For Those New to Chinese Tea

A white tea from the first flush of naturally grown tea over 2,000m, from trees several hundred years old. A substantial floral aroma with real depth. Excellent cold-brewed.

Seven different teas to try in one set at a friendly price. Also recommended as a gift.

Nong Xiang is a finishing style that is very popular in China. As the name suggests, it is characterized by an intense aroma.

One of the high-mountain teas we recommend most among HOJO's Taiwanese oolongs. Qing Xin oolong from a garden at 1,600m, finished by the difficult medium-fermentation method to draw out a bright aroma of citrus and ripe fruit.

An oolong made from the Jin Xuan cultivar, grown in a garden at 1,500m in Alishan. Its floral, milky aroma has made it rapidly popular in Taiwan in recent years.

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

Taiwan's own heavily fermented oolong. Young shoots bitten by leafhoppers give it a strong muscat-like honey note and ripe fruit. Recommended to black tea drinkers, and good with desserts or cold-brewed.

A menthol aroma touched with honey, over floral notes. Fully fermented yet entirely free of stewed odours, with a long finish. Superb with milk and recommended for iced tea.

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

An exceptionally rare original green tea, pan-fried from naturally grown old trees at 2,100 m above sea level in Yunnan Province. Its long finish rivals that of Raw Pu-erh.

The most lightly fermented of Taiwan's oolongs, Wen Shan Bao Zhong sits between green tea and oolong in its fresh character. A gentle aroma of orchid.

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.

A black tea made from Yunnan's rare purple tea. Faint notes of shiso, sweet potato and peach. Fully fermented, so it takes milk well.

A jasmine tea made to our order from naturally grown raw pu-erh we helped produce ourselves. A long finish and a substantial aftertaste that overturn what jasmine tea is assumed to be.

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.

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 Anxi oolong given a medium roast. A bright osmanthus-like floral aroma with a toasty, dried-fruit character.

From a semi-wild garden at around 2,300m. Leaves bitten by the leafhoppers that thrive there develop a sweet honey aroma as the tea ages. A clear, gentle body.

From Guizhuhu village, Wudong, at 1,200m, trees 60 years old. A spicy, bright ginger-flower aroma layered with white peach.