Tea cultivars

Heirloom Japanese cultivar from the early 20th century. Low-yield but high-quality; used for premium sencha and gyokuro specialty releases.

Heirloom Indian assamica material from the Assam Valley. The genetic foundation of British colonial tea industry; basis for global breakfast…

Clonal Darjeeling cultivar producing some of the most prestigious modern Darjeeling first and second flush teas.

Rare heritage Wuyi cultivar with distinctively pale leaves. Last of the Four Famous Bushes; lighter-character productions distinct from trad…

Taiwan Tea Experiment Station #13, developed alongside Jin Xuan in 1981. Produces intensely floral oolong with jasmine and gardenia notes.

Sri Lankan clonal cultivar widely planted across highland tea estates. Foundation for substantial portion of contemporary Ceylon black tea p…

The cultivar producing Bai Hao Yin Zhen (Silver Needle) white tea. Long, downy silver-tipped buds define both the cultivar and the tea.

The most famous Wuyi yancha cultivar. Original four mother trees on a Wuyi cliff face are protected national treasures.

Anxi cultivar producing a lighter, floral oolong distinct from Tieguanyin. Earlier-budding for premium pre-Qingming market timing.

Taiwan Tea Experiment Station #12, developed in 1981. Produces naturally milky-buttery oolong without any flavoring — the genuine "Milk Oolo…

The most widely-planted Long Jing cultivar globally. Developed by the China Tea Research Institute in 1973 for higher yield and consistent c…

Heirloom cultivar of Qimen (Keemun) county in Anhui. Genetic basis for the distinctive Keemun black tea character.

The dominant cultivar for Taiwanese high-mountain oolong. Most Lishan, Alishan, Shanlinxi, and Dong Ding oolongs are Qing Xin.

Heirloom seed-grown West Lake stock predating modern cultivar selection. The traditional Long Jing material; lower yield but higher cup-qual…

Wuyi yancha cultivar named for its prominent cinnamon character. One of the most widely-produced everyday Wuyi rock teas.

Japanese cultivar developed in 1990, particularly common in Kagoshima. Crosses Yabukita with Asatsuyu to produce intensely sweet, umami-deep…

One of the classical Four Famous Bushes (Si Da Ming Cong) of Wuyi yancha. Less commercially produced than Da Hong Pao or Rou Gui but editori…

Wuyi yancha cultivar producing a mellower, fuller-bodied roasted oolong. Particularly prized in older "Lao Cong" (old bush) plantings.

Heritage Wuyi cultivar; one of the classical Four Famous Bushes. Distinctive earthy-medicinal cup character.

Heirloom Anxi cultivar producing the iconic Tieguanyin (Iron Goddess of Mercy) oolong. One of the most internationally recognized Chinese te…

Tea Research Foundation of Kenya cultivar developed to produce purple-pigmented tea high in anthocyanins. Emerging specialty Kenyan export.

Developed in Shizuoka in 1953. Now accounts for roughly 75% of all Japanese tea production. The most-planted single tea cultivar globally.

The large-leaf tea species native to Yunnan. The genetic origin of all assamica tea cultivars worldwide. Ancient gushu trees produce premium…

Japanese cultivar developed in 1966, mostly grown in Kagoshima. Produces rich, full-bodied umami-forward sencha distinct from Yabukita's bal…