Chinese Tea Glossary: 20+ Terms Every Beginner Should Know
A practical glossary of Chinese tea terms — pinyin, characters, and English meanings — covering tea types, brewing concepts, flavor descriptors, and teaware vocabulary.
Understand the main types of Chinese tea, including green, white, oolong, black, and pu-erh tea, and how processing shapes flavor.
A practical glossary of Chinese tea terms — pinyin, characters, and English meanings — covering tea types, brewing concepts, flavor descriptors, and teaware vocabulary.
The complete storage guide for all six Chinese tea types — what container, what humidity, what temperature, how long each stays fresh, and the common mistakes that ruin good tea.
A complete, decision-focused guide to the best Chinese teas for beginners — which to try first, which to skip, and how to build a small starter collection that covers the six categories.
An honest, research-backed look at what Chinese tea can and can’t do for your health — cardiovascular, metabolic, cognitive, dental, and longevity benefits, plus what the science doesn’t support.
Caffeine in Chinese tea, broken down by the six classes: green, white, yellow, oolong, black, and pu-erh. Includes mg per cup, mg per gram, and what changes the numbers.
Raw pu-erh (sheng) or ripe pu-erh (shou)? A clear guide to how they’re processed differently, how they taste, how they age, and which one you should try first.
Tieguanyin or Da Hong Pao? A side-by-side comparison of China’s two most famous oolong teas — flavor, brewing, caffeine, price, and which one to try first.
Gaiwan or teapot? A clear, decision-focused guide comparing porcelain gaiwans, Yixing clay pots, and other teapots for Chinese gongfu tea — what each does best, and which one to buy first.
Learn how to brew Silver Needle (Baihao Yinzhen) white tea the right way — water temperature, leaf-to-water ratio, gongfu method, and how to taste the classic honey-floral character.
Learn how to brew Longjing (Dragon Well) green tea the right way — water temperature, leaf ratio, glass cup vs gaiwan, and how to taste the classic chestnut aroma.