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The best loose leaf Chinese tea for everyday drinking is not necessarily the most expensive tea; it should be clean, well processed, fresh or appropriately aged, clearly sourced, reasonably priced, and enjoyable enough that you genuinely want to drink it regularly.

Wuyi teas are Chinese teas associated with the Wuyi Mountains in Fujian Province, while Wuyi rock tea, or yancha, refers specifically to distinctive Wuyi oolongs traditionally associated with tea grown in the region's rocky terrain and known for roasted aromas, mineral character, complexity, and lingering finish.

Tieguanyin tea can taste floral, creamy, fruity, fresh, roasted, or mellow depending on its processing style, and it is generally best brewed with hot water and relatively short infusions that allow its aroma and flavor to develop gradually.

Pu Erh tea should be stored in a clean, dry, odor-free environment with stable temperature and moderate humidity, protected from direct sunlight and excessive moisture. Unlike many green teas, Pu Erh generally does not need refrigeration, and properly stored Pu Erh can continue developing in flavor over time.

Longjing tea, also known as Dragon Well tea, is traditionally made by carefully picking young tea shoots and pan-firing them by hand or with controlled machinery, while authentic high-quality Longjing is distinguished by its production origin, cultivar, harvest timing, processing skill, and characteristic flat-leaf appearance and flavor.