THE LUXE JOURNAL · KITCHEN, COFFEE & ENTERTAINING · PART 1 OF 5
Chinese Tea 101: Six Essential Teas, Their Flavours, Origins & How to Brew Them
From flat-roasted Longjing to mineral Wuyi oolong and earthy Pu-erh, this is a practical flavour map for anyone who wants to understand Chinese tea without turning it into a textbook.
By Eleanor Hart · September 20, 2026
Chinese tea becomes much easier to understand once you stop thinking of it as one drink. Green tea, oolong, black tea, white tea, scented tea and post-fermented tea can taste dramatically different because leaf variety, region, oxidation, roasting, scenting and ageing all change the cup.
1. Longjing: fresh, chestnut-like and unmistakably Chinese
Longjing, or Dragon Well, is the classic gateway to Chinese green tea. Traditionally associated with Hangzhou and Zhejiang, it is recognised by its flat, pressed leaf shape and pan-fired character. A good cup can combine fresh green notes with soft sweetness, chestnut-like warmth and a clean finish.
Starting brew: 3 g leaf per 150 ml water, around 80°C, 60–90 seconds. Lower temperature protects the delicate leaf from unnecessary bitterness.
2. Bi Luo Chun: aromatic green tea with more lift
Bi Luo Chun is another celebrated green tea, traditionally associated with the Jiangsu region. The leaves are fine and curled rather than flat, and the cup is usually more perfumed than Longjing, with fresh floral and fruity impressions layered over green sweetness.
Starting brew: 3 g per 150 ml, around 75–80°C, 60–90 seconds. Use a clear glass if you enjoy watching the rolled leaves open.
3. Tieguanyin: floral oolong with a silky texture
Tieguanyin from Fujian is one of China’s best-known oolong styles. Modern lighter-roasted examples can be intensely floral, creamy and bright, while more traditional roasting gives the tea deeper nutty and toasty notes.
Starting brew: 5 g per 100 ml in a gaiwan, around 90–95°C, beginning with short 15–25 second infusions and increasing gradually.
4. Da Hong Pao and Wuyi rock tea: mineral, roasted and structured
Wuyi rock oolong is famous for the way roasting, mineral-rich mountain terroir and mature leaf structure come together. Da Hong Pao is the most famous name, but the wider Wuyi category includes many cultivars and styles. Expect roasted grain, stone-fruit, spice, mineral and sometimes cocoa-like depth.
Starting brew: 6 g per 100 ml, 95–100°C, very short first infusions of around 10–20 seconds.
5. Pu-erh: the tea that changes the conversation
Pu-erh from Yunnan is sold loose and compressed, and is commonly divided into raw (sheng) and ripe (shou) styles. Raw Pu-erh can range from bright, floral and bitter-sweet when young to deeper and more mellow with age. Ripe Pu-erh is darker, smoother and often earthy, woody or date-like.
Starting brew: 5–7 g per 100 ml, 95–100°C, quick rinse if desired, then short repeated infusions. Explore our Chinese Tea Cakes & Pu-erh collection if you want to build a tasting flight around compressed tea.
6. Jasmine tea: fragrance with structure
Traditional jasmine tea is made by allowing finished tea—often green tea—to absorb the fragrance of fresh jasmine blossoms through repeated scenting. The best examples do not taste like perfume. The flower should sit on top of a clean tea base rather than overwhelming it.
Starting brew: 3 g per 150 ml, around 80–85°C, 60–90 seconds.
Chinese tea flavour map
| Tea | Typical direction | Good first occasion |
|---|---|---|
| Longjing | Fresh, sweet, chestnut-like | Morning / light lunch |
| Bi Luo Chun | Floral, bright, aromatic | Late morning |
| Tieguanyin | Floral, silky, creamy | Afternoon |
| Wuyi oolong | Roasted, mineral, structured | After a rich meal |
| Pu-erh | Earthy / woody or bright / evolving | Long tasting session |
| Jasmine | Floral, clean, perfumed | Afternoon / after dinner |
The biggest beginner mistake: over-brewing
Most disappointing Chinese tea is simply brewed too hot, too long or with too much leaf for the vessel. Use the temperatures above as starting points, then adjust. If the tea tastes thin, increase leaf or time. If it tastes harsh, reduce temperature or shorten the infusion.
FAQ
Do I need special teaware?
No. A mug, small pot or glass can work. A gaiwan becomes useful when you want to compare several short infusions.
Is expensive Chinese tea always better?
No. Price can reflect rarity, provenance, age and reputation, but personal taste still matters. Learn your preferred flavour style before chasing prestige.
How many times can Chinese tea be infused?
Many quality oolongs and Pu-erh teas can handle multiple infusions, while delicate green teas usually give fewer. The exact number depends on leaf, vessel, ratio and brewing style.
Which tea should a beginner start with?
Longjing, jasmine tea and Tieguanyin are approachable starting points because their flavour differences are easy to notice.