Complete Guide to Six Different Types of Chinese Tea (2024)

China, hailed as the birthplace of tea, boasts a rich tradition that has endured centuries. Our meticulous study will cast a spotlight on the esteemed varieties: Green Tea, Black Tea, White Tea, Oolong Tea, Yellow Tea, and Dark Tea. Each type, steeped in history, craftsmanship, and regional distinction, reflects the epitome of Chinese tea mastery.

This guide serves as a refined compass, catering to the seasoned tea aficionado and those eager to cultivate a discerning palate alike. Prepare to immerse yourself in the sophisticated allure of Chinese tea culture, as we dissect and celebrate the Six Types of Chinese Tea Classification, each steeped in its own tale of tradition and flavor.

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A History of Chinese Tea
Six Types of Chinese Tea Classification
Other Chinese Tea Classification
Unveiling China’s Six Tea Types: A Conclusive Overview

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A History of Chinese Tea

Chinese tea history dates back over 5,000 years, evolving into a rich tapestry of cultural significance and craftsmanship. Legend credits Emperor Shennong for discovering tea in 2737 BCE, emphasizing its medicinal properties. Initially consumed for its healing attributes, tea gradually transformed into a staple in Chinese culture.

During the Tang dynasty (618-907 CE), tea-drinking gained aristocratic favor and became a form of social currency. The Song dynasty (960-1279 CE) saw the rise of tea ceremonies, emphasizing the preparation and presentation of tea as an art. Ming (1368-1644 CE) and Qing (1644-1912 CE) dynasties witnessed the growth of diverse tea varieties, production techniques, and the establishment of tea houses.

Tea culture’s zenith coincided with the Tang and Song periods, influencing poetry, philosophy, and painting. Tea’s spiritual and meditative qualities found expression in the philosophy of Cha Dao, the Way of Tea. Today, China’s tea heritage persists, with its nuanced rituals, diverse tea types, and profound cultural significance continuing to captivate tea enthusiasts worldwide.

Six Types of Chinese Tea Classification

Black Tea (“hong cha”)

Chinese black tea, known as “hong cha” (红茶) in Mandarin, has a rich history and a diverse range of varieties.

The origins of Chinese black tea can be traced back to the 16th century in the Wuyi Mountain region of Fujian Province. One of the earliest and most famous varieties is Zheng Shan Xiao Zhong, often referred to as Lapsang Souchong in the West.

Here are some key points about Chinese black tea:

Processing: Chinese black tea undergoes full fermentation, which sets it apart from green and oolong teas. The leaves are withered, rolled, oxidized (fermented), and then fired to halt the oxidation process.
Flavor Profile: Chinese black teas are known for their bold and robust flavors. The degree of fermentation contributes to a spectrum of tastes, ranging from sweet and malty to smoky and fruity. The aroma is often complex, with hints of floral, honey, and sometimes earthy notes.
Varieties: In addition to Zheng Shan Xiao Zhong, there are several other famous varieties of Chinese black tea. These include Dian Hong from Yunnan Province, Keemun from Qimen County in Anhui Province, and Lapsang Souchong, which is renowned for its distinctive smoky flavor.
Tea Regions: Different provinces in China are known for producing unique black teas. Besides Fujian, Anhui, and Yunnan mentioned earlier, other regions such as Hunan, Guangdong, and Sichuan also contribute to the diversity of Chinese black tea.
Cultural Significance: Chinese black tea is an integral part of Chinese tea culture. It is enjoyed throughout the day and is often served during meals. It’s also a common choice for traditional Chinese tea ceremonies.
Global Impact: Chinese black tea varieties have gained international recognition and are exported worldwide. They are appreciated for their unique flavors and diverse profiles, contributing to the global appreciation of black tea.

Primary categories of Chinese black tea:

Chinese black tea encompasses a diverse range of types, with origins spanning a wide geographical area. Categorization is typically based on processing methods and tea appearance, resulting in three main types: Souchong Black Tea, Congou Black Tea, and Broken Black Tea.

Souchong Black Tea:

Souchong black tea marks the inception of Chinese black tea, originating in the 16th century, particularly in the Wuyi Mountain region.

Among Souchong Black Tea, only lapsang souchong has endured for centuries. Traditional lapsang souchong has a more fragrant and refreshing taste with a lingering sweetness. It possesses unique floral, honey, and pine smoky aromas, providing a distinct layering and a delicate, rich taste when consumed.

Congou Black Tea:

Gongfu black tea emerged later than Souchong Black Tea and evolved from it. Due to its meticulous craftsmanship, it is named Congou black tea, reflecting the effort involved in its refined production.

Representative varieties include Keemun from Anhui, Dian Hong from Yunnan, and Min Hong from Fujian.

Keemun: This tea, originating from Qimen County in Anhui, is prized for its winey, fruity, and slightly floral characteristics.
Dian Hong: Known for its rich, malty flavor, Dian Hong hails from Yunnan Province and often features golden tips.

Broken Black Tea:

Highly traded globally, the production of Broken Black Tea involves withering and rolling the tea leaves, followed by machine cutting to break the leaves into smaller pieces. After this, the tea undergoes fermentation (oxidation) and drying to achieve the desired flavor profile.

Unlike traditional Chinese teas, broken black tea is ideal for quick brewing with milk and sugar, offering a fast and convenient preparation method.

Broken Black Tea can be further categorized based on flower color, variety, and appearance into different types such as leaf tea, broken tea, leaf tea, and powder tea.

Green Tea (“lv cha”)

Chinese green tea is one of the most well-known and widely consumed types of tea globally. In contrast to the intense nature of black tea, green tea tends to be more refreshing and delicate. Green tea originates from the northern parts of Sichuan and the southern regions of Shaanxi.

Chinese green tea has a long history that dates back thousands of years. It is deeply ingrained in Chinese culture and has been enjoyed for its refreshing taste and potential health benefits.

📌TIPS: China’s most abundant tea type, green tea, thrives across provinces and autonomous regions. Zhejiang, Anhui, and Jiangxi lead in both volume and quality, serving as central hubs for production. Internationally, Chinese green tea dominates trade, constituting over 70% globally and reaching 50+ countries, including North Africa, West Africa, France, the United States, and Afghanistan. On a global scale, green tea sales surpass one-third of domestic sales, playing a crucial role in crafting flower tea as its primary raw material.

Here are some key points about Chinese green tea:

Processing: The distinctive feature of green tea is its minimal oxidation during processing. After the tea leaves are harvested, they undergo withering, pan-frying (or steaming), shaping, and drying. This minimal processing helps to preserve the natural green color of the leaves and retains the original flavors and antioxidants.
Flavor Profile: Chinese green teas offer a wide range of flavors, aromas, and appearances. Common flavor notes include grassy, vegetal, nutty, sweet, and sometimes floral. The specific taste can vary depending on the tea variety, growing conditions, and processing methods.
Varieties: There are numerous varieties of Chinese green tea, each with its unique characteristics. Some well-known varieties include Longjing (Dragon Well) from Hangzhou, Bi Luo Chun from Jiangsu, Mao Feng from Huangshan, and Gunpowder tea from Zhejiang.
Regional Differences: Different regions in China are known for producing green teas with distinct qualities. For example, Longjing tea from Zhejiang is famous for its flat, sword-shaped leaves and chestnut-like flavor, while Dragon Well tea from Anji is celebrated for its pale green color and sweet, delicate taste.
Health Benefits: Chinese green tea is often touted for its potential health benefits. It is rich in antioxidants, particularly catechins such as epigallocatechin gallate (EGCG), which have been studied for their potential anti-inflammatory and antioxidant properties. Green tea is also believed to support metabolism and cardiovascular health.
Preparation: Chinese green tea is typically prepared using lower water temperatures compared to black or oolong teas. The leaves are often steeped multiple times, with each infusion bringing out different aspects of the tea’s flavor profile.
Global Popularity: Chinese green tea has gained international popularity, and its consumption extends far beyond China’s borders. It is widely available in various forms, including loose-leaf tea, tea bags, and even in flavored blends.

Primary categories of Chinese green tea:

The classification of green tea is contingent upon the diverse methods employed in its drying and fixation, encompassing Chao Qing (Stir-Fry Green), Hong Qing (Baked Green), Shai Qing (Sun-Dried Green), and Zheng Qing (Steamed Green).

Chao Qing (Stir-Fry Green):

Stir-fried green tea is the result of green tea that has undergone a pan-frying process. The finished tea adopts different shapes such as long strips, round pearls, flat, needle, and spiral shapes, depending on the mechanical or manual forces applied during drying. This leads to categories like long-stir-fried, round-stir-fried, and flat-stir-fried green tea.

Notably, Xi Hu Long Jing (Dragon Well) is a widely recognized type of stir-fried green tea.

Hong Qing (Baked Green):

Hong Qing, also known as Baked Green Tea, undergoes a drying process using a baking tray. This method imparts a fragrance that is clear and elevated, resulting in a fresh and pure taste. The aroma of Baked Green Tea is not as robust as that of Stir-Fry Green.

Notable varieties of Baked Green Tea include Huangshan Maofeng, Lu An Gua Pian, and Taiping Houkui.

Shai Qing (Sun-Dried Green):

Sun-Dried Green Tea, is dried using sunlight, producing a style distinguished by a heightened fragrance and a robust taste, coupled with the distinctive scent of sun-drying.

Zheng Qing (Steamed Green):

Chinese steamed green tea, is a type of green tea that undergoes a steaming process during its production. Steaming is a key step in the traditional Chinese method of crafting green tea, and it helps to halt the oxidation of the tea leaves, preserving their natural green color and fresh flavors.
Enshi Yulu, produced in Enshi City, Hubei Province, is a typical example of Steamed Green.

Oolong Tea (“Qing cha”)

Qing Cha, or oolong tea, traces its roots back to the Qing Dynasty. It occupies a middle ground in terms of taste, marrying the robust essence of black tea with the subtle and fresh notes characteristic of green tea. For individuals who find black tea overpowering and green tea too mild, oolong tea stands out as an excellent alternative.

Here are some key points about Chinese oolong tea:

Processing: Chinese oolong tea is a traditional and diverse category of partially oxidized tea that falls between green tea (unoxidized) and black tea (fully oxidized). Oolong tea undergoes a unique processing method that involves withering, bruising or rolling, steaming and oxidation, resulting in a wide range of flavors and aromas.
Flavor Profile: Lighter oolongs tend to have floral and fruity notes, while darker oolongs can feature more roasted, toasty, or even woody flavors. Some oolongs have a buttery or creamy texture, especially those produced in Taiwan.
Health Benefits: Oolong tea contains antioxidants, such as catechins, which may have health benefits, including potential support for metabolism and heart health.
Preparation: Oolong teas are typically brewed with water temperatures ranging from 185°F to 205°F (85°C to 96°C), depending on the specific oolong type. Oolong leaves are well-suited for multiple infusions, allowing drinkers to experience the evolving flavors of the tea.

Primary categories of Chinese oolong tea:

Oolong tea is primarily produced in the provinces of Fujian, Guangdong, and Taiwan. Due to varietal differences, oolong tea is categorized into four types: Northern Fujian Oolong, Southern Fujian Oolong, Guangdong Oolong, and Taiwanese Oolong.

Northern Fujian Oolong:

Representative varieties include Da Hong Pao (Big Red Robe), Northern Fujian Shui Xian, and Cinnamon Oolong. Northern Fujian Oolong undergoes a relatively heavy fermentation, resulting in a darker appearance. However, its infusion is bright, with a rich aroma. Da Hong Pao, in particular, is renowned worldwide and is hailed as the “sacred tea.”

Southern Fujian Oolong:

Tie Guan Yin (Iron Goddess of Mercy) and Southern Fujian Shui Xian are prominent representatives of Southern Fujian Oolong, mainly cultivated in the Anxi, Nan’an, and Yongchun regions. Southern Fujian Oolong undergoes a lighter fermentation but has a heavier rolling process, resulting in a greenish hue and a fresh, delicate taste.

Guangdong Oolong:

Key products from Guangdong include Phoenix Shui Xian and Phoenix Dan Cong. The complex and rigorous production process of Guangdong Oolong ensures exceptional quality, earning it widespread appreciation.

Taiwanese Oolong:

Initially influenced by Fujian, Taiwan has since developed its distinct Oolong tea styles, including lightly fermented and heavily fermented Oolongs. Representative products include Dong Ding Oolong, Bai Hao Oolong (Oriental Beauty), and Ali Shan Oolong. These Taiwanese Oolongs tend to be neutral in taste, neither bitter nor astringent, offering a refreshing and sweet flavor.

Yellow Tea (“huang cha”)

Yellow tea is a unique and relatively rare category of Chinese tea that undergoes a special processing method, resulting in its distinctive characteristics.

Here are some key points about Chinese yellow tea:

Processing: Yellow tea is produced through a process known as “sealed yellowing” or “men huan” in Chinese. This process involves allowing the tea leaves to yellow slightly after an initial fixation step, which is similar to green tea processing. The leaves are then wrapped or covered, creating a sealed environment that promotes further oxidation and a unique yellowing of the leaves.
Flavor Profile: Yellow tea is known for its smooth and mellow flavor profile. It shares some similarities with both green and oolong teas but has its own distinct taste. The yellowing process imparts a mellower and less grassy flavor compared to green tea, often with a subtle sweetness and a characteristic yellow liquor.
Health Benefits: Like other types of tea, yellow tea is rich in antioxidants, particularly catechins. It also contains theanine, an amino acid that contributes to the tea’s calming effects. Some studies suggest that yellow tea may have potential health benefits, such as supporting cardiovascular health and providing anti-inflammatory properties.
Caffeine Content: Yellow tea generally contains a moderate amount of caffeine, falling between the levels found in green tea and black tea. It offers a middle ground for those seeking a balance between the gentle stimulation of green tea and the stronger kick of black tea.
Limited Production: Yellow tea is produced in smaller quantities compared to more common types like green or black tea. The specialized processing and care required during production contribute to its limited availability.

Primary categories of Chinese yellow tea:

There are several types of yellow tea, but they can mostly be divided into: Huang Ya Cha, Huang Xiao Cha, Huang Da Cha.

Dark Tea (“hei cha”)

Chinese dark tea, also known as “Hei Cha” in Chinese, is a category of fermented or post-fermented tea that undergoes microbial fermentation and oxidation processes during production. Dark tea is distinct from other traditional Chinese teas such as green, black, oolong, and white teas.

Primarily consumed by specific ethnic groups such as the Tibetan, Mongolian, and Uighur communities, black tea is considered a necessity in their daily lives.

Here are some key points about Chinese dark tea:

Processing: Due to the coarse and aged raw materials, the processing and manufacturing of dark tea generally involve a longer period of pile fermentation. The leaves often exhibit a dark reddish-brown color.
Flavor Profile: Dark tea has a diverse flavor profile that can include earthy, woody, smoky, and sometimes sweet or fruity notes. The post-fermentation process imparts complexity and depth to the tea.
Health Benefits: Like other types of tea, dark tea is believed to have health benefits due to its antioxidant content. It is thought to aid digestion, support metabolism, and contribute to overall well-being.
Appearance: Dark tea leaves can range in color from dark brown to black, depending on the specific type and processing methods used. Compressed forms, such as cakes and bricks, are common.
Aging Potential: Dark tea, especially Pu-erh, is known for its aging potential. The flavors and characteristics of the tea can evolve over time, and aged dark teas are highly prized among tea connoisseurs.

Primary categories of Chinese dark tea:

Dark tea is primarily produced in regions such as Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui, and others. When categorized by geographical distribution, it includes varieties like Yunnan Pu’er tea, Hunan Anhua dark tea, Sichuan Tibetan tea, Guangxi Liu Bao tea, and Hubei dark tea.

Pu-erh Tea:

The most well-known type of dark tea is Pu-erh, which is produced in Yunnan Province, and holds a special place in the world of tea. Pu-erh can be further classified into raw (sheng) and ripe (shou) varieties. Raw Pu-erh undergoes natural aging, while ripe Pu-erh undergoes accelerated fermentation to mimic the aging process.

💡TIPS: The categorization of Pu’er tea sparks debates—does it warrant its category or align with dark tea? Ripe Pu’er falls under dark tea, but raw Pu’er, a vital component, defies easy classification as dark or green tea. Processing-wise, it diverges from the six major tea types, fueling ongoing debates. The rising popularity of raw Pu’er signifies a quest for its unique identity amid these discussions.

Hunan Anhua Dark Tea:

Hunan Anhua Dark Tea, originating from Anhua County in Hunan, China. Notable for its inclusion of golden flowers (Eurotium cristatum), this dark tea boasts an earthy, smoky flavor profile.

Hubei Dark Tea:

This tea variety is shaped like a long rectangular brick, displaying a green-brown hue. It boasts a pure aroma, a vibrant red-yellow infusion, a rich and delightful taste free from any bitterness, and a long-lasting aftertaste.

Liu Bao Tea:

Originating from Guangxi Province, Liu Bao tea is another popular dark tea. It has a distinct earthy flavor and is often compressed into various shapes for storage and aging.

White Tea (“bai cha”)

White tea is one of the more precious types of traditional Chinese tea and is known for its delicate flavor, minimal processing, and unique appearance.

Here are some key points about Chinese white tea:

Processing: It is often made from the young leaves and buds of the tea plant. The leaves are typically withered and then dried, allowing natural oxidation to occur to a limited extent. The tea is not rolled or fermented extensively.
Flavor Profile: Chinese White tea is known for its delicate and subtle flavor. It often has floral, fruity, and sweet notes. The flavor profile can vary depending on the specific type of White tea and the region in which it is produced.
Health Benefits: Like other types of tea, White tea is rich in antioxidants, which may contribute to its potential health benefits. Some studies suggest that White tea may have anti-inflammatory and cardiovascular benefits.
Appearance: White tea leaves have a silvery or white appearance, especially in the case of Silver Needle. The leaves are typically large and unrolled, showcasing the natural leaf structure.

Primary categories of Chinese white tea:

White tea is primarily cultivated in the Fuding and Zhenghe regions of Fujian. It encompasses various varieties like Silver Needle, White Peony, Gong Mei, and Shou Mei, distinguished by different tea tree breeds and picking standards.

Silver Needle (Bai Hao Yin Zhen):

Silver Needle is made from the young, unopened buds of the Da Bai (Big White) tea tree variety. Composed of young tea buds covered in fine white hairs, Silver Needle is one of the most prized white teas.

White Peony (Bai Mu Dan):

This tea includes both buds and the two leaves below them. It has a fuller flavor than Silver Needle and may have a slightly peachy undertone.

Gong Mei:

It boasts a slightly darker liquor and an intense flavor due to later harvesting than Bai Mu Dan. Often confused with Shou Mei, Gong Mei is of higher quality, rated as a third-grade tea.

Shou Mei:

Harvested later than other white teas, Shou Mei is plucked when the leaves are more mature. This contributes to its earthy and fuller flavor.

Other Chinese Tea Classification

Flower Tea (“hua cha”)

Flower Tea” in the context of Chinese tea typically refers to a type of tea that incorporates dried edible flowers into the tea blend. These teas are often appreciated for their aromatic qualities, visual appeal, and potential health benefits

Here are some key points about Chinese flower tea:

Ingredients: Flower teas are often made by combining dried tea leaves with various edible flowers, such as jasmine, rose, chrysanthemum, osmanthus, and hibiscus.
Flavor Profile: The flavor profile of Flower Tea can vary depending on the types of flowers used. Jasmine flower tea, for example, may have a sweet and floral taste, while chrysanthemum tea tends to be more earthy and slightly bitter.
Aroma: One of the defining features of Flower Tea is its aromatic nature. The infusion of flowers imparts a fragrant and often soothing aroma to the tea.
Health Benefits: Some Flower Teas are believed to have potential health benefits associated with the properties of the flowers used. For example, chrysanthemum tea is thought to have cooling properties.
Varieties: There are various types of Flower Teas, each named after the primary flower used in the blend. Examples include Jasmine Tea, Rose Tea, Chrysanthemum Tea, and Osmanthus Tea.
Brewing Method: Flower teas are typically brewed using hot water, and the steeping time may vary depending on the type of flowers used. It’s common to watch the flowers unfurl during the brewing process, adding to the visual appeal.
Visual Appeal: Flower teas are visually appealing, with the dried flowers adding color and elegance to the tea. Some teas, like blooming teas, are hand-tied bundles that unfurl into a visually stunning display when steeped.
No Caffeine or Low Caffeine: Many Flower Teas, especially those made solely from dried flowers, are caffeine-free or contain minimal caffeine.
Common Blends: Blends of Flower Tea with other types of tea or herbs are also common. For instance, Jasmine Green Tea combines green tea leaves with jasmine flowers.

Unveiling China’s Six Tea Types: A Conclusive Overview

Black Tea

Processing: Fully fermented, resulting in a vibrant red liquor with a delightful floral and fruity scent and a smooth, lubricating taste.
Popularity: Globally embraced as the most favored tea type.
Nature: Gentle and stomach-friendly, offering nourishment and protection.

Green Tea

Processing: Unfermented with a high amino acid content, resulting in a clear and refreshing tea.
Nature: Cold; its slightly bitter taste clears heat, brightens the eyes, and provides a cooling effect.
Benefits: Polyphenols boost alertness, making it suitable for mornings and enhancing work efficiency.
Precautions: Avoid on an empty stomach and limit consumption for those with sensitive stomachs.

Oolong Tea

Processing: Partial fermentation involves a complex production process.
Nature: Cool; aids digestion, reduces greasiness, and is a leading choice for weight loss.
Precautions: Avoid drinking on an empty stomach and refrain from tea consumption after alcohol intake.

Yellow Tea

Processing: Undergoes low fermentation with a distinctive “sealed yellowing” method, producing a yellow hue in both the liquor and leaves.
Nature: Cool; promotes mental alertness, aids digestion, and preserves natural compounds with special effects on anti-cancer, antibacterial, and anti-inflammatory properties.

Dark Tea

Fermentation: Undergoes post-fermentation, improving with time for increased aroma.
Appearance: Develops a reddish-brown infusion with a mature aroma and a mellow, smooth texture.
Health Benefits: Aids digestion, supports weight management, safeguards cardiovascular health, and promotes intestinal lubrication.

White Tea

Processing: Slightly fermented, presenting an ivory-white tea with a clear and fresh taste.
Nature: Cold, becoming milder with aging; offers relief from heat and summer discomfort.
Health Benefits: Rich in polysaccharides, aiding in lowering blood lipids and blood sugar.
Recommendations: Avoid excess consumption of freshly harvested white tea; opt for white tea aged for at least 3 years.

China Travel Planning Guide&FAQ

🎫Do I need a visa for China?

Yes. Most visitors to China will need a visa to enter the country. The type of visa you need will depend on the purpose and duration of your trip, as well as your nationality. If you are a resident of the US, you must apply for a Chinese visa at the Consular Office in the country. On the other hand, inhabitants of countries like Japan, Canada, and the UK can request a visa through the Chinese Visa Application Service Center.

🤔Why is it necessary to install a VPN in China?

In China, the government has strict regulations on internet access, leading to the blocking of popular websites and social media platforms such as Facebook, Twitter, Google, and YouTube. To access these sites, a VPN is suggested as a means of bypassing the restrictions. It is important to choose a reputable VPN provider and use caution while doing so. ExpressVPN has been historically deemed the most reliable VPN for this purpose, despite being heavily targeted by China’s censors. Nevertheless, it is still a widely preferred option owing to its ease of installation and user-friendliness.

📲Is it necessary to have a Chinese SIM card while in China?

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🔮Should I buy China travel insurance?

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🚙Can you rent a car in China?

Unfeasible. Obtaining a Chinese driver’s license to rent a car and self-drive may seem like an option, but it is not a practical choice for most foreigners. Therefore, many prefer to opt for a driver or public transportation when navigating China, as it proves to be more convenient.

✈️What’s the best site to purchase flight tickets for China?

I suggest using Trip for affordable flights to China. As a China-based company, they often offer lower prices compared to foreign companies. Additionally, they offer English-speaking phone support in case of any issues.

🏡What is the best way to book hotels in China?

Not only does Trip offer a wider range of flight options, but it also provides a greater selection of hotels to choose from. Moreover, Agoda is a reliable resource for hotels throughout Asia.

🎒What do I pack for China?

Travel adapter and converter: China uses a different electrical system than many other countries, so it’s important to bring a travel adapter and converter if you plan to use electronic devices such as phones, cameras, and laptops.
Sunscreen: The UV index in China can be high, particularly during the summer months, and prolonged exposure to the sun without protection can cause skin damage and increase the risk of skin cancer.
Deodorant: It should be noted that finding deodorant in China may not be a simple task.

📚Can a guidebook for traveling to China be useful?

Yes. If you’re planning to travel to China for the first time, a travel guidebook can be a valuable resource, and Lonely Planet is one of the most reputable guides available globally. Its comprehensive itineraries and recommendations take into account your personal preferences and can save you both time and money. The insider tips are also extremely helpful in navigating China’s unique cultural landscape like a local.

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