The main types
- Green tea (龙井, 碧螺春): fresh, grassy, sensitive to heat.
- Black tea (红茶): malty, sweet; English “black tea” is called red tea in Chinese.
- Oolong (乌龙): floral/roasted, between green and black.
- Pu-erh (普洱): fermented, earthy, often pressed into cakes.
- Jasmine (茉莉花茶): green tea scented with jasmine flowers.
Brewing basics
Use a small teapot or gaiwan, hot water (80–90°C for green tea, near boiling for oolong/pu-erh), and short infusions. Good tea can be brewed many times. Do not add milk/sugar unless you are drinking a modern milk-tea product.
Buying tea
Taste before buying. Prices vary wildly; a famous name can be counterfeit. Buy from a reputable shop or tea house, ask for the harvest/region, and avoid “ancient tree” claims at tourist markets. For gifts, a simple tin and clear origin are better than an elaborate box.
Reality check
The most expensive tea is not always the best; taste before you invest.
Local tip: Buy a small amount first and ask about the harvest.
Step by step
- Choose a tea type.
- Visit a tea house and taste.
- Ask about origin/harvest.
- Buy a small amount first.
- Brew with short infusions.
- Store in an airtight container away from light.
Typical costs
| Item | Cost / note |
|---|---|
| Tea house session | US$5–30 |
| Everyday tea 100g | US$5–20 |
| Gift tea | US$20–100+ |
Prices are indicative and change. Confirm with the official provider before paying.
Documents to prepare
- Payment app/cash
Common mistakes
- Using boiling water on delicate green tea
- Buying expensive tea without tasting
- Assuming “black tea” means Western black tea
- Storing tea in a humid place
If things go wrong
- If the tea tastes stale, do not buy it; ask for a different batch.
- If a tourist shop pressures you, leave.
FAQ
Is tea always caffeine-free?
No; all true teas contain caffeine. Herbal infusions are not “tea” in the strict sense.
Can I visit a tea plantation?
Yes, in Zhejiang, Fujian, Yunnan and Anhui; arrange through a reputable tour.
Eating well: the field guide
Chinese food is regional, seasonal and often shared. The best strategy is to order a few dishes for the table, ask about spice and allergies, and eat where locals are eating.
Order for the table
In a group, order one dish per person plus rice or noodles, and share. In a solo trip, choose set meals, noodle shops or food courts. Menus with photos are your friend; camera translation handles the rest. Ask “Is this spicy?” before ordering a dish covered in chillies.
Dietary needs
“Vegetable” does not mean vegetarian: meat stock, lard and oyster sauce are common. Carry a Chinese card explaining your diet. For halal, look for 清真 signs and Muslim restaurants. For gluten-free, rice-based dishes are safer, but soy sauce and cross-contact remain risks.
Hygiene and water
Busy restaurants with high turnover are usually a good sign. Drink bottled or boiled water if you have a sensitive stomach; ice is common in cities but can be tap-water ice in smaller places. Street food is part of the experience; choose stalls with queues and freshly cooked food.
Quick checks
- Dietary/allergy card in Chinese
- Spice level confirmed
- Bottled/boiled water for sensitive stomachs
- Busy, high-turnover restaurant
- Payment method ready before ordering
Printable checklist
Print this page or save it as a PDF. Tick each item before you go.
- Payment app/cash
- Choose a tea type.
- Visit a tea house and taste.
- Ask about origin/harvest.
- Buy a small amount first.
- Brew with short infusions.
- Store in an airtight container away from light.
This guide is a practical summary, not an official or legal document. Rules and prices change. Use the official links below, and confirm with the relevant authority or a qualified professional.
Last verified 2026-10-29. China Handbook is independent and not affiliated with any government. Information is provided for general guidance only.