A cultivar is a group of plants that have been bred by farmers for desirable characteristics. Cultivars can be more or less suited to weather conditions (frost hardy or early sprouting, for example), or they can be bred for specific flavors or aromas. [obubutea]
Cultivar, or varietal, should not be confused with type of tea. The latter differ mainly by the processing while varietals are genetically different tea plants (within the Camellia sinensis family). A type of tea can be made from different varietals and still have the same name. But producer of exclusive teas tend to declarethe used variety or the variety is part of the name given. In China…often, variety and kind of tea are the same. [teapedia]



Yancha, literally "rock tea" are famous teas from Wuyi shan (Wuyi mountains). The four most famous among them are called Si Da Ming Cong. These are Da Hong Pao, Shui Jin Gui, Tieluohan, and Bai Ji Guan. [teapedia]

Bai Ji Guan

Si Da Ming Cong and a very light Wuyi Oolong tea.
60-80% oxidized. The flavour (and appearance are) quite different from the other Wuyi Oolongs, which tend to be very similar as a group. Still, just like most Wuyi oolongs, it sits in the highly oxidized end of the oolong tea spectrum, but in the lower range of oxidization for a Wuyi tea. [wikipedia]


Qin Xin Da Mao

Qing Xin Da Mao is a xiaoyezhong (Small Leaf Cultivar) clonal cultivar dating back before the Taicha (a series of clonal cultivars developed in Taiwan since 1969 mainly for oolong) series, perhaps the best cultivar used to manufacture Dongfang Meiren (Oriental Beauty, or Bai Hao), presumably related to Qing Xin (Green Heart); the “Da Mao” could be translated “big nothing”, so perhaps this is a sarcastic name for Qing Xin Da You.[bablecarp]


Ruby #18

After over fifty years of research, cultivar #18 was released by the Taiwanese Tea Research and Extension Station in 1999. It is a hybrid between a native variety and var. Assamica from Burma. [] Ruby 18 is a unique tea cultivar from Taiwan. It's a cross between Assam black tea and Taiwanese oolong. It's  full-bodied, sweet, fruity, and aromatic with a hint of black licorice. []


Daye (Big Leaf) Oolong

An old cultivar. During their occupation of Taiwan, the Japanese expanded Taiwanese tea farms and encouraged the cultivation of local varieties including the four main varieties: Qingxin Oolong (green-hearted oolong), Qingxin Damo, Daye Oolong (big-leaf oolong), Ying Zhi Hongxin (“hard-stemmed red-hearted”). [teasoul]


JinXuan #12

Translates to: Golden Daylily. Also known as #12 or as "Milk Oolong" (Nai Xiang). It originates from Taiwan. The taste is light and flowery and sometimes referred to milk. This tea variety can be grown at higher attitudes and the yield is about 20% higher compared to traditional tea varieties. These circumstances made it become one of the most popular varieties among tea farmers in Taiwan and Thailand. [teapedia]


Ruanzhi #17

Translated to: Soft Stem. Also known as Qinxin (Green Heart), Qingxin, or #17. Usually processed into oolong. It originates from Anxi County in Fujian province, China. The taste is light and the aroma is often compared to orchids. This tea variety is used to produce famous highland oolong teas such as DongdingOriental Beauty, and Pouchong. [wikipedia]