This tea has a perfume of blossoming lilies. Its flavour is equally alluring. Hailing from the sub-tropical climes of Fujian, it combines the full-bodied, caramelised biscuit flavour typical of oolongs with the wild mountain grass freshness found in young green teas.

Dedicated tea aficionados are said to have trained monkeys to pick an otherwise unobtainable tea from wild bushes overhanging Fujia's steep rocky mountains. Although monkeys are no longer (if ever) used, today, the term "Monkey Picked" still refers to a tea that is hard to get your hands on - only 200kg are produced a year. The method of making this tea is wholly unique. It's roasted at high temperatures, which creates mesmerizing depths and has a unique peachiness combined with a rich toasty and chocolate-like nose.

One of the Queen's favourite teas, this supreme Formosa Oolong is honeyed and sweet, offering a complex aroma with a delicate, sherbet-like taste.