China is one of the world's major producers and consumers of Tea. On our vast land, there are six distinct types of tea and nearly a thousand different varieties. The naming methods vary across these diverse categories. Various and distinctive naming methods are hallmarks of Chinese culture. Below, we will briefly explore some of the naming methods used for well-known Chinese tea varieties.
1. Naming based on the scenic mountains and rivers of their origin is common among the teas we drink. Examples include “West Lake Dragon Well” from Hangzhou, Zhejiang; “Yuhua Tea” from Nanjing, Jiangsu; “Putuo Buddha Tea” from Mount Putuo; “Huangshan Maofeng” from She County, Anhui; “Maoshan Qingfeng” from Jintan, Jiangsu; “Shennong Qifeng” from Hubei; “Jinggang Cuiru” and “Lingyan Jianfeng” from Jiangxi; “Tianshe Qifeng”; “Cangshan Xuegreen” from Yunnan; “Helin Immortal Tea” from Sichuan; and others.
2. Naming based on the shape of the tea leaves is also common. For example, “Melon Seed Tea” from Lu'an, Anhui, which resembles melon seeds; “Sparrow Tongue” from Hangzhou, shaped like a sparrow's tongue; “Pearl Tea” from Shengxian, Zhejiang, shaped like pearls; “Eyebrow Tea” or “Slim Eyebrow Tea” from Zhejiang, Anhui, and Jiangxi, resembling eyebrows; “purple Bamboo Shoots” from Changxing, Zhejiang, shaped like small bamboo shoots; “Junshan Silver Needle” from Yueyang, Hunan, and “Pine Needle” from Anhua, Hunan, both needle-shaped; “Biluochun” from Suzhou, Jiangsu, curled like snail shells; “Panhao” from Linhai, Zhejiang, coiled like a dragon; “Dragon Shrimp” tea from Dayong, Hunan, curved like shrimp; “Green Bamboo Leaf” from Mount Emei, Sichuan, shaped like bamboo leaves; and “Cui Lan” from Yueshi, Anhui, resembling orchids. Some teas are bound into various floral shapes with silk threads, such as “Ink Chrysanthemum” from Wuyuan, Jiangxi, and “Green Peony” from Huangshan, Anhui.
3. Naming based on the region of origin, which often forms local specialties. Examples include “Yingde Black Tea” from Guangdong; “Dian Hong” from Yunnan; “Keemun Black Tea” from Anhui; “Jiupit Tea” and “Jingshan Tea” from Chun'an, Zhejiang; “Xishan Tea” from Guiping, Guangxi; “Wu Green” from Wuyuan, Jiangxi; and “Jietan Tea” from Yuanling, Hunan.
4. Naming based on the manufacturing process. Teas stir-fried in an iron wok are called “Stir-Fried Green Tea”; those dried using a dryer are called “Baked Green Tea”; sun-dried teas are called “Sun-Dried Green Tea”; steamed fresh tea leaves are called “Steamed Green Tea”; teas scented with flowers are called “Floral Tea”; and teas compressed into shapes are called “Pressed Tea”. These include “Brick Tea”, shaped like bricks, and “Cake Tea”, shaped like cakes.
5. Naming based on the aroma and taste characteristics. Examples include “Lan Flower Tea” from Shucheng, Anhui, with a lan flower fragrance; and “Bitter Tea” from Jianghua, Hunan, with a slightly bitter taste.
6. Naming based on the variety of tea plant. In Oolong Tea, varieties include “Narcissus”, “Oolong“, “Cinnamon”, “Yellow Fallow”, “Dahongpao“, “Qilan”, and “Tieguanyin“. These names apply to both the tea and the tea plant variety.
7. Some fruit-flavored teas and health teas are named according to the added fruit juice, herbs, and their functions. Examples include Lychee Black Tea, Lemon Black Tea, Kiwi Fruit Tea, “Chrysanthemum tea“, “Eucommia Tea”, “Ginseng Tea”, Persimmon Leaf Tea, Stevia Tea, “Weight Loss Tea“, “Smoking Cessation Tea”, “Vision Improvement Tea”, “Longevity Tea”, “Youth Beauty Tea”, and others.
8. Naming based on packaging format, such as “Tea Bags”, “Small Packet Teas”, and “Canister Teas”.
In fact, there are many methods for naming Chinese teas, each unique. The above examples represent some of the more common naming methods. Different naming methods can help us understand the characteristics, origin, and flavor of teas, making them useful for identifying teas in China's diverse market.