Connoisseur's Tea Sampler

Slender silver-white buds covered in fine white down. Tones run from pale straw to soft green, with the occasional darker stem fragment.

Honeysuckle-floral, with a warm, sugary sweetness.

Pale ivory, gently tinted towards a golden hue. Soft and lightly sweet, the floral note carrying into the cup.

Tightly rolled into dense, dark-green pellets with a short stem attached, in the ball-rolled style. Glossy and jade-toned, heavy in the hand. The leaves unfurl slowly into large, whole pieces over successive steeps.

Intensely floral orchid and lilac above a sweet, buttery base, with a faint roasted-chestnut note underneath. Fresh and green rather than roasted. Clean and lingering, with no grassiness.

Pale gold with a green cast, bright and clear. Light to medium body, smooth and almost creamy, with very low astringency. Orchid and chestnut carry a sweet, buttery depth, finishing long and clean lingering aftertaste called "yun."

Flat, smooth blades pressed straight in the wok – the signature Long Jing shape. Jade to yellow-green, with a faint sheen and pale downy tips. Uniform and slender, more spear than curl.

Toasted and nutty – chestnut and grain with a note likened to fried soybean. A subtle, fresh vegetal scent of cut grass and snow pea that's sweet and clean.

Pale yellow-green to light gold, bright and clear. A light to medium body that's smooth and rounded with a lingering sweetness.

Roasted stems and twigs rather than leaf – slender, woody fragments in tan to reddish-brown. Loose and low-density in the scoop.

Toasted and nutty up front – roasted grain, chestnut, a hint of caramel. Clean and dry with no grassiness.

Clear amber to light golden-brown. Light-bodied and smooth, with minimal astringency. Toasted, nutty and faintly sweet, finishing clean and woody.