Tea is much more than a drink in China: it is an art, a philosophy and a bridge between people. With over 5,000 years of history, tea culture is an essential part of daily Chinese life.
China produces six major tea categories: green, white, yellow, oolong, red (known in the West as "black") and pu-erh (fermented). Each region has its specialty, from Hangzhou's Longjing to Yunnan's pu-erh.
The tea ceremony (gongfu cha) is a ritual requiring precision and calm. Specific utensils are used: a yixing clay teapot, aroma cups, a tea tray and a temperature-controlled kettle. The tea master pours water in circular motions, discards the first brew, and serves subsequent infusions with measured gestures.
On your ChinaWay trip, we will take you to traditional teahouses in Chengdu, plantations in Hangzhou and tea markets in Kunming where you can learn directly from the masters.