Fujian Province

In China, highest grades of Tieguanyin oolong are prized and often presented as gifts. These lots are judged not only on taste and aroma, appearance plays a very big part in the rating. Once a lot is processed, the leaves are again inspected and...

Harvested in the spring of 2001, this aged White Peony was grown in Zhenghe County. When Silk Road Teas purchased this lot, it was rated as highest-grade leaf (known as Zhending Big White - cultivar Zhenghe Da Bai). The bushes are members of the Da Hao...

A traditional style Tieguanyin oolong – medium oxidized made with large rolled leaves that will open to offer tasty, almost spicy flavors. More commonly known as "Iron Goddess", this oolong offers a heady aroma. It is grown in the oolong-famous...

Arguably one of the more aromatic of the Tieguanyin-style or low-oxidized oolongs, Ben Shan or "Source Mountain" is a classic flowery-flavor tea that cups to an aroma and fragrance and body that will satisfy! Made with a comparatively small-leaf varietal...

Big White is an exceptional, handmade "fresh" white tea grown in Fujian Province. This is a tea not typically sold outside of its area as it is made in very small lots and consumed locally. This white has a very evident, pleasing flavor as, in this case,...

This Meizhan varietal is an early-spring harvest black tea known in China as "fresh tea" denoting it is made to a local custom. Not made to a standard and certainly varied in its taste season-to-season, this tea well exemplifies China's small farm tea...

Our "Black Dragon", a Congou, is made in the style of classic Fujian Province blacks. "Congou" is a name used in the tea trade for "gongfu" which means skill and patience, attributes needed to make a really good black. The leaves are mix of black and...

Black Fragrance is in the class of early spring teas known as "fresh tea". These teas are early spring harvest lots made to local customs of processing to bring out the favored aromas and flavors of the surrounding population. Typically, they are made in...

This is a rare tea, one that is not exported from China. Made in very small lots, it is sold and consumed locally. It is classed as a "fresh tea", meaning it is single origin, grown and processed on a small farm &...

This lot was harvested in 2nd pluck of spring in the WuYi Mountains. An early pick, the leaves are quite aromatic and with oxidization – now a deep black color. While the name Gong Fu typically is used to describe a method of steeping tea, the name...

The Fu'An area along the coast near the border with Zhejiang Province is mountainous and famous for its white teas. The cultivars developed in these mountains over a period of hundreds of years, now produce a variety of green and black teas that are...

Three black varietals, grown in 3 provinces each with a distinctive taste profile.  Grown at varying elevations, crafted in different styles of "Hong Cha", our collection offers a range of aromas and flavors.  These teas offer bright...

Legend tells us that as the young maidens plucked the first, new leaves of spring, they placed the most precious in their blouses to be preserved for the enjoyment of the Emperor and his court. The story provides us with a wonderful name for one of our...

"Reminiscent of nectar from heaven with a rich finish and a lingering, sweet aftertaste." A famous tea buyer's comment after cupping. One of China's finest green teas, Mei Lan Chun is crafted with skills that are becoming increasingly rare in the...

There is a class of teas harvested early in the spring & processed to local customs of appearance, flavors and aroma.  Typically not made to large quantities and rarely exported, these teas are often exceptional in taste and...

Early harvest teas, even when processed to black style, often have fragrances reminiscent of spring flowers. In this tea, the teamaker found hints of flowers thus the name. The aroma of the wet leaves is light evergreen, almost mint. Taste reminds us of...

In the tradition of crafting early-spring, high-grade leaves in small lots for the local market, Fried Fragrance is a good result. The farm's cultivar, Mei Zhan, was harvested in early April, withered, shaped then pan-fired at a comparatively high...

A local style Fujianese black rarely exported. A high-fire black offering a distinctive, lightly sweet flavor. Leaves are long, thin and wiry. The telling characteristic of this tea from other Fujian Congous is in the leaf size and the firing which has...

Herbaceous, fruity and naturally sweet all come to mind in tasting this Fall harvest white tea cake made using a high-grade Fuding area Dai Bai Da Hao varietal.    Lot Notes Appearance wise, it is a stunning cake. Large White Peony...

In traditional tea circles, Golden Eyebrow is held as a very prestigious tea, one to be served proudly and enhance friendship. Made using buds and top two leaves, it is a fine pluck of the early spring harvest.  Then the tender leaves are...