Chinese teas

unoxidized tea

one of several styles of tea which generally feature young or minimally processed leaves of the Camellia sinensis plant

partially oxidized tea

South Asian drink mainly consisting of butter churned with tea

variety of fermented tea produced in the Yunnan province of China

tea scented with jasmine blossoms customary to China

infusion made from roasted barley grains

Chinese black tea that is smoke-dried

pan-roasted green tea from the area of Longjing Village in Hangzhou, China

species of plant

variety of green tea

hot water infused ginger roots

beverage made by infusing dried flowers of chrysanthemum

Most famous oolong of the Wuyi Rock Teas

the highest grade of white tea produced in Fujian Province in China

Keemun () is a famous Chinese black tea. First produced in the late 19th century, it quickly became popular in the West and is still used for a number of classic blends (such as Earl Grey tea). It is a light tea with characteristic stone fruit and slightly smoky notes in the aroma and a gentle, malty, non-astringent taste reminiscent of unsweetened cocoa. Keemun is said to have floral aromas and wooden notes.

thumb|Fengqing Dianhong Museum Dianhong tea (; pronounced ) is a type of relatively high-end, gourmet Chinese red tea sometimes used in various tea blends and grown in Yunnan Province, China. The main difference between Dianhong and other Chinese red teas is the amount of fine leaf buds, or "golden tips," present in the dried tea. Dianhong tea produces a brew that is brassy golden orange in colour with a sweet, gentle aroma and no astringency. Cheaper varieties of Dianhong produce a darker brownish brew that can be very bitter.

Biluochun or Bi Luo Chun (; pronounced ) is a famous green tea originally grown in the Dongting mountain region near Lake Tai in Suzhou, Jiangsu, China. Also known as Pi Lo Chun, it is renowned for its delicate appearance, fruity taste, floral aroma, showy white hairs and early cropping.

Chinese White tea

thumb|Twisted kuding leaves ready for brewing (Ilex kaushue) thumb|Kuding Ilex kaushue, "" () thumb|Kuding Ligustrum robustum, "" ()Kuding (; pronounced ) is a particularly bitter-tasting Chinese infusion, which due to their similarities in appearance is derived from several plant species. The two most common plants used to make kuding are the wax tree species Ligustrum robustum and the holly species Ilex kaushue (synonym: Ilex kudingcha), the former being more commonly grown in Sichuan and Japan while the latter is most commonly grown and used in the rest of China and Vietnam. Tea produced fr

popular Chinese green tea

one of the most famous green teas in China

beverage made by infusing leaves, flowers, roots of lotus

famous yellow tea from Junshan Island, China

Cantonese herbal tea

Rare, large-leafed green tea

East Asian tea made from seaweed

One of China's most famous green tea

black tea

Cantonese herbal tea

green tea

yellow tea from Anhui province

variety of the tea plant from Wuyi Moutains