Exceptional Tea, Rooted in the Mountains

Highlights: China's largest tea-producing region, rich in ancient tea-tree resources; the Yunnan large-leaf variety is one of the original tea cultivars. At altitudes of 1,200–2,000 meters, the Lancang River basin's ancient gardens at Jingmai Mountain, Kunlu Mountain, and Nannuo Mountain — spanning thousands of years and tens of thousands of mu — are world-famous. The tropical rainforest climate of Xishuangbanna, combined with high altitude, low latitude, and wide day-night temperature swings, gives the tea a distinctive wild, mountain character and a long-lasting sweet aftertaste. Raw Pu-erh develops the unique quality of "improving with age" through natural aging, while ripe Pu-erh achieves a mellow, smooth flavor through pile fermentation. Dianhong, made from large-leaf cultivars, is strong, brisk, and fresh, hailed as the "crown of Yunnan gongfu black teas", with its golden tips and buds especially prized. The Group has set up dedicated primary processing houses at ancient gardens such as Jingmai and Kunlu Mountain, blending traditional hand-fired kill-green techniques with modern clean production.

Highlights: The birthplace of China's Oolong, White, and Black teas, with unrivaled craftsmanship. The thirty-six peaks and ninety-nine crags of Wuyi Mountain give rise to the distinctive "rock rhyme" of mineral-and-floral character. The "zuoqing" (shaking) step of Oolong processing reaches its pinnacle here, and Dahongpao, Rougui, and Shuixian all come from these famed rock-growing areas. Anxi Tieguanyin is celebrated for its "Guanyin rhyme" and orchid fragrance, earning the saying "still fragrant after seven infusions". Fuding White Tea — represented by Silver Needle, White Peony, Gongmei, and Shoumei — is made with minimal handling (no frying, no rolling), retains high enzyme activity, and grows mellower with age. Zhenghe White Tea develops its distinctive quality from high-mountain mist. Fujian Black Tea is led by Tongmu Pass's Lapsang Souchong (the ancestor of world black teas, with pine-smoke aroma and longan-like sweetness) and the innovative premium Jin Junmei (with floral, fruity, and honeyed notes).

Highlights: China's green-tea capital and the most concentrated home of premium green teas. Hangzhou's West Lake Longjing is famed for its four excellences — "emerald color, rich aroma, sweet taste, and elegant shape" — and for the saying "pre-Qingming tea is as precious as gold". Anji White Tea, despite its name, is actually a green-tea cultivar variant, with amino acid content above 10.6% and a freshness more than twice that of ordinary green teas. Local specialties such as Kaihua Longding, Xinchang Dafo Longjing, Jingning Huiming, and Jingshan tea each have their own character. Zhejiang green teas follow the plucking standard of "one bud, one leaf" or "one bud, two leaves" at early expansion, and are processed mainly through "withering, kill-green, rolling, initial drying, and re-drying", with a full range of styles including long flat, curled, and bud forms. Zhejiang is also China's leading region for exported gunpowder and eyebrow teas, ranking at the top nationally in both output and quality.

Highlights: A treasury of China's classic teas — Keemun black tea, Huangshan Maofeng, Taiping Houkui, Lu'an Guapian, and Huoshan Huangya, the "five famous teas", all originate from Anhui. Keemun, together with Darjeeling from India and Uva from Sri Lanka, is known as one of the "three great high-aroma black teas of the world". Its unique aroma — "flower-like, fruit-like, honey-like" — is called "Keemun fragrance", and it is the archetype of gongfu black teas. Huangshan Maofeng is shaped like a sparrow's tongue, covered in silvery down, ivory in color, and richly fresh in aroma. Taiping Houkui features the unique "two knives and one spear" grading, with flat, straight, elongated leaves, famous for being "pointed at both ends — never loose, never curled, never folded at the edges". Lu'an Guapian is the only tea made from a single leaf with the stem and bud removed, and its craftsmanship is unique. Huoshan Huangya is a representative Yellow tea, ranking alongside Junshan Yinzhen and Mengding Huangya.

Highlights: China's southernmost tea region, distinctive for its Oolong and Black teas. Chaozhou's Phoenix Mountain is one of the important birthplaces of Chinese Oolong; Phoenix Dan Cong is renowned for its "mountain rhyme" and, by aroma type, is divided into over a hundred cultivars across ten major fragrance families — honey-orchid, iris, osmanthus, magnolia, tuberose, duck-shit (Yashixiang), honey, and more — earning the title "perfume among teas". Most Phoenix Dan Cong bushes are centuries-old; the "Song Zhong" ancient trees date back to the Song Dynasty. Yingde black tea, made from Yunnan large-leaf cultivars, is strong, brisk, and fresh, enjoying a fine reputation on the international market; in 1959 it became a leading export-earning black tea. Meizhou Hakka green tea is known for its distinctive roasting process and clean, elegant taste. Guangdong is also an important Oolong processing and export base in China.

Highlights: China's core dark tea region and the cultural center of dark tea in the Jiangnan tea area. Anhua dark tea is famous for the "Qianliang tea" (the "king of teas"), the golden-flower aroma of Fuzhuan brick tea, and the "three bricks" series (Huazhuan, Heizhuan, and Qingzhuan). It uses the traditional "Seven-Star Stove" open pine-wood firing and a 49-day cycle of sunning by day and dew-curing by night; after pile fermentation the tea develops a distinctive aged aroma and mellow, full-bodied taste. The "golden flowers" (Eurotium cristatum) in Fuzhuan brick tea are beneficial microorganisms — a state-protected strain — and research on dark tea "golden flowers" in the 1980s won a National Science and Technology Progress Award. Junshan Yinzhen is the crown of Yellow teas and one of China's Ten Famous Teas, lauded as "gold inlaid with jade"; the unique microclimate of Junshan Island in Yueyang nurtures its "yellow liquor, yellow leaf" character. The Anhua Tea-Horse Road is an important cultural heritage — during the Ming and Qing dynasties, hundreds of thousands of loads of dark tea were exported annually to Northwest China and Russia. The Group has established dark tea primary processing houses in core regions such as Anhua and Yiyang, preserving traditional craftsmanship while introducing modern clean production.

Tea cultivars: Yuntai large-leaf, Chuyeqi, Xiangbolü, Anhua heirloom population, Taoyuan large-leaf

Processing: kill-green → rolling → pile fermentation (24–48 hours of heat-and-moisture fermentation) → Seven-Star Stove open pine-wood firing → 49 days of sunning by day and dew-curing by night → steam-pressing (Qianliang tea / Fuzhuan / Huazhuan / Heizhuan / Qingzhuan). Junshan Yinzhen instead uses a yellowing process, yellowed three times to form its "yellow liquor, yellow leaf" character.

History & culture: Anhua dark tea originated in the Tang Dynasty, flourished in the Song, and reached its peak in the Ming and Qing. In 1595 (the 23rd year of the Wanli reign), Anhua dark tea was designated as official tribute tea, making Anhua a key node on the Tea-Horse Road. Chairman Mao Zedong visited the Anhua tea factory in 1959 and wrote the inscription, "Develop Anhua dark tea, revitalize China's tea industry".

Group cooperation: The Group has set up 3 dark tea primary processing houses in Anhua County and 2 Fuzhuan processing bases in Yiyang, and established long-term partnerships with 5 core tea enterprises in Anhua, sourcing 2,800 tons of raw dark tea annually for markets in Northwest China, Russia, Mongolia, South Korea, and beyond.

Highlights: The representative of high-mountain tea from the treasure island of Taiwan, world-renowned for refined craftsmanship and alpine character. The high-mountain regions of Alishan, Lishan, Fushoushan, and Shanlinxi sit at 1,000–2,600 meters above sea level, wrapped in year-round mist with wide day-night temperature swings; their teas are thick-bodied, sweet and smooth, low in astringency, and long in aftertaste. Dongding Oolong is known for its half-ball rolling technique, around 30–40% oxidation, and meticulous roasting, earning the title "ancestor of Taiwan Oolongs". Oriental Beauty (Baihao Oolong) develops a unique enzymatic transformation after leaves are bitten by the small green leafhopper, producing natural honey and ripe-fruit aromas — it is the world's only distinctive tea made from insect-bitten leaves. Jinxuan Oolong (TTES No. 12) carries a natural milky fragrance beloved by younger consumers. Sun Moon Lake Ruby (TTES No. 18) is internationally acclaimed for its unique mint-and-cinnamon notes. Taiwan Oolongs are made with great precision, mostly hand-plucked at "one bud, two leaves", and represent the premium tier of tea.

Tea cultivars: Qingxin Oolong (soft-stem Oolong), Jinxuan (TTES No. 12), Sijichun (TTES No. 13), Cuiyu (TTES No. 13), Hongyu (TTES No. 18), Yingxiang (TTES No. 20)

Processing: sun withering → indoor withering → tossing (alternating rest and agitation) → pan firing → rolling → initial drying → ball shaping → re-firing → roasting (graded as light/medium/heavy). Oriental Beauty reaches 60–70% oxidation, approaching black tea.

History & culture: Taiwan Oolong traces its roots to Wuyi Mountain in Fujian; Fujian immigrants brought tea seeds in 1865, and in 1881 Taiwan governor Liu Mingchuan promoted tea production. Dongding Oolong takes its name from the Guangxu era of the Qing Dynasty — legend has it that early settlers brought seeds back from Wuyi Mountain and planted them on Dongding Mountain. Alishan high-mountain tea began in the 1960s in areas above 1,000 meters.

Group cooperation: The Group partners with 3 high-mountain tea estates in Nantou and Chiayi County, focusing on mid-to-premium Oolong exports to Japan, Southeast Asia, and Chinese communities in Europe and the US, with an annual supply of about 80 tons.

Highlights: One of the most important birthplaces of Chinese tea culture and a center of origin of the tea plant. Tea cultivation on Mengding Mountain spans over 2,000 years: in the Western Han Dynasty, Zen Master Wu Lizhen of Ganlu Temple personally planted seven "immortal tea" trees. The mountain enjoys the saying "water from the Yangtze, tea from Mengding", and Mengding Ganlu and Mengding Huangya are classic Chinese teas; Mengding Mountain is regarded as the holy mountain of world tea culture. Ya'an Tibetan tea (Southern Road border tea) is celebrated in Tibetan regions for its traditional pressed craftsmanship and serves as a "tea bond" uniting Han and Tibetan peoples; designated as official tribute tea since the Ming Dynasty, it was a key node of the Tea-Horse Road, with hundreds of thousands of loads exported annually. Thanks to southern Sichuan's mild, humid climate, Yibin early tea opens for plucking as early as February, earning the title "homeland of early tea" and ranking as China's earliest spring tea region. The Mount Emei tea area blends Buddhist and tea culture, with brands such as Emei Xueya and Zhuyeqing renowned nationwide. Sichuan gongfu black tea is famous for its high aroma and brisk freshness and was presented as a state gift to foreign heads of state in the 1950s. The Group has established cooperation bases in core regions including Mengding Mountain and Mount Emei.

Tea cultivars: Mengding Mingshan Baihao (old Sichuan tea), Fuding Dabai, Emei willow-leaf, Sichuan heirloom population, Mingshan extra-early bud 213

Processing: Mengding Ganlu uses the "three fry, three roll" method (kill-green → first rolling → second frying → second rolling → third frying → drying). Ya'an Tibetan tea uses non-enzymatic oxidation, pile fermentation, and steam pressing; its distinctive heap fermentation yields a red, rich, aged, and mellow character.

History & culture: In 53 BC, Zen Master Wu Lizhen of Ganlu Temple planted seven tea trees on Mengding Mountain, marking the beginning of cultivated tea. In the Tang Dynasty, Mengding tea was listed as tribute tea, and "water from the Yangtze, tea from Mengding" became a timeless verse. During the Yuanfeng reign of Emperor Shenzong of the Song Dynasty, the tea-horse trade was institutionalized, with Ya'an as Sichuan's main tea-producing region.

Group cooperation: The Group has established 3 cooperation bases in Mingshan District of Mengding Mountain, Mount Emei, and Junlian County in Yibin, sourcing 1,500 tons of green tea and 800 tons of Tibetan tea annually, mainly for markets in Southwest China, Tibetan regions, and overseas Chinese communities.

Highlights: A renowned Chinese high-mountain cloud-and-mist tea region with an excellent ecological environment and one of the highest forest coverage rates in the country. Lushan Yunwu is famous for its "six excellences" (bold, wiry leaves; emerald color with silvery down; bright liquor; tender, uniform leaves; long-lasting aroma; and mellow, sweet taste). Surrounded by clouds and mist at 800–1,200 meters, Lushan is the classic example of "good tea grows in high-mountain mist". Wuyuan, China's most beautiful countryside, produces Wuyuan green tea (Wuyuan Mingmei, Dazhangshan tea) known for its "naturally jade color, rich fragrance, and clear yet smooth liquor" — a China National Geographical Indication product. Ninghong, Jiangxi's representative gongfu black tea, received a golden plaque from the Russian crown prince in the 19th century praising it as "tea that crowns China and commands the highest price in the world", and together with Keemun it forms the "twin jewels of black tea". Jingdezhen's Fuyao Xianzhi is tied to Fuliang County's "porcelain and tea" culture — Fuliang tea was tribute tea in the Tang Dynasty, and Bai Juyi's "Pipa Song" ("the merchant cared more for profit than parting, and went to Fuliang last month to buy tea") refers to this very place. Jing'an White Tea, Jiangxi's representative white tea, is high in amino acids. The Group has established cooperation bases in core regions including Lushan, Wuyuan, and Xiushui.

Tea cultivars: Ningzhou heirloom population, Shangmeizhou large-leaf, Wuyuan heirloom population, Lushan heirloom population, introduced Fuding Dabai

Processing: Lushan Yunwu follows six steps: kill-green → loosening → rolling → initial drying → leaf straightening → down raising. Wuyuan Mingmei uses low-temperature baking to preserve its emerald color. Ninghong gongfu uses the traditional black-tea process: withering → rolling → fermentation → drying.

History & culture: In the Tang Dynasty, Bai Juyi's "Pipa Song" wrote, "The merchant cared more for profit than parting, and went to Fuliang last month to buy tea." Ninghong gongfu enjoyed a fine reputation in international markets in the Qing Dynasty. Wuyuan green tea was famous as a major export tea, shipped to Europe in the 1880s.

Group cooperation: The Group has established 4 cooperation bases in Lushan, Wuyuan, Xiushui, and Jingdezhen, sourcing 1,200 tons of green tea and 500 tons of black tea annually, mainly for EU-certified organic markets.

Highlights: The representative of refined Jiangnan teas, known for meticulous craftsmanship and cultural depth. Dongting Biluochun, one of China's Ten Famous Teas, is produced on Dongting East and West Mountains in Suzhou's Taihu Lake area. Its fine, slender leaves are curled into tight spirals covered with downy hair; Emperor Kangxi bestowed the name "Biluochun" and made it a royal tribute tea. The interplanting of fruit trees and tea bushes creates a unique ecology — the Dongting mountains alternate citrus, loquat, bayberry, and pomegranate trees with tea, so the tea absorbs fruit fragrance, giving Biluochun its famously "astonishing" aroma. Plucked as one bud and one leaf before Qingming, each kilogram requires 70,000–80,000 buds, making it extremely precious. Nanjing Yuhua tea, named after a martyrs' memorial site, is shaped like pine needles — emerald and upright. Local specialties such as Jintan Que She, Maoshan Qingfeng, and Yixing Yangxian Xueya each have their own character. Jiangsu is also an important birthplace of Chinese tea culture — the "seven daily necessities" of "firewood, rice, oil, salt, sauce, vinegar, and tea" originate from Jiangnan's aesthetics of life. The Group has established cooperation bases in core regions including Suzhou and Nanjing.

Tea cultivars: Dongting heirloom population, Zhuye, Yixing, introduced Fuding Dabai, introduced Longjing long-leaf

Processing: the traditional Biluochun process — plucking (one bud, one leaf before Qingming) → high-temperature kill-green → hot rolling to shape (hand-rolling to raise the down) → gentle-fire drying — is entirely handcrafted, with temperatures gradually decreasing from 280°C to 60°C, one of the most refined green tea processes.

History & culture: During his southern tour to Suzhou, Emperor Kangxi bestowed the name "Biluochun" (originally called "Xiasarenxiang", "astonishing fragrance") and made it tribute tea. It won a gold medal at the 1915 Panama-Pacific International Exposition. Yuhua tea was created in 1959 by the Sun Yat-sen Mausoleum tea estate in memory of the Yuhuatai martyrs.

Group cooperation: The Group has established 2 cooperation bases with Suzhou's Dongting Mountain and Nanjing's Yuhuatai tea estate, specializing in premium green teas and cultural tea gift boxes, supplying about 30 tons of Biluochun and Yuhua tea annually, mainly for the domestic premium gift market.

Highlights: China's northernmost green tea region and a representative of the 32°N tea belt, known as the homeland of the "crown of green teas". Xinyang Maojian, one of China's Ten Famous Teas, comes from the core area of "five mountains and two pools" — Cheyun, Jiyun, Yunwu, and Zhenlei Mountains, and Heilong and Bailong Pools. Its fine, round, tight, straight leaves are covered in silvery down, with a high, fresh, long-lasting aroma and a rich, mellow, sweet aftertaste. It won a gold medal at the 1915 Panama-Pacific International Exposition and is hailed as the "crown of green teas". By plucking time it is graded into pre-Qingming tea, Guyu tea (before Grain Rain), late-spring tea (before the Start of Summer), summer tea, and Bailu tea; the pre-Qingming tea is of the finest quality. Xinyang Hong (black tea) is a newly created gongfu black tea with golden tips and a rich honey aroma. Emerging regions such as Nanyang's Tongbai and Gushi are developing rapidly. Henan's tea culture runs deep — Xinyang Maojian is a China National Geographical Indication product, and "Huainan tea" was already recorded in Lu Yu's "Classic of Tea" in the Tang Dynasty. The Group has established cooperation bases in core regions including Xinyang and Tongbai.

Tea cultivars: Xinyang heirloom population, introduced Fuding Dabai, Baihaozao, Cuifeng, introduced Longjing 43

Processing: Xinyang Maojian follows the "nine-step process": sorting → spreading → kill-green in the raw pan (high temperature) → rolling in the finishing pan (low temperature) → initial baking → cooling → re-baking → hand-picking → final re-firing. Xinyang Hong follows the black tea process: withering → rolling → fermentation (30–40°C for 6–8 hours) → drying.

History & culture: Lu Yu's "Classic of Tea" (Tang Dynasty) recorded that "among Huainan teas, Guangzhou's are the finest" (Guangzhou is today's Xinyang). Xinyang Maojian won a gold medal at the 1915 Panama-Pacific International Exposition. In 2009, Xinyang Hong was successfully developed, opening a new chapter for Henan's black tea industry.

Group cooperation: The Group partners with 3 core gardens — Shihegang and Dongjiahe in Xinyang and Tongbai County — supplying 80 tons of Xinyang Maojian and 30 tons of Xinyang Hong annually, focusing on North China, Northeast China, and export markets.

Highlights: A representative of China's Lingnan tea region with a rich diversity of specialty teas. Liubao tea is produced in Liubao Town, Cangwu County, Wuzhou, with a history of more than 1,500 years. Its "four excellences" — red, rich, aged, and mellow — along with its distinctive areca-nut aroma and its heat-relieving, dampness-dispelling benefits, made it famous across Southeast Asia as the representative "overseas Chinese tea". Centuries ago it was a key commodity on the Lingnan maritime silk road, reaching Hong Kong, Macau, Malaysia, and Singapore. Liubao tea is a China National Geographical Indication product, and its craftsmanship is listed as a national intangible cultural heritage; its unique "double steaming, double pressing" process and cave-cellaring aging produce a distinctive quality — "improving with age", it is praised as "a drinkable antique". Hengxian (now Hengzhou City) is China's capital of jasmine tea, producing over 80% of the nation's jasmine output and 60% of the world's — it is the country's most important scented tea processing base. The Guilin tea region, represented by Guiping Xishan tea and Guilin Maojian, draws its distinctive character from karst landscapes. Lingyun Baihao is a national geographical indication product with tightly rolled leaves and visible silvery down. Jinxiu's Yao ethnic black tea is known for its ethnic character and organic cultivation. Guangxi is also one of China's important tea seedling breeding bases. The Group has established cooperation bases in core regions including Wuzhou, Hengxian, and Guilin.

Tea cultivars: Liubao heirloom population, Guiqing, Lingyun Baihao, introduced Fuding Dabai, Yao Mountain wild tea

Processing: Liubao follows the "double steaming, double pressing" process: primary processing (kill-green → rolling → pile fermentation) → steaming and pressing (steam → press into shape) → airing → aging (in caves or plank warehouses for 1–5 years). Hengxian jasmine tea uses the "seven scentings and one lift" process: the tea base is repeatedly scented with fresh jasmine blossoms, with a final lift to lock in the fragrance.

History & culture: For its "red, rich, aged, and mellow" character and unique areca-nut aroma, Liubao tea was listed as a court tribute during the Jiaqing reign of the Qing Dynasty. Chinese miners who went "down to Nanyang" (Southeast Asia) used Liubao tea to beat the heat and dampness, creating the "overseas Chinese tea" tradition. Hengxian's jasmine cultivation dates back to the Ming Dynasty.

Group cooperation: The Group cooperates with three producing regions — Cangwu in Wuzhou, Hengxian, and Guilin — supplying 200 tons of Liubao tea and 500 tons of jasmine tea annually, mainly for Southeast Asian Chinese communities and the domestic premium tea-drink market.