Nanzheng Black Tea -- 2015 National Famous, Special, and High-quality New Agricultural Product. Nanzheng County has accelerated the development of pollution-free black tea production bases by relying on leading enterprises such as Hanshan Tea Industry and Lvjiaozi Company, focusing on establishing black tea production gardens and deep processing bases. It has also set up cooperation mechanisms with universities and research institutions like Shaanxi University of Technology to enhance the development and research of new black tea varieties.
Nanzheng Green Tea – 2015 National Famous, Special, and High-quality New Agricultural Product Nanzheng is located in the heart of the Qinba Mountains and has a long history of tea production. As early as the Tang Dynasty, there are records stating “famous tea is produced in Liangzhou” (Liangzhou refers to Nanzheng). The “Ganlong Cave Tea” from Beiba Town within the region was well-known both within and outside the province during the Ming and Qing dynasties. It is one of the province’s advantageous tea-producing areas and one of the key tea-producing counties in China. The Nanzheng tea region lies on the northern slopes of the Bashan Mountains, amid forests, with a forest coverage rate of 62.9% and an air quality excellence rate of 100%. The area features high latitude, high altitude, pure water quality, and soil rich in zinc and selenium. According to tests by the National Tea Quality Inspection Center, it fully meets the standard requirements for green and organic tea production bases. The green tea produced here is favored by consumers for its high aroma, strong flavor, good endurance in brewing, beautiful shape, and health benefits.
Cassia seeds are a type of traditional Chinese medicinal herb known for their ability to clear liver heat, dispel rheumatism, nourish kidneys, and improve vision. In addition to their medicinal properties, cassia seeds are rich in various vitamins, amino acids, fats, and carbohydrates. In recent years, their health benefits have gained increasing attention. Regular consumption can significantly alleviate constipation. Made from cassia seeds, this tea serves as a refreshing summer beverage. Yishikang Cassia Seed Tea is a health-focused herbal drink crafted using modern international effervescent technology. It combines cassia seeds, mulberry seeds, radish seeds, water-soluble dietary fiber, and green tea—making it especially suitable for middle-aged and elderly individuals. It helps clear the liver and improve vision, dispel wind-heat, nourish kidneys and essence, and promote bowel movements.
The host pounds brick tea into crumbs, adds water, and boils it. When the tea swirls with crushed leaves in a bubbling sound, fresh milk is poured in and boiled until it’s ready to drink. Sipping such milk tea, herders returning from snowy cold instantly warm up. A bowl of milk tea, a serving of pilaf, a few pieces of lamb, and some cheese make a hearty meal...
The famous Lugu Dongding Oolong Tea is produced on Dongding Mountain, located northeast of Qilin Pond in Lugu Township, Nantou County. With an elevation of 743 meters, Dongding Mountain is shrouded in clouds and mist year-round, has an average annual temperature of 25 degrees Celsius, and provides an ideal environment for tea tree growth. The soil here is highly plastic yellow earth, rich in moisture and lime, complemented by open terrain and abundant sunlight. These optimal natural conditions naturally yield high-quality Dongding tea. Lugu Dongding Oolong Tea primarily uses the Qingxin Oolong cultivar, which can be harvested up to five times a year, with spring and winter teas being of the highest quality. The production process of Dongding Oolong Tea is similar to that of other teas, involving fixation, rolling, shaping, and roasting. The tea leaves are rolled into a semi-spherical shape, and when made from tender buds, the brewed tea has a rich and mellow flavor. For brewing Dongding Oolong Tea, a clay teapot is preferred—ideally not too large—to better extract the essence of the fine tea. White porcelain cups are recommended, allowing you to enjoy both the taste and the varying hues and intensities of the tea liquor. Use clean water, such as mountain spring or well water, free of impurities. Avoid over-brewing to prevent chemical changes in the tea leaves that may affect digestion. In Lugu Township, almost every household grows and sells tea, but for purchasing high-quality tea, the shops along Zhongzheng Road, which specialize in tea sales, are the most concentrated. Along the road to Phoenix Valley, endless stretches of emerald-green tea plantations and farmsteads scattered among them, veiled in the perennial mist, offer the most serene and idyllic view of tea fields. (Nantou County)
Chashang Li in Beijing’s Tianqiao area has a long history and is a traditional Beijing snack. The tea soup is sweet, aromatic, and mellow, with an apricot-yellow hue and a delicate, lingering flavor. A poem from the Jiaqing era of the Qing Dynasty, “Duomen Zhuzhi Ci,” reads: “A bowl of sweet porridge in the early morning, then tea soup and flour tea.” Old Beijingers favored tea soup from Ju Yuan Zhai outside Qianmen and Chashang Li in Tianqiao. Located
Ningxia specialty—Goji tea leaves, one of the region’s renowned local products with a long history. It boasts magical and wide-ranging health benefits and is excellent for improving eyesight. Li Shizhen of the Ming Dynasty mentioned in his Compendium of Materia Medica, “In spring, the goji leaves are harvested and called ‘Tianjing grass’.” The so-called Tianjing grass refers specifically to the tender shoots of goji leaves, including roots, stems, flowers, and fruits, where nothing is discarded.
You may have previously seen news reports about “goji sprouts being selected as a dish for state banquets at the Great Hall of the People.” But you might not know that “goji sprouts” can also be finely stir-fried and refined into tea. In the Ming Dynasty, Li Shizhen mentioned in his *Compendium of Materia Medica* that “in spring, goji leaves are harvested and called ‘Tianjing Grass’.” The Tianjing Grass referred to here specifically denotes the tender shoots of goji leaves where “roots, stems, flowers, and fruits are all utilized without waste.” Goji Leaf Tea is made from carefully selected tender tips and young leaves of Ningxia goji, using a unique processing technique to produce a refined tea that fully preserves the effective components and benefits of the goji leaves. To further enhance the quality of the tea, fresh leaves are typically washed and stir-fried to bring out their aroma during processing. Goji Leaf Tea has a delicate and smooth taste, and offers health-strengthening benefits. It contains nutrients beneficial to eye health such as vitamins A, C, B1, B2, and various amino acids, making it an excellent choice for supporting vision.
The snow lotus is harvested near the snow line at altitudes above 3,000 meters on the Qinghai-Tibet Plateau and is a precious specialty product of Qinghai. This product is primarily made from snow lotus, combined with ingredients such as black tea, and is scientifically processed, concentrated, and refined. It has no toxic side effects, is convenient to consume, and is characterized by the scientific extraction of the effective components of snow lotus.
The Hakka people who migrated to Taiwan during the Ming and Qing dynasties introduced Lei Cha to the region. In Beipu Township, Lei Cha has been promoted as a local industry, and thanks to the efforts of many over the years, visiting the old street of Beipu to enjoy Lei Cha in recent years has not only become a popular trend but also evolved into a new tea culture. Two essential tools for making Lei Cha are the mortar (lei bo) and pestle (lei gun). The former looks similar to an ordinary mortar but features grooves inside, while the latter is a short wooden stick made from hard guava wood.
Milk tea is a beverage in Urumqi, Xinjiang. The general method of preparation is to first crush brick tea, place it in a copper kettle or a pot of water to boil. Once the tea boils, fresh milk is added. While it's boiling, the tea is constantly stirred with a spoon until the tea and milk are fully blended. Then the tea leaves are removed, and salt is added to complete the drink. …
Dongding Oolong Tea, commonly known as Dongding Tea, is a highly renowned tea from Taiwan. It is a type of Baozhong tea from Taiwan. The term “Baozhong tea” originates from Anxi in Fujian Province, where local tea shops would wrap the tea in two square sheets of rough-edged paper, inner and outer layers, containing 4 taels of tea leaves, forming a rectangular packet. The outside of the packet was stamped with the tea shop’s mark, and the tea was sold by the packet, hence the name “Baozhong.” Taiwanese Baozhong teas are lightly or moderately fermented and are also called “fragrant oolong teas.” Depending on their appearance, they can be divided into two types: strip-style Baozhong tea, represented by “Wenshan Baozhong Tea,” and semi-ball-shaped Baozhong tea, represented by “Dongding Oolong Tea.” It has long enjoyed the reputation of “Wenshan in the north, Dongding in the south.”
It’s a quintessential Hong Kong creation. A blend of the smoothness of milk tea and the rich aroma of coffee. When you take a sip, there's a hint of sourness, a touch of bitterness… in short, it's indescribable.
To Mongolians, milk tea is more than just a beverage—it’s a culture, an emotion. Mongolian pot tea is primarily made by brewing the tea in the traditional way, then adding dried meat, cheese, and milk skin, which are cooked and eaten directly in the pot. When serving, the tea is poured into bowls and mixed with milk curd, fried rice, and butter. The longer it simmers, the softer the fried rice and milk curd become, enhancing the flavor and texture. Pairing it with Mongolian pastries, steak, or eggs makes the experience even more authentic.
Mongolians are passionate about tea. People in other regions often say, "Three meals a day are essential," but Mongolians usually have "three servings of tea a day" and are accustomed to only "one meal a day." Every morning, after getting up, the housewives first…
Milk tea is also called Mongolian tea. It is the beverage most favored by the Mongolian people, consumed with every meal of the day. The way to make milk tea is generally as follows: first, break and crush the brick tea, then put it in a cloth bag based on how much water you’re using. Boil it in a pot of hot or cold water until the water boils and the tea takes on a moderate color, then remove the tea bag. Next, add fresh milk
Made by stir-frying millet flour, hemp seeds, sesame paste, and sesame oil, then sweetened with white sugar and served with boiling water. It has a rich color and fragrant taste, with all the necessary toppings, doesn't stick to the bowl, and doesn't coat the mouth.…
Almond tea is a popular snack that originated in the imperial court and later spread to the public. It is primarily made from finely ground almond powder, brewed with boiling water from a traditional dragon-phoenix copper kettle, and mixed with over ten ingredients such as almonds, peanuts, sesame seeds, rose petals, osmanthus, raisins, goji berries, cherries, and white sugar. With its vibrant colors and rich aroma, it is a nourishing and health-promoting delicacy.
Bak Kut Teh “Xingzhou” is the Cantonese nickname for Singapore. “Bak Kut Teh” might be mistaken by many as the name of a type of tea. In fact, this “tea” is not that kind of tea at all — it is a well-known pork rib and herbal soup in Singapore (and even across Southeast Asia), and has absolutely nothing to do with tea...
Traditional Beijing Miancha is a specialty snack of Beijing. Among Beijing street foods, miancha is usually sold in the afternoon. As a poem goes: “Upon waking from a noon nap, warm miancha is best, with dried ginger and sesame paste added to the rest.” There’s an art to eating miancha — instead of using chopsticks or a spoon, one holds the bowl in one hand and drinks it in a circular motion along the rim. It’s likely that only true Beijingers know how to enjoy it this way.