Tea Good Tea · Knowledge Guide
The Art of
Chinese Tea
Everything you need to understand, brew, and fall in love with premium Chinese tea — no expertise required.
Our Specialty
Three teas.
Infinite depth.
White Tea
白茶 · Bái Chá
The most minimally processed tea. Delicate, floral, and naturally sweet.
Pu-erh
普洱 · Pǔ'ěr
The only tea that ages like wine. Earthy, complex, and deeply satisfying.
Green Tea
绿茶 · Lǜ Chá
Fresh, toasty, and vibrant. China's most celebrated everyday tea.
The Essentials
Tea 101
Common Questions
All true tea comes from a single plant: Camellia sinensis. White tea, green tea, oolong, pu-erh, and black tea are all made from its leaves. What makes each type different is how the leaves are processed after picking — not the plant itself.
Beverages marketed as "herbal tea" — chamomile, rooibos, peppermint, hibiscus — are not from the tea plant. They are technically tisanes: herbal infusions. They're wonderful, but they're not tea in the botanical sense.
Beverages marketed as "herbal tea" — chamomile, rooibos, peppermint, hibiscus — are not from the tea plant. They are technically tisanes: herbal infusions. They're wonderful, but they're not tea in the botanical sense.
China has been cultivating tea for over 3,000 years. That history means ancient cultivars, highly specific regional terroir, and hand-crafted processing techniques refined across dozens of generations. No other country can match the breadth and depth of China's tea tradition.
Fujian's white teas, Yunnan's pu-erhs, and Zhejiang's Longjing are not just beverages — they are regional cultural artifacts. The geography, the local knowledge, and the specific plants cannot be separated from what's in the cup.
Fujian's white teas, Yunnan's pu-erhs, and Zhejiang's Longjing are not just beverages — they are regional cultural artifacts. The geography, the local knowledge, and the specific plants cannot be separated from what's in the cup.
Yes — all true tea from Camellia sinensis contains caffeine. The common belief that white tea has less caffeine than black tea, or that green tea has more, is largely a myth. The type of tea matters less than how you brew it.
The actual caffeine in your cup depends on: water temperature (hotter = more caffeine extracted), steeping time (longer = more caffeine), and leaf quantity (more leaf = more caffeine). Brewing any tea at a lower temperature for a shorter time will significantly reduce the caffeine in your cup.
The actual caffeine in your cup depends on: water temperature (hotter = more caffeine extracted), steeping time (longer = more caffeine), and leaf quantity (more leaf = more caffeine). Brewing any tea at a lower temperature for a shorter time will significantly reduce the caffeine in your cup.
For everyday convenience teas, the difference may be subtle. But for premium Chinese teas — white tea, pu-erh, fine green tea — loose leaf is essential. Here's why:
Premium teas are whole or minimally broken leaves. When confined in a bag, leaves can't fully unfurl and release their full flavor and aroma. The processing, terroir, and craft that make these teas special requires room to breathe.
Loose leaf also offers multiple infusions from a single portion of leaf — often 3 to 7 steepings — making it more economical than it first appears.
Premium teas are whole or minimally broken leaves. When confined in a bag, leaves can't fully unfurl and release their full flavor and aroma. The processing, terroir, and craft that make these teas special requires room to breathe.
Loose leaf also offers multiple infusions from a single portion of leaf — often 3 to 7 steepings — making it more economical than it first appears.
The three enemies of tea are moisture, light, and strong odors. For most teas — white, green — store in an airtight container away from sunlight and strong-smelling foods. A cool, dry pantry or cupboard is ideal.
Pu-erh is the exception. Good-quality pu-erh actually benefits from aging. Store it in a breathable container (clay jar, paper-wrapped) in a stable, moderately humid environment — not sealed airtight. Think of it like a cellar for wine.
Avoid the refrigerator for most teas — condensation when removing and replacing can introduce moisture and degrade the leaves.
Pu-erh is the exception. Good-quality pu-erh actually benefits from aging. Store it in a breathable container (clay jar, paper-wrapped) in a stable, moderately humid environment — not sealed airtight. Think of it like a cellar for wine.
Avoid the refrigerator for most teas — condensation when removing and replacing can introduce moisture and degrade the leaves.
🌸
白茶 · White Tea Nature's most gentle transformation
White tea is defined by what doesn't happen to it. After the leaves are hand-picked — mostly young buds and first leaves — they are simply dried. No firing, no rolling, no deliberate oxidation. This extraordinary restraint is what creates white tea's signature character: clean, delicate, naturally sweet, with a complexity that reveals itself slowly.
The finest white teas come from Fujian province, China — particularly Fuding and Zhenghe counties — where the specific cultivar, mountain climate, and artisanal drying technique combine to create something unrepeatable anywhere else in the world.
Flavor Profile
Floral · Honey · Fresh hay
Caffeine Level
Low to moderate
Origin
Fujian Province, China
Best For
Morning · Afternoon · Beginners
The Three Styles of White Tea
Silver Needles
白毫银针
白毫银针
Made exclusively from unopened buds, covered in fine silvery-white hairs. The rarest and most prized white tea — extraordinarily delicate, with a natural sweetness and the faintest floral perfume. Brew gently.
White Peony
白牡丹
白牡丹
One bud plus two leaves. More body than Silver Needles, with a pleasant balance of floral sweetness and gentle earthiness. The most versatile white tea — excellent for everyday drinking and ideal for beginners.
Shou Mei
寿眉
寿眉
Larger, more mature leaves harvested later in the season. The most robust of the white teas — with woodsy, fruity, and slightly spicy notes. Excellent for aging; a well-stored Shou Mei develops remarkable complexity over years.
How to Brew White Tea
| Tea | Water Temp | Steep Time | Leaf Ratio | Infusions |
|---|---|---|---|---|
| Silver Needles | 175–185°F (80°C) | 3–4 min | 2 tsp per 8 oz | 4–6 |
| White Peony | 180–190°F (85°C) | 2–3 min | 2 tsp per 8 oz | 3–5 |
| Shou Mei | 190–200°F (90°C) | 2–4 min | 2 tsp per 8 oz | 3–5 |
Pro Tip
White tea is remarkably forgiving — harder to ruin than green tea. If your brew tastes thin, use more leaf rather than higher heat. Each infusion will reveal a slightly different character, so don't rush past the first steep.
This is one of the most persistent myths in tea. White tea — especially Silver Needles, made from young buds — is actually quite high in caffeine per gram of leaf, because buds have a higher caffeine concentration than mature leaves.
The reason white tea drinkers often report feeling less stimulated is simply that it's traditionally brewed at lower temperatures and for shorter times. Caffeine extraction is dramatically affected by water temperature. Brew any tea at 175°F for 2 minutes and you'll get less caffeine than brewing at 205°F for 4 minutes.
The reason white tea drinkers often report feeling less stimulated is simply that it's traditionally brewed at lower temperatures and for shorter times. Caffeine extraction is dramatically affected by water temperature. Brew any tea at 175°F for 2 minutes and you'll get less caffeine than brewing at 205°F for 4 minutes.
Yes — aged white tea is a hidden treasure of the Chinese tea world. The saying goes: "One year tea, three years medicine, seven years treasure." Properly stored white tea — especially Shou Mei — mellows and deepens over years, developing a warm, woodsy, almost medicinal character quite different from its fresh form.
Unlike most teas that are best consumed fresh, white tea ages well when stored in a cool, dry, breathable environment away from strong odors. If you find a good source, buying extra to age is a genuinely rewarding practice.
Unlike most teas that are best consumed fresh, white tea ages well when stored in a cool, dry, breathable environment away from strong odors. If you find a good source, buying extra to age is a genuinely rewarding practice.
🍂
普洱 · Pu-erh Tea The only tea that gets better with age
Pu-erh is unlike any other tea in the world. It is the only tea type defined entirely by geography — it must come from Yunnan province, China, using specific ancient-tree cultivars. And it is the only tea that genuinely improves with age, developing complexity over years and even decades the way fine wine or aged cheese does.
Pu-erh comes in two fundamentally different styles, and understanding this distinction is key to appreciating the category.
Raw · 生茶
Sheng Pu-erh
Air-dried and left to age naturally. Young sheng is bright, wild, and energetic — almost like a bold green tea with a bite. Aged sheng (10+ years) transforms into something profound: earthy, complex, smooth, with notes that defy easy description. The collector's pu-erh.
Ripe · 熟茶
Shu Pu-erh
Undergoes a controlled wet-pile fermentation that mimics years of natural aging in just weeks. The result is immediately approachable: smooth, earthy, and rich — with notes of dark chocolate, forest floor, and dried dates. The everyday pu-erh for those who want depth without waiting.
Sheng Flavor
Wild fruit · Grain · Camphor
Shu Flavor
Earth · Dark chocolate · Dates
Origin
Yunnan Province, China
Best For
After meals · Adventurous drinkers
How to Brew Pu-erh
| Style | Water Temp | Steep Time | Leaf Ratio | Infusions |
|---|---|---|---|---|
| Sheng (young) | 185–195°F (88°C) | 20–30 sec (gongfu) | 5–6g per 100ml | 8–15 |
| Shu Pu-erh | 205–212°F (95–100°C) | 20–40 sec (gongfu) | 5–6g per 100ml | 8–12 |
Rinse First
For all pu-erh, especially compressed cakes, do a quick "rinse" steep of 5–10 seconds with boiling water and discard it. This awakens the leaf, washes away any dust from compression, and opens up the full flavor for subsequent infusions.
Nothing is wrong — that earthiness is the point. Pu-erh undergoes microbial fermentation, and the resulting earthy, forest-floor, woody notes are signatures of quality, not defects. Think of how a great aged cheese or dark chocolate has notes that might seem unusual in isolation, but are unmistakably right in context.
That said, there's a difference between pleasant earthiness (rich, clean, deep) and unpleasant "off" flavors (musty, fishy, sour). Good pu-erh should smell and taste like the earth after rain — clean and primal, not stale.
That said, there's a difference between pleasant earthiness (rich, clean, deep) and unpleasant "off" flavors (musty, fishy, sour). Good pu-erh should smell and taste like the earth after rain — clean and primal, not stale.
Absolutely. In Yunnan and across southern China, ripe pu-erh in particular is consumed daily — often after meals as a digestive aid. It has a long history as a functional beverage as well as a pleasurable one.
The gongfu brewing style (small vessel, many short infusions) means a single portion of pu-erh leaf provides multiple satisfying cups throughout the day, making it excellent value for a daily practice.
The gongfu brewing style (small vessel, many short infusions) means a single portion of pu-erh leaf provides multiple satisfying cups throughout the day, making it excellent value for a daily practice.
🍃
绿茶 · Green Tea Fresh, toasty, and endlessly nuanced
Green tea is the most consumed tea in China — and among the most misunderstood in the West, where it's often reduced to one flat category. Chinese green tea is a world of extraordinary variety, where the same plant, grown 50 miles apart and processed differently, produces utterly distinct teas.
The defining step of Chinese green tea is pan-firing — briefly exposing fresh leaves to dry heat in a wok immediately after picking. This neutralizes the enzymes that cause oxidation, locking in the leaf's green color, fresh aroma, and characteristic flavor. It's this technique (versus Japan's steaming method) that gives Chinese green tea its distinctive toasty, nutty quality.
Flavor Profile
Toasty · Nutty · Vegetal · Sweet
vs. Japanese Green
Less grassy, more roasted depth
Key Regions
Zhejiang · Anhui · Jiangsu
Best For
Morning · Focus · Everyday ritual
Celebrated Chinese Green Teas
Longjing
龙井 Dragon Well
龙井 Dragon Well
China's most famous green tea, from Hangzhou, Zhejiang. Flat, jade-green leaves with a clean, toasty-sweet flavor — like freshly pan-toasted chestnuts with a lingering sweetness. Smooth and approachable.
Biluochun
碧螺春 Green Snail Spring
碧螺春 Green Snail Spring
Tightly rolled into tiny spirals, grown among fruit orchards in Jiangsu. Famously fruity and fragrant — it actually absorbs aromas from surrounding peach and apricot trees, creating a naturally floral-fruity character without any added ingredients.
Anji White Tea
安吉白茶
安吉白茶
Confusingly named — this is actually a green tea, not a white tea. Made from a rare albino cultivar that produces pale, almost white leaves in spring. The amino acid content (especially L-theanine) is extraordinarily high, creating a uniquely umami-sweet, mellow cup.
How to Brew Green Tea (Without Bitterness)
| Tea | Water Temp | Steep Time | Leaf Ratio | Infusions |
|---|---|---|---|---|
| Longjing | 160–170°F (72°C) | 1.5–2 min | 2 tsp per 8 oz | 2–3 |
| Biluochun | 155–165°F (70°C) | 1–1.5 min | 2 tsp per 8 oz | 2–3 |
| Anji White Tea | 165–175°F (75°C) | 1.5–2.5 min | 2 tsp per 8 oz | 2–3 |
The Golden Rule for Green Tea
When in doubt, brew cooler and shorter. High heat is the primary cause of bitter, astringent green tea. If your green tea is too bitter, don't steep less leaf — lower the water temperature instead. A thermometer pays for itself immediately.
The key difference is the processing method: Chinese green tea uses pan-firing (dry heat in a wok), while Japanese green tea uses steaming. This single difference creates dramatically different flavor profiles.
Chinese green tea: toasty, nutty, sometimes fruity — think chestnut, fresh herbs, warm grain.
Japanese green tea (Sencha, Gyokuro): more intensely grassy, vegetal, oceanic — the classic "green tea flavor" most Westerners associate with green tea from supplement ads.
Neither is better — they are simply different traditions, equally worth exploring.
Chinese green tea: toasty, nutty, sometimes fruity — think chestnut, fresh herbs, warm grain.
Japanese green tea (Sencha, Gyokuro): more intensely grassy, vegetal, oceanic — the classic "green tea flavor" most Westerners associate with green tea from supplement ads.
Neither is better — they are simply different traditions, equally worth exploring.
Some people find that strong green tea on an empty stomach causes mild nausea or stomach discomfort — this is due to tannins and caffeine, not anything harmful. If this happens to you, try brewing at a lower temperature (which reduces tannin extraction) or simply have a small snack first.
Many people drink green tea first thing in the morning with no issue. It comes down to individual sensitivity.
Many people drink green tea first thing in the morning with no issue. It comes down to individual sensitivity.
Where to Begin
Not sure where
to start?
Choosing your first premium Chinese tea doesn't have to be overwhelming. Here's a simple framework based on your flavor preferences and experience level.
01
You want something approachable
Start with White Peony. Naturally sweet, almost impossible to brew badly, and a beautiful introduction to the world of Chinese tea.
02
You love coffee's depth and richness
Try Ripe Pu-erh. It's earthy, smooth, and satisfying in a way that coffee drinkers often find immediately compelling. Skip the sugar.
03
You want something fresh and light
Go with Longjing (Dragon Well). Toasty, clean, and approachable — the most beloved everyday tea in China for a reason.
Several factors drive the cost of premium Chinese teas:
Harvest timing: The most prized teas are spring "first flush" — leaves picked in a narrow window before the late March rains. The earlier and more selective the picking, the rarer and more expensive the tea.
Hand processing: Many premium teas are still hand-picked and hand-processed by skilled artisans. A master tea maker who has spent decades learning the exact feel and timing of pan-firing cannot be replaced by a machine.
Yield per acre: Ancient tea trees — some hundreds of years old — produce far fewer leaves than commercial-grade bushes, but those leaves contain extraordinary depth.
The good news: because loose leaf tea is so efficient (one portion brews 3–7 cups), the cost per cup of premium tea is often less than a daily coffee.
Harvest timing: The most prized teas are spring "first flush" — leaves picked in a narrow window before the late March rains. The earlier and more selective the picking, the rarer and more expensive the tea.
Hand processing: Many premium teas are still hand-picked and hand-processed by skilled artisans. A master tea maker who has spent decades learning the exact feel and timing of pan-firing cannot be replaced by a machine.
Yield per acre: Ancient tea trees — some hundreds of years old — produce far fewer leaves than commercial-grade bushes, but those leaves contain extraordinary depth.
The good news: because loose leaf tea is so efficient (one portion brews 3–7 cups), the cost per cup of premium tea is often less than a daily coffee.
We specialize exclusively in premium Chinese teas — white tea from Fujian, pu-erh from Yunnan, and green teas from Zhejiang and Anhui. Our teas are selected with a buyer's eye for quality: we look at terroir, harvest season, processing method, and of course the cup itself.
We believe the best Chinese teas deserve to be more accessible to American tea drinkers. Every tea in our collection is one we drink ourselves.
We believe the best Chinese teas deserve to be more accessible to American tea drinkers. Every tea in our collection is one we drink ourselves.
Not really. To start, all you need is:
1. A vessel to steep in (a mug with a small strainer works fine)
2. A way to control water temperature (an electric kettle with temperature settings is ideal, but you can also just boil water and let it cool for 2–3 minutes for green tea)
3. A timer
If you get serious, a gaiwan (a lidded Chinese brewing cup) opens up the full gongfu brewing experience and costs very little. But it's absolutely optional for starting out.
1. A vessel to steep in (a mug with a small strainer works fine)
2. A way to control water temperature (an electric kettle with temperature settings is ideal, but you can also just boil water and let it cool for 2–3 minutes for green tea)
3. A timer
If you get serious, a gaiwan (a lidded Chinese brewing cup) opens up the full gongfu brewing experience and costs very little. But it's absolutely optional for starting out.
Ready to explore?
Browse our curated selection of premium Chinese white tea, pu-erh, and green tea — sourced with care, shipped to your door.