Green Tea
Green teas are most often produced from very young leaves and buds, with spring harvests generally being the most appreciated. They are produced across almost all tea-growing regions of China, with many local particularities.
Green teas tend to be cooling, refreshing and quite energising. We generally recommend drinking them fresh rather than ageing them.
White Tea
Produced mainly in Fujian and Yunnan, white teas are among the least processed teas there are: picked, dried, that's it. But behind this apparent simplicity lies a great deal of mastery — the drying process is very carefully controlled, and it is actually very easy to get wrong, producing a flavourless or overly grassy tea.
These teas are generally named according to picking standard, particularly in Fujian: the number of leaves picked alongside the bud. They are drunk fresh, but ageing has become very popular. Aged white teas from Fuding are so sought after that fakes are not uncommon on the market.
Red (Black) Tea
Highly oxidised, produced from pickings rich in buds and young leaves, red teas (what the West calls "black teas") offer very varied profiles depending on their origin and processing: malty, honeyed, cacao, smoky, floral.
We prefer them straight, no milk, no sugar. They hold up well in gong fu brewing and can surprise those who think they already know "black teas."
Dark Tea
Heicha (Dark Tea) is a post-fermented category whose history stretches back to the late Ming and early Qing dynasties. Originally produced for export along the Silk Road, towards territories along China's borders.
Dark tea involves a fermentation stage, but the specifics of the process vary by region. The most common method is wodui (wet piling). Shou (Cooked) Pu'Erh Tea from Yunnan normally falls under the dark tea category.
These teas have traditionally been produced in the provinces of Sichuan, Anhui, Hubei, Hunan, Shaanxi and Guangxi, each with its own particularities.
Shou (Cooked) Pu'Erh Tea
A dark tea, produced in Yunnan. In the 1970s, producers developed an accelerated fermentation method to replicate the profile of sheng pu'erhs aged in humid conditions. The result is shou: a controlled fermentation that quickly gives the tea its roundness and depth.
In the cup: soft, warm and comforting, with notes of wet earth, cacao, wood, sometimes red fruits or nuts. No aggressive bitterness. An easy-drinking tea, perfect for everyday.
We love it after meals and on cold days. It holds up very well across repeated infusions.
Sheng (Raw) Pu'Erh Tea
Produced in Yunnan. Sheng pu'erh doesn't fit neatly into the classic categories (green, red, oolong...) — it tends to occupy its own category, and it deserves it.
Lightly processed, it evolves naturally over time. Young, it is fresh, floral, vegetal, a little punchy. With age, it becomes softer, rounder, with notes of dried fruit, honey and wood.
To be infused multiple times. For those who like honest flavours and experiences that go beyond the ordinary.
Dancong Oolong Tea
Dancong teas come from the Fenghuang (Phoenix) mountains, in Guangdong.
Dancong literally means "single bush": each tea is normally produced from a single variety, clones of a specific mother bush, giving each batch a distinct and recognisable aromatic profile.
It is said that the gong fu brewing style was born in the nearby city of Chaozhou, precisely to bring out the best in these teas. It suits them particularly well.
Cliff Oolong Tea
Produced in the cliffs and surrounding areas of the Wuyi mountains (Fujian), yancha (cliff oolongs) are among the most complex teas that exist. The rocky terroir, the controlled roasting, the ancient cultivars — all of it comes through in the cup.
Roasted, mineral, fruity notes. A finish that lingers. What is called yanyun (the rock rhythm): a unique sensation of mineral depth and transforming sensations that unfold in the mouth, throat and stomach.
Ball-Rolled Oolong Tea
Produced in southern Fujian and Taiwan, these oolongs are shaped into tight balls during processing — a step that concentrates the aromas and draws the natural aromatic oils to the surface of the leaf. They offer a wide range of oxidation and roasting levels.
In gong fu cha, they unfurl progressively over multiple infusions, revealing different nuances with each pass.
Other Tea
Sometimes we come across teas that don't easily fit into classic Chinese categories. We group them here.