What this site is
A reference for working drinkers, vendors, and sommeliers. The entries are not blog posts — they are dossiers: region coordinates, cultivar history, processing notes, brewing parameters, citations.
Who writes it
Teamotea’s procurement team. Real names, listed in the team roster: Amgalan Chin (aged tea), Chen Hui Yi (white and yellow), Fang Ting (Wuyi rock), Mei Yang (Phoenix dancong), Zhou Xiang (green and black). Each entry signed by the editor who walked the field.
Sourcing protocol
- Spring visit to Yunnan (Mar–Apr), Fujian (Apr–May), Anhui (Apr) and Guangdong (Apr–Oct)
- Quarterly procurement reports published at teamotea.com
- No vendor mention without a signed sample and a photograph from the picking
- Errata published openly — see the citations footer on each entry
Editorial standards
- Pinyin with tone marks, italicised: Bái Háo Yín Zhēn, Mí Lán Xiāng, Pǔ’ěr
- Chinese characters inline: 西湖龙井, 铁观音
- No marketing language, no urgency framing, no AI photography in production copy
- Seven-language parallel build — selectable from the language strip at the top
How to contribute
Working translators, taxonomists, and procurement professionals can contact the editorial team via tea.support. We accept errata, source citations, and proposed entries for review.
Legal and ethics
This site does not sell tea. For shop infrastructure, see the shop.thetea.app or shop.puerh.app properties. For credentialed examinations, tea.academy. Editorial-side conflicts of interest are disclosed on each entry’s metadata footer.