Although all tea is produced from the plant Camellia sinensis, the qualities of specific teas vary from region to region. Local variations in climate, elevation, and soil types contribute to the flavors of any given tea, expressing a sense of place analogous to the concept of terroir in fine wines. Methods of harvesting, production, and curing also affect the final tea product. Indeed, everything from mass-produced commercial teas to rare, hand-harvested teas produced on small farms is available.
The common perception of tea—the one served to you with cookies by your grandmother, brewed from bags simply labeled “tea” or perhaps “pekoe”—is that tea is just tea, and comes from China or perhaps India. Aspiring tea connoisseurs soon learn that variations in harvesting methods, additives (if any), and even water quality contribute to the final taste of the tea in their cup. One of the primary factors is the region in which the tea is grown and produced.
Akin to the many French wine-producing regions, several regions of China are known for their tea production. Since tea plants are living things, they can be bred to vary from farm to farm in the region, or even plant to plant on the same farm. There are many almanacs and encyclopedias that cover the vast regions of Chinese tea producers, but the following is a short list of some of the most well-known.
Fujian
Tea has been produced in Fujian province since at least 400 A.D, although tea-drinking in China is thought to date back to the 10th century B.C. One of the earliest known books about tea, the Cha Ching [The Classic of Tea] by the ancient scholar Lu Yu, mentions Fujian teas as among the oldest; some of the various origin myths about tea place Fujian province as the birthplace of tea-drinking.
Many varieties of tea originate in Fujian province. White, green, and even black and oolong teas are produced here, and are often held in high regard by default. The popular gentle jasmine-scented green tea gets its best examples from Fujian. On the other end of the spectrum, the bold Lapsang Souchong black tea, which has a strong campfire aroma is also produced in Fujian.
Zhejiang
The light, sweet green teas from this relatively new (by Chinese tea-producing standards) region are famous for their slightly fruity undertones. Often found designated as Bi Luo Chun, this relatively expensive and refined green is justifiably famous, and most often consumed unadulterated by sugar or other sweetening agents.
Hunan
The well-known needle teas come from this region, with flavor developed from the elevation, weather, and unique soil. The Mao Jian teas are green teas with smaller leaves. The leaves have very fine growths, giving them the nickname needles or hair. The exclusive silver needle white teas also come from the plants in this region.
cast iron teapots, Yixing teapots, and kyusu teapots add Asian style and functionality to your tea time.
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