Tieguanyin Tea simplified Chinese: 铁观音 (tiěguānyīn) traditional Chinese: 鐵觀音
Jyutping: tit3 gwun1 yam1
Pe̍h-ōe-jī: Thih-koan-im; literally "Iron Guanyin or Iron Avalokiteśvara" or 'Tikuanyin' / 'Tit Koon Yum'
Tieguanyin, Guanyin, Guanshiyin, are the names of the Chinese Goddess for over 20 centuries. Since then, Japan name Guanyin as Kannon, in Korea as Guam-eum. For about 200 years to 300 years, Chinese Buddhism Guanyin also influenced the south Asia nations and the south Asia people re-named Guanyin to bodhisattva Avalokiteśvara, Mahāyāna Buddhism.

The name of the Chinese tea is translated in English as "Iron Guanyin", and sometimes as "Iron Goddess of Mercy." These two names are accurate. The deity has long been given a female identity in Chinese folk culture, although the original Chinese name carries no suggestion of the male-or-female-nature. A more accurate translation of the reference to the deity should be (the One) Observing the Voice of the People.Other spellings and names include "Ti Kuan Yin," "Tit Kwun Yum," "Ti Kwan Yin," "Iron Buddha," "Iron Goddess Oolong," and "Tea of the Iron Bodhisattva." It is also known in the abbreviated form as "TGY."

Tieguanyin is a premium variety of Chinese oolong tea originated in the 19th century in Anxi in Fujian province. Tieguanyin produced in different areas of Anxi have different gastronomic characteristics. Production has since extended to many regions even outside of China, including Mucha in Nantou, Taiwan.

Weight loss and cholesterol:Tieguanyin and its extract have been shown to fight obesity and lower LDL "bad" cholesterol—two risk factors for heart disease and diabetes.

Pu'er, Pu-erh, Puer, also Po Lei or Bolay
Pu'er, is a variety of post-fermented tea produced in Yunnan province, China.

Post-fermentation is a tea production style in which the tea leaves undergo a microbial fermentation process after they are dried and rolled.This is a Chinese specialty and is sometimes referred to as dark tea.There are a few different provinces, each with a few regions, producing dark teas of different varieties.

Those produced in Yunnan are generally named Pu'er, referring to the name of Pu'er county which used to be a trading post for dark tea during imperial China.

Pu'er is available as loose leaf or in various compressed forms (see Tea brick).

There is also the differentiation of raw (sheng) and ripened (shou) types:
The shou type refers to those varieties that have gone through a proper post-fermentation process, while the sheng types are those in the process of gradual darkening through exposure to the environmental elements.Certain selections from either type can be stored for maturity before consumption.That is why some are labelled with year and region of production.

Drinking pu'er tea is purported to reduce blood cholesterol. This belief has been backed up by scientific studies not only demonstrating experimental results of lowered LDL cholesterol in rats, but discovering specific mechanisms through which chemicals in pu'er tea inhibit the synthesis of cholesterol. Pu'er tea has been shown to have antimutagenic and antimicrobial properties as well.

It is also widely believed in Chinese cultures to counteract the unpleasant effects of heavy alcohol consumption. In traditional Chinese medicine, the tea is believed to invigorate the spleen and inhibit "dampness." In the stomach, it is believed to reduce heat and "descends qi".

Longjing tea simplified Chinese: 龙井茶 (lóngjǐng chá) traditional Chinese: 龍井茶

Longjing tea ,also known as Dragon Well tea, is a variety of roasted green tea from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea title.

According to many tea experts, the Longjing tea is amongst the finest and most representative of green teas. It has been described as the "ideal" beverage for "quiet, contemplative times."

Like most other Chinese green tea, Longjing tea leaves are roasted early in processing (after picking) to stop the natural "fermentation" process, which is a part of creating black and oolong teas. In the world of tea, the term "fermentation" refers to the actions of natural enzymes, present in the leaves, on the juices and tissues of the leaf; this is not "fermentation" in the true sense of the term (as, for example, the action of yeast in producing beer). The actions of these enzymes is stopped by 'firing' (heating in pans) or by steaming the leaves before they completely dry out. As is the case with other green teas (and 'white teas'), Longjing tea leaves are therefore "unfermented." When steeped, the tea produces a yellow-green color, a gentle, pure aroma, and a rich flavor. The tea contains Vitamin C, amino acids, and, like most finer Chinese green teas, has one of the highest concentrations of catechins among teas.

金骏眉(Jinjunmei black tea)

Jin Jun Mei (also known as Golden Junmee and Golden Eyebrow Tea) is a sister variety of the Lapsang Souchongs. These are black teas from the Wuyi Mountains (in the province of Fujian) that have a history going back more than 300 years. They are also recognized by specialists as the ancestors of the world's black teas.

In late seventeenth-century England, high-quality black tea from the Wuyi Mountains was the daily health and beauty drink of the queen consort of Charles II, Catherine of Braganza. The upper classes of English society hastened to imitate the new fashion of tea-drinking that she had introduced to the country. The queen's tea, then known as Bohea, became the symbol of China at that time. It is now called Wuyi Mountain black tea, and is held in high esteem to this day.

Health benefits : According to the terms used in Chinese medicine, Golden Eyebrow Tea, when taken 2 to 3 times a day (3-5 ounces), can nourish the stomach, beautify the face, strengthen the immune system, calm the nerves, assist in weight reduction and slow the aging process.

Dà Hóng Páo (chinese:大红袍, lit.: "Big Red Robe")

Big Red Robe is an important Wuyi Oolong tea. According to legend, the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated. At one point, less than one kilogram of tea was harvested from these plants each year, of which a portion was retained by the Chinese government. In 2005, the remainder of this original and real Da Hong Pao was auctioned, with an initial asking price of 4000 RMB/100 g, but often reaching tens of thousands to millions of dollars per kilogram.(In 1972, US President Nixon received 50g of Dà Hóng Páo, at the estimated cost of 250,000 US Dollars in 2011 money.)

In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. But, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the soil, and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.

Xiao Hong Pao, or Small Red Robe refers to Da Hong Pao grown from plants of fourth or greater generation, but the term is rarely used. In some cases Xiao Hong Pao is simply sold as Hong Pao, presumably for marketing purposes.

Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.