Products

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.

A rare true gyokuro from Asahina in Okabe, Fujieda, Shizuoka, made by the traditional method of shading with straw. The single Yabukita cultivar gives it a clear, floral aroma.

A rare white tea from naturally grown old trees in Yunnan, quite unlike garden-grown tea. Only the new shoots are used, and plucking is laborious because the buds are uneven and the trees large. A soft, long finish with a sweet aroma.

A fine jasmine tea made from Meng Ding Gan Lu, a green tea of Sichuan. Exceptionally strong in jasmine aroma.

A Chinese green tea with a long finish, grown without agrochemicals or fertiliser on East Dongting mountain. A sweet aroma of flowers and citrus with a fresh body.

One of the world's three great black teas. An orthodox Qimen (Keemun) black tea from the Qimen Black Tea Factory in Qimen County, Huangshan, Anhui.

Made by an ethnic-minority community, with a nutty toastiness and a smoky edge. Long ageing layers a sweet dried-fruit aroma over it, forming an aroma that becomes moreish.

Taiwan's signature black tea, made from Tai Cha No. 18 grown at Sun Moon Lake. Distinguished by a strong menthol aroma.

Seven distinctive black teas in one set at a friendly price. Also popular as a casual gift.

A full-bodied tea from a garden at around 2,000m. Finished by the painstaking medium-fermentation method, now rare, giving a generous aroma of mango, peach and honey.

A tea with a sweet aroma of sweet potato and a smooth texture.

A Cuifeng tea made from the Shui Xian cultivar, extremely rare in Taiwan. A gentle aroma like freshly cooked rice, with sweet notes of Irwin mango and melon.