全商品一覧

From the Wudong range, Dingdongjiao village, 700 to 800m, trees 60 years old. Finished with a fourth firing, giving a concentrated aroma suggesting canelé, dried prune and whisky.

A dark-aroma Shi Hua Xiang finished with a third firing over low charcoal heat. Floral notes of magnolia, narcissus and lily over a lasting sweetness of baked apple and dried berry.

Charcoal-roasted three times for a matured aroma. The flavor is floral, like magnolia, honeysuckle, and narcissus, with rich cherry and dried prune on top.

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.

Arya Estate's finest lot. Made solely from first-flush leaves of the rare AV2 clonal, with a long finish, a smooth body, and floral aromas over young grape and berry fruit.

A smoked Lapsang Souchong made from the native varietal (qizhong) grown at around 1,300m in Tongmu village. Only mature pines above a set diameter are used, giving a refined aroma reminiscent of a fine Scotch.

A raw pu-erh with the soft mouthfeel that only early-spring leaves give. Ageing has built an agreeable sweet aroma of dried fruit, making it very easy to drink.

From old trees 80 years old at 1,200m in Guizhuhu village, Wudong. A refined, creamy aroma suggesting soursop and mangosteen.

From trees 50 years old at 700m in Guizhuhu village, Wudong. The lychee character of the Xiangdong cultivar layered with strawberry jam and nectar, in the dark-aroma style.

A rare single-tree tea made from one mother tree of 250 years at 1,200m in Guizhuhu village. A gentle aroma suggesting tulip, banana and apricot.

From Guizhuhu village, Wudong, at 1,200m, trees around 100 years old. A rare and sought-after cultivar with a dense aroma suggesting mango, lily and honeysuckle.

From old trees 70 years old at 800m in Nankeng village. A vivid aroma suggesting strawberry, wild raspberry, narcissus and ginger flower, with a concentrated aftertaste.

A Huang Zhi Xiang aged over ten years in Malaysia without oxygen. A concentrated sweet aroma of fig, pear and raisin.

From Guizhuhu village, Wudong, at 1,200m, trees 60 years old. A spicy ginger-flower aroma layered with narcissus, lily and plum. A superb tea.

From old trees 80 years old at 1,200m in Guizhuhu village, Wudong. Raspberry brightness in harmony with galangal, and a concentrated aftertaste.

From Feng Xi Keng Bian Village, 700 m above sea level, from 70-year-old trees. A Zhi Lan Xiang aroma type with an orchid-like aroma, a long finish, and a pronounced aftertaste.

An unusual oolong: heavily fermented over a long period, then finished in the light-aroma style.

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 tea with a sweet aroma of sweet potato and a smooth texture.

A rare jasmine tea made to our order from Daxueshan raw pu-erh of wild Camellia taliensis. Jasmine, citrus, grape and young bark layer into a complex aroma with an overwhelming finish.