Assortment
What we source — every class of Chinese tea
More than 500 single-origin Chinese teas across every class, and over 100 herbal and flower blends. Chinese tea only — never blends dressed up as something they are not. This is a showcase of what we source; to buy by the cup, follow the product brands.
Tea classes
The six classes, and aged pu-erh
Single-origin leaf from the gardens that grow it, organised the way China organises its tea.
lǜchá · 绿茶
Green tea
Unoxidised leaf, pan-fired or steamed — fresh, vegetal, and bright.
báichá · 白茶
White tea
Barely processed buds and leaves — soft, sweet, and quietly aromatic.
huángchá · 黄茶
Yellow tea
A rare, slow-smothered class — mellow, golden, and gentle.
wūlóng · 乌龙
Oolong
Partly oxidised and skilfully roasted — the most varied class of all.
hóngchá · 红茶
Red tea
Fully oxidised — what the West calls black tea — malty and warm.
hēichá · 黑茶
Dark tea
Post-fermented and pressed — earthy, deep, and built to age.
pǔ'ěr · 普洱
Pu-erh
Sheng and shu from Yunnan — sourced young or aged, by the cake.
huāchá · 花茶
Flower & herbal
100+ blends — scented teas, flowers, and botanicals.
Where it grows
Sourced across the Chinese tea belt
Every class comes from the regions that made it — Longjing from Zhejiang, rock oolong from Fujian, pu-erh from Yunnan, high-mountain oolong from Taiwan. We buy where the leaf is grown, garden by garden.
Schematic — a diagram of the tea provinces we source from, not a survey map
Buy by the cup
The product brands
Teamotea is the business behind the tea. To browse and buy as a consumer, follow the brands we build and supply.
thetea.app
The Chinese-tea encyclopedia — every leaf, every region, every method.
Visit thetea.app →Source with us