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Seven different teas to try in one set at a friendly price. Also recommended as a gift.

Tianchi Lishan tea roasted carefully at a low temperature, holding a floral aroma and a sweet note like barley candy together. Good with sweets.

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 rare tea from one plot of the Tianchi Lishan garden at 2,600m. Something you meet only once in ten or twenty years, with a tropical fruit aroma layered with citrus and a note suggesting matsutake.

A Mi Lan Xiang a class above, from trees 60 to 70 years old at 950m in Da'an village. A bright lychee-like aroma with a sweet finish.

From Ding Ping Keng Tou Village, 1,000 m above sea level, from 50-year-old trees. A popular cultivar with flavors of narcissus flowers, dried raspberry, and a hint of lychee.

An unsmoked style of Lapsang Souchong. Made from the Shui Xian varietal, rare among Tongmu teas, with aromas of sweet potato, peach and dried 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.

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.

Held by tradition to be the first black tea ever made, and said to be the original model for Earl Grey. Made from leaves grown in Tongmu village, Xingcun, Wuyishan, and distinguished by its pine smoking.

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.

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 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.

A black tea made from the first spring flush, plucked one bud and one leaf. It carries both an Uva-like menthol note and the honey aroma of a honey-scented black tea, and pairs superbly with milk.

Taiwan's signature black tea, made from Tai Cha No. 18 grown at Sun Moon Lake. Distinguished by a strong menthol aroma.

A Darjeeling first flush from Gopaldhara Estate. Fruity and sweet in aroma with a substantial body. Excellent value for a first flush.

A Darjeeling first flush from Simbri Estate. Made only from leaves of the higher-altitude sections, it layers a sweet mango-like fruitiness over floral notes.

A Darjeeling first flush from North Tukvar Estate. A fresh, sweet aroma balancing citrus and flowers. Rich and deeply satisfying in the throat.

Genuine Junshan Yinzhen made on Junshan Island, which floats in Dongting Lake, Hunan Province. Only one producer operates on the island, making this an extremely rare tea. It is characterized by a full body derived from the alkaline minerals in the soil.

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.