Qing Xin Ruan Zhi is the tea varietal most commonly used for Taiwan Wulong teas, loved for its delicate profile.

Mei Zhan is a versitile cultivar from Fujian Province used in a variety of Wulongs and Hong Chas.

Goishicha is a twice-fermented Japanese tea with a unique, tangy flavor.

Sheng Puer Cha is a category of tea that originates from Yunnan province.