With none of the bitterness of green teas and with little astringency, these are delicate teas made to be enjoyed just as they are time and time again. Rich in potassium, manganese and other trace minerals, this tea is the perfect winter drink, a great tonic and perfect complement to green tea. Unlike the Iron Buddha (Tieguanyin) oolong which is tightly rolled into ball-shaped, this oolong is long and curly and fragile as they have been heavily roasted. Aroma: Light with plenty of floral character and roasted scent. In the Cup: Rich golden yellow. Taste: Full-bodied and sweet with earthy mineral flavour. Region: Wuyi mountains in FuJian province, China

Also known as Iron Goddess or Tie Guan Yin is among the best and most popular oolong teas in the world. The tea is named after Guanyin (or Kannon) the bodhisattva of compassion and mercy. This medium bodied tea has a very refined and complex flavour - sweet with some floral notes. There is a very light creaminess reminiscent of milk oolong and the aftertaste is long lasting and sweet like a sugar cookie. Aroma: Hints of peach and apricot, creamy vanilla and some tangy citrus. In the Cup: A bright and intensely green, glowing tea infusion. Taste: Grassy, fruity and floral oolong tea but with a distinct tart tanginess and a smooth lush texture. Oxidization Level: 20% Region: Anxi county, Fujian province, China

Robust with flavor yet mellow, this fine black tea is grown and harvested in China's Wuyi mountains. This area has given birth to several of the most famous Chinese teas including Lapsang Souchong and Da Hong Pao. These teas get their signature roasted and woody flavours from the mineral content in the soil. Savour the intricate dimensions of this medium-bodied morningtime brew on its own without sugar or milk. Aroma: Sweetness of wholewheat flour, dark honey. In the Cup: Chestnut brown. Taste: Rich flavour with smooth and sweet notes of honeyed, whole wheat toast. Oxidization Level: 100% Region: Wuyi mountains in Fujian province, China

Pu’er teas are growing in popularity as tea drinkers around the world seek to uncover their unique flavours. This tea is made of leaves and buds from the ancient forests of Jing Mai Mountain. This tea is rich yet subtle with a woody, earthy character but is much more floral and sweet than other pu’ers. The tea has a thick body that instantly coats the tongue and goes down smooth. Aroma: Warm and nourishing: earth and spring forest floor with some tobacco leaf sweetness. In the Cup: Deep, clear dark brown. Taste: Supple, velvety and full, with earthy and woody flavours and a light fruity finish. Region: Jing Mai Mountain in Yunnan province, China

Bursting with vibrant grassy flavours, a sublime natural sweetness and a satisfying silky texture, green tea has been a connoisseur drink in the East for centuries. Early picked spring green teas are highly prized as they come from the young, fresh buds of the tea plant’s first shoots. The low temperatures of early spring result in slower plant growth and are thus richer in flavour and deliciously tender. Aroma: Spring flowers, sweet pea and grassy freshness. In the Cup: A cool, glowing green tea. Taste: Creamy, smooth green tea infusion with notes of tender asparagus and floral flavours. Region: Mountains in the FuJian province, China

China’s most famous tea, Dragon Well is also known as ‘Longjing’. During the Qing Dynasty it was declared an ‘imperial’ tea by the emperor and has remained in the spotlight ever since. The youngest, freshest buds are plucked in the spring before the Qingming festival and pan-fried by hand in dry, hot basins, giving the leaf its iconic ‘spear’ shape and sweet, nutty flavour. The rich soils and terroir of the protected area of Hangzhou, Zhejing imparts a refreshing brew with sharp long lasting fragrance, full bodied, sweet and toasty. Aroma: Grassy and slightly nutty green tea, with light tropical fruit. In the Cup: Bright, glowing pine green. Taste: Smooth, creamy, grassy-fresh and hazelnut sweet. Oxidization Level: 0% Region: Hangzhou, Zhejiang province, China

Composed only of the freshest, brightest and whole loose leaf chrysanthemum flowers for a clean and fresh, caffeine-free infusion. Similar to the jasmine flowers, this herbal tea has a cooling effect that can help with lowering fevers. This tea is also known for its ability to help relieve headaches, lower blood pressure and help rid the drinker of acne. Aroma: Summery, soft, floral and mellow. In the Cup: Bright summer yellow. Taste: Mellow, floral and soothing. Region: HangZhou, ZheJiang Province, China

In Traditional Chinese Medicine, Jasmine flowers have been said to “cool the blood” of a person. The flowers have a cooling effect on the drinker which makes them perfect for drinking on hot summer days or to help those with a fever to cool off and bring their temperature down. The tea tastes sweet and floral. It is wonderful iced too. Aroma: Heady aroma of sweet jasmine blossom over nourishing green tea. In the Cup: Pale green-yellow. Taste: Silky smooth green tea with deep and long-lasting jasmine. Region: FuZhou, FuJian province, China