Dark Tea, also called Post-Fermented Tea, develops its distinctive character through microbial fermentation during processing or subsequent ageing. It commonly produces a deeper-coloured infusion with mature, woody, earthy, fungal-floral or dried-fruit aromas and a mellow, rounded texture. Representative varieties include Ripe Pu-erh, Liubao Tea, Anhua Dark Tea and Fuzhuan Tea.

Dark Tea

Black Tea is fully oxidised and is known in Chinese as “red tea” because of its warm reddish infusion. It often presents floral, fruity, honeyed, caramel-like or malty aromas with a smooth and full-bodied taste. It can be enjoyed on its own or served with milk, honey or lemon. Popular examples include Keemun, Lapsang Souchong, Dianhong and Yingde Black Tea.

Black Tea

Oolong Tea is partially oxidised, placing its character between green tea and fully oxidised black tea. Depending on the cultivar, origin and roasting level, it may offer floral, fruity, honeyed, creamy, roasted or mineral notes. Oolong is valued for its expressive aroma, layered flavour and ability to withstand multiple infusions. Famous examples include Tieguanyin, Da Hong Pao, Phoenix Dancong and Dong Ding Oolong.

Oolong Tea

White Tea is gently processed, mainly through withering and drying, allowing the leaves to retain much of their natural appearance and character. It is known for delicate bud, floral and naturally sweet aromas, together with a soft and smooth infusion. With suitable ageing, some white teas may gradually develop dried-fruit, herbal or mature notes. Classic varieties include Silver Needle, White Peony, Gongmei and Shoumei.

White Tea

Yellow Tea is produced in a way similar to green tea but includes a distinctive sealed-yellowing stage known as Menhuang. This process softens the vegetal character and creates the tea’s characteristic yellow-toned leaves and infusion. Its flavour is mellow, fresh and gently sweet. Famous examples include Junshan Yinzhen, Mengding Huangya and Huoshan Huangya.

Yellow Tea

Green Tea is minimally oxidised, with the leaves heated shortly after harvesting to preserve their fresh colour and lively flavour. It typically produces a clear infusion with fresh leafy, chestnut-like or gently vegetal aromas and a clean, refreshing finish. Well-known varieties include Longjing, Biluochun, Huangshan Maofeng and Xinyang Maojian.

Green Tea

Puerh tea, fermented and aged from Yunnan Province's wild tea trees, offers raw (sheng) and ripe (shou) varieties. Raw Puerh features bright, floral notes with mineral undertones, while ripe versions deliver deep, earthy flavors developed through extensive fermentation. Rich in antioxidants, it aids digestion and metabolism, making it prized by traditional medicine practitioners and tea connoisseurs. Ideal for hot brewing or cold preparation, its cultural significance spans centuries in Chinese tea culture.