Yuhua Tea is a specialty of Nanjing and one of China’s Top Ten Famous Teas. It features a round, green appearance with tightly rolled leaves, straight sprouts, and fine white hairs resembling pine needles. This symbolizes the unyielding and evergreen heroic image of revolutionary martyrs, hence the name “Yuhua Tea.” The tea is primarily grown in the outskirts of Nanjing,...
Yuhua Tea is a specialty of Nanjing and one of China’s top ten famous teas. It has a round, green appearance with straight, slender leaves, sharp buds, and white downy tips resembling pine needles, symbolizing the unyielding and evergreen heroic image of revolutionary martyrs—hence its name, Yuhua Tea. This tea excels in color, aroma, taste, and shape. Once brewed, the tea liquor is clear and emerald green…
Shiwu Town Five-Spice Tea-Flavored Dried Tofu is a specialty of Yizheng City, Yangzhou, Jiangsu Province. This dried tofu boasts a delicious taste, with a well-balanced saltiness, aroma, and sweetness. It tastes exceptionally fresh when bitten into roughly and fills the mouth with fragrance when chewed slowly, leaving a lingering aftertaste that stimulates the appetite and is enjoyable even after many servings. The riverside ancient town of Shiwu, where this five-spice tea-flavored dried tofu is produced, is under the jurisdiction of Yizheng.
The five-spice tea-flavored dried tofu from Chenxilou in Jieshou, Gaoyou, has long enjoyed an outstanding reputation. Legend has it that when Emperor Qianlong traveled to the south of the Yangtze River, he passed through Jieshou and caught the enticing aroma wafting from the shore. He ordered his attendants to investigate, only to discover it was the fragrance of boiling five-spice tea-flavored dried tofu. After tasting it, Emperor Qianlong highly praised it. From then on, Jieshou’s tea-flavored dried tofu was listed as an imperial tribute and gained fame far and wide. In 1927, it won the first prize at the West Lake Exposition. Jieshou tea-flavored dried tofu is flat and round in shape, with a soy-sauce-red hue, tender yellowish meat that resembles chicken in texture, and a fragrant, delicious taste. The five-spice tea-flavored dried tofu under the “Chenxilou” brand is exquisitely packaged, making it an excellent gift for family and friends. (Gaoyou)
Jieshou Town is located just north of Gaoyou and is one of the town's historic districts. Since it lies at the boundary between Gaoyou and Baoying counties, the point where the two jurisdictions meet, it is called "Jieshou," meaning "the head of the boundary." A must-try in Jieshou is the "Chen Xilou" Five-Spice Tea-Dried Tofu. This tea-dried tofu is flat and round, with a soy-sauce red exterior and a slightly yellow interior. It has a delicate texture and offers a rich, lingering flavor.
Yangzhou is one of the traditional tea-producing regions. Today, the green tea produced at the Pingshan Tea Plantation in the suburbs of Yangzhou, as well as at Qingshan and Nazhan in Yizheng, is of high quality, meticulously processed, and exported abroad to widespread acclaim. Local tea shops supply it all year round, with the newly harvested tea in spring and summer being especially popular. (Yangzhou)…
Yangzhou’s Fine Tea Brewed in “Sealed Pots” — While West Lake Longjing and Suzhou Biluochun’s “first-pick” teas are as expensive as gold, compared to them, Yangzhou’s renowned Lüliuyang tea is no less in quality, yet its price is significantly lower. The reason? Its market promotion has been far too “shy.” Due to climatic factors, this year the “first-pick” of local Yangzhou tea...
“Luyang Chun” and “Haoming” are locally renowned teas from our city. “Luyang Chun” won the Lu Yu Cup Quality Award for Famous and Special Teas at the second Jiangsu Provincial Quality Competition for Famous and Special Teas. The premium health-preserving green tea “Haoming” was awarded a silver medal at the Third National Exhibition of New Technologies and Products, and the stir-fried green tea received both silver and bronze medals at the Second China Agricultural Expo. These teas feature a flat...
Dongting Biluochun Tea is a famous specialty of Suzhou and one of China’s top ten teas. Historical records indicate that Biluochun Tea has been renowned since the Sui and Tang dynasties, boasting a history of over a thousand years. Legend has it that Emperor Kangxi of the Qing Dynasty bestowed the name “Biluochun” (Green Snail Spring) during his southern tour to Suzhou. Due to the unique geographical environment of Dongting Mountain, where flowers bloom in all four seasons and tea trees are interplanted with fruit trees, Biluochun Tea has a distinctive floral fragrance. The production of Biluochun Tea requires very high standards—tea buds are handpicked in early spring when the tender shoots, known as “one flag and one spear,” are no longer than 2 centimeters. These buds then undergo a series of specialized processes including fixation, roasting, and rolling. Tea is one of the world’s three major beverages. According to cooling and thirst-quenching experiments conducted by Dr. Cluck of the American Clinical Research Center, Chinese tea outperforms beer and cola in relieving summer heat and quenching thirst. Moreover, tannic acid found in tea can kill various pathogens. Modern medicine has discovered that tea has anti-cancer properties. The main components of tea—tea tannin (caffeine) and theine—help refresh the mind, stimulate intelligence, excite the heart, and dilate the coronary arteries, thereby providing positive cardiovascular benefits. This tea tannin is most abundant in fresh, tender leaves. Suzhou Dongting Biluochun Tea is entirely made from tender buds. Approximately 60,000 “one flag and one spear” buds go into producing just 0.5 kilograms (500g) of Biluochun, which is why it is also called “labor-intensive tea” or “new blood tea.” Biluochun Tea is characterized by its uniform strips, elegant shape, spiral curling, downy appearance, ivory-like color, rich aroma, and sweet aftertaste. It has long been regarded as a premium tea, enjoying an outstanding reputation both domestically and on the international tea market. (Suzhou)
A premium variety of jasmine tea in China. Suzhou jasmine tea began to develop around the Yongzheng reign during the Qing Dynasty, boasting over 250 years of production and sales history. Historical records indicate that jasmine was already cultivated in Suzhou during the Song Dynasty and used as an ingredient in tea production. By 1860, Suzhou jasmine tea was already widely sold in the Northeast and North China regions...
Glutinous rice is a specialty of the Jiangnan region, where locals make a variety of sweet tea snacks and pastries from it. In the Qidu area, located at the border of Jiangsu and Zhejiang provinces, there has long been a tradition of drinking sweet tea. The people here value hospitality and enjoy offering guests something sweet to bring good fortune. One of the most common types of sweet tea is made by brewing tea with dried glutinous rice cakes sprinkled with white sugar.
Since ancient times, monks have loved tea, and so have laypeople. Though the preferences of the monastic and secular worlds differ, they also share common ground. Zen tea is used to offer to the Buddha, serve guests, enjoy personally, or foster connections, and smoked green bean tea serves similar purposes. Zen tea emphasizes a pure heart—free from impurity, greed, anger, ignorance, resentment, or worry…
Wujiang is located by Taihu Lake, where rivers crisscross, making it abundant in fish, rice, fruits, and legumes. Local farmers smoke and roast beans to make smoked bean tea. The tea is primarily made with roasted beans, supplemented by green tea, along with fried sesame seeds, dried carrot strips, orange peel, and fresh Zhenze black tofu, giving it a slightly salty flavor. …
The establishment of Tea, Food, Leaves, Receive and Harmony is closely related to Daoxiangcun. The founder, Ye Hongnian, was a wealthy businessman from Cixi, Zhejiang, during the Guangxu era of the Qing Dynasty. One day while traveling in Suzhou, having long heard that Daoxiangcun’s sweets were extremely delicious, he bought a dozen or so tea snacks to stave off his hunger. But Daoxiangcun’s business was simply too booming—the staff...
Zhangjiagang Phoenix Mountain Tea Plantation covers a total area of 280 acres, producing 500 kg of Phoenix Biluochun, 300 kg of Phoenix White Tea, 1,000 kg of Phoenix Biryu, 1,500 kg of Phoenix Haofeng, 3,000 kg of Phoenix Emerald Green, and 15,000 kg of regular green tea annually. In recent years, varieties such as white tea and Wuniu Zao have also been introduced.
Tiger Hill Camellia Tea is a specialty of Suzhou, Jiangsu Province. Tiger Hill is one of the main production areas for camellias in China. Around the "Beginning of Summer" each year, the area is blessed with picturesque scenery where mountains and water complement each other, spring sunlight is radiant, and the landscape is beautiful. In front of and behind the hills, camellias bloom in full splendor, filling the air with their fragrance — it's truly a scene where “everywhere you look, there are floral shadows, and in every direction, blossoms fill the air.” The cultivation of camellias in Tiger Hill has a long history; as early as the Five Dynasties period, jasmine flowers were grown there for ornamental purposes. Over the years, certain flower-related customs have developed among the local people of Tiger Hill, such as celebrating the annual lunar February 12th as the birthday of all flowers, on which day flower farmers in Tiger Hill hold grand ceremonies to worship the Flower God. Among Tiger Hill camellias, the most renowned are the precious fragrant flowers used for scenting tea and extracting essential oils, such as magnolia, jasmine, daphne, and chloranthus, with jasmine being the most abundantly produced.
Scented tea is also known as "fragrant tea," "smoked flower tea," or "scented flower tea." China has a long history of producing scented tea. As early as over 700 years ago, Zhao Xihu of the Southern Song Dynasty wrote in *Tiao Xie Lei Pian*: “When various flowers bloom, pick those that are half-open and full of fragrance. Measure the amount of tea leaves, and pick an appropriate amount of flowers to pair with them...” According to the inscriptions on the ancient Temple of the Flower Goddess at the foot of Tiger Hill in Suzhou,
The Yushan Mountain in Changshu, described as “ten miles of green hills half merging into the city,” is not only picturesque and poetic, but also renowned for producing Yushan Green Tea — a refreshing, fragrant brew known to invigorate the spirit and nourish the qi. Atop Yushan lies the Jianmen Peak, a jagged mountain peak resembling it was cleaved by sword and axe, surrounded by gentle slopes covered with rows upon rows of…
White Slice Tea is a specialty of Huzhou. It gets its name from its creamy-smooth texture resembling fat and its silky smoothness like jade. The tea has slender, delicate leaves shaped like phoenix feathers, with a frosty white color that’s glossy and lustrous. Its aroma is fresh, rich, and uniquely fragrant with hints of licorice. The tea liquor is pale yellow, clear, and bright, while the leaves unfurl naturally after brewing, appearing ivory white with emerald green veins. White Slice Tea is made from tender young leaves and undergoes meticulous processing. It is harvested around Grain Rain.
Product Name: Anji White Tea Product Origin: Anji, Huzhou, Zhejiang Province Product Characteristics: Delicately shaped, resembling phoenix feathers; color like jade frost, glossy and smooth. The internal quality boasts a refreshing and rich aroma with a unique licorice note. The tea liquor is pale yellow, clear and bright. The leaves unfurl naturally with ivory-white leaf flesh and emerald-green veins. Product Ingredients: ...