Hyson Green Tea
A Chinese green tea in loosely twisted leaf style — among the most exported teas of the East India Company era.
Hyson is a category of Chinese green tea characterised by loosely twisted or rolled leaves, produced primarily in Anhui and Zhejiang provinces. The name likely derives from the Cantonese pronunciation of xǐ chūn (熙春, 'flourishing spring') or is associated with yǔ qián (雨前, 'before the rain') harvests. Hyson was among the most widely traded Chinese teas of the 18th and 19th centuries, exported in quantity by the British and Dutch East India Companies to Europe and North America. Two main grades exist: young hyson (幼嫩熙春) using tightly twisted early-spring leaves, and standard hyson using more mature later-harvest leaves. Hyson tea was among the varieties dumped in Boston Harbour during the 1773 Boston Tea Party.
Quick facts
- Type
- Tea
- Origin
- Anhui and Zhejiang Provinces, China
- Oxidation
- Green (unoxidised)
- Caffeine
- Medium
- Astringency
- Moderate, more pronounced in standard grade than young hyson
- Sweetness
- Light to moderate
- Body
- Light to medium
- Tasting notes
- fresh grass, hay, mild earthiness, light vegetal
Historical Trade Significance
Hyson was one of the dominant commercial green tea grades exported from China to Europe and North America during the 18th and 19th centuries. The British East India Company traded it in enormous quantities — hyson, bohea (black tea), and congou were the three principal teas of the colonial tea trade. Its name in European records appears as 'hysing,' 'hison,' or 'hyson,' all variations of the Cantonese source. The Boston Tea Party cargoes in 1773 included hyson alongside bohea and other grades — though accounts differ on exact quantities by type. By the mid-19th century, as Indian and Ceylon teas rose to dominance in the British market, Chinese green teas including hyson declined in commercial importance. Hyson survives today as a niche product, produced in smaller quantities for specialty markets.
Grades and Processing
Hyson is categorised primarily into two grades. Young hyson (幼嫩熙春, yòu nèn xī chūn) is made from early-spring tender buds and small leaves that are tightly twisted — this grade commands higher prices and produces a more delicate, less astringent cup. Standard hyson uses more mature summer leaves with a looser twist, producing a bolder, more astringent infusion with a grassy, hay-like character. Both are pan-fired (kill-green step), then rolled and dried — the rolling step produces the characteristic twisted leaf appearance. Unlike other Chinese green teas where rolling is tight (bi luo chun spirals) or flat (longjing), hyson leaves retain a loose twist that unfurls partially during brewing.
Brewing Characteristics
Hyson benefits from careful temperature control: water at 75–80°C preserves sweetness while reducing astringency. Standard hyson can tolerate slightly higher temperatures (80–85°C) due to its more mature leaf structure. A 3–4 minute steep in a standard Western-style brewing extracts a light, straw-green infusion. Hyson can also be brewed gongfu-style in small infusers with shorter steeps, though its history is primarily associated with Western-style teapot brewing — the mode in which it was consumed across Europe and North America in the colonial era. Historically, it was commonly drunk with sugar and sometimes cream in European fashion.
Sources & further reading (2)
- encyclopedia — accessed 2026-05-07
- encyclopedia — accessed 2026-05-07
Frequently asked questions
Is hyson still commercially available today?
Yes, though niche. Several specialty tea importers and Chinese tea vendors stock young hyson and standard hyson. It is more readily found in markets with historical connections to colonial-era tea trade — the United States (where Boston Tea Party history keeps the name alive) and parts of Europe. Chinese domestic production continues in Anhui and Zhejiang, though demand is modest compared to premium green teas like Longjing or Bi Luo Chun.
What was hyson's role in the Boston Tea Party?
The three ships raided in Boston Harbour in December 1773 carried a mix of tea grades. Historical records indicate the cargo included bohea, congou, souchong, hyson, and other varieties. The hyson portion represented the premium green tea segment of the shipment. Colonists dressed as Mohawk Indians dumped 342 chests of tea — approximately 46 tonnes — overboard in protest of the Tea Act of 1773, which gave the East India Company a monopoly on tea sales to the colonies.
How does young hyson differ from standard hyson?
Young hyson uses early-spring tender buds and small leaves that are more tightly twisted. The resulting cup is more delicate, sweeter, and less astringent. Standard hyson uses later-harvest mature leaves with a looser twist — the cup is bolder, more astringent, and with a more pronounced grassy character. Young hyson is the premium grade; standard hyson was historically the more affordable commercial grade traded in bulk by the East India Company.