Perhaps the most famous china tea, the best coming from the hills in north Fujian. It is a unique large leaf tea distinguished by its smoky aroma and flavour and tarry taste is acquired through drying over pine wood fires.

The story of Lapsang Souchong is that the smoking process was discovered by accident. An army camped in a tea factory that was full of drying leaves, these had to be moved to accommodate the soldiers. When the soldiers left the leaves needed to be dried quickly, so the workers lit open fires of pinewood to speed up the drying. The tea reached the market on time and a new flavour had been created. Today the tea is still smoked but by more hygienic and modern methods.

A lesser-known black tea from Anhui Province, it is a 'gonfu' tea - which means that it is made with disciplined skill to produce the thin tight strips of leaf without breaking the leaves. The tight black leaves give a rich brown liquor, which has a lightly scented nutty flavour and delicate aroma.

Jiuqu Wulong (Black Dragon)

A black tea from the province of Yunnan in the south west of China. It has a rich malty flavour similar to Assam teas and is best drunk with milk. It makes excellent breakfast tea.

Chun Mee literally means 'precious eyebrows' and the shape of the leaves give this tea its name. The processing of 'eyebrow' teas demands great skill in order to hand roll the leaves to the correct shape at the right temperature for the correct length of time. These long, fine jade leaves give a clear pale yellow liquor with a smooth taste.

Detta är ett smakrikt och mycket gott ekologiskt grönt te av hög kvalitet med en spännande, aningen rökt smak. Passar kanske dig som söker ett grönt te med lite starkare smak. Bladen är tunna och fint krusade.

Grown in the Fuijan province, these are semi-oxidised or "semi-green" teas with flavours varying from light and delicate to very strong. Se Zhong is a thick strong tea with colour but there are more light flavoured Oolongs such as Huan Jin Qui (Yellow Golden Flower), Shu Xian (Water Fairy), Da Hong Pao (Great Red Robe), Loui Gui (Meat Flower) and Wuyi Yan (Bohea Rock).

Oolong tea is often served in Chinese restaurants and should be taken without milk or sugar, since both dominate the natural delicate flavour.

An other recommended China oolong tea is Wuyi Liu Hsiang.

This very special tea also comes from the Fuijan province. The name means 'Tea of the Iron Goddess of Mercy,' who is said to have appeared in a dream to a local farmer, telling him to look in a cave behind her temple. There he found a single tea shoot that he planted and cultivated. This is one of China's most sought after teas. Its' dark, crinkly leaves give a subtly, fragrant infusion that is best drunk without milk.

Traditionally, a blend of black China teas treated with natural oils of the citrus Bergamot fruit which gives the tea it's perfumed aroma and flavour. Earl Grey tea is said to have originally been blended for the second Earl Grey by a mandarin after Britain had completed a successful diplomatic mission to China.