Longjing tea, literally translated to dragon well, is one of the best and most popular Chinese teas. It is a type of pan-roasted green tea. After roasting, the leaves should be emerald-colored, broad, flat, smooth, and brittle.

When brewed, this tea will produce a green-gold brew with a refreshing flavor and mellow vegetal aromas that often include buttery, toasty, nutty, and chestnut-like nuances. High-quality Longjing is usually harvested in spring, while summer harvest mostly produces low-quality versions.

Pu erh, also known as aged or vintage tea is a renowned tea produced exclusively in the Yunnan province of China. There are two main varieties: raw, non-fermented pu erh, called pu erh sheng, and ripe, fermented pu erh, known as pu erh shu.

Hong Kong milk tea is a beverage with a creamy and smooth texture, made with a combination of water, black tea leaves, and either sweetened condensed milk or evaporated milk and sugar. The drink is called milk tea in order to distinguish it from Chinese tea, which is typically served plain.

Black tea is a large and diverse category, and what differentiates it from other tea varieties is heavy oxidation—in the process, the tea leaves of the Camellia sinensis plant attain their distinctive dark color and develop earthy notes.

Oolong is a semi-oxidized tea that can vary depending on the leaf style, level of oxidation, color, and the roasting degree. Falling somewhere between green and black teas, it is one of the most complex varieties regarding production, and it can take on a wide variety of flavors and aromas.

Sheng is the so-called raw variety of pu erh tea that is considered as the authentic and the original version of this highly-sought tea variety. Pu erh is made in Yunnan, but unlike shou that is artificially fermented, sheng is allowed to naturally age and ferment, often over the course of several years.

Russian Caravan is a tea blend that is typically made with Chinese oolong and black teas. The blends may vary, but it mostly consists of at least two tea types, while the most common combinations include Keemun black tea, the smoky Lapsang Souchong, and oolong teas.

Green tea is a non-oxidized tea that is characterized by its bright green color and fresh herbaceous notes. It is produced with the tea leaves of the evergreen tea shrub (Camellia sinensis) that are involved in a process known as kill green—in which the leaves are heated (by steaming or pan-frying) to stop oxidation.

Shou is the artificially fermented sub-variety of pu erh tea. It is produced when raw pu erh (mao cha) is aged under specific temperature and humidity so that the fermentation can be accelerated and completed within two or three months.