The low mountain areas of Chengwan and Feixiang in Panjia and Xueyan towns are rich in tea production, with Biluochun tea as the main product enjoying great fame. "Yanghu New Moon" tea has won the Special Prize at the Jiangsu Province Famous Tea Evaluation for three consecutive sessions. …
Jintan Sparrow’s Tongue Tea is produced at Fanglu Tea Farm in Jintan City, Jiangsu Province, and was first created in 1983. The tea gardens are located at the foot of Maoshan Mountain. This entry provides a brief introduction to the tea garden environment and the quality characteristics of Jintan Sparrow’s Tongue Tea, and concludes with a detailed explanation of the tea-making process — including the handcrafted steps of picking, pan-firing, removing from the wok, shaping, and storage — as well as the key procedures of mechanical tea production: fixation, shaping, and drying.
Maoshan Qingfeng Tea is a specialty of Jintan City, Changzhou, Jiangsu Province. The tea leaves are flat and straight like swords, with a glossy green color and smooth surface. They offer a high, refreshing aroma that is delicate and long-lasting, bright green liquor, a fresh and mellow taste, and tender, bright, and intact leaf bottoms. Maoshan Qingfeng is produced in the Maolu Tea Farm, Shimalin Tea Farm of Jintan, Jiangsu, and the eastern hilly areas of Maoshan.
In 1995, Jintan was named the "Hometown of Chinese Green Tea (Famous Tea)." Maoshan Tea comes in a wide variety of types and is of high quality. Among them, "Maoshan Qingfeng" won a national gold award, while "Yuhua" and "Que She" received gold awards at China's first Food Expo. (Jintan) Jintan is honored as the "Hometown of Chinese Green Tea (Famous Tea)..."
Jin Kailai-brand soybean milk fruit tea includes: Student Soybean Milk, Fresh Soybean Milk, Corn Soybean Milk, Peanut Soybean Milk, Women’s Soybean Milk (sugar-free), Protein Acid Dew, Strawberry Soybean Milk, Coconut Soybean Milk, Cocoa Soybean Milk, Pineapple Soybean Milk, Cooked Soy Milk, Plum Tea, Apple Tea, Iced Black Tea, and more. (Changzhou)…
Xiaohai Five-Spice Tea-Flavored Dried Tofu has a history of over a hundred years. It is said that during the Qing Dynasty, small workshops processing tea-flavored dried tofu could already be found among the handicraft workshops in Xiaohai. Currently, the most renowned producer of Xiaohai Five-Spice Tea-Flavored Dried Tofu is Master Luo Hejun, who lives on the west side of Qingshi Street in Xiaohai. According to him, he has been engaged in the production of tea-flavored dried tofu for decades...
Known as the "unique delicacy of northern Jiangsu," Qiqiao "Waizi" tea dried tofu originated during the reign of Emperor Kangxi in the Qing Dynasty. Shaped like a round coin, it has a history of over 300 years. Legend has it that when Emperor Qianlong of the Qing Dynasty traveled incognito to the south on a private inspection tour, he caught a slight cold and lost his appetite. Later, a local offered him Qiqiao "Waizi" tea dried tofu. After tasting it, Qianlong found the flavor exquisite,
Qiqiao Tea Dried Tofu is a specialty of Funing County, Yancheng City, Jiangsu Province. Locals in Funing love Qiqiao Wai Zi Tea Dried Tofu and often enjoy a piece or two with tea or after meals. It comes in brown color and various shapes such as round, square, and sliced. Known as the “One-of-a-Kind Delicacy of Northern Jiangsu,” Qiqiao’s “Wai Zi” Tea Dried Tofu originated during the Qing Dynasty’s Kangxi reign. Its shape resembles ancient coins.
It comes in two varieties: shrimp-flavored dried tofu and five-spice dried tofu, both with unique flavors and a long history. Shrimp-flavored dried tofu is mostly custom-made as gifts, while the five-spice variety is more commonly available in the market. Its characteristics include an ideal texture that’s neither too soft nor too tough, a deliciously savory and salty taste, and a fine vertical grain when broken apart.
In Huai'an, tea crisps are a well-known delicacy among both adults and children. Huai'an tea crisps were created in the late Qing Dynasty and have a history of over a hundred years. At that time, the person who made the best tea crisps had the surname Yue, so they were also called "Yue Family Tea Crisps." Additionally, because the Yue family’s residence was close to the Drum Tower in Huai'an City, some people also refer to them as "Drum Tower Tea Crisps." Tea crisps can be eaten dry,
Wild artemisia tea helps eliminate excess fat, lower blood pressure, improve eyesight, nourish the liver, reduce inflammation, relieve fever, promote hair growth, darken hair, detoxify the body, and prevent cancer. It is also rich in essential amino acids and various trace elements such as organic germanium, selenium, zinc, and iron, and is known as the "Treasure of Jianghuai."...
The Lotus Leaf Tea in Clay Pot series is made from high-quality wild lotus leaves carefully selected from the Hongze Lake Wetland. The tender leaves are hand-picked at night, undergo a special fixation process for disinfection, and are then pan-fried using traditional methods. This tea helps clear heart fire, calm liver fire, purge spleen fire, reduce lung fire, as well as provide benefits such as clearing heat and nourishing the spirit, lowering blood pressure and promoting urination, retaining fluids and suppressing sweating, stopping bleeding and consolidating essence, and aiding in weight loss. The clay pots holding the lotus leaves feature exquisite colors and are painted with lotus flowers and leaves in various forms. The packaging boxes incorporate elements of blue floral fabric and hemp ropes, enhancing the product’s classic, vintage charm. A high-quality nylon rope handle makes it convenient to carry.
Naturally tender lotus leaf tea, harvested from the deep, unpolluted waters of Hongze Lake at dawn when the leaves are covered in morning dew. Pure green, with no additives. Refreshing taste, with a top-quality emerald-green tea infusion. …
Genmai-cha at Dapaidang – This genmai-cha is made from high-quality green tea, rich in chlorophyll, tannins, and amino acids. The roasted brown rice contains abundant Vitamin B. Regular consumption not only helps lower blood pressure and reduce cholesterol, but also strengthens the spleen, reduces fat, and moisturizes the skin. Each pack of Dapaidang Genmai-cha comes individually packaged in an aluminum foil bag to effectively preserve the freshness of the tea leaves and the aroma of the roasted rice.
The high-quality Lianyungang Yunwu Tea from Yuntai Mountain is renowned for its excellent color, aroma, taste, and appearance, ranking it alongside famous teas such as Taihu Biluochun and Nanjing Yuhua. In ancient times, monks at Wuzheng'an would carefully harvest and produce only two or three pounds of this tea each year, keeping it secret and treating it as a precious brew reserved for honored guests. It is celebrated for being “mellow in taste, elegant in color, fragrant in aroma, and clear in liquor…”
Yushan Tea is produced at the Yushan Tea Plantation in the Hot Spring Tourist Resort. Its quality features include a flat and elegant appearance, bright green color, and a fragrant, mellow flavor. When brewed, the tea leaves appear vibrant green in the cup, resembling a lotus emerging from water—lifelike and charming. To enjoy Yushan Tea, it is best brewed in a glass cup: use 3 grams of tea leaves with about 200 milliliters of water heated to around 80°C.
Huaguoshan Cloud-Mist Tea is a specialty of Huaguoshan in Lianyungang City, Jiangsu Province. It is a renowned variety of green tea, known for its tightly rolled, eyebrow-shaped leaves with sharp buds, vibrant green color with visible fine hairs, long-lasting and high fragrance, rich and fresh taste, clear liquor, and uniformly tender leaves. Images of Huaguoshan Cloud-Mist Tea...
In the 21st year of the Guangxu reign, in the back street of Zhongzheng Street, there was a scholar named Bian Geng, courtesy name Yuqing, who passed the imperial military examination and became a royal guard of the Qing court. He took the tea from the Banlu Bridge teahouse in his hometown, subtly scented it with borneol spices, and processed it into a delicacy resembling “Dragon Cake and Phoenix Roll,” which he presented as a tribute to Empress Dowager Cixi. After tasting it, Cixi praised, “Zhuangyuan Tea, bursting with aroma…”
“Stone Flower Tea,” scientifically known as “Parmelia saxatilis,” belongs to the Parmeliaceae family of lichens. Because it clings tightly to rocks and displays a variegated spectrum of colors—ranging from blue-green, light green, gray-green to dark green—it resembles flowers painted on stone. Hence, local mountain dwellers have given it the beautiful name “Stone Flower Tea.” In addition to being used as a beverage, Stone Flower Tea from Yuntai Mountain also has medicinal uses. For conditions such as skin itching, athlete’s foot, or vitiligo, an appropriate amount can be boiled in water to wash the affected areas. For children’s mouth ulcers, it can be ground into a powder and applied topically.
Cloud Mist Tea is a specialty of Lianyungang City, boasting a long history and excellent quality. The "History of Food and Goods" in the History of Jin records that in March of the fourth year of Emperor Zhangzong's Cheng'an reign (1199), "a workshop was established in Haizhou (now Lianyungang City) to produce new tea." In the 24th year of the Guangxu reign of the Qing Dynasty (1898), local gentry such as Shen Yunpei and Song Zhiji...