The question of which Chinese tea is the best is difficult to answer, because each person has an individual taste and what one likes does not touch the other at all.
But the world's leading tea makers have compiled a list of the most popular types of tea, valuable in China and known beyond.
In the rating presented, tea popularity is assigned depending on the number of mentions in various lists about it.
Best Chinese teas:
10. Bai Hao Yin Zhen, & laquo; Silver Needles with White Hairs & raquo;
Famous white tea. Made exclusively from the most delicate fleecy buds.
The infusion is transparent light gold with a sophisticated aroma, associated with the first spring flowers. The taste is mild, melon-honey.
9. Puers
The most expensive Shen varieties are harvested from mother giant trees in Yunnan.
The largest tea conglomerates in the territory of Menghai, Xia Guan or Menku are famous for their legendary species & ndash; collectible molds at tea auctions cost tens of thousands of dollars.
Puer belongs to the post-fermented species. This tea undergoes natural aging with the participation of Aspergill microbes: that is why the invigorating and tonic drink has a characteristic earthy taste and smell of wet heaps.
At the end of the last century, artificial aging technology was invented and Shu puers began to be produced.
8. Liu An Gua Pian, & laquo; Pumpkin Seeds from Liu An & raquo;
Easily recognizable green tea collected in Luan City, Anhui Province.
It is made using baking technology, therefore it is known for its characteristic aroma of fried seeds and a long complex aftertaste.
The tea infusion has an amazing emerald green color.
According to the shape of the teas (elongated, with curved edges), this type of tea is difficult to confuse with others & ndash; it does not use kidneys, but only the second sheet, from which the central rigid vein is removed.
In 2008, Liu An Gua Pian was nominated for intangible cultural heritage.
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7. Qi Men Hong Cha, Qimen red tea known as & laquo; Kimun & raquo;
One of the three most famous red (black) tea types in the world, along with Darjeeling .
It grows in Anhui Province. Tea has a warm honey aroma when dry, and spicy and bread notes prevail in the drink.
Gives a ruby-red infusion with a multifaceted taste, which traces the shades of dried fruits, aged wine and cinnamon with a subtle honey-pine aroma.
Only professional skilled craftsmen are allowed to manufacture Kimun. The slightest mistake made in the fermentation process & ndash; and the taste of tea is spoiled.
6. Jun Shan Yin Zhen, & laquo; Silver Needles from Sovereign Mountain & raquo;
Exclusive yellow tea recommended for wise gourmets.
It grows on a mountain island on Lake Dong Tin, consists of first-class fluffy buds that are collected in spring for only two weeks a year.
Jun Shan Yin Zhen is aged over smoldering coals, giving tea leaves a languid spicy aroma, so even with your eyes closed, you can easily distinguish the original tea from its replicas, copies and fakes.
The real Jun Shan Yin Zhen cannot be cheap & ndash; it is one of the most elite and valuable teas in China.
5. Fujian Uluns Wishan Cliffs Tea
Uluns , which grow in the rocky terrain of Fujian, have a special taste and aroma.
A soft, refined tea bouquet is achieved thanks to a unique mountain climate with smooth temperature changes, increased humidity and pronounced acidity of the soil.
Rock teas are partially fermented, preserving all the most valuable substances, so it is not surprising that Wishan tea was regularly served at the imperial table.
4. Мао Фэн
Tea that was drunk 1,000 years ago, just as it is today, gives pleasure with its stunning honey-fruit taste and fragrant floral aroma.
With each strait, the taste of Mao Feng is revealed in a new way: either the taste of apricots and peaches is felt, then the smell of an orchid is heard, then a barely perceptible citrus note is recognized.
According to the rules, flushes of the same length are selected for this green tea, so when dried they resemble passerine tongues. Hua Shan Mao Feng can only be produced by craftsmen who have completed many years of training.
3. Te Guan Yin from Anxi Province
Large-leaf semi-fermented oolong. The appearance of this tea is shrouded in legends, but it is reliably known that in Anxi County, Fujian Province, tea bushes were grown as early as the 7th century during the Tang Dynasty.
The classic Teguanyin taste has a rich density, in which frosty freshness is emphasized by languid nutmeg notes, and a daring aroma intoxicates with fragrant chords of citrus and plum.
After a sip of Teguanyin, a very long silky aftertaste is felt. Real Teguanyin can withstand up to 10 straits, retaining its original bright bouquet of taste and aroma.
2. Dongting Bi Lo Chun , & laquo; Emerald Spirals of Spring & raquo;
Grown in Jiangsu Province. The harvest is collected at the end of April: only the best raw materials from the barely blossomed kidney and the first young leaf are selected for tea.
According to ancient Chinese chronicles, Bi Lo Chun was presented to the then emperor, calling green tea & laquo; Murderously fragrant & raquo; due to a dizzying floral-herbal smell.
Bi Lo Chun's dry cups resemble the shape of snails, which are twisted by hand on the day the raw materials are collected.
When brewing, the spirals unfold slowly, giving the ceremony participants the opportunity to observe a real & laquo; tea dance & raquo;. It is recommended to brew in transparent glassware.
1. Xi Hu Long Jing , & laquo; Dragon Well from Si Lake Xy & raquo;
Unofficially, Long Jing is called the & laquo; king of green teas & raquo;. They are collected in Zhejiang province in the spring, tearing off only the tops of the shoots.
Incredibly, there are about 100,000 smooth and sharp shoots in one kilogram of finished Long Jing, which go through all the processing steps, including touching a hot boiler, manually.
The high cost of tea is determined by the difficulties in collecting and processing & ndash; it is sold only in small batches, and even in China it is not easy to get the real Long Jin. Но у нас есть.
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