CHINESE TEA
China is the birthplace of tea culture. For thousands of years, tea has played a central role in Chinese life, philosophy, medicine, and art. From Daoist hermits brewing wild leaves in the mountains, to imperial courts refining tea preparation into ceremony, to modern tea masters preserving ancient techniques, China’s tea culture continues to influence the entire world.
At AN SHIM TEA, we honor this deep heritage by offering a curated selection of authentic Chinese teas, sourced directly from traditional regions and crafted by skilled artisans.
At AN SHIM TEA, we honor this deep heritage by offering a curated selection of authentic Chinese teas, sourced directly from traditional regions and crafted by skilled artisans.
ABOUT
It is believed that the tea culture in China has a history of approximately 5,000 years. From freshly plucked leaves boiled like soup to the six (eight by our systematization) major varieties of today, tea has spread to all parts of the world and become the most widely consumed beverage after water. The origin of tea is lost on the border between history and legend. It is believed that tea originated in the southwest of China, specifically in Yunnan Province, where ancient tea trees can be found that are more than 1,000 years old.
It is believed that the tea culture in China has a history of approximately 5,000 years. From freshly plucked leaves boiled like soup to the six (eight by our systematization) major varieties of today, tea has spread to all parts of the world and become the most widely consumed beverage after water. The origin of tea is lost on the border between history and legend. It is believed that tea originated in the southwest of China, specifically in Yunnan Province, where ancient tea trees can be found that are more than 1,000 years old.
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CHINESE TEA REGIONS
China’s tea landscape is incredibly diverse, shaped by thousands of years of cultivation across a wide range of environments, from tropical forests in the southwest to misty river valleys in the east and steep rocky cliffs in the southeast. Each region developed its unique styles of processing, cultivars, and cultural practices, resulting in a complex and rich tea heritage. While all tea comes from the same plant species (Camellia sinensis), the environment in which it grows and how it is processed define its final character.
YUNNAN - FUJIAN - GUANGDONG - SICHUAN - ZHEJIANG - HUNAN - HUBEI - ANHUI - GUANGXI
YUNNAN - FUJIAN - GUANGDONG - SICHUAN - ZHEJIANG - HUNAN - HUBEI - ANHUI - GUANGXI
YUNNAN
Yunnan is known for its subtropical climate, high altitudes, and forested mountains. Tea grows here at elevations ranging from 1,000 to over 2,000 meters, often among ancient or wild tea trees. The region produces teas with strong body, deep complexity, and excellent aging potential. Traditional methods emphasize minimal intervention and long-term transformation, often involving microbial fermentation and natural storage. Yunnan tea has a bold, earthy profile and often carries significant energy or “cha qi.”
FUJIAN
Fujian is one of the most influential provinces in the history of Chinese tea. It features varied terrain, including coastal hills, granite peaks, and forested river valleys. The province is famous for its refined processing traditions and emphasis on aroma and roasting techniques. Fujian’s teas often have a complex bouquet, with floral, mineral, or roasted notes depending on the region and style. Artisanal craftsmanship and traditional baking methods are at the core of the identity of tea from this area.
GUANGDONG
Guangdong’s tea culture centers around craftsmanship and varietal expression. The province has a warm climate and mountainous terrain, particularly in the east. It is known for producing highly aromatic teas that emphasize natural fragrance and unique cultivar characteristics. The region also developed a distinct brewing tradition, Chaozhou gongfu cha, which reflects a deep sensitivity to detail in both preparation and appreciation.
SICHUAN
Sichuan is one of the oldest tea-producing regions in China, with a temperate climate and rich biodiversity. Its tea is typically grown on mist-covered mountains and river valleys, often in traditional forest-based systems. Teas from Sichuan are known for their smooth texture, subtle fragrance, and elegant balance. The region maintains a classical approach to production, rooted in historical significance and careful hand-processing.
ZHEJIANG
Zhejiang has a temperate climate with mild seasons and abundant rainfall. It is known for its precise and clean green tea processing, often involving pan-firing and careful shaping. Teas from this province tend to be light, nutty, and smooth, with an emphasis on clarity and freshness. The tea culture here emphasizes elegance, purity, and adherence to traditional form.
HUNAN
Hunan offers a mix of mountain and river environments and is best known for large-scale fermentation and aging processes. The region’s climate is humid and ideal for microbial post-fermentation. Tea culture in Hunan is deeply rooted in its function and daily use, often favoring darker, warming teas that are best suited for aging. The processing style emphasizes long-term storage, body, and smoothness.
HUBEI
Hubei has a mix of low mountain ranges and fertile river plains. The region produces a variety of teas in moderate quantities, often characterized by a soft mouthfeel and floral aroma. Some areas employ steaming techniques rarely found in other parts of China. The region’s teas are usually clean, balanced, and easy to drink, with a subtle and refined profile.
ANHUI
Anhui is renowned for its fog-shrouded, high-altitude tea gardens and its historical significance in China’s tea development. Its environment is ideal for slow-growing leaves and delicate processing. Teas from Anhui are typically elegant and fragrant, with a soft, lingering taste. The province maintains a strong emphasis on hand-processing and traditional harvesting techniques.
GUANGXI
Guangxi borders Yunnan and shares similar subtropical conditions, but with slightly lower elevations and more humid environments. The region has a long tradition of post-fermented tea and storage in bamboo or baskets. Tea culture here emphasizes grounding, smoothness, and the aging process. Many producers follow traditional, long fermentation cycles, producing teas that are mellow, earthy, and stable over time.
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