For Tea Connoisseurs

A black tea made from wild Camellia taliensis. Our low-temperature process draws out fresh notes of muscat, honey and tomato. Excellent cold-brewed.

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.

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.

A raw pu-erh made from wild Camellia taliensis plucked in the natural forest. A sweet, complex aroma of grape, honey, apple and young bark, with an intensely long finish.

From an old tree 250 years old at 1,000m in Touya village. An exceptionally rare single-tree tea that produces the scent of osmanthus itself, with nothing added.

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 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 fine Oriental Beauty made only from young spring leaves heavily bitten by leafhoppers. An overwhelmingly bright, concentrated muscatel flavour with a sweet aftertaste.

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.

A white tea from old trees in Yunnan grown without agrochemicals or fertiliser, plucked one bud and one leaf. A high proportion of buds gives it a creamy, smooth body. Excellent cold-brewed.

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

Da Xue Shan Wild White Tea is made from Camellia taliensis growing naturally in the mountains of Yunnan Province. The tea has a strong marigold and Shine Muscat-like flavor and the long aftertaste that only wild tea harvested in the mountains can offer.

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

This year's tea is exceptionally aromatic, with a pronounced sweet flavor reminiscent of grapes.

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.

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 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.

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.