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In western China, where the tea-drinking tradition originated, Pu’er and Dark tea were produced. Dark tea improves with time, similar to wine, and is well-suited for long journeys on foot into Tibet.
In the central regions of China, Green tea was the most commonly produced. Historically, it was the most popular tea among the Chinese and was primarily consumed locally.
In the east, near the coastal metropolitan areas, tea production was more diverse, with White and Oolong teas playing a more prominent role.
Black tea, although famous in Europe and America, was not widely consumed in China. Instead, it was primarily reserved for export markets and long-distance travel.
