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A post-fermented tea long loved by the nomads of Mongolia and north-western China. The 'golden flower' fungus gives aromas of hay and cheese over the depth of the leaf itself. Widely studied for suppressing sugar absorption and promoting fat burning.

Excellent cold-brewed and as a milk tea.

An oolong made from the Rou Gui cultivar. Rou Gui means cassia, and as the name suggests it has a toasty, sweet aroma reminiscent of cinnamon and chestnut. Good with food and with sweets.

A light-aroma Anxi Tie Guan Yin with an elegant, sweet aroma suggesting orchid and fresh peach.

An oolong combining several Anxi cultivars so that each draws out the others' aroma and finish. A concentrated sweet aroma of dried fruit and caramel, alongside florals.

Holds the honeyed sweetness of Lishan tea and the toastiness of charcoal roasting together.

One of Taiwan's great high-mountain teas. Leaves from a garden at 2,400m, finished by the demanding medium-fermentation method. Floral, with a sweet aroma of mango, peach and honey.

A Taiwanese Tie Guan Yin made from the Tie Guan Yin cultivar. Roasted repeatedly and slowly to avoid scorching, holding a bright aroma and a sweet dried-fruit note together.

From a garden at 2,600m. An overwhelmingly long finish, and a sweet, elegant floral aroma that rises slowly from the back of the throat after drinking.

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

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.

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 traditional, heavily fermented Dong Ding oolong from Lugu. A fruity aroma that only long fermentation can give.

An exceptionally rare tea: a Dong Ding oolong from Lugu aged thirty years, then painstakingly fired. A sweet aroma of dried fruit.

A Dong Ding oolong from Lugu. Medium fermentation finished in the light-aroma style, with sweet ripe fruit, flowers and honey.

From Zhushan, near Dongdingshan. Lightly fermented, with a clear, bright aroma of orchid.

A Dong Ding oolong from Lugu, roasted long at a low temperature. A sweet aroma of dried fruit that goes well with sweets.

Jin Xuan from Dongdingshan in Lugu, roasted long at a gentle heat to avoid scorching and then aged, finishing with aromas of chestnut and dried fruit.

A full-bodied tea from a garden at around 2,000m. Finished by the painstaking medium-fermentation method, now rare, giving a generous aroma of mango, peach and honey.

A high-mountain tea roasted long to avoid scorching, finishing with a sweet aroma suggesting dried fruit. Very good with food.