Finest and Rarest - Jing's Expert Tea Collection

Rich, excitingly pungent, full of the rounded almost peaty smoke notes given by cunningly banked fires of local pine. Complex and teasing with a hazel-sweet freshness behind the supple smoke.

Picked at the end of March 2008 before the Qing Ming Festival - deliciously fresh.

Vivacious and exuberant flavours combine spring blossom scents with sweet sappiness, lush textures and beautiful floral top notes.

The first and best picking of the season before the April 5th Qing Ming Festival in 2008.

Small and tender bud and leaf sets perfectly fired for to give the classic Dragon Well flavour.

The most outstanding example of a Keemun tea produced in the last three years.

An extremely rare and beautifully aged loose leaf cooked puerh from the 1990s.

This is one of Taiwan's most celebrated Oolong teas. With its fresh, clean and creamy texture, it is extremely refreshing yet rich.

In Chinese this tea is called Ming Qian Jun Shan Yin Zhen.

One of China's most famous teas and was allegedly a favourite of Chairman Mao. Its production is extremely limited as it is only produced on Jun Shan Island in Dong Ting Lake, Hunan Province. This is the first crop, picked in late march before the Qing Ming Festival, composed almost entirely of perfectly formed, tender buds.

Intense, pure, deep and mineral, with great sappy persistence and depth. Gently peachy fruit behind, with a perfumed, honeysuckle finish. Complex and masterful.

Full, firm and satisfying, with ample richness and lifted by unexpected grapefruit-citrus aromas.

Graceful and perfectly proportioned, with intricate notes of fragrant wood, gentle mineral oil, rose petal and peach leaf. Hazel-cream opening textures give way to a brisk, lively finish with some liquorice-root spice.

Experience some of the finest and rarest teas known to humanity.

This outstanding puerh is clean, complex, richly textured and moreish with rich umami taste. Made from leaves picked from Wild Tea Trees on Yi Wu Mountain, this is an example of how Raw Puerh should taste.

Each 357g cake - makes approximately 700 infusion.

In Mandarin Chinese, this tea is called Ming Qing Mo Gan Huang Ya.

An amazing and rare yellow tea from Mo Gan mountain in Zhejiang province. It is composed of extremely small tips and leaf, which were the first crop of the year, picked at the end of March 2008.

Thick, glycerous, tongue-coating flavours of understated richness. The flavour repertoire includes burnt almond, minerals, apricot leaf and sandalwood. The aftertaste is firmly structured, yet camouflaged by the tea’s enveloping textural richness. Finishing perfumes hint at the tea’s fresh, sappy, tea-garden origins.

Intense, lively, deft and darting flavour, with the freshness of tiny gooseberries. Lightly sappy grip behind to provide a graceful, focused structure. Precise yet enchanting.

Pure, complex and refined, with soft, creamy backnotes and close-textured flavours whose summer-fruit enchantment tapers away to something more gingery, deeper and grippier. Long aftertaste hinting at incense wood.