its exquisite flavors. You’ll also be embracing a cherished tradition. At iTeaworld, we are thrilled to offer this extraordinary loose leaf tea, inviting you to explore the wonderful world of Xinyang Maojian with us!