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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 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.

A near-mythical raw pu-erh made from purple-tea trees over 100 years old, growing wild at around 2,000m in Lincang, Yunnan. A distinctive aroma of shiso and peach with a strong body, turning towards honey and brown sugar as it ages.

An old-tree raw pu-erh from a sunny garden at Tanglishan, Yongde County. High-temperature pan-frying gives a toasty note, and some twelve years of oxygen-free ageing in our warehouse brings a sweet aged aroma of brown sugar and raisin.

A limited-run old-tree raw pu-erh, roughly half of it blended from semi-wild tea Mr Liu has allowed to grow untended. Low nitrogen makes for slow growth, giving the clarity of an autumn sky and a long finish. Ageing brings a faint grape note.

A white tea made from wild Camellia taliensis growing in the mountains of Yunnan. A gentle floral character with a sweet Shine Muscat note. Exceptionally long and concentrated in the finish, and ideal cold-brewed or sparkling.

From a naturally grown garden at 2,100m in Zhenkang County. A year of ageing has turned it floral, with a sweet aroma suggesting citrus and grape. Careful pan-frying has left no scorched note, making this a cake for everyday drinking.

From a single tree 300 years old at 1,100m in Wudonghu village. Sweet aromas of narcissus, ripe prune, akebi and pineapple. Exceptionally smooth, with a concentrated aftertaste that spreads through the body.

A seed-grown old tree 150 years old at 1,200m in Guizhuhu village, Wudong. The bright aroma of the Yin Hua Xiang type, with a long finish and a deep, concentrated body.

From Guizhuhu village, Wudong, at 1,200m, trees 70 years old. A sweet floral aroma of black locust and honeysuckle with berry notes, dense and long-finishing as high altitude gives.

From old trees over 80 years old at 950m. A sweet lychee-like aroma with bright florals, deepened by five years of ageing into a dark-aroma Mi Lan Xiang.

A rare Mi Lan Xiang from the seed-grown old trees that remain in a new garden at around 1,200m at Tianchi on Wudong mountain. A finish far longer, and an aroma far denser, than any ordinary Mi Lan Xiang.