Products

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.

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 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.

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.