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Seven oolong teas in one set at a friendly price. A good small gift, too.

One of the high-mountain teas we recommend most among HOJO's Taiwanese oolongs. Qing Xin oolong from a garden at 1,600m, finished by the difficult medium-fermentation method to draw out a bright aroma of citrus and ripe fruit.

A rare natural nugget formed when polysaccharides produced by microbes during ripening bind the leaves together. The oxygen-free interior ferments and ages distinctively, giving a strong sweet aroma like dried jujube.

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 a garden near the Myanmar border in Lincang, Yunnan. Pan-fried at a relatively low temperature, giving an aromatic raw pu-erh with a gentle mouthfeel. Rewarding to age.

A flower tea gathered from tea trees several hundred years old, grown without agrochemicals or fertiliser. With age it develops an aroma of pear.

An oolong made from the Jin Xuan cultivar, grown in a garden at 1,500m in Alishan. Its floral, milky aroma has made it rapidly popular in Taiwan in recent years.

An oolong made from the Tie Guan Yin cultivar of Anxi. A clear orchid aroma with a faint note of peach.

Seven distinctive black teas in one set at a friendly price. Also popular as a casual gift.

A light-aroma Alishan tea harvested at 1,600m, finished by letting it absorb the scent of fresh osmanthus blossom.