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An unsmoked style of Lapsang Souchong. Made from the Shui Xian varietal, rare among Tongmu teas, with aromas of sweet potato, peach and dried longan.

One of Taiwan's great high-mountain teas. Leaves from a garden at 2,400m, finished by the demanding medium-fermentation method. Floral, with a sweet aroma of mango, peach and honey.

Holds the honeyed sweetness of Lishan tea and the toastiness of charcoal roasting together.

A soft mouthfeel with a sweet dried-fruit aroma and an agreeable finish that spreads through the body.

Held by tradition to be the first black tea ever made, and said to be the original model for Earl Grey. Made from leaves grown in Tongmu village, Xingcun, Wuyishan, and distinguished by its pine smoking.

A smoked Lapsang Souchong made from the native varietal (qizhong) grown at around 1,300m in Tongmu village. Only mature pines above a set diameter are used, giving a refined aroma reminiscent of a fine Scotch.

An unsmoked Lapsang Souchong made from the native varietal (qizhong) grown at around 1,100m in Tongmu village. Finished at a lower fermentation than the qizhong, giving ripe-fruit aromas of flowers, peach and mango.

An unsmoked Lapsang Souchong made from the native varietal (qizhong) grown at around 1,300m in Tongmu village. Ripe-fruit aromas of peach, mango and longan.

From a garden near the Myanmar border in Lincang, Yunnan. Pan-fried at a relatively low temperature, giving an aromatic raw pu-erh with a gentle mouthfeel. Rewarding to age.

From the Wujiapingzhang garden, composed mainly of trees around 500 years old. Full-bodied in taste and aroma, with well-judged ageing bringing a sweet note of raisin and other dried fruit.

An old-tree raw pu-erh from the single garden of Wujiapingzhang in Wujiazhai, Yongde County, Lincang. The centuries-old trees, grown without agrochemicals or fertiliser, give an exceptionally deep aftertaste.

A Qing Xiang Black Tea made from Yunnan's rare high-mountain purple tea by a low-temperature process. Fermentation is held back, giving a floral aroma reminiscent of Phoenix Dan Cong with the cool lift of shiso and menthol. Ideal cold-brewed or sparkling.

An old-tree raw pu-erh from Huodi, a single garden at 2,100m in south-western Lincang. The centuries-old trees are maintained without fertiliser or agrochemicals, bringing together high altitude, tree age and the absence of fertiliser.

Within the gentle aroma that loose leaf gives, a faint citrus note suggesting pomelo. The clarity and exceptionally long finish come from naturally grown old trees at high altitude.

When I drank this tea, it reminded me of the subtle, sweet flavor of apricot and pineapple.

A raw pu-erh with the soft mouthfeel that only early-spring leaves give. Ageing has built an agreeable sweet aroma of dried fruit, making it very easy to drink.

Seven oolong teas in one set at a friendly price. A good small gift, too.

A fine green tea made from the first flush of seed-grown bushes on the historic Shifeng mountain. The floral note and nutty toastiness characteristic of Longjing, with a long finish.

A high-quality Long Jing has depth when you drink it, and its sweetness stays in the throat.

A rare true gyokuro from Asahina in Okabe, Fujieda, Shizuoka, made by the traditional method of shading with straw. The single Okumidori cultivar gives it a full, generous body.