Tea offers a myriad of flavors and an aroma distinct from flowers. Which teas have the most unforgettable fragrance? Today, let's explore six of China's most fragrant teas.

01 Among Ten Thousand Flowers, Only Qimen is Supreme

Qimen Black Tea, a historic Chinese Tea, is primarily produced in the area around Qimen County, Anhui Province. Along with Uva from Sri Lanka and Darjeeling from India, it is hailed as one of the world's three most fragrant high-quality teas.

The “Qimen Aroma” characterizes the quality of Qimen tea. Traditional Qimen tea is known as “Qimen Gongfu Black Tea,” with a complex and meticulous production process that comprises 17 steps, including 13 refinement processes, which imbues it with a natural fragrance recognized internationally as one of the finest aromatic teas.

The finished product of Qimen Black Tea features tightly rolled, slender, and delicate leaves, a lustrous black color, visible golden tips, a bright red liquor, a fresh, full-bodied flavor, and a fragrant aroma that lasts long, reminiscent of flowers, fruit, and honey. This “Qimen Aroma” is renowned worldwide.

02 The Overwhelming Fragrance of Biluochun

Dongting Biluochun is a treasure among Chinese teas, famous for its “beautiful shape, vibrant color, rich fragrance, and pure taste.” It is produced in Dongting Mountain, Suzhou City, Jiangsu Province, and belongs to the Green Tea category.

Biluochun tea originated in the Ming Dynasty under the common name “Scary Fragrance.” During the Qing Dynasty, Emperor Kangxi inspected and tasted this green, snail-shaped tea and was greatly impressed. However, he found the name “Scary Fragrance” inappropriate, so he renamed it “Biluochun.”

In fact, while Biluochun's fragrance isn't particularly strong, it has a unique feature – a fruity aroma. In the birthplace of Biluochun, Dongshan, Suzhou, oranges and loquats are also grown, often interspersed with tea bushes. Therefore, it's not surprising that the tea carries a subtle fruity fragrance.

Biluochun is also known for its tenderness; it takes about 30,000 tea buds to produce one pound of tea. For Biluochun, however, due to its tender buds, it requires between 50,000 and 60,000 buds to make one pound, making it stand out among other teas.

03 Tieguanyin's Aroma Lasts Through Seven Steepings

Tieguanyin is the pinnacle of Oolong tea, characterized by its curled leaves, robust and round shape, even texture, and sand-green color. When brewed, the tea produces a golden-yellow liquor that resembles amber, with a natural orchid fragrance. Its taste is full-bodied, sweet, and refreshing, with a lasting aftertaste commonly referred to as “the sound of Tieguanyin.”

Tieguanyin boasts a high and enduring fragrance, often described as “still fragrant after seven steepings.” Its most captivating feature is the high orchid-like aroma, a unique tea fragrance that leaves a profound impression. Recent studies conducted both domestically and abroad have shown that Tieguanyin contains the richest variety of aromatic compounds among oolong teas made from other tea tree varieties, with a higher proportion of medium and low boiling point aromatic components.

04 The Beauty and Aroma of Phoenix Dancong

Phoenix Dancong tea is an oolong tea, first created during the Ming Dynasty. It is named after its origin in Wudong Mountain, Fenghuang Town, Chao'an District, Chaozhou City, Guangdong Province, and the method of picking single plants (bushes) and processing them individually.

Chao'an Phoenix tea has been a tribute tea through the ages and was listed among China's famous teas during the Qing Dynasty. The quality levels of Phoenix tea are classified as Dancong – Langcai – Shuixian, each level further divided into several grades.

Phoenix Dancong tea is the finest grade of Phoenix tea, known for its “beautiful shape, emerald color, rich fragrance, and sweet taste.”

The distinctive features of Phoenix Dancong tea include its upright, plump, and glossy appearance, elegant and clear floral fragrance, rich, mellow, refreshing, and sweet taste with a special mountain honey flavor, orange-yellow, clear, and bright liquor, green leaves with red edges that appear soft and bright when infused, and excellent durability when steeped. These characteristics define the unique color, aroma, and taste of Phoenix Dancong tea.

05 No Fragrance Can Match Rougui, No Richness Can Match Shuixian

Wuyi Rock Tea is often described with the saying, “No fragrance can match Rougui, no richness can match Shuixian.” Shuixian and Rougui are the main varieties of rock tea.

Rougui tea is made from the fresh leaves of the Rougui tea plant using the production methods for Wuyi Rock Tea, making it a highly fragrant variety. It has a unique charm with a bittersweet and caramel-like fragrance that is powerful enough to overwhelm the lid of the teapot. Shuixian, on the other hand, is refreshing and mellow, light yet lingering, and fine yet enduring.

The finished Rougui tea has tightly compacted leaves, a lustrous dark green color, a rich and spicy aroma similar to cassia bark, a full-bodied, sweet, and refreshing taste with a stimulating quality, a bright orange-yellow to golden liquor, and green