Fujian is the only province that produces white, green, oolong, black and scented teas — and is the historical origin of black tea itself. Four regions anchor the map. Wuyi Mountains in the north, a dual UNESCO site, are the cradle of yancha ("rock oolong"): Da Hong Pao, Rou Gui, Shui Xian, plus the "Four Famous Bushes" (Tie Luo Han, Bai Ji Guan, Shui Jin Gui, Ban Tian Yao). The six original Da Hong Pao mother bushes at Jiulongke are ~360 years old; since 2006 all commercial Da Hong Pao has come from cloned cuttings.
Up in Tongmu Village (~1,200 m inside the Wuyi core) is the birthplace of black tea: Zhengshan Xiaozhong (Lapsang Souchong), invented in the mid-17th century and still pine-smoked over local Masson pine, with Jin Jun Mei the 2005-era unsmoked offshoot. South in Quanzhou, Anxi County is the home of Tieguanyin — harvested up to four times a year, with the Qingming–Lixia spring pick and the early-October Han Lu autumn pick the most prized, split between Qingxiang (light) and Nongxiang (roasted) styles.
Up the coast, Fuding (Ningde) is the white-tea capital: Bai Hao Yin Zhen (buds only), Bai Mudan, Shou Mei, Gongmei, grown in salt-air mist. Zhenghe (Nanping) is the second historic white-tea county and the home of Zhenghe Gongfu black tea. Finally, Fuzhou is the world capital of jasmine-scented tea — green bases (often from Fuding and Zhenghe) are layered 5–9 times with fresh jasmine plucked from mid-May through summer.