Keemun Black Tea

Keemun Black Tea was first produced in the early years of Emperor Guangxu's reign during the Qing Dynasty. Its manufacturing process consists of two main stages:

Initial production – withering, rolling, fermentation, and drying.

Refining – screening, cutting, winnowing, picking out, re-drying, and even piling.

The quality of traditional Keemun Black Tea relies entirely on skilled craftsmanship, earning it the name Keemun Congou Black Tea ("Congou" meaning "well worked" in Chinese).

The finished tea has a glossy black appearance, with leaves that are tightly twisted and thin. When brewed, the liquor is brilliant red and transparent. Its most distinctive feature is its aroma—a blend of sugar-like sweetness, apple fragrance, and orchid notes, creating a unique and long-lasting scent known as "Keemun Aroma". This exceptional quality has secured Keemun Black Tea's place as one of the world's top three high-aroma black teas.

In 2008, "Black Tea (Keemun Black Tea) Processing Techniques" was inscribed on the 2nd Representative List of the National Intangible Cultural Heritage of China.

Taiping Houkui Tea

Taiping Houkui Tea was created in the 26th year of Emperor Guangxu's reign in the Qing Dynasty (1900). Since its birth, the tea has been produced in the three natural villages of Houkeng, Hougang, and Yanjia in the administrative village of Sanhe, Xinming Township, Huangshan District, Huangshan City. The tea plantations are mainly distributed in mountainous areas at altitudes above 700 meters.

The leaves of Taiping Houkui Tea are carefully picked in line with strict standards. Pickers usually go up the mountain in the early morning to pick tea leaves in the fog and finish work when the fog recedes. Selective picking follows the principle of "four do's and eight don'ts". The production process consists of six steps: picking, selection, spreading, fixation, shaping, and drying.

Taiping Houkui Tea is unique in color, scent, flavor, and shape. Each piece consists of one bud embraced by two leaves, commonly called "two knives and one spear". The finished tea is flat, straight, and stout, with green, evenly moistened leaves and reddish-green veins known as "red silk threads". When brewed, the buds and leaves slowly stretch out and stand up like an orchid. The liquor is tender green and clear, with a fresh, refreshing aroma and a mellow, lingering flavor.

When drinking, one can savor "high aroma after the first brew, rich flavor after the second brew, and lingering fragrance after the third and fourth brews".

In 2008, "Green Tea (Taiping Houkui) Processing Techniques" was included in the 2nd Representative List of the National Intangible Cultural Heritage.

Huangshan Maofeng Tea

Huangshan Maofeng Tea falls under the category of roasted green tea, originating from Fuxi Township, Huizhou District, Huangshan City and Huangshan Scenic Area, and is one of the top ten teas in China.

It is carefully made with freshly grown fat and tender tea leaves selectively picked during the periods of Pure Brightness (5th solar term) and Grain Rain (6th solar term) every year through the procedures of fixation, light rolling, and drying.

The tea leaf is slightly curled, shaped like a bird's tongue; ivory colored; and prominently tippy, with a golden bud. The fact that it is covered with white tips with a bud shaped like a mountain peak earned itself the name Maofeng (meaning a tippy peak in Chinese).

A mist will rise when boiling water is poured on the tea in a cup. The tea liquor is clear and yellowish, the flavor is sweet and mellow, and the aroma lingers like the fragrance of orchid, so it is reputed as a treasure among teas.

In 2008, the item "green tea (Huangshan Maofeng) processing techniques" was inscribed on the 2nd Representative List of the National Intangible Cultural Heritage.