Small and Casual Gifts

Damask rose, also used as a raw material for fine perfume. The harsh desert climate in which it is grown gives the flower its concentrated aroma.

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.

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

A fine jasmine tea made from Meng Ding Gan Lu, a green tea of Sichuan. Exceptionally strong in jasmine aroma.

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.

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 black tea from Beni Hikari, grown without agrochemicals or fertiliser in Tsukigase, Nara. Bright aromas of muscat, pineapple and honey, a faint menthol note, and a long finish.

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.

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 seed-grown, naturally cultivated sencha withered slowly in the forest to draw out a bright, floral aroma.

A naturally grown sencha from Nara, raised without agrochemicals or fertiliser. Quite unlike the umami-focused style of Japanese tea, with a floral aroma and a clear, long finish.

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.

A white tea from old trees in Yunnan grown without agrochemicals or fertiliser, plucked one bud and one leaf. A high proportion of buds gives it a creamy, smooth body. Excellent cold-brewed.

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.

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.

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

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 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.