Drink Tea Where Tea Was Born — From a 1,000-Year-Old Tree
China invented tea 5,000 years ago. The same plant — Camellia sinensis — produces all six tea categories: green, white, yellow, oolong, black, and dark. The difference is not the leaf. It is the hands that process it, the soil that feeds it, and the water that brews it. We take you to the mountains where those hands have worked for thirty generations.
Plan Your Tea JourneyThe Reality of Tea Tourism in China
Tea is everywhere in China. Authentic tea culture is not. The gap between what tourists experience and what actually exists is wider in tea than in any other category of Chinese travel.
Five Provinces, Six Tea Types, No Connected Route
Longjing green tea grows in Hangzhou. Pu'er dark tea ferments in Yunnan. Da Hong Pao oolong clings to Wuyi cliffs in Fujian. Keemun black tea comes from Huangshan in Anhui. Gaiwan tea culture lives in Chengdu teahouses. These are 1,000 to 2,000 km apart, across mountains and provinces, with no "tea tourism route" connecting them. Planning a multi-region tea trip requires knowledge of harvest seasons, village access roads, and which master is home when.
"Free Tea Tasting" Means a Sales Trap
Walk into any tea shop near a tourist site in China and you will be offered a free tasting. A smiling host will pour six cups, explain each one lovingly, and then reveal that the tea you just enjoyed costs 3,000 yuan per jin. The same tea, from the same village, costs 300 yuan at the farm gate. These shops are designed to extract money from tourists who do not know the difference between pre-Qingming Longjing and summer-picked plantation tea. Most tea tours in China are, frankly, shopping tours with scenery attached.
The Real Culture Is in Villages With No English
The authentic tea experiences — picking leaves at dawn with a farmer whose family has worked the same terrace for 500 years, drinking tea brewed from an 800-year-old tree in a Bulang minority village, learning the Song Dynasty whisked tea ceremony from a master in Hangzhou, roasting oolong leaves over charcoal in a Wuyi workshop — are in villages with no English signage, no online booking, and no tourist infrastructure. A standard guide can tell you "this is green tea." They cannot tell you why Longjing from Lion Peak tastes different from Longjing from Meijiawu, or what "rock rhyme" means when you drink Da Hong Pao.
Why China is the Only Place for This
Tea originated in Southwest China. Every tea tradition in the world — Japanese matcha, British afternoon tea, Indian chai, Moroccan mint tea — traces back to leaves that grew on Chinese mountains. The depth of tea culture here is not a marketing claim. It is archaeology, agriculture, philosophy, and daily life, layered across 5,000 years.
The Six Tea Categories — All From One Plant
Every tea in the world is one of these six. The difference is processing method, not plant variety. Understanding this is the foundation of tea literacy.
Green
Unoxidized. Leaves are pan-fired or steamed within hours of picking to halt enzymatic activity. Bright, vegetal, fresh. The most consumed tea in China.
White
Minimally processed. Leaves are simply withered and dried in sun. No rolling, no firing. Delicate, sweet, the least manipulated of all teas. Fujian origin.
Yellow
Like green tea but with a "sealing yellow" step where leaves are wrapped in damp paper to gently oxidize. Smoother than green, slightly sweet. Extremely rare.
Oolong
Semi-oxidized (10-80%). The most complex category. Rolled, bruised, roasted in multiple stages. Rock oolong from Wuyi and Tieguanyin from Anxi represent two extremes.
Black
Fully oxidized. Called "red tea" in China. Keemun from Anhui, Lapsang Souchong from Fujian (the original black tea, smoked over pine). The base of English breakfast tea.
Dark
Post-fermented. Microbes transform the tea over months, years, or decades. Pu'er is the most famous — the only tea that improves with age, like wine.
Six Tea Regions — Where Each Type Lives
Each region has its own soil, climate, processing tradition, and tea culture. Visiting all six gives you a complete picture of Chinese tea. Visiting one gives you depth.
| Region | Province | Signature Tea | What You Do There | Best Season |
|---|---|---|---|---|
| West Lake Villages | Zhejiang (Hangzhou) | Longjing (Dragon Well) green tea | Pick tea leaves with farmers at dawn, pan-fire leaves yourself, visit China National Tea Museum, learn Song Dynasty whisked tea ceremony, drink tea beside West Lake. | Mar – May |
| Wuyi Mountains | Fujian | Da Hong Pao (rock oolong), Lapsang Souchong | Hike between cliff-side tea gardens, visit the 6 mother trees (protected since 2006), roast oolong over charcoal in a workshop, drink tea in a cave where monks first processed it. | Apr – May, Oct |
| Anxi County | Fujian | Tieguanyin (Iron Goddess of Mercy oolong) | Visit family tea workshops, learn the 18-step rolling technique, taste the difference between lightly roasted (qing xiang) and traditionally roasted (nong xiang) styles. | Apr – May, Oct |
| Jingmai & Xishuangbanna | Yunnan | Pu'er (raw and ripe), ancient tree tea | Walk through 1,000-year-old tea forests (UNESCO World Heritage), drink tea brewed from 800-year-old trees, stay in a Bulang minority village, trace the Tea Horse Road. | Mar – Apr, Oct – Nov |
| Mengding Mountain | Sichuan | Mengding Ganlu (sweet dew green tea) | Visit the site of the world's first cultivated tea (planted by Wu Lizhen in 53 BCE), learn Gaiwan brewing technique in a Chengdu teahouse, experience bamboo tea. | Mar – May |
| Huangshan Area | Anhui | Keemun (black), Taiping Houkui (green) | Visit scholar-official tea villages, taste Keemun (the black tea that replaced Indian tea in English breakfast blends), hike Yellow Mountain and drink tea at summit temples. | Apr – May, Oct |
Three Ways to Experience Chinese Tea
From a single-city immersion to a cross-province grand route. Each is built around harvest seasons, not tourist convenience.
Hangzhou Tea Immersion
Day 1: China National Tea Museum + Longjing Village visit + tea picking with farmers. Day 2: Song Dynasty whisked tea ceremony (dian cha) workshop + Lion Peak tea garden tasting. Day 3: Biluochun trip to Suzhou Dongting or tea village overnight. The most accessible deep-dive — one city, one tea type, complete immersion.
Green to Oolong
Day 1-2: Hangzhou (Longjing picking + Song ceremony + National Tea Museum). Day 3-4: Wuyi Mountains (cliff tea gardens + Da Hong Pao workshop + charcoal roasting + Lapsang Souchong origin village). Day 5-6: Anxi (Tieguanyin rolling technique + family workshop + light vs. traditional roast comparison). Two provinces, three tea types, two processing traditions.
Grand Tea Route
Day 1-2: Hangzhou (Longjing + Song ceremony). Day 3-5: Yunnan (Jingmai ancient tea forests + 800-year-old tree tasting + Bulang village stay + Tea Horse Road section). Day 6-7: Wuyi Mountains (Da Hong Pao + charcoal roasting). Day 8-10: Sichuan (Mengding Mountain first-cultivated-tea site + Chengdu Gaiwan teahouse culture + bamboo tea). All six tea categories, four provinces, 5,000 years of history.
Six Tea-Paired Dishes You Will Remember
Tea is not just a drink in China. It is an ingredient. These dishes use tea as a cooking component, not a pairing suggestion.
Longjing Shrimp
Hangzhou. River shrimp stir-fried with fresh Dragon Well tea leaves. The tea adds a grassy, nutty sweetness that no spice can replicate. A Qianlong-era imperial dish.
Tea-Smoked Duck
Sichuan. Duck smoked over a mixture of tea leaves, camphor wood, and sugar. The skin is lacquered dark amber. The smoke is fragrant, not heavy. Sichuan's answer to Peking duck.
Pu'er Tea Soup
Yunnan. Aged Pu'er brewed strong and used as a savory soup base with rice, mushrooms, and sometimes beef. Earthy, deep, and warming. Drunk by Tea Horse Road caravans for energy.
Tea Eggs
Pan-China, but best in Hangzhou and Fujian. Eggs boiled, shells cracked (not peeled), then simmered in tea, soy, star anise, and cinnamon for hours. The marbled pattern on the egg white is the signature.
Tieguanyin Braised Pork
Fujian. Pork belly braised with Tieguanyin oolong tea leaves instead of the usual soy-only base. The tea cuts the fat, adds floral notes, and gives the pork a deep amber glaze.
Tea-Pairing Fine Dining
Hangzhou tea village restaurants. A multi-course meal where each dish is paired with a specific tea, served in sequence from lightest to darkest. Not traditional — a modern innovation that serious tea villages have adopted.
6-Day Green to Oolong: Sample Itinerary
Hangzhou → Wuyi Mountains → Anxi. Two provinces, three tea types, two processing traditions. Best in late March to early May.
Day 1 — Hangzhou: The Birthplace of Longjing
Morning: Arrive Hangzhou. Visit China National Tea Museum — the only national-level tea museum in China, with exhibits on all six categories, historical processing tools, and the Tea Horse Road. Afternoon: Drive to Longjing Village. Walk the tea terraces. Meet a tea farmer whose family has worked this land for five generations. Learn why Longjing from Lion Peak (Shi Feng) commands 10x the price of Longjing from Meijiawu, and taste both side by side. Evening: Longjing shrimp dinner at a village restaurant. Overnight: Hangzhou.
Day 2 — Hangzhou: Pick, Fire, and Whisk
Dawn (6:00 AM): Pick tea leaves with farmers in the Longjing terraces. Learn the "one bud, two leaves" standard and why pre-Qingming tea is different. Morning: Pan-fire the leaves yourself in a wok over charcoal, guided by the farmer. Take your own tea home. Afternoon: Song Dynasty whisked tea ceremony (dian cha) workshop with a tea master. Learn to grind tea into powder, whisk with a bamboo brush, and understand the origin of Japanese matcha. Evening: Tea-pairing fine dinner. Overnight: Hangzhou.
Day 3 — Transit to Wuyi Mountains
Morning: High-speed train from Hangzhou to Wuyishan (3.5 hours). Afternoon: Arrive Wuyi Mountains. First tea tasting at a cliff-side tea house — three grades of Da Hong Pao, from plantation to single-bush. Learn the concept of "rock rhyme" (yan yun) — the mineral quality that only Wuyi's soil imparts. Evening: Walk the Wuyi ancient street, visit a tea-roasting workshop to see charcoal roasting in progress. Overnight: Wuyishan.
Day 4 — Wuyi: Cliffs, Caves, and Mother Trees
Morning: Hike to the Da Hong Pao mother trees — six trees growing from cracks in a sheer cliff face, protected since 2006. The last harvest (2005) sold for the equivalent of $30,000 per gram. You cannot pick from these trees, but you will drink tea from their genetic descendants grown on the same mountain. Afternoon: Visit Tongmu Village — the birthplace of Lapsang Souchong, the world's first black tea. See the traditional pine-smoke drying sheds. Taste authentic, unblended Lapsang — nothing like the smoky grocery-store version. Evening: Charcoal roasting workshop. You roast a batch of oolong yourself. Overnight: Wuyishan.
Day 5 — Anxi: The Iron Goddess
Morning: Drive to Anxi (2 hours). Visit a family tea workshop that has been rolling Tieguanyin for four generations. Learn the 18-step rolling technique that gives Tieguanyin its characteristic tightly curled shape. Afternoon: Comparative tasting — qing xiang (lightly roasted, floral, modern style) vs. nong xiang (traditionally roasted, deeper, older style). Most tourists only know qing xiang. The nong xiang style is what your grandparents would have recognized as Tieguanyin. Evening: Tieguanyin braised pork dinner. Overnight: Anxi.
Day 6 — Departure
Morning: Final tea session with the Anxi family. They will brew tea for you using water from their own well — water quality matters as much as leaf quality in Chinese tea. Discuss what you have learned across the journey, from green to oolong, from pan-firing to charcoal roasting. Afternoon: Drive to Xiamen (1.5 hours) or fly from Quanzhou airport. Departure.
Season and Budget
Tea tourism is the most season-sensitive category in Chinese travel. The difference between arriving two weeks early and two weeks late can be the difference between picking pre-Qingming tea and drinking summer leftovers.
| Season | Tea Activity | Weather | Flight Cost | Notes |
|---|---|---|---|---|
| Mar 20 – Apr 10 | Spring harvest (pre-Qingming) | Cool, misty | Medium | Peak season for tea tourism. You can pick leaves in Hangzhou and Yunnan. Pre-Qingming Longjing is available. Tea villages are busy but authentic. |
| Apr 10 – May | Spring harvest (post-Qingming) | Mild, pleasant | Medium | Still harvest season, but tea quality drops after Qingming (April 5). Wuyi spring oolong harvest begins. Good for multi-region trips. |
| Jun – Sep | No harvest (off-season) | Hot, humid | High | Tea mountains are quiet. Farmers rest and process stored leaves. Museums and workshops still open. Lower prices but no picking experience. |
| Oct | Autumn oolong harvest | Cool, clear | Medium | Best season for Wuyi and Anxi. Autumn oolong is lighter and more fragrant than spring. Yunnan autumn Pu'er harvest. Excellent weather. |
| Nov – Feb | No harvest (aging season) | Cold north, mild south | Low | Best value. Pu'er continues to ferment. Chengdu teahouses are at their best in winter. Avoid Chinese New Year (late Jan / early Feb). Good for tasting aged teas. |
| Route | Duration | Small Group (2-6 pax) | Private Tour (1-6 pax) | Solo Traveler |
|---|---|---|---|---|
| Hangzhou Tea Immersion | 3 days | $690 / person | $1,190 / person | $1,750 |
| Green to Oolong | 6 days | $1,590 / person | $2,490 / person | $3,600 |
| Grand Tea Route | 10 days | $2,890 / person | $4,290 / person | $6,200 |
Prices include: English-speaking tea-specialist guide, all tea farm and master visits, tea picking and processing workshops, Song Dynasty ceremony session, all domestic flights/trains, 4-star hotels (tea village guesthouse where noted), all meals, entrance fees. Prices do not include: international flights, China visa fee, travel insurance, tea purchases (optional, zero obligation).
Why a Tea Specialist Matters More Than a Guide
A standard guide takes you to a tea shop. We take you to the people who grow, process, and drink tea as a way of life — and protect you from the sales machinery that defines tourist tea in China.
| Dimension | DIY / Standard Agency | With Hello China Trip |
|---|---|---|
| Tea Master Access | You visit a tea shop or tourist tea house. The "master" is a salesperson who pours tea and explains the flavor profile in a script designed to sell you the most expensive option. No actual farmer or processor is present. | We bring you to the actual tea farmers and roasting masters. In Longjing Village, you sit with a farmer whose family has worked the same terrace since the Ming Dynasty. In Wuyi, you stand beside a charcoal roaster who has been firing oolong for 30 years. These are not performers. They are practitioners. |
| Anti-Scam Protection | "Free tea tasting" shops near tourist sites are designed to sell you tea at 5-10x the farm-gate price. The tasting is genuine. The pricing is not. Most tourists do not know they have been scammed until they compare prices later — if they ever do. | We do not bring you to sales-driven tea shops. If you want to buy tea, we connect you directly with the farmer or workshop you visited. You pay farm-gate prices, not tourist-shop markups. If you do not want to buy any tea, that is completely fine. Zero purchase pressure, zero commission arrangements. |
| Picking & Processing | Most tea "experiences" are watching someone else pick tea from 20 meters away, followed by a staged processing demonstration. You are an audience member, not a participant. | You pick tea leaves at dawn alongside farmers. You pan-fire leaves in a wok yourself. You roll Tieguanyin leaves using the 18-step technique. You roast oolong over charcoal. You take home tea that you processed with your own hands. This is participation, not observation. |
| Ancient Tree Tea | Tourist Pu'er in shops is almost always plantation tea labeled as "ancient tree." Real ancient tree tea (from trees 100-1,000+ years old) requires connections with villages in Jingmai, Lincang, or Xishuangbanna that do not sell to tourist channels. | We take you to the actual ancient tea forests. In Jingmai (UNESCO World Heritage), you walk among trees that are 800-1,000 years old and drink tea brewed from their leaves in a Bulang minority village. You taste the difference between plantation Pu'er and ancient tree Pu'er side by side. The difference is not subtle. |
| Tea Knowledge Depth | A standard guide can identify tea types ("this is green tea, this is oolong"). They cannot explain why Longjing from Lion Peak tastes different from Longjing from Meijiawu, what "rock rhyme" means, or the difference between raw and ripe Pu'er. | Our guides have formal tea training — many hold tea sommelier certifications. They explain terroir (the soil and microclimate that gives each tea its character), processing technique, brewing method, and the cultural context behind each cup. You leave understanding why two teas from the same mountain taste different, and how to brew each one correctly. |
| Song Dynasty Ceremony | Tourist tea ceremonies are simplified performances: pour water, steep, drink. The Song Dynasty dian cha ceremony (whisking powdered tea with a bamboo brush) is rarely offered because few masters practice it and it requires specialized knowledge. | We arrange a Song Dynasty whisked tea ceremony workshop with a master in Hangzhou. You grind tea into powder using a stone mill, whisk it with a bamboo chasen into a jade-green froth, and learn why this 1,000-year-old practice is the direct ancestor of Japanese matcha — and why it nearly disappeared in China. |
| Tea You Bring Home | You buy tea at tourist shops at inflated prices, with no way to verify quality, origin, or storage conditions. By the time you realize the tea is mediocre, you are back home. | If you choose to buy tea, you buy it from the farmer or workshop you visited, at farm-gate prices. We help you understand what you are buying, how to store it, how to brew it, and how long it will age (Pu'er improves for decades; green tea is best within 12 months). We can also arrange shipping if you purchase in quantity. |
Combining Tea With Other China Experiences
Tea regions overlap with some of China's most beautiful landscapes and cultural sites. Pairing tea with scenery or history creates a richer trip.
Hangzhou + Suzhou
4-5 days. Hangzhou tea immersion (Longjing + Song ceremony + National Tea Museum) + Suzhou classical gardens + silk + Biluochun tea from Dongting Mountain. Two cities connected by 1.5-hour high-speed train. The classic "Jiangnan" cultural pairing.
Yunnan + Sichuan
7-8 days. Yunnan (Pu'er ancient tea forests + Tea Horse Road + Bulang village + Lijiang) + Sichuan (Mengding Mountain + Chengdu Gaiwan teahouse culture + giant pandas + hotpot). Two provinces with the deepest tea history and the most diverse ethnic cultures.
Fujian + Guangdong
5-6 days. Wuyi Mountains (Da Hong Pao + Lapsang) + Anxi (Tieguanyin) + Chaozhou (Gongfu tea ceremony — the most refined tea ritual in China) + Xiamen (coastal tea houses). The deepest oolong experience available anywhere, plus the origin of Gongfu tea culture.
Visa and Entry
Transit Visa: Partial Coverage
Hangzhou (Zhejiang province) is in the Shanghai-area 144-hour transit visa zone. If you enter via Shanghai Pudong or Hongqiao airport, you can visit Hangzhou tea villages without a full visa — the 3-day Hangzhou Tea Immersion route works with a transit visa.
Important: Fujian, Yunnan, Sichuan, and Anhui are NOT in any transit visa zone. The 6-day Green to Oolong route (Hangzhou + Fujian) and the 10-day Grand Tea Route (four provinces) require a full L tourist visa. We recommend the L visa for any multi-province tea itinerary.
We provide invitation letters, itinerary documentation, and visa application support at no additional cost.
How It Works
Tell Us Your Tea Interest
Which teas interest you most: green, oolong, Pu'er, or all of them. Whether you want to pick leaves or focus on tasting and learning. Your travel dates — harvest season matters. We send a tailored proposal within 24 hours.
We Build Your Tea Route
We contact tea farmers, roasting masters, and ceremony teachers in the regions that match your dates. We confirm availability, arrange village stays, and schedule workshops. You receive a confirmed itinerary with every tea contact locked in.
You Drink Tea Where It Was Born
Your tea-specialist guide meets you with a Gaiwan, a thermos of spring water, and 5,000 years of context. You pick, process, taste, and learn. You return home with tea you made yourself and knowledge that changes how you drink tea forever.
What You Need to Know Before You Drink
Every tea in the world comes from one plant: Camellia sinensis. The difference between green tea and black tea is not the plant. It is the processing. Green tea is unoxidized — the leaves are heated immediately after picking to stop enzymatic activity. Black tea is fully oxidized — the leaves are bruised, allowed to oxidize completely, then dried. Oolong is everything in between. Pu'er is post-fermented — microbes slowly transform the tea over years, which is why Pu'er is the only tea that improves with age, like wine.
Terroir matters as much in tea as in wine. Longjing from Lion Peak (Shi Feng) in Hangzhou commands 10 times the price of Longjing from Meijiawu, two villages 3 km apart. The difference is soil mineral content, elevation, sun exposure, and the microclimate created by the surrounding hills. Da Hong Pao grown on Wuyi's mineral-rich rock cliffs has "rock rhyme" (yan yun) — a mineral quality that Da Hong Pao grown on flat soil 5 km away simply does not have. This is not marketing. You can taste it.
The Tea Horse Road (cha ma gu dao) was the world's second-great trade route after the Silk Road, operating from the 7th century until the 1950s. Tea from Yunnan was pressed into cakes, loaded onto horse caravans, and transported over 2,000 km of mountains to Tibet, where it was traded for horses. The route shaped the ethnic composition of Southwest China, created entire cities, and embedded tea so deeply into Tibetan culture that Tibetans consume more tea per capita than any nation on earth — all of it originally from Yunnan.
The Song Dynasty (960-1279) was the golden age of Chinese tea culture. Emperor Huizong wrote a treatise on tea. The court practiced dian cha — whisking powdered tea into a jade-green froth. When Japanese monks visited Song Dynasty China, they brought this practice home. It became Japanese matcha. In China, the Ming Dynasty (1368-1644) abolished powdered tea in favor of loose-leaf brewing, and dian cha nearly disappeared. It survives today in a handful of master workshops — the same ones we bring you to.
Frequently Asked Questions
Do I need to know about tea to enjoy this trip?
No. Most of our travelers arrive knowing the difference between green and black tea and nothing more. They leave able to identify six tea categories, explain terroir, brew tea correctly in a Gaiwan, and recognize when a tea shop is about to scam them. The trip is designed for curious beginners and serious enthusiasts alike. If you are already a tea expert, let us know — we will arrange deeper-dive sessions with masters who will skip the basics and go straight into the technical details that interest you.
Will I be pressured to buy tea?
No. This is the single most important difference between our tea tours and standard tea tourism in China. We do not bring you to commission-based tea shops. We do not arrange "free tastings" that end in a sales pitch. The farmers and masters you visit are paid for their time and expertise by us, not by tea sales. If you want to buy tea, you buy it directly from the farmer at farm-gate prices. If you do not want to buy any tea, that is completely fine. There is zero purchase pressure throughout the entire trip.
Can I actually pick tea leaves and process them myself?
Yes, during spring harvest season (March 20 to April 10 in Hangzhou and Yunnan; April-May and October in Wuyi). You will pick leaves at dawn with farmers, following the "one bud, two leaves" standard. You will pan-fire green tea leaves in a wok over charcoal, guided by the farmer. You will roll Tieguanyin leaves using the traditional technique. You will roast oolong over charcoal in a Wuyi workshop. The tea you process yourself, you take home. Outside harvest season, you can still visit farms and workshops, taste aged teas, and learn processing technique, but you will not pick fresh leaves.
Is the tea safe to drink? Are there pesticide concerns?
The tea farms we visit are traditional, small-scale operations. Many are organic or use minimal intervention. The ancient tea forests in Yunnan have never been treated with any chemicals — the trees are 800-1,000 years old and grow in a biodiverse forest ecosystem. Longjing villages in Hangzhou use traditional farming methods. We do not visit industrial plantation tea farms. If you have specific concerns about a particular region or farm, we will provide detailed information about their practices. In general, the tea you drink on this trip is as pure as tea gets — it is the tea that farmers drink themselves.
How much tea should I expect to buy? Is there a minimum?
There is no minimum. Zero is perfectly acceptable. Many travelers buy nothing and have a complete experience. Those who do buy typically spend $50-200 on tea to take home, bought directly from farmers at farm-gate prices. For context, the same tea in a tourist shop would cost 5-10 times more. If you want to buy larger quantities (for aging Pu'er, for example), we can arrange shipping. If you want to buy nothing, we will not mention it again. The experience is the product, not the tea.
I don't drink tea. Can I still enjoy this trip?
Yes, but you should know what you are signing up for. The landscapes are stunning — West Lake in spring mist, Wuyi's cliff formations, Yunnan's ancient forests, Sichuan's bamboo-covered mountains. The food is excellent. The cultural history (Tea Horse Road, Song Dynasty court rituals, ethnic minority traditions) is fascinating. But this is fundamentally a tea-focused trip, and you will be drinking a lot of tea. If you are open to trying tea and learning about it, you will enjoy it. If you actively dislike tea, you may find the pace too slow and the focus too narrow. We would suggest a general cultural itinerary with one tea day added, rather than a full tea route.
Drink Tea Where It Was Born
Five thousand years of tea culture, six tea categories, ancient trees, Song Dynasty ceremonies, and farmers who have worked the same land for thirty generations. Tell us what interests you, and we will build a tea journey that changes how you think about every cup you drink afterward.
Start Planning Your Tea Journey