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CHINA

Known as the birthplace of tea, for hundreds of years China produced the only teas known to the western world. Although consuming much of her own production, China still accounts for over 18% of world exports. As well as black teas, China produces five other principal types for which the country is famous: Green, Oolong, White, Flavored and Compressed teas. With some exceptions - such as Lapsang Souchong, Gunpowder and Keemun - most teas from China are not easily found in the general marketplace.

Black Teas Lapsang Souchong is perhaps the most famous, the best coming from the hills in north Fujian. Its unique smoky and tarry taste is acquired through drying over pine wood fires. Keemun and Yunnan are lesser-known teas from Anhui and Yunnan with strong malty flavours.

Green Teas These are unfermented teas, highly favored by the Chinese themselves, the most well-known being; Longjing (Dragonwell) from Zheijiang; Gunpowder (its name deriving from a similarity in appearance to early powder and shot); Taiping Hon Kui (Monkey King) from Anhui; and Youngxi Huo Qing (Firegreen).

Oolong Grown in the Fuijan province, these are semi-fermented or "semi-green" teas with flavours varying from light and delicate to very strong. Tie Guan Yin (Iron Goddess of Mercy) and Se Zhong are both thick strong teas with colour: more light flavoured Oolongs are Huan jin qui (Yellow golden flower), Shu Xian (Water Fairy), Da Hong Pao (Great red robe), Loui qui (Meat flower) and Wuyi yan (Bohea Rock).

White Teas Esteemed by the Scholar Emperor Hui Zong in 1107 above all others, white teas are the rarest in the world. Traditionally picked only at daybreak in four provinces of north east Fuijan, it has a mellow sweet taste and delicate flavour. Types of blend now exported include: China white, Fujian white, Flowery Pekoe and Bai Mu Dan (White Peony).

Flavoured or Scented Teas China produces many kinds of teas delightfully flavoured with flowers. The most famous is Jasmine tea from Fuzhou, dried with the blossoms in green teas: others include Rose Congou (scented with rose petals): Osmanthus, Magnolia, Orchid, Chloranthus, Lichee and Earl Grey.

Compressed Teas Before the 14th Century, all tea was made into compressed tea, after which time it was dried by hand into many shapes such as eyebrow curves, flat bamboo leaves or round pearls. Compressed tea is now made in the Yunnan and Hunan provinces as rectangular, brick, square or flat round shapes.

SPECIAL CHINESE TEAS