Oolong tea, also known as green tea or semi-fermented tea, is a unique Chinese tea variety with distinctive characteristics. It is said that the inventor the tea was named "Oolong", hence the name of the tea.

Oolong tea was evolved from the Dragon Group tea and Phoenix Cake tea dedicated to the royal family in the Song Dynasty around 1725 AD. According to historical research, tea houses of Oolong tea had been established in Fuzhou as early as 1862. Taiwan began to export Oolong tea in 1866.

The luxurious varieties of Oolong tea include Wuyi Rock Tea, Taiwan Oolong and Tieguanyin tea, etc. Tieguanyin produced in Fujian tastes rich in flavor and smells aromatic and fragrant. The Taiwan oolong tea tastes pure and natural with a fragrance of fruit. The tea leaves are red at edge and green in the center after brewed. The Oolong tea produced in Nantou, Taiwan is the supreme one. Tieguanyin tea is a local produce of Anxi in southern Fujian. Tieguanyin refers not only to the tea, but also to the tea shrub variety. The tea leaves are in tightly curled like scale hooks or dragonfly heads. After brewing, the tea smells extremely fragrant. Tasting the tea when it is hot, you will find aromas in your mouth. It is worthy of the reputation of "remain fragrant after seven rounds of brewing".

"Yunan Black Tea" is a general name for black tea produced in Yunan. There are two types of Yunan Black Tea: “Yunnan Kungfu Black Tea” and "Yunnan Broken Black Tea". First produced in 1939, "Yunnan Black Congou" is characterized by stout and strong sprouts, golden sharp ends, red infusion color and strong flavor. When it was produced in 1939, 15 tons of Yunnan Black Congou were sold to the UK. As the output increasingly grows, the tea has been exported to over 30 countries and regions in the world, such as Russia and Poland in Eastern Europe, Western Europe and North America.

Yunnan has a long history of tea planting and is home to big tea trees of over 1000 years and those as tall as dozens of meters. The big-leaf trees selected from these big tea trees are ideal breeds for black tea making, thanks to their high content of tea polyphenols, active polyphenol oxidases and strong sprouts. The black tea made of these breeds is golden in color and has lots of visible sharp ends. Moreover, the tea’s taste is strong and refreshing. It's one of China's best black tea types for export. 

Yunnan Black Tea is best taken with sugar and milk. The tea’s taste remains strong after milk is added. A cup of infused Yunnan Black Tea is red and shiny. And the top-class tea usually leaves a golden ring on the cup at the point of contact and the tea turns turbid like cream when it cools. These are indications of good quality.

Tikuanyin” is a famous species of tea trees, with the leaves being common raw material for Oolong. As a place of origin of Tikuanyin, Anxi region in China is also the main production region of Tikuanyin. The leaves are low-yield owning to delicate nature of this species, yet are of extremely excellent quality.

Anxi Tikuanyin is a kind of semifermented tea, the fabrication of which is featured by both fermentation of black tea and non-fermentation of green tea. The processing technique is highly exquisite, comprising over ten working procedures. The finished tea is featured by sturdiness and heaviness, with red spots scattering on the green leaves and hoarfrosts attaching to the surface. It is, after being brewed in hot water, characterized by intense fragrance, golden liquor, sweet aftertaste, and faint scent of orchid, peanut kernel or coconut. Tikuanyin is brewing-tolerant and can retain faint aroma after being brewed for seven times.

Being a natural and tasty drink, Tikuanyin is endowed with comparatively high healthcare value. Other than having healthcare functions similar to those of general species of tea, it provides efficacies of antiaging, anticancer, anti-arteriosclerosis, diabetes prevention and cure, weight loss, body building, decayed tooth prevention and cure, clearing heat, purging evil fire, reliefing smoking-induced detriment and removing or dispelling the effects of alcohol, etc.

Xihu Longjing Tea, a famous kind of green tea in China, grows in the mountains around the Xihu Lake (West Lake) of Hangzhou, Zhejiang Province, including areas like Lion Mount, Longjing Mount, the Wuyun Mountain and Hupao. Depending on the differences of producing areas’ partial ecological environments and producing technologies, Xihu Longjing Tea can be classified into three kinds, “Lion Mount Longjing”, “Meiwu Longjing” and “Xihu Longjing”, among which, the first one produced in Lion Mount is best in quality.

Xihu Longjing Tea is flat and smooth in shape, with green and yellow color and luster. When making tea, pouring boiled water of about 80 degree celsius into the cup, and then tea buds  will slowly roll up, like lotuses floating from the water. The tea liquor is dark green and smells sweet and mellow. Xihu Longjing Tea is well-known around the world due to four wonders, namely, “green color, sweet smell, mellow taste and beautiful shape”.

It is very complex to produce Xihu Longjing Tea. Elaborate techniques are adopted during plucking and processing to ensure excellent quality. Longjing is not only the name of tea, but is also the name of a temple and a spring. Since the water of the Longjing Spring, which is located at the northwest foot of Wenjia Mountain west of the West Lake, is clear and sweet, the Longjing Temple was built, and monks planted tea trees there, and then Longjing Tea came into being. The history of Xihu Longjing Tea may earliest date from the Tang Dynasty, during which period, the famous sage of tea Lu Yu wrote the Tea Classics, first book on tea in the world, in which that tea is produced in Xihu Lake of Hangzhou was recorded.