Chinese tea is shaped by nature, craftsmanship, and time.
From misty mountain forests to the teacup, each leaf carries the influence of its origin, harvest season, tree age, and the methods used to process it. Rather than pursuing a single dominant flavour, Chinese tea reveals depth and character through variation and balance.
Traditionally, Chinese tea is classified into six main categories, based on processing methods and levels of oxidation, rather than the tea plant itself:
Green Tea – unoxidised, fresh and vibrant
White Tea – lightly oxidised, naturally processed, soft and gentle
Yellow Tea – lightly oxidised with a mellow, rounded profile (we don’t stock yellow teas)
Oolong Tea – partially oxidised, complex and layered
Black Tea – fully oxidised, rich and smooth
Dark Tea (Post-fermented Tea) – including Pu’er, suitable for ageing and transformation over time
At MY Teahouse, we look beyond classification to focus on the true character of each tea — its origin, season, and condition. Even within the same category, teas can express remarkably different personalities.
Chinese tea is not meant to be rushed.
It is an invitation to slow down, observe, and taste time itself.
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02 7900 6234
0414 331 626
129-133 Military Rd,
Neutral Bay NSW 2089
Tue – Sat: 9:30am – 5:30pm
Sun – Mon: By Appointment