Top 19 Eastern Chinese Teas

Wuyi Star Tea is a modern tea producer from Fujian Province, rooted in the long-standing traditions of the Wuyi Mountains, a region renowned for its “rock tea” oolong styles and distinctive mineral-rich terroir. Founded in 2001, the company manages the entire process - from cultivation and leaf selection to processing, packaging, and export - while adhering to certified quality standards. Their portfolio includes some of the most iconic Wuyi teas, such as Da Hong Pao and other yancha oolongs known for their mineral, lightly smoky, and fruity notes, as well as black, white, and green teas tailored to a wide range of preferences. Wuyi Star emphasizes traceability, authenticity, and the preservation of local techniques, establishing itself as a brand that successfully bridges traditional Chinese tea craftsmanship with the expectations of the modern global market.Expand

Gaopeng Tea Factory is a renowned producer of Wuyi rock teas (Yancha), located in the Zheng Yan region of Wuyi Mountain, China. The factory specializes in traditional charcoal-roasted teas, such as Huiyuan Pit Rougui and Dolomite Floral Shui Xian, known for their rich flavors and mineral complexity. Their teas undergo meticulous processing, including multiple rounds of roasting, to enhance their aromatic depth and smooth mouthfeel. Gaopeng is highly regarded for preserving the heritage of Wuyi tea craftsmanship, ensuring high-quality production. Their teas are sought after by tea connoisseurs worldwide for their unique terroir and distinctive yan yun (rock rhyme).Expand

Sea Dyke is a historically significant Chinese tea brand closely associated with Xiamen Tea Import & Export Co. Ltd., a major tea producer and exporter based in Fujian Province. Established in 1960, the brand became especially well known for its traditional Chinese oolong teas, particularly Fujian styles such as Tieguanyin. Sea Dyke played an important role in introducing Chinese tea to international markets during the second half of the 20th century, gaining strong recognition across Southeast Asia and among overseas Chinese communities. Its teas are known for combining traditional Chinese tea-making heritage with reliable large-scale production, making classic tea styles more widely accessible. The brand is also recognizable for its distinctive retro packaging design, which has become iconic among long-time tea drinkers. While best known for oolong tea, the Sea Dyke portfolio also includes jasmine tea, black tea, and other traditional Chinese tea categories. It remains one of the enduring names in China’s export tea industry and a notable representative of Fujian’s tea heritage.Expand

Oolong is a semi-oxidized tea that can vary depending on the leaf style, level of oxidation, color, and the roasting degree. Falling somewhere between green and black teas, it is one of the most complex varieties regarding production, and it can take on a wide variety of flavors and aromas. Their color can vary from pale green or yellow to dark orange, while the aromas often include notes of melons, apricots, wood, orchids, or spices. The level of oxidation can vary anywhere from 10-80%. The less oxidized styles resemble green teas, while more oxidized varieties, typically over 50% percent, share more characteristics with black teas. Oolong originated in China, most probably in the Wuyi Mountains. Although China remains one of the biggest producers, significant amounts of oolong are also cultivated in Taiwan. Traditionally, Taiwanese varieties will be less oxidized. The oolong tea category is broadly categorized into long, strip-style curly oolong tea and small, wrap-curled oolongs. Lightly-oxidized oolong teas can be paired with lighter dishes and seafood, while darker styles generally go well with smoked or cured meat and desserts. Expand

Black tea is a large and diverse category, and what differentiates it from other tea varieties is heavy oxidation—in the process, the tea leaves of the Camellia sinensis plant attain their distinctive dark color and develop earthy notes. When brewed, black tea will usually have a typical amber or brownish hue and stronger flavors and aromas, which may range from savory to sweet and include typical earthy, malty, nutty, and fruity nuances. However, since there are numerous variations and blends available, the final taste profile may significantly vary. Interestingly, in China, black tea is in known as red tea (hong cha)—due to its distinctive red color. The tradition stems from the fact that Pu Erh tea was already known as black tea. There are several legends about how black tea came to be, but it was undoubtedly first made in China. Most historians believe that it originated in Fujian. British and Dutch traders then exported the tea to Western markets, and although in its native country, black tea did not enjoy great success, in the West, it became the most popular tea variety. Eventually, the British went to explore other markets, namely in the Indian region of Assam, where several different sub-varieties of black tea were harvested. Black tea is nowadays mostly produced in China, India, and Sri Lanka. This bold tea is a classic pairing with afternoon tea, but it generally matches a wide variety of rich and savory dishes, desserts, and chocolate.Expand

Longjing tea, literally translated to dragon well, is one of the best and most popular Chinese teas. It is a type of pan-roasted green tea. After roasting, the leaves should be emerald-colored, broad, flat, smooth, and brittle. When brewed, this tea will produce a green-gold brew with a refreshing flavor and mellow vegetal aromas that often include buttery, toasty, nutty, and chestnut-like nuances. High-quality Longjing is usually harvested in spring, while summer harvest mostly produces low-quality versions. Because of its high-quality and limited availability, the first pickings of authentic Longjing can reach astronomical prices and sell for up to $875 per kilo. Zhejiang province is the center of production for Longjing, but the West Lake area around Hangzhou is generally considered the home and the center for top-grade Longjing tea. Less authentic and usually lower quality versions of this famed tea are produced in several other Chinese regions. The popularity of this tea dates back to the Qing dynasty and the emperor Qianlong, who gave it the status of imperial tea. Longjing tea would pair well with fried, grilled, or smoked seafood, cheese, and various desserts. Expand

Gunpowder tea is a type of green tea that has each leaf rolled into a tiny ball. It originates from Zhejiang province, but it is now produced in several Chinese regions, Sri Lanka, and Taiwan (Formosa). Gunpowder tea was originally hand-rolled into pellets, and though the process is now mostly done by machines, high-grade versions are still rolled by hand. When brewed, these ball-shaped pellets open and unravel. Gunpowder tea can vary in quality, and it can have different characteristics, but most teas have a subtly smoky and earthy character, green-yellow or golden liquor, and faintly sweet aftertaste. It can be paired with poultry, pork, and stir-fried dishes. The English name gunpowder allegedly originated because tiny tea balls resemble gunpowder. Expand

Tieguanyin is one of the most popular Chinese oolong teas. It is native to the Anxi province of Fujian, and it comes in several styles that vary in quality, oxidation, and roasting levels. Traditional styles are more oxidized and roasted. They are typically amber-colored, rich, toasty, and sweet, with persistent and complex flavor and aromas reminiscent of caramel and toasted nuts. Less baked and less oxidized versions became more prominent in the last couple of decades. They will have a lighter, fresher, and more vegetal character, mild flavor, and an orchid aroma. Tieguanyin is nowadays cultivated in other Chinese regions and Taiwan. This tea can be used in several infusions, and it would pair well with chocolate, while lighter versions may also work well with spicy dishes, dim sum, and sushi. Expand

White tea is a category of Chinese tea that has a somewhat vague classification. Still, it is generally considered that this variety is lighter in color and has a more delicate flavor than green or black tea varieties. Although there are several variations, white tea is harvested from the tea plant (Camellia sinensis) when the tea leaves are not fully opened, and the buds are covered in tender white hairs—a trait that gave the tea its name. Usually, white tea is non-oxidized, or it is just lightly oxidized, which helps to preserve its delicate character. When brewed, the tea is usually subtly sweet with a light straw color and subtle aromas and flavors that are often reminiscent of flowers, fruit, honey, vanilla, herbs, or citrus fruit. Although it is not certain, it is believed that white tea originated in Fujian, a region where the most popular Chinese white tea (Silver Needle) is still produced. Because it is hand-picked and time-consuming to produce, white tea is usually more expensive than green or black tea varieties. White tea should never be served with rich and spicy dishes. Its subtle and soft character is best appreciated with mild cheese varieties, subtly-sweet desserts, light salads, and fish dishes, or it can just be sipped before the meal or between the courses. Expand

Jasmine tea is a fragrant tea that is typically made by infusing green tea leaves with the delicate aroma of jasmine blossoms. Originating from China, jasmine tea is one of the most famous scented teas, known for its floral fragrance, smooth taste, and calming properties. While green tea is the most common base, jasmine tea can also be made with white, black, or oolong tea. The traditional process of making jasmine tea involves layering freshly picked jasmine flowers with tea leaves. As the blossoms open and release their natural oils, the tea absorbs their sweet, floral aroma. This scenting process is repeated several times to achieve a balanced and long-lasting fragrance. Some premium jasmine teas even include dried jasmine petals for added visual appeal and flavor. Jasmine tea has a light, refreshing taste with sweet and floral undertones, often accompanied by the mild grassy or earthy notes of the tea base. It is prized for its antioxidant properties, relaxing effects, and digestive benefits, making it a popular choice for both daily enjoyment and traditional Chinese tea ceremonies. It can be served hot or cold, plain or lightly sweetened, and pairs well with light snacks, dim sum, or delicate Asian cuisine. Some of the most well-known varieties include Jasmine Dragon Pearl Tea, where tea leaves are rolled into small pearls that unfurl in hot water, releasing a slow, delicate infusion of flavor.Expand

Lapsang souchong is a type of smoky black tea that is traditionally smoke-dried over pinewood. The production process is similar to standard black tea production, with the additional smoking step in which the leaves are dried over a pinewood fire. The smokiness level can vary, but it should never be overpowering. It typically remains even after several infusions. Apart from smokiness, this tea is usually described as malty, subtly sweet, and mellow. It is traditionally enjoyed without any additions, but milk and sugar can be added depending on preference. This distinctive tea originated in Fujian's Wuyi Mountains, and it is traditionally produced from the Bohea cultivar, which is native to the area. Its origin is mainly associated with Tongmu Guan—which is still considered the best and the ideal location for the cultivation and production of authentic version. This tea would pair well with savory dishes, especially meat-based dishes such as pork and lamb. It can also be a good pairing with cheese, game meat, tuna, and breakfast or brunch dishes. Lapsang can also be used in cooking to impart a subtle smoky flavor, and it is sometimes used in blends, particularly breakfast blend and Russian Caravan. Similar tea is also produced in Taiwan.Expand

Keemun hails from Qimen County in the Anhui Province, and it is one of the most popular Chinese black teas. Often dubbed as the Burgundy of teas, it is a fragrant and complex tea with a layered flavor profile. Standard Keemun tea is known for its earthy character, which is often accompanied by spice and cocoa hints. The best expressions will be rounded, mellow, subtly floral and fruity, with a full body and hints of sweetness. When brewed, it has a distinctive red copper hue and is typically low in tannins. Although Keemun is now best known for its black tea, regional production was initially oriented towards green tea. Black tea was introduced in 1875, and since then, it has dominated the entire region. Keemun black is also known as one of the types of black tea commonly used in blends, such as Earl Grey and English Breakfast. Earthier varieties of Keemun would pair well with vanilla or chocolate-based desserts, but generally, Keemun black would pair well with breakfast, meat dishes, cheese, spicy dishes, and eggs. There are several classifications among Keemun teas, but Maofeng Keemun is considered the most refined variety. Expand

Da hong pao is an esteemed variety of Chinese oolong tea and one of the most expensive teas in the world. It is cultivated and harvested in the Wuyi Mountains of northern Fujian from the plants that mostly grow on cliffs and ledges. This tea is usually heavily-oxidized and typically has an earthy and mineral character with complex aromas and a sweet finish. Da hong pao has a centuries-old tradition and holds a somewhat mythical status in China. The most expensive varieties came from six mother trees, which are considered the only authentic type of da hong pao. These mother trees are no longer used for harvesting and have been protected and insured. In 1998, 20g of da hong pao harvested from mother trees was sold for a remarkable $28,000. Some amount of da hong pao is produced from the mother tree cultivars, but it is mostly available as da hong pao blend, which is made by master tea blenders. Expand