A North China Congou: One of the best black teas with jet black twisty leaves. Has been called the Burgundy of China teas. The liquor is a rich colour and the flavour is balanced and slightly sweet.

Leaves are withered and dried over smoking wood fires to give this tea its famous smoky aroma and fl;avour. A little can be added to another tea, to produce a refreshing subtle blend.

The classic Chinese restaurant tea. Scented with Jasmineblossoms, traditionally produced in Easten China.

A scented tea produced by layering rose petals into it. Light and refreshing.

From South West China, a mild tippy tea, with an earthy flavour.

A green tea from Anhui province, with leaves rolled into tight pellets. Offers a subtle fragrance and a sweet, pungent flavour.

"Hyson" means flourishing spring and refers to teas that have been picked in the early spring.. The tea has a fresh, light flavour.

A semi fermented tea, producing a light liquor with a peachy after taste.

A tea brick is essentially a block of compressed tea. It was used as a means of transporting tea .
On the front of the brick is a design of a Chinese doorway. On the back the slab is divided into small rectangles, which can be broken off to make tea.
More usually the brick is used as decoration!

Made from Sencha blended with toasted rice and popped corn, Genmaich has a sweet, slightly biscuity flavour.