China’s Ancient Tea Tradition Unfolds in Six Distinct Flavors and Rituals
China’s tea tradition stretches back over 5,000 years, blending history, philosophy, and daily life. From delicate white tea to robust black blends, the country’s six main tea types each offer unique flavours and benefits. Among them, yellow tea stands out as rare and labour-intensive, while Pu-erh gains depth through years of ageing.
Legend credits Emperor Shen Nong with discovering tea in 2737 BCE. Since then, tea has become deeply woven into Chinese culture, evolving into a diverse range of styles. Green tea remains the most traditional and widely consumed, prized for its fresh, grassy taste and health benefits. Black tea, fully oxidised, is known as 'red tea' in the West and offers a bold, rich flavour.
China’s six main tea categories—green, black, oolong, white, Pu-erh, and yellow—each tell a story of craftsmanship and tradition. The Gongfu ceremony and centuries-old practices continue to shape how tea is enjoyed today. Whether for health, flavour, or ritual, these teas remain a cornerstone of Chinese heritage.
