China

This Gunpowder tea has a delicious freshess and sweetness that is not earthy or dull. Its name comes from the fact that the tea is rolled into pellets that resemble gunpowder.

A milder tasting green tea, traditionally grown in Jiangxi province but now often grown elsewhere. A full bodied taste with pleasant toasted notes and a provocative plum-like after taste makes this tea perfect for all-day drinking.

A black tea, one of the most important teas in China, grown in the Anhui province of central China which up until 1875 had only produced green tea. Mild, soft and aromatic; there is a sweetish, spicy flavour which makes this tea very popular with those who find Indian teas a touch strong. Best served black, but will take a splash of milk or wedge of lemon.

A black tea with a smoky, spicy taste. The larger, riper leaves from the lower part of the tea bush are used. After the tea leaves are fermented, they are then roasted and smoked giving this tea its unique taste. An acquired taste for some, but consistently popular over the years in our shops and cafes for those who have acquired it. 

A tea from the Yunnan province, technically a green tea but produces a deep red infusion. It is reputed to have many health benefits including lowering cholesterol and helping people to lose weight. It is important to only brew this tea for 30 seconds or so, but the leaves can be re-used 6-8 times. 

Grown at altitudes of 1200 to 2000 metres, Yunnan has a soft, sweet malty taste, unusual for a black China tea. The infusion is strong and dark and the tea contains high proportion of golden leaf tips which adds to the strong, subtle flavour. Due to the geographical proximity and climatic similarities, this tea is often compared to Assam and can make an excellent alternative.

From the province of Fujian, Pai Mu Tan is a white tea which is quickly growing in popularity all over the world. After the tea leaves are picked, the tea is dried in the sun or in closed rooms without any technical aid. The resulting brew has a shimmering amber tone, a refreshing aroma and a delicately spicy taste.

A half-fermented tea into which fresh jasmine blossoms are added during the drying period, some of the blossoms are later removed. This flavouring technique has been used in China for the past 1000 years and this tea is practically the Chinese national drink. A great accompaniment to a meal or drank throughout the day.

A unique tea which during infusion the green tea pearls open up and open like flowers and sink hypnotically releasing an exquisitely delicate flavour. The pearls are hand rolled around a fresh jasmine blossom and only the finest and youngest leaves are used for this. The infusion has an elegant champagne colour and is quite rightly viewed as a rare treasure of the tea world.

Keemun Mao Feng's taste is naturally sweet and delicate with a fascinating Keemun fragrance. 

A higher quality Chun Mee with a sweet, fresh flavour and a more pronounced plum and grape flavour than our standard Chun Mee.

A vanilla flavoured black China tea leaf. Best drunk without milk.