A First-Timer's Guide to Chinese Tea

Tea in China is not a single drink. It is a family of styles, each with its own region, processing method and way of brewing. A visitor who orders "tea" will usually be asked a follow-up question, because the choice matters. This guide gives you enough vocabulary to enjoy the experience without pretending to be an expert.

The six families

Chinese tea is commonly grouped into six types, based on how the leaves are processed.

Green tea is unoxidised, fresh and grassy. Longjing from Hangzhou and Biluochun from Suzhou are well-known examples. Brew with water that is hot but not boiling, or the tea turns bitter.

White tea is minimally processed, with a light, sweet character. It comes mainly from Fujian. It is forgiving to brew and pleasant in the afternoon.

Yellow tea is rare and lightly fermented, with a mellow flavour. It is worth trying if you see it, but it is not usually the starting point.

Oolong tea is partially oxidised, ranging from floral and light to roasted and deep. Fujian and Taiwan are known for it. Tieguanyin and Da Hong Pao are familiar names.

Black tea — called red tea in Chinese — is fully oxidised, malty and robust. Keemun from Anhui is a classic. It takes milk or lemon well, though many drink it plain.

Dark tea, including pu'er from Yunnan, is fermented and aged. It can be earthy, smooth and surprisingly complex. Pu'er is often sold in compressed cakes.

How to order in a tea house

A traditional tea house is a place to sit, not a quick stop. You choose a tea, and the staff bring leaves, a pot or gaiwan, and hot water. You brew it yourself, or they show you how.

A simple order:

• Name a type rather than a brand: green, oolong, black, pu'er.
• Ask for a recommendation by flavour: floral, roasted, light, strong.
• Say if you prefer it weak; the first infusion is often quick.

The water is refilled throughout your visit, and the same leaves are usually brewed several times. Each infusion tastes a little different. That progression is the point.

Brewing at home

You do not need a full tea set to start. A small pot, a strainer and a way to heat water are enough.

• Use less tea than you think, especially with green tea.
• Keep water below a rolling boil for green and white tea; oolong and pu'er can take hotter water.
• Brew briefly for the first cup, then lengthen each subsequent infusion.
• Do not leave leaves sitting in water for hours; that is what makes tea bitter.

Buying tea as a visitor

Tea shops range from tourist-oriented to serious. A few things help:

• Taste before buying. Most shops will brew a sample.
• Ask about the harvest and the region, not just the name.
• Buy a small quantity first. Tea is personal, and a famous name is not a guarantee you will like it.
• Ignore claims about health benefits. Good tea is enjoyable; it is not medicine.
• Pack it well. Tea absorbs smells, so keep it away from spices and perfume in your luggage.

Tea as a social habit

Offering tea is a common way to welcome someone. In a business or family setting, you may be offered cup after cup, and refilling someone else's cup is a small gesture of attention. You do not need to know the etiquette perfectly. Accepting the tea and saying thank you is enough, and the rest is learned by watching.

The pleasure of Chinese tea is that it rewards curiosity rather than expertise. Start with one family you like, learn how it behaves with water and time, and the rest follows.

Details change. Confirm current prices, opening hours and entry rules before you rely on them.