In China tea is far more than a drink: it's hospitality, social language and a way of life. The old saying runs "firewood, rice, oil, salt, sauce, vinegar and tea" — tea is the last item of daily life and the first of the spirit.
The six families: green (Longjing, Biluochun), black (Lapsang Souchong), white (Baihao Yinzhen), yellow (Junshan Yinzhen), oolong (Tieguanyin, Dahongpao) and dark (Pu'er, Liubao).
Hosting etiquette: a hot cup of tea offered to a guest is the most basic courtesy. Drink it while warm; receive the cup with both hands to show respect. When the host refills, guests tap two fingers on the table in thanks.
Scenes everywhere: business chats in teahouses, milk tea with friends, goji berries in grandma's thermos — tea spans every generation.
To start tasting: begin with a cup of pre-Qingming Longjing or Lapsang Souchong, and ask a tea shop to brew samples so you can feel how different mountains taste.
