Chinese Loose Leaf Tea
Yunsho Tea brings together loose-leaf teas from distinct Chinese regions and processing traditions. Explore floral Phoenix Dancong, mineral-rich Wuyi rock tea, fresh West Lake Longjing and Anji Bai Cha, delicate Silver Needle and White Peony, honeyed black teas from Yunnan and Wuyi, and post-fermented Pu-erh and Liubao. Each tea is chosen for a clear sense of origin, recognizable leaf character and a flavor profile that develops through repeated infusions. Browse by tea type to compare regional styles, or use our brewing guides to find the vessel, water temperature and infusion rhythm that suit the tea.
Explore Chinese Tea by Style
Rooted in Place
Every yunsho tea begins in a single, defined place
— a village in the Wuyi cliffs,
a slope in the Phoenix Mountains,
a misty garden in the West Lake hills.
Our teas are grown on small family farms,not industrial plantations.
The same families have tended the same plots for generations,
cultivating tea on a scale that allows for care, not just yield.
When you taste our tea, you taste the soil, the fog, the spring water,
and the hands of the family who brought it from the mountain to your cup.
Crafted by Heritage
The taste in your cup is not invented — it is inherited.
Our teas are processed using techniques recognized as China's Intangible
Cultural Heritage: the charcoal roasting of Wuyi,
the withering and bruising of Phoenix Dancong, the pan-firing of Longjing.
Every step is guided by human hands, not machines
— hands that have learned from the generation before and will teach the generation after.
This is not efficiency. This is transmission.
A flavor shaped by centuries, delivered fresh to you.
