This selection of ten teas highlights the fascinating diversity of potential flavour profiles that teas of different styles and transformation techniques have to offer.
Sichuan lavishness us with green teas with fine downy buds.
This yellow tea composed almost entirely of buds comes from Sichuan province.
Plucked from wild trees in Nan Mei Valley in the Lincang area, these young silvery buds promise an amazing experience for any tea lover. Fragrances of aromatic herbs (sage) and clementine emanate from the infusion and its liquor is sweet, silky and spicy, aroma characteristic of tea from wild tea trees.
Legendary tea of Sichuan, from gardens situated at 800m altitude on the slopes of the magnificent Mount Emei, one of four sacred Buddhist mountains in China. The infusion of its glossy leaves exudes a heady vegetal (snow pea) and floral bouquet.
This organic Matcha green tea from a spring harvest comes from Kirishima in Kagoshima Prefecture on Japan's southernmost main island, Kyushu.
White tea embellished with flowers and fruits develops a red liquor with the refreshing acidity of the hibiscus and the sweetness of the cherry.
A great rooibos blend for red fruit lovers! Rooibos is exclusive to South Africa and is always caffeine-free. Often called "red tea", this rooibos is combined with hibiscus to produce a light and creamy liquor.
A few years ago we received a very small and memorable batch of this tea. Sneakily we tucked some away to carefully age for a later date! All lovers of Pu Er Sheng will appreciate this limited vintage, in its prime quality phase (more than 25 years). Certainly among the top Sheng we have in our catalogue at present.
Cultivated organically and produced as a traditional Yin Zhen, but coming from a wilder and higher altitude terroir in the province of Guizhou. This Chinese white tea, made purely of downy buds, is instantly visually pleasing.