China's 10 Most Famous Tea Collection – Your Complete Introduction to Chinese Tea

West Lake Longjing, China’s most famous green tea, often called the “National Tea.” With over a thousand years of history, it was praised as an imperial tribute during the Qing dynasty. Grown in Hangzhou’s West Lake region, its flat, smooth leaves brew a clear, refreshing cup with roasted bean or tender chestnut notes, reflecting the elegance of Chinese tea culture.

Huangshan Maofeng, a high-mountain green tea from Anhui. Tender spring buds are hand-picked and lightly pan-fired, preserving natural fragrance. Pale jade liquor with delicate floral and chestnut notes, smooth, fresh, and naturally sweet, capturing the refined craftsmanship and high-mountain charm of Huizhou green tea.

Anxi Tieguanyin, one of China’s most celebrated oolongs, originated from a Qing Dynasty legend. Grown in Anxi’s Xiping region, it has three main styles: light, traditional, and aged. The light-oxidized style is the most popular, offering bright floral aroma, fresh, smooth taste, and a lingering sweet finish — embodying the legendary “Guanyin Charm.”

Da Hong Pao, the iconic Wuyi rock tea, originates from a Ming Dynasty legend. Original mother trees grow on cliffs. Known for its mineral “rock rhyme” and roasted aroma, it has bold, layered flavors. Modern blends combine select Wuyi varietals, offering smooth, rich liquor that captures the essence of Wuyi rock tea.

Yunnan Ancient Tree Black Tea, from century-old trees in highland regions, hand-picked for quality. Full-bodied, smooth, sweet, and complex, with lasting finish. Jingmai Mountain ancient trees are especially prized, offering wild floral-honey aroma — a quintessential example of Yunnan black tea.

Keemun Black Tea, one of the world’s top aromatic black teas, grown in Qimen, Anhui. Developed in the late Qing dynasty with refined techniques, it offers lasting floral, fruity, and honeyed fragrance. Smooth, elegant, and highly aromatic — a classic example of fine black tea.

White Peony, a famous white tea from Fuding, Fujian. Buds and leaves bloom like flowers, with silvery tips. Simply processed by withering and drying, it is sweet, mellow, and ages gracefully, exemplifying the elegance and purity of white tea.

Junshan Yinzhen, a prized yellow tea from Junshan Island, Hunan. Plump buds with fine white hairs are lightly fermented, yielding golden liquor with mellow, sweet flavor and lasting floral aroma — one of the finest yellow teas.

Ripe Pu’er from Yunnan, processed with “wet piling” fermentation. Smooth, mellow, earthy, with sweet, aged aroma. Comforting, digestively friendly, and improves in flavor over time.

Jasmine Green Tea, a classic scented tea, using green tea leaves and triple-scented with fresh jasmine flowers. Harmonious floral and tea aroma, lasting fragrance, refreshing and sweet — a fragrant symbol of Chinese tea culture.