Tribute Teas – Qing Dynasty
During the Qing dynasty (1644–1912 ), Chinese tea production became increasingly diverse. Green, oolong, red, white and other tea-processing traditions developed distinctive regional identities, while selected teas continued to be supplied to the imperial court.
Tea also became an important export commodity. Many of the teas recognised today acquired their reputations during this period, although their processing methods and commercial names continued to evolve.
| Tea | Form | Origin |
|---|---|---|
|
Wuyi Yancha 武夷岩茶 |
Oolong tea | Fujian |
|
Huangshan Maofeng 黄山毛峰 |
Hong qing green tea | Anhui |
|
Songluo Cha 松萝茶 |
Chao qing green tea | Anhui |
|
Xihu Longjing 西湖龙井 |
Chao qing green tea | Zhejiang |
|
Pu'er Cha 普洱茶 |
Steamed compressed green tea | Yunnan |
|
Minhong Gongfu 闽红工夫 |
Red tea | Fujian |
|
Qimen Gongfu 祁门工夫 |
Red tea | Anhui |
|
Dongting Biluochun 洞庭碧螺春 |
Chao qing green tea | Jiangsu |
|
Liu'an Guapian 六安瓜片 |
Chao qing green tea | Anhui |
|
Taiping Houkui 太平猴魁 |
Hong qing green tea | Anhui |
|
Yongxi Huoqing 涌溪火青 |
Green tea | Anhui |
|
Junshan Yinzhen 君山银针 |
Yellow tea | Hunan |
|
Anxi Tieguanyin 安溪铁观音 |
Oolong tea | Fujian |
|
Liubao Cha 六堡茶 |
Hei cha | Guangxi |
|
Zhenghe Baihao Yinzhen 政和白毫银针 |
White tea | Fujian |
|
Fenghuang Shuixian 凤凰水仙 |
Oolong tea | Guangdong |
Historical note: This list includes teas associated with Qing-period production and regional tea traditions. Not every entry has been independently verified as an official imperial tribute tea. Tea classifications describe their historically developed styles and should not be assumed to have remained unchanged throughout the dynasty.