The theme of the article is the tradition of drinking tea in China. The Author recalls the history of this tradition, from the Western Han Dynasty (206–23 BC). She describes the different types of teas, their use and properties, as well as the method of preparation – paying attention to the vessel in which it should be served, brewing temperature, the time of a day when specific type of tea has best properties. In addition, the Author notes the existence of China’s tea culture, which includes both obligatory tableware and favorite kinds of teas, as well as the procedure of brewing and pouring out, and the whole code accompanying this rule. She also describes different types of tea houses, which can be found in the Middle Kingdom: tsin, su jue and czuang.