Chinese Beverages

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 n... READ MORE

Baijiu is a national Chinese drink that is distilled from fermented grains, usually sorghum, wheat, rice, sticky rice, and corn. Depending on raw materials, manufacturing process or starters, baijiu varieties can greatly differ in the fin... READ MORE

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... READ MORE

Kombucha is an effervescent fermented drink usually made with black or green tea. The process of brewing kombucha starts with sweetened tea and SCOBY—a symbiotic culture of bacteria and yeast—often called a mushroom or mother.... READ MORE

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... READ MORE

White tea is a category of Chinese tea that has a somewhat vague classification. Still, it is generally considered that this variety is lighter in color and has a more delicate flavor than green or black tea varieties. Although there are ... READ MORE

Mijiu is a universal term used to denote basic Chinese rice wine, which is believed to have been the first of its kind that later influenced the immersion of many local varieties throughout Asia. It is made from fermented glutinous rice, ... READ MORE

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<... READ MORE

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 ... READ MORE

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. W... READ MORE

Matcha is a Chinese green tea variety that is unique for its harvesting, processing, and preparation methods. Three or four weeks before the harvest, the bush (Camellia sinensis) is covered to prevent direct sunlight, allowing the leaves ... READ MORE

Gunpowder tea is a type of green tea that has each leaf rolled into a tiny ball. It originates from Zhejiang province, but it is now produced in several Chinese regions, Sri Lanka, and Taiwan (Formosa). Gunpowder tea was originally hand-r... READ MORE

Jasmine tea is a fragrant tea that is typically made by infusing green tea leaves with the delicate aroma of jasmine blossoms. Originating from China, jasmine tea is one of the most famous scented teas, known for its ... READ MORE

Keemun hails from Qimen County in the Anhui Province, and it is one of the most popular Chinese black teas. Often dubbed as the Burgundy of teas, it is a fragrant and complex tea with a layered flavor profile. Standard Keemun tea... READ MORE

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 a... READ MORE

Tieguanyin is one of the most popular Chinese oolong teas. It is native to the Anxi province of Fujian, and it comes in several styles that vary in quality, oxidation, and roasting levels. Traditional styles are more oxidized and roasted.... READ MORE

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 ... READ MORE

Bai mudan is a type of Chinese white tea that translates as white peony. The tea comes from Fujian, and it is usually hand-picked in spring. Traditionally, one or two leaves and a bud are plucked, and the tea undergoes minimal pr... READ MORE

Da hong pao is an esteemed variety of Chinese oolong tea and one of the most expensive teas in the world. It is cultivated and harvested in the Wuyi Mountains of northern Fujian from the plants that mostly grow on cliffs and ledges. This ... READ MORE

Yellow tea is a rare and expensive tea variety native to China. Just like white tea, yellow tea falls in the category of lightly oxidized tea varieties. It is characterized by its complex aromatic profile, medium body, and bright, clean, ... READ MORE

Mugicha is a Japanese name for barley tea—an infusion made by steeping roasted barley grains in hot or cold water. Technically, barley tea is a tisane, and nowadays, it is often made by using teabags consisting of roasted and ground... READ MORE

Butter tea originated in the 7th century in Tibet, but nowadays it is also widely consumed by the people in the Himalayan regions of Nepal, India, and Buthan. The drink, also known as churned tea, ja srub ma, sūy&oac... READ MORE

Biluochun is one of the most popular Chinese green teas. It originates from Jiangsu Province, while the best and the most expensive versions come from the tea plantations located around Taihu Lake. The leaves are green, thin, and curly, c... READ MORE

Erguotou is a variety of baijiu that is distilled from fermented sorghum. The name of this potent, clear spirit roughly translates as head of the second pot—referring to the manufacturing process of double distillation. Its... READ MORE

Shaoxing is a type of Chinese rice wine produced in the eponymous city in the Zhejiang province. It is made from brown glutinous rice, and it is typically aged for decades. Although the name is mainly associated with cooking, authentic Sh... READ MORE

Lapsang souchong is a type of smoky black tea that is traditionally smoke-dried over pinewood. The production process is similar to standard black tea production, with the additional smoking step in whic... READ MORE

Maotai is the most popular variety of baijiu—Chinese grain alcohol. It is produced from sorghum that is fermented with a yeast starter (qu). The mixture is distilled seven times throughout the year and is then placed in ear... READ MORE

Xifengjiui is an ancient Chinese spirit that is produced from fermented sorghums, wheat, barley, and peas, with the addition of natural underground water from Shaanxi province. This baijiu variety has its flavor category—Feng Xiang&... READ MORE

Huangshan Maofeng is a green tea produced in Huangshan, Anhui. It is one of the most popular Chinese green tea varieties and is considered one of the top ten Chinese teas. It can vary in quality, appearance, flavor, and aroma, depending o... READ MORE

Dalgona is a frothy whipped coffee that is served on top of milk. Although it became internationally known as a South Korean beverage, similar versions are common in other Asian countries. The basic version of this coffee is made with equ... READ MORE

Yuanyang is a drink that combines coffee and tea. It typically consists of three parts coffee and seven parts black milk tea—a combination of water, black tea leaves, and either sweetened condensed... READ MORE

Wuyi tea is a celebrated category of Chinese oolong and black teas grown in the Wuyi Mountains of Fujian Province, a region renowned for producing some of the most aromatic, complex, and mineral-rich teas in the world... READ MORE

Junshan is a prestigious and highly prized Chinese yellow tea that is listed as one of the top ten Chinese tea varieties. The tea is exclusive to the island of Jun Shan, which is located inside Dong Ting Lake. This rare and unique tea is ... READ MORE

Although it is often labeled as tea, sobacha is an infusion or a tisane made with roasted barley. The blend can include grains, leaves, or flowers. Apart from Japan, the drink is popular in several Asian countries, including China (kuqiao... READ MORE

Rougui is an oolong tea that hails from the Wuyi Mountains in Fujian. It is one of the most esteemed Wuyi rock teas known for its persistent and complex aromas. Though roasting levels may differ, the tea will usually have brown, bright, a... READ MORE

Huo Shan Huang Ya is a refined and delicate yellow tea from Huo Shan. The tea is lightly fermented, and it is withered indoors. Before it completely dries out, it is covered, which gives the leaves a subtle yellow hue. When steeped, the b... READ MORE

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 Lapsan... READ MORE

Sanhuajiu is a high-end variety of rice baijiu that hails from Guilin, China. It is made with steamed rice, a starter, and water sourced from the Li River. The starter consists of medicinal herbs, which give the drink subtle herbal notes.... READ MORE

Kansui is an alkaline liquid, a solution of potassium carbonate and baking soda (sodium carbonate) that's widely used in Japan and China. This alkaline water or lye water is an essential ingredient in ramen noodles because it gives them their typi... READ MORE

Chhaang is a fermented beverage that is mainly enjoyed in Nepal and Tibet. It is usually made from barley (nechang or jauchhang), millet, or rice (drechhang). When cooked, the base grain is chilled and mixed with yeast (phab). The combina... READ MORE

Gunner is a cocktail that is popular in Hong Kong and parts of India which were formerly under British rule. It is made with a combination of equal parts ginger ale and ginger beer or lemonade, often with the addition of Angostura bitters... READ MORE

Fried bee pupa with rice wine is a beverage from Yunnan, precisely from the area of Nu River Valley. The native bee pupa is harvested and then fried in high-quality, hand-pressed lacquer seed oil. Once the bee pupa is crunchy, rice wine is poured ... READ MORE