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A white tea made from wild Camellia taliensis. Aromas of Shine Muscat, honey and raisin, with an intensely long finish. Very highly recommended cold-brewed.

An original jasmine tea based on naturally grown ripe pu-erh. Unlike the usual green-tea base, it takes milk extremely well and goes with sweets.

The long finish that only naturally grown old trees at 2,000m can give, with ideal ageing bringing a sweet aroma of dried fruit and malt syrup.

From trees at around 700m in Fengxi Dongjiao village, Wudong. A fresh tea with a floral aroma strikingly like white magnolia, alongside lily.

From Pingkengtou village at around 1,000m. A tropical aroma suggesting mango, with a soft mouthfeel and a long finish to enjoy.

An old-tree raw pu-erh from the single garden of Wujiapingzhang in Wujiazhai, Yongde County, Lincang. The centuries-old trees, grown without agrochemicals or fertiliser, give an exceptionally deep aftertaste.

From the Wujiapingzhang garden, composed mainly of trees around 500 years old. Full-bodied in taste and aroma, with well-judged ageing bringing a sweet note of raisin and other dried fruit.

From trees at around 700m in Fengxi Dongjiao village. A sweet, gentle berry aroma of strawberry, mulberry and wild raspberry.

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 ripe pu-erh made only from spring buds and young leaves. A deep, penetrating body with a sweet aroma of sugar cane.

From a garden at 900m in Qixing'an village. A strong aroma of wild raspberry and ginger flower, with a returning aroma that lasts.

From Dongxing village in the Fengnan range. Raspberry-like aromas with a spicy galangal top note: a tea with real 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.

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.

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.

An unsmoked, high-grade Lapsang Souchong. Ripe-fruit aromas of peach and mango come through with great lift, at a quality equal to or above tribute-grade Keemun.

An Anxi oolong given a medium roast. A bright osmanthus-like floral aroma with a toasty, dried-fruit character.

A Xiong Di Zi with a sweet, gentle aroma of strawberry, mulberry and wild raspberry. The cultivar takes its name from a mother tree that divided into two trunks.

From old trees at around 1,200m on Wudong mountain. Restrained in aroma but concentrated in the aftertaste, with a plain sweetness suggesting strawberry and mulberry.

A Dan Cong that smells of ginger flowers, made from trees several hundred years old. It has a gorgeous flavor, with a long finish and strong aftertaste that stay with you.