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.

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.

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 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.