Iron Buddha (Tie Guan Yin) is the classic green oolong tea. Harvested by tea master Su Wei Bo in Autumn 2014, they carry an intense magnolia aroma, with a cleansing and slightly tingling signature oolong taste.
A rich and red Oolong tea, great in the mornings. This tea comes from the mountains of southern China and is ideal for people who like a bite to their brew.
Aged for seven years, this Anxi oolong has been gently roasted over charcoal each year. It has a strong 'honey' fragrance and long lasting peach and coconut aftertaste, mixing the best elements of green and red oolongs.
A strong green oolong, grown in the birthplace of Chinese White Crane kung fu.
Mr Huang's Phoenix Dan Cong, produced in May 2014, is spicy, wild and has an incredibly vibrant and peppery aroma that literally blew us away with its complexity and depth.
Named after the distinctive shape of the leaves, the deeply roasted leaves are dark with a jade green lustre, while the deep orange liquor has a warm woody fragrance and sharp, crystal clear taste on the tongue.
One of China's four most renowned teas, this stunning, lightly roasted oolong has golden yellow leaves and a delicious lingering fruity and crisp taste. Like many classic oolongs, this is from the Wuyi Mountain area of Fujian Province.
The classic green tea from Hangzhou, this pre-Qing Ming festival tea has a sweet, grassy fragrance and a naturally green liquid.
Hailing from the foothills of Huang Shan's eternally misty peaks, Tai Ping Monkey King is one of China's most distinct green teas.
Grown at over 1000m altitude on the slopes of Huangshan Mountain, this 'yun wu' green tea comes from a particular cultivar with exceptionally small leaves. It has a butterscotch aroma when dry, and a light, sweet and crisp taste.
Soft, downy leaves and an incredibly complex taste - this excellent tea represents the best of Sichuan's green tea production. It's left Tang Dynasty poets like Bai Ju Yi in awe of its crystal liquor, lasting fragrant taste and delicate green leaves.
Planted in 1954 from a cutting of an ancient tea bush, this is a unique modern tea experiment by a master Sichuan tea farmer. The leaves are harvested in late March at around 1300m above sea level, and hand-rolled in small cutting .
Grown in Ya An near the sacred Emei Mountain, this green tea has a light and ever-so-slightly spicy taste. It's a first-flush tea picked in late March, it shares its name with the brightly coloured Bamboo Leaf snake.
Another incredible green tea from Huangshan, this Mao Feng (literally 'furry peaks') was produced in April 2014 and has a light and delicious taste reminiscent of freshly steamed sweet peas.
A pinewood-smoked red tea from the Wuyi Mountains. Well-loved around the world, it has a delicious aroma and soft, relaxing fragrance perfect on those lazy Sunday mornings.
A naturally fruity-sweet red tea from the Wuyi Mountains. It has a distinct, red date flavour and has become one of the most popular teas in China today.
This is a startingly colourful tea, with a delicious chocolate and banana aroma that stays strong through multiple brews. Each bud is picked just after sprouting, producing the unique ‘furry’ leaves and its exceptional taste.
A unique Jasmine tea that uses red tea rather than green tea as a base - we're the only tea retailer selling this incredible tasting tea!
Delicious Jasmine scented green tea - the unbelievably fragrant hand-rolled tea leaves, infused using natural Jasmine flowers, are the perfect treat for you or a friend.
A rare Jasmine scented Iron Buddha oolong tea. Made by infusing a fine quality green Iron Buddha tea with fresh Jasmine flowers, this tea is rarely seen in China and is highly prized by Fuzhou tea makers.
Known as the 'King of Jasmine Tea' by local tea makers, this tea uses the same high quality tea leaf shoots as Silver Needle, which are then infused with the scent of fresh Jasmine Flowers. A naturally sweet and balanced taste.
A light and natural white tea made with only the most tender and youngest tea-leaves available.
From the revered mountain Meng Shan in Sichuan, this yellow tea is grown exclusively on the higher, misty slopes. It's processed using a unique 'stewing' technique, and every kilo contains many thousands of leaves - a true hand-picked delicacy.