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A black tea from Beni Hikari, grown without agrochemicals or fertiliser in Tsukigase, Nara. Bright aromas of muscat, pineapple and honey, a faint menthol note, and a long finish.

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

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.

A full-bodied ripe pu-erh from Mangfei, a renowned area of Yongde County, Lincang, Yunnan. Distinguished by a sweet aroma of dried jujube.

A raw pu-erh made from wild Camellia taliensis. Aromas of grape, honey and dried fig, with a full body and an intensely long finish.

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

A Phoenix Dan Cong with an intensely fruity flavor reminiscent of peach and ripe mango. Its name is said to be a nickname farmers gave it so others would not take their good tea trees.

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.

A Ripe Pu-erh ideal for everyday drinking. It is a highly cost-effective tea.

A full-bodied naturally grown tea with a gentle mouthfeel.

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.

From Fengxi Dingdongjiao village at 700m, trees around 70 years old. A rare cultivar of which very few trees remain, with a distinctive magnolia-like aroma.

From Fengxi Dongjiao village at 700m, trees around 50 years old. The name comes from its bright aroma of citrus blossom, suggesting hyacinth and magnolia.

A single-tree tea from one tree 200 years old at 1,000m in Touya village. Ginger flower layered with narcissus and a faint lychee note, over a dense body.

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 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.

An autumn-harvest black tea fermented for several hours to give it a sweet, fruity character. It has the bright flavor typical of autumn tea and a full-bodied taste.

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.

Made from spring-plucked, naturally grown leaves. Loose-leaf form gives it a smooth, gentle body with a sweet dried-fruit aroma. Remarkably good as a milk tea.