Green teas are most often produced from very young leaves and buds. Spring harvests are generally the most prized. They come from almost all tea-producing regions in China, but each has its many local peculiarities.
Green teas tend to be fresh, refreshing, and energizing. It is generally recommended to drink them as fresh as possible rather than letting them age.

Mainly produced in Fujian and Yunnan, white teas are among the least processed. They are picked, dried, and that's it. But behind this apparent simplicity lies a great deal of skill: the drying process is very precisely controlled. It's very easy to mess it up and end up with a tea that lacks character and has an overly grassy taste.
These teas are generally named according to their plucking standard, particularly in Fujian. This standard corresponds to the number of leaves plucked with the bud. They are traditionally drunk fresh, but aging them is becoming very popular today. Aged white teas from Fuding (Fujian) are so sought after that it's not uncommon to find counterfeit versions on the market.

Dark tea (HeiCha) is a category of post-fermented teas with a history dating back to the late Ming and early Qing dynasties. Originally, these teas were produced for export along the Silk Road, to territories on China's borders.
HeiCha involves a fermentation step, but the specifics of the process vary by region. The most common method is the piling of wet leaves (WoDui). Cooked Pu'Er Tea (Shou) from Yunnan is also normally categorized as HeiCha.
These teas are traditionally made in the provinces of Sichuan, Anhui, Hubei, Hunan, Shaanxi, and Guangxi, each with its own specific characteristics.

A dark tea produced in Yunnan. In the 1970s, producers developed an accelerated fermentation method to replicate the profile of sheng pu'ers aged in humid conditions. The result is shou: a controlled fermentation that quickly gives the tea its roundness and depth.

In the cup: smooth, warm, and comforting, with notes of damp earth, cocoa, wood, sometimes red fruits or nuts. No aggressive bitterness. It's an easy-to-drink tea, perfect for everyday, whether for waking up or staying up late at night.

We love it for after-meal drinks and cold days; it handles long infusions very well.

Produced in Yunnan. Sheng pu'er doesn't easily fit into classic categories (green tea, red tea, oolong...), it's often given its own category, and it deserves it.

Minimally processed, it evolves naturally with time. Young, it is fresh, floral, vegetal, a little punchy. With age, it becomes softer, rounder, with notes of dried fruit, honey, and wood.

Infuse multiple times. For those who enjoy bold flavors and out-of-the-ordinary experiences.

Dancong teas come from the Phoenix Mountains (FengHuang) in Guangdong.

Dancong literally means "single bush": each tea is normally produced from a single cultivar, clones of a specific mother tea plant, which gives each batch a distinct and recognizable aromatic profile.

It is said that the gong fu cha brewing method originated in Chaozhou, a nearby city, precisely to sublimate these teas. This brewing style is particularly well-suited to Dancong teas in order to bring out all their subtleties.

Produced in the cliffs and surrounding areas of the Wuyi Mountains (Fujian), rock oolongs (YanCha) are among the most complex teas available. The rocky terroir, controlled roasting, and ancient cultivars are all evident in the cup.

One can find notes of roast, minerality, and fruitiness with a lasting aftertaste. With YanCha, one finds what is called the "rhythm of the rocks" (YanYun): a unique sensation of mineral freshness and successive transformations in the mouth, throat, and stomach.

Produced in Southern Fujian and Taiwan, these oolongs are tightly rolled into balls during processing. This step concentrates the aromas and brings natural aromatic oils to the surface of the leaves. They offer a wide range of oxidation and roasting levels.

In gong fu cha, they unfurl gradually over multiple infusions, revealing different nuances with each steep.

Sometimes we come across teas that don't easily fit into classic Chinese categories. We group them here.