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Aged for nearly 10 years, it has a sweet flavor reminiscent of dried fruit, especially dried persimmon, fig, and raisin. Its flavor makes it easy to enjoy, even for first-time drinkers.

Aged for nearly 10 years, it has a sweet flavor reminiscent of dried fruit, especially dried persimmon, fig, and raisin. Its flavor makes it easy to enjoy, even for first-time drinkers.

An original jasmine tea based on our Wild White Bud, made from wild Camellia assamica var. dehungensis. A bright aroma like a herbal or flower tea, with an aftertaste that spreads through the body.

A custom-made jasmine tea using ancient tree Silver Needle, made by an ethnic minority in Yunnan Province from naturally grown old trees.

A green tea from the first spring flush in Yunnan, plucked one bud and one leaf, rolled into pearls and scented with fresh jasmine blossom.

A post-fermented tea long loved by the nomads of Mongolia and north-western China. The 'golden flower' fungus gives aromas of hay and cheese over the depth of the leaf itself. Widely studied for suppressing sugar absorption and promoting fat burning.

A ripe pu-erh from Baodaoshan, the emblematic mountain of Zhenkang County on the Myanmar border. A sweet aroma suggesting malt syrup and dried jujube, with a full body that fills the mouth.

Made from spring-plucked leaves from Baodaoshan, which rises near the Myanmar border. A rare ripe pu-erh pressed from nothing but the cha tou nuggets that microbes form during fermentation.

A fine Oriental Beauty made only from young spring leaves heavily bitten by leafhoppers. An overwhelmingly bright, concentrated muscatel flavour with a sweet aftertaste.

A Longjing made from seed-grown bushes, with pan-firing kept to a minimum so that floral aroma stands alongside the nutty toastiness.

A seed-grown, naturally cultivated sencha from Tsuge in Nara, a place of deep history said by some to have been the centre of ancient Japan. Its finish is exceptionally long even among Japanese teas, with a floral aroma and a clear body.

A hojicha made by finishing a first-flush naturally grown sencha from Tsuge, Nara over a wood fire. Rather than the very high heat and short time of ordinary hojicha, it is roasted long at a medium temperature in the manner of oolong. Toasty, with a dried-fruit aroma.

A raw pu-erh made only from the first-flush buds of wild Camellia taliensis growing in the Daxue Mountains. Oxygen-free ageing in Malaysia has turned it brown, giving a sweet, complex aroma of dried fruit, cheese and sherry.

A wild white tea from Camellia assamica var. dehungensis growing at 2,000 to 2,400m in Yunnan. A sweet, complex aroma of fresh clove, honey and raisin.

A black tea made from wild Camellia taliensis. Our low-temperature process draws out fresh notes of muscat, honey and tomato. Excellent cold-brewed.

A light-aroma Anxi Tie Guan Yin with an elegant, sweet aroma suggesting orchid and fresh peach.

An oolong made from the Anxi Tie Guan Yin cultivar, roasted slowly at a medium temperature. The floral aroma remains while a sweet dried-fruit note is drawn out. Excellent with food.

A rare ripe pu-erh pressed from nothing but the cha tou nuggets formed while making our popular Huocaoshan old-tree ripe pu-erh. The oxygen-free, high-temperature interior ages rapidly, forming a concentrated dried-fruit aroma.

A highly distinctive tea with a flavor reminiscent of green apple and grapes.

A rare jasmine tea made to our order from Daxueshan raw pu-erh of wild Camellia taliensis. Jasmine, citrus, grape and young bark layer into a complex aroma with an overwhelming finish.