Podcasts about tieguanyin

Fluent Fiction - Mandarin Chinese: A New Friendship Blooms in Shanghai's Winter Teahouse Find the full episode transcript, vocabulary words, and more:fluentfiction.com/zh/episode/2025-01-12-23-34-02-zh Story Transcript:Zh: 在上海的一个寒冷冬日，春节的气氛已经悄然降临。En: On a cold winter day in Shanghai, the atmosphere of Spring Festival had quietly arrived.Zh: 街道两旁挂满了红色灯笼，每个人脸上都洋溢着节日的喜悦。En: The streets were adorned with red lanterns on both sides, and everyone's face radiated with festive joy.Zh: 在繁忙的街道一角，有一家古色古香的茶馆，温暖的灯光如同城市中的小天堂。En: In a corner of the bustling street, there was an antique-style teahouse, its warm lighting like a small paradise in the city.Zh: 丽娟是一位温柔的女士，喜欢独自在茶馆享受安静的时光。En: Lijuan was a gentle woman who enjoyed spending quiet moments alone in the teahouse.Zh: 她坐在窗边，手中捧着一本书，偶尔抬头望向窗外的热闹景象。En: She sat by the window, holding a book, occasionally looking up to observe the lively scene outside.Zh: 尽管春节快到了，但她心中却有些矛盾，对家庭的期望感到一丝压力。En: Although Spring Festival was approaching, she felt a bit conflicted inside, feeling a trace of pressure from family expectations.Zh: 就在这时，一杯滚烫的普洱茶被端到丽娟的桌子上，然而这并不是她点的茶。En: Just then, a steaming cup of Puer tea was placed on Lijuan's table, yet it wasn't the tea she had ordered.Zh: 她正要询问时，一个陌生男子走过来，他也是惊讶地看着这杯茶。En: She was about to inquire about it when a stranger walked over, also surprised to see the cup of tea.Zh: "嗨，我叫鹏，刚搬到上海。这茶好像是我的..."鹏友好地笑着说。En: "Hi, my name is Peng, I just moved to Shanghai. This tea seems to be mine..." Peng said with a friendly smile.Zh: 丽娟微微一愣，然后笑了。"哦，应该是服务员弄错了。我是丽娟。"En: Lijuan was slightly taken aback and then smiled. "Oh, the waiter must have made a mistake. I'm Lijuan."Zh: 他们互相点头致意，就在这样偶然的情况下，两人开始对茶的讨论。En: They nodded to each other in greeting, and in such an accidental situation, the two began a discussion about tea.Zh: 鹏热情地谈起传统茶文化，他是一个传统风俗的爱好者，尤其喜欢研究茶的历史和饮用方法。En: Peng enthusiastically talked about traditional tea culture, as he was an enthusiast of traditional customs, especially enjoying the study of the history and methods of tea drinking.Zh: 这让丽娟感到兴趣。En: This piqued Lijuan's interest.Zh: 丽娟正犹豫是否应该继续交谈，因为她过去对新关系有过一些失望。En: Lijuan hesitated on whether to continue the conversation, as she had experienced some disappointments with new relationships in the past.Zh: 然而，她耳边回响起好友宜辰的建议：“多尝试一些新事物吧，也许会有新的惊喜。”En: However, she recalled her friend Yichen's advice in her ears: "Try more new things, maybe there will be new surprises."Zh: 在宜辰的鼓励下，丽娟决定打开自己的心扉，与鹏深入交流。En: With Yichen's encouragement, Lijuan decided to open her heart and delve into conversation with Peng.Zh: 他们的对话十分愉快，谈论着不同茶叶的特点、品茶时的风俗，以及茶文化的悠久历史。En: Their dialogue was very pleasant, discussing the characteristics of different teas, the customs of tea tasting, and the long history of tea culture.Zh: 当茶馆的灯光照在他们的面庞上，两人都感受到那种久违的舒适与共鸣。En: As the teahouse lights shone on their faces, both felt a long-lost comfort and resonance.Zh: 时间在他们的交谈中不知不觉地流逝，丽娟终于意识到，她已经放下了心中的戒备，也许是时候去迎接新的友谊了。En: Time slipped away unnoticed as they talked, and Lijuan finally realized she had let down her guard, and perhaps it was time to welcome a new friendship.Zh: "下次，我们可以喝一杯铁观音？"鹏提议道，语气中带着一丝期待。En: "Next time, maybe we can have a cup of Tieguanyin?" Peng suggested, with a hint of anticipation in his voice.Zh: "好啊，我也很喜欢铁观音。"丽娟微笑着答应。En: "Sure, I also really like Tieguanyin," Lijuan replied with a smile.Zh: 南方的冬夜里，丽娟和鹏走出茶馆，春节的灯火绚烂，他们的新友谊就此开始。En: In the southern winter night, Lijuan and Peng walked out of the teahouse, with the vibrant lanterns of Spring Festival shining brightly; their new friendship began.Zh: 在这充满可能性的夜晚，丽娟心中重新燃起了对人际关系的希望。En: On this night full of possibilities, Lijuan felt a renewed hope in her heart for personal relationships. Vocabulary Words:conflicted: 矛盾expectations: 期望inquire: 询问antique: 古色古香disappointments: 失望enthusiast: 爱好者delve: 深入customs: 风俗steaming: 滚烫pleasant: 愉快adorned: 挂满bustling: 繁忙lively: 热闹hesitated: 犹豫encouragement: 鼓励accidental: 偶然possibilities: 可能性cozy: 舒适resonance: 共鸣radiated: 洋溢vibrant: 绚烂renewed: 重新atmosphere: 气氛trace: 一丝unexpectedly: 出人意料paradise: 天堂nostalgia: 怀旧感illuminated: 照亮companionship: 陪伴delight: 喜悦

We continue on with a tour of the provinces, looking at some of the more renowned teas each place has to offer. Teas such as Dancong, Tieguanyin, Jinjunmei, and Da Hong Pao are introduced. Various teas from Guangdong, Guangxi, Guizhou, Jiangsu, Jiangxi, Sichuan, Hubei, and Hunan are discussed. Support this podcast at — https://redcircle.com/the-tea-history-podcast/donationsAdvertising Inquiries: https://redcircle.com/brands Learn more about your ad choices. Visit megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Shannon and Nick for an auditory celebration of Lunar New Year! Nick sheds some light (perhaps from a delicate paper lantern) on this ancient holiday, tells the tale of a blood thirsty dragon that is afraid of the color red (seriously), and they get a little ragey about maps. Shannon gives an introduction to the jade plant and shares a spell to help you draw in some of that sweet, sweet cash money.In a very exciting deity profile, Nick tells the story of Guan Yin, the Buddhist bodhisattva who is the namesake for one of the tastiest oolong teas of all time – Tieguanyin. The episode finishes with a rant about inconsiderate pet owners putting salamanders in jeopardy.For information on where to send bags of precious jewels or invitations to join you and yours at an authentic Lunar New Year celebration, you can email WandsandFrondsPod@gmail.com or message them on Instagram @WandsandFrondsPod.

Grab your Tieguanyin tea, and take a quick break from scrolling through your #foryoupage. Today we will discuss the foundation of the TikTok platform, how the algorithm functions, and the cultural and informational impact that TikTok has brought. Look out for a special guest - a fellow TikTok enthusiast who has some serious tea to spill.

Today we welcome back to Talking Tea Shiuwen Tai of Seattle’s Floating Leaves tea to chat about one of our favorite teas, Taiwan’s celebrated Dong Ding oolong. Shiuwen believes that Dong Ding represents everything that Taiwan has to offer in terms of producing tea, and we chat about the qualities that make Dong Ding unique in this capacity. We discuss three basic styles of Dong Ding – traditional, fragrant and charcoal roasted – and together we taste and compare both a traditional and a charcoal roasted Dong Ding. Shiuwen points out that Dong Ding is a very “physical” tea, and we talk about the tea’s physical sensations as well as its flavors and aromas. We discuss the impact of Dong Ding’s terroir (particularly its soil) and oxidation levels, and Shiuwen tells us about a continuing controversy over Dong Ding’s cultivar.  When we move from tasting a traditional Dong Ding to a charcoal roasted Dong Ding, Shiuwen chats with us about the effects of charcoal roasting, both for Dong Ding and for oolongs in general, and how a good charcoal master can focus and amplify the complexity and beauty of a tea.   More info on Floating Leaves, including its online store, shop hours and classes, can be found at the Floating Leaves website, http://www.floatingleavestea.com, and at its Instagram feed.    Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Photo of charcoal Dong Ding by Payton, available under a Creative Commons CC BY 2.0 license. 

In episode 2, Leona and Geoff look into Chinese and Taiwanese Oolongs vs 'Oolongs' that are actually just semi-oxidized teas.CAST: Leona Liu, Geoff Norman@TheTeaFix on Instagram and Twitter | Watch the show on YouTube! | theteafixpodcast.comThis podcast features music from “Swimming” (http://music-for-sync.com/swimming/) by Ryan Anderson available under a Creative Commons Attribution 4.0 International License. (http://creativecommons.org/licenses/by/4.0/). Adapted from original.

In this episode, Laszlo explains a little about the "Gagi Nang", the 自己人, known the world over as the Teochew (Chiu Chow or Chaozhou) people. Like the Hakka people, the Teochew's were originally from the Yellow River Valley and migrated to their present location on the Guangdong coast via Fujian province. Their language and culture is unique. Their food and Chaozhou culture is celebrated in more places than Chaozhou and not just by the people from that region. There are Chaozhounese people on every continent except maybe Antarctica. They're a proud group of people with a collective track record that is admirable by any standards of human achievement. The only mentions in this episode were of the Teochew's of South East Asia and the US. There are plenty of other lesser-known or unknown histories of Teochew's in Canada, Europe, Mexico, Central and South America, and of course Australia and New Zealand. The great 19th-century Chinese diaspora is filled with stories, legends, and historic events. The Chiu Chow people are a major part of everything that happened. They contributed not only to the society and the economy of their adoptive homelands, they still kept their ties with the eight districts of Chao-Shan.   TERMS FROM THIS EPISODE  Teochew People 潮州人 Gaginang 自己人 What Teochew's call themselves in their dialect ("Our People") Hakka People 客家人 Chaozhou   潮州 Mandarin pronunciation Chiu Chow 潮州   Cantonese pronunciation Chaoshan   潮汕 The term for the Chaozhou-Shantou-Jieyang region Shantou   汕头 Port city of the Chaoshan region Swatow   汕头 Shantou in the Teochew dialect Jieyang   揭阳 The 3rd city to make up the Chaoshan region Meizhou   梅州   Homeland of the Hakka people, located in Guangdong Jin Dynasty 晋朝 Dynasty that ran 265-420 CE Jürchen Jin dynasty 金朝 The dynasty that replaced the Northern Song 1115-1234 Henan   河南 Province of China Shanxi   山西   Province of China Han River 韩江 One of the three rivers of Chaoshan Huanggang River   黃冈河 One of the three rivers of Chaoshan Rong River  榕江 One of the three rivers of Chaoshan Wu Hu  五胡 The Five Barbarian tribes Han Dynasty  汉朝 Ancient dynasty of China 206 BCE - 220 CE Xiongnu   匈奴 People from the northern steppe of Central Asia Xianbei   鲜卑 People from the northern steppe of Central Asia Jie 羯 People from the northern steppe of Central Asia Qiang  羌 People from the northern steppe of Central Asia (and Tibet) Di  氐 People from the northern steppe of Central Asia Jiangnan  江南 South of the Yangzi River (Southern China) Tang dynasty  唐朝 Dynasty of China 618 - 907 Fujian   福建 Southeast coastal province of China Quanzhou   泉州 City in southern Fujian Putian   莆田   City in southern Fujian Yuan dynasty   元朝   Mongol-run Dynasty of China 1271-1368 Guangdong province   广东 Southernmost province of continental China Wu  沪  The dialect of Shanghai and the surrounding region Yue  粤 The Cantonese dialect Xiang   湘   The Hunanese dialect Gan   赣   The dialect of the Jiangxi region Hakka   客家   The dialect of the Hakka people Min   闽   The dialects of Fujian Min River 闽江   The main river of Fujian Minbei   闽北 North of the Min River Minnan  闽南   South of the Min River Hokkien  福建   Pronunciation of Fujian in the local dialect (and the people of course) Xiamen  厦门 Major city in south Fujian Zhangzhou  漳州  Major city in south Fujian Hoklo 福佬  Cantonese for Fujian people Fulao 福佬  The Mandarin pronunciation of Hoklo He Luo 河洛 (also 河老) Another way of writing Hoklo Fujian ren   福建人 Someone from Fujian Hoa Kieu 华侨 Overseas Chinese (Vietnamese) Qin Shihuang  秦始皇 First emperor of China 220 - 210 BCE Nanhai Commandery  南海郡 The 郡 or commandery located in southern Guangdong Zhou dynasty  周朝 Ancient dynasty of China 1046 - 256 BCE Zhao Tuo   赵陀 Former Qin general who set up the Nanyue Kingdom in Southern China and Northern Vietnam Nanyue Kingdom   南越国 A kingdom that lasted from 204 - 111 BCE Han Emperor Wu   汉武帝 Han Dynasty emperor whose forces conquered the Nanyue and reigned 141 - 87 BCE Sui  隋 Dynasty in China that preceded the Tang 581 - 618 CE Emperor Wen of Sui   隋文帝 Founding emperor of the Sui Chao Prefecture  潮州 Set up in 590, where Chaozhou got its name Zhou 州 An ancient name for a prefecture Chao’an County 潮安县 Set up during the Republic of China Wenhua  文化   culture Qianlong emperor 乾隆帝 Qing emperor reigned 1735-1796 Taiping Rebellion   太平天国运动 Violent upheaval in China lasting from 1850-1864 She Youjin 佘有进 Seah Eu Chin 1805 - 1883 - early Singapore Teochew community leader She   佘 A Chinese surname (rhymes with 蛇） Yu   余 The Chiense surname Yu......but compare it to the She above. Liu Song Dynasty 刘宋朝 Dynasty in southern China during the Nanbei Chao 420-479 Nanbei Chao   南北朝 The Southern & Northern Dynasties period Ngee Ann Kongsi (Yi'an Gongsi) 義安公司 Charitable foundation in Singapore Chaozhou Bayi Huiguan 潮州八邑会馆 The Singapore Eight Districts Association Chaoshan cai   潮汕菜 Term used to describe the food of the Chaoshan region Rougucha 肉骨茶 a kind of a Chaozhou style meat soup Lushui E   卤水鹅 Fine tasting Chaozhou goose dish....dip it in vinegar...The Ultimate umami! dongxie   潮州冻蟹 A kind of crab in the shell (of course) eaten cold Yao Ming   姚明 China basketball great and NBA superstar. Also a major anti-shark's fin soup crusader. Yulu 鱼露 Nước mắm in Vietnamese, Fish Sauce in English Shacha Sauce 沙茶醬 made from soybean oil, shallots, dried fish, dried shrimp and a nice kick of chili and garlic. Satay sauce Chaozhou Guotiao 潮州粿条   hủ tiếu in Vietnamese, often spelled in English "Kway Teow" Gongfu cha   工夫茶 A kind of tea service and traditional Chaozhou tea custom. Tieguanyin   铁观音 The preferred tea for Chaozhou style gongfu tea. Dancong Cha   蚕丛茶 Another kind of tea from the Chaoshan region of Guangdong. Not easy to get. Chao Ju   潮剧 Chaozhou Opera Nanxi  南戏 Southern Drama that was popular during the Later Song Kun Qu  昆曲 Kun opera, the oldest form of Chinese opera Tan   陈 Teochew for Chen, the #1 most popular Teochew surname Lim   林 Teochew for Lin, the #2 most popular Teochew surname Ng 黄 Teochew for Huang, the #3 most popular Teochew surname Goh 吴 Teochew for Wu, the #4 most popular Teochew surname Tay 郑 Teochew for Zheng, the #5 most popular Teochew surname Li 李 Teochew for Li, the #6 most popular Teochew surname Sir Li Ka-shing   李嘉诚爵士 Featured in CHP episode 13. Wang Jianlin   王健林 Asia's reigning champion for richest man, founder and chairman of the Dalian Wanda Group. Guangyuan 广元 Town in northeast Sichuan province Wu Zetian   武则天 Amazing lady from the Tang dynasty, China's only real true empress Joseph Lau 劉鑾雄 Boss of Chinese Estates Holdings Lim Por-yen 林百欣  Lin Baixin... Boss of the Lai Sun Group Albert Yeung...杨受成 Yang Shoucheng The main guy at the Emperor Group Vincent Lo... 罗康瑞 Luo Kangrui of Sino Land (who gave us Shanghai's Xintiandi) Xie Guomin 谢国民 Dhanin Chearavanont - Thailand's richest man and CP Group boss (sorry for mispronouncing his name) Ma Huateng   马化腾 Pony Ma, founder of Ten Cent (騰訊控股有限公司) who gave us WeChat and QQ David Tran 陈德 Họ Trần  Legendary founder of the company that gave us Sriracha sauce with the green bottle cap. Huy Fong Foods   汇丰食品公司 David Tran's company, located in Irwindale, California Zou ma kan hua   走马看花 To look at the flowers while riding a horse....a very superficial view.    Charles Antoine de Rouve and Jerome Scemla directed documentary La Guerre du Thé...Tea Wars LINK TO WEBSITE     John Pomfret's new book Amazon link to "The Beautiful Country and the Middle Kingdom"   PLEASE ALSO CHECK OUT: THE CHINA VINTAGE HOUR AND THE CHINESE SAYINGS PODCAST   BOTH ARE NEW SHOWS FROM TEACUP MEDIA

Today on Talking Tea we focus on the nuances of flavor, and how to fully appreciate the taste of tea by engaging all of our senses. Guiding us through this exploration of tasting is Billy Dietz, a tea development specialist based in Montreal. We chat with Billy via Skype as he shares a little of his own remarkable tea journey and then takes us through two methods of preparing a tea he selected for this episode, a Muzha Tie Kwan Yin oolong from Taiwan provided by Naivetea. We compare the preparation of this tea in the traditional Chinese covered cup known as a gaiwan with the professional tasting method known as "cupping". (In the image here the gaiwan is in the left foreground, the cupping set to its right.) Billy explains the purpose of each of these brewing methods, gives us details on brewing tips in each style and discusses how these details of preparation affect the taste. We chat about how the other senses come into play as well - the visual aspects of the dry and infused leaf and the brewed tea, the aroma, the tactile sensations of the tea after we sip it, and even how we breathe before and after taking a sip - how to fully engage with all of these to allow a fuller discovery of the tea. Throughout,  Billy emphasizes the need for playful experimentation with our tea, so that our tea drinking becomes an art of discovery, an opportunity for mindfulness and self-awareness.   You can follow Billy on Twitter and Instagram at @sirwillotleaf. You can find his blogsite at sirwilliamoftheleaf.com.   For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Have something in mind you'd like to hear discussed on Talking Tea? Leave us a comment on Facebook or on our Libsyn episode page, or email us. Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.    This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.   Photo courtesy of Billy Dietz.    

We're continuing our exploration of Taiwanese oolongs this week with a focus on one of the most celebrated of Taiwanese teas, Baozhong. Shiuwen Tai, of Seattle's Floating Leaves Tea, gave us such a fantastic and comprehensive intro to Taiwanese oolongs in our last episode that we had to invite her back to give us some more in-depth knowledge, and we asked Shiuwen to talk about Baozhong because, well, it's one of our favorite oolongs. Shiuwen chats with us about Baozhong's history, from its origins in China to its later cultivation in Taiwan, and how this history along with Taiwanese innovations in growing and processing Baozhong give it the distinctive flavor and bouquet it's known for today. We also talk about the birth of floral teas in Taiwan, about aged Baozhongs and aged oolongs in general, and about how a tea maker's skill can create an experience for the drinker that, in Shiuwen's words, is "almost beyond imagination."   In the photo above, Shiuwen visits the Baozhong fields of Farmer Chen, in Taiwan's Wen Shan district.   More info on Floating Leaves, including its online store, shop hours and classes, can be found at the Floating Leaves website, http://www.floatingleavestea.com, and on its Facebook page. Shiuwen's blog is at http://www.floatingleavestea.blogspot.com.   For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Have something in mind you'd like to hear discussed on Talking Tea? Leave us a comment on Facebook or on our Libsyn episode page, or email us.    Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.         This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.   Photo of Shiuwen Tai in Farmer Chen's Baozhong fields, courtesy of Shiuwen Tai. 

This week on Talking Tea we begin exploring the spectrum of Taiwanese oolongs with Shiuwen Tai of Seattle's Floating Leaves Tea. Shiuwen chats with us via Skype about the history of tea in Taiwan, and how Taiwan's tea production has been influenced by its relationships with both China and Japan. We discuss some of the factors that go into forming the unique flavor profiles of oolong teas from Taiwan, including aged oolongs, why mouthfeel and texture are important in evaluating tea, and then take a closer look at two oolongs: Alishan, a high mountain Taiwanese oolong (the photo shows an Alishan tea garden), and the famous Tieguanyin.  Shiuwen also gives us tips on best brewing practices,  and shares her perspectives on how "science, art, love and patience" come together to create exceptional Taiwanese oolongs.  More info on Floating Leaves, including its online store, shop hours and classes, can be found at the Floating Leaves website, http://www.floatingleavestea.com, and on its Facebook page. Shiuwen's blog is at http://www.floatingleavestea.blogspot.com.   For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Have something in mind you'd like to hear discussed on Talking Tea? Leave us a comment on Facebook or on our Libsyn episode page, or email us.    Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.         This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.   Photo of an Alishan tea farm  by Wm Jas, available under a Creative Commons Attribution-ShareAlike 2.0 license. Cropped from original.

Our survey of the Famous Teas of China continues with a tour of more tea-producing provinces. Teas such as Dancong, Tieguanyin, Jinjunmei, and Da Hong Pao are introduced. Various teas from Guangdong, Guangxi, Guizhou, Jiangsu, Jiangxi, Sichuan, Hubei, and Hunan are also mentioned. All of them are conveniently obtainable from your favorite online tea purveyor and local tea shop. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our survey of the Famous Teas of China continues with a tour of more tea-producing provinces. Teas such as Dancong, Tieguanyin, Jinjunmei, and Da Hong Pao are introduced. Various teas from Guangdong, Guangxi, Guizhou, Jiangsu, Jiangxi, Sichuan, Hubei, and Hunan are also mentioned. All of them are conveniently obtainable from your favorite online tea purveyor and local tea shop. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our survey of the Famous Teas of China continues with a tour of more tea-producing provinces. Teas such as Dancong, Tieguanyin, Jinjunmei, and Da Hong Pao are introduced. Various teas from Guangdong, Guangxi, Guizhou, Jiangsu, Jiangxi, Sichuan, Hubei, and Hunan are also mentioned. All of them are conveniently obtainable from your favorite online tea purveyor and local tea shop. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our survey of the Famous Teas of China continues with a tour of more tea-producing provinces. Teas such as Dancong, Tieguanyin, Jinjunmei, and Da Hong Pao are introduced. Various teas from Guangdong, Guangxi, Guizhou, Jiangsu, Jiangxi, Sichuan, Hubei, and Hunan are also mentioned. All of them are conveniently obtainable from your favorite online tea purveyor and local tea shop. Learn more about your ad choices. Visit megaphone.fm/adchoices