Teas ‹ By Country ‹ China
The Chinese describe tea being drunk as long ago as 2700 BC, but until the Tang Dynasty 618-907 AD it was taken mainly as a medicine. Before the Second World War, China produced half the world's supply and old records tell us that at one time Chinese Tea Merchants recognised 8,000 different grades of tea.
Pu Erh
Black Tea
Pu Erh tea is grown in the Yunnan province of China where it has been drunk as a curative for around 2000 years. This tea has been ripened using carefully controlled fermentation giving the leaves an reddish orange appearance. The flavour is earthy, smooth and slightly toasted. Brew for 3 to 4 minutes. A further infusion is possible. Serve without milk.
Jasmine
Green Tea
From the Fujian province, A semi-fermented tea scented with Jasmine flowers.
Keemun
Black Tea
From Northern China, an aromatic tea with a very smooth, soft character. It is suitable for drinking black, or with a slice of lemon, or with milk.
China Lapsang Souchong
Black Tea
Famous for its smoky, syrupy taste, yet having a smooth flavour. Compared with the Formosa Lapsang Souchong this is lighter in character.
Rose Congou
Black Tea
From the North of China, this flavoursome large leaf tea has a distinctive fragrance from being scented with rose petals.
Yunnan
Black Tea
From one of China's largest and most famous tea growing provinces, this fine tea has a lovely fresh aroma and a powerful flavour with a crisp tangy edge.