Chinese green tea

The imperial heritage of Chinese green tea

Cradle of tea, Chinasaw the first Camellia sinensiscrops emerge in its southwestern lands, particularly around Yunnanand Sichuan, before the art of teaspread to other provinces that have since become iconic. By the 8th century, tea had established itself as a true art of living. A few centuries later, its preparation became even more refined, sometimes ground into a powder and whisked in hot water, much like matcha in Japan.

China thus asserted itself as a land of incomparable expertise, capable of producing the 6 colors of tea: the delicacy of a white, the rarity of a yellow, the brightness of a green, the nuances of a wulong, the depth of a black, all the way to the weathered mystery of dark teas.

Betjeman & Barton has always chosen its Chinese green teasfor the quality of the leaf, the clarity of the liquor, and the balance of the tasting experience. A vintage is selected when it expresses an origin, a season, and a craft.

The House's Chinese green teas are primarily discovered in loose-leaf form, but the most popular references are also available in tea bags, to elegantly accompany office breaks, travels, or daily tastings.

Discover our iconic Chinese green teas

The Betjeman & Barton selection reveals the many faces of Chinese green tea, in a country where every province, every garden, and almost every village seems to offer its own interpretation of the leaf.

Here you will find accessible and familiar teas:

• The Gunpowder, with leaves rolled into small pearls, the base for mint tea
• The Green Yunnan, from a founding region of tea
• The Organic Chun Mee, the “precious eyebrow,” recognizable by the fine curve of its leaves

Alongside them, rarer vintages pave the way for an exceptional tasting:

• Lung Ching, the “Dragon Well” with its flat leaves
• Gu Zhang Mao Jianwith its downy young tips
• The Lu Wu, more exclusive
• Pi Lo Chun, the “green spring snail,” an exceptional tea famous for its delicately rolled leaves

So much diversity for a single tea color! Depending on the origin, the harvest, and the preparation, Chinese green teacan evoke vegetal notes, chestnut, dried fruits, white flowers, or a gentle minerality. These nuances are born in the tea gardens, where the producer's touch, the patience of the harvest, and the consistency of the expertise give each leaf its precision.

Betjeman & Barton has always maintained close ties with these gardens, from the most renowned plantations to more exclusive origins, and has built a relationship of trust with their producers that has become precious over time. The House extends this high standard through a rigorous selection process, retaining only teas capable of offering a clear liquor, a beautiful balance on the palate, and an expression faithful to their terroir.

How to choose and brew your Chinese green tea?

While Chinese green teas have been appreciated for centuries for their benefits, they are also chosen with sensitivity, depending on the time, the mood, and the moment of tasting.

In the morning, Green Yunnanaccompanies the wake-up call with a vegetal and invigorating cup. In the late morning, Lung Chingor Lu Wuprovide a fresh and bright break. After lunch, Organic Chun Meeoffers a supple and lively cup, while the Gu Zhang Mao Jianand its nutty notes invigorate the mind. In the afternoon, Gunpowderis enjoyed plain or with mint, while Pi Lo Chuninvites a more contemplative, exceptional tasting.

It then remains to choose the formatthat will set the right tempo for each tasting: loose-leafto let the leaves unfold,tea bag to prepare a precise cup with simplicity,metal tin to preserve the aromas and offer a fine tea.

At home, loose-leaf teakeeps the charm of the ritual: that of a teapot chosen with care, a leaf that unfurls slowly, a liquor that takes the time to reveal its finesse. At the office or when traveling, the 25-bag tins of Green Yunnanor 100-bag tins of Gunpowderoffer the same consistency of taste with a simpler process, without filters or accessories, but always with the elegance of a real Chinese green tea.

To successfully brew it by the book, favor simmering water, around 75 to 80°C, to preserve the delicacy of the leaves. Let it steep for 2 to 3 minutes, using one teaspoon of loose tea per cup, then remove the leaves or the bag. You will obtain a clear, balanced cup, without harshness, where all the finesse of Chinese tea gardens is revealed.

Betjeman & Barton, your reference for Chinese green teas

For over a century, the House has been selecting teas capable of appealing to both connoisseurs and novices alike. Each reference is chosen for its leaf, its liquor, its taste, and the elegance it leaves in the cup.

The Betjeman & Barton selection reveals the full richness of Chinese green tea, from single-origin vintages to grand leaves for tasting, as well as its essential role in many scented creations that have made the brand famous.

To explore Chinese green tea is to understand that there is not just one Chinese green tea, but a constellation of leaves, terroirs, and flavors. With Betjeman & Barton, this discovery happens step by step, from everyday tea to more precious vintages, with the same promise: a beautiful leaf, a precise infusion, a refined tasting.