These are mostly China green or black teas flavoured with natural oils or nature-identical flavourings, with pieces of dried fruit, leaves, petals and spices added accordingly. The flavour is best appreciated by brewing a slightly weaker infusion than for traditional teas.

Green

• Jasmine - processed green tea is heaped next to piles of jasmine flowers so that the perfume is absorbed by the tea; as heat builds up naturally in the heap of tea, a certain amount of oxidation takes place and so jasmine tea is always darker in colour than green teas; dried jasmine flowers are added to the tea for decorative purposes.

• Jasmine Chung Hao - this is a special top-quality grade of Jasmine tea produced in Fujian province.

• Green Peppermint - small pellets of Gunpowder tea are blended with peppermint oil to give the flavour that is so popular in Morocco.

• Japanese Cherry Sencha - flat needles of Japanese Sencha are flavoured with aromatic oils and flavouring to give the tea a delicious, almondy, wild cherry flavour.

• Sencha Wild Grey - Sencha is flavoured with bergamot, lemon peel and orange blossoms to give an Earl Grey flavour to the green tea.

• Sencha lemon - green Sencha blended with lemon grass, lemon peel and flavouring.

• Sencha Orange - green Sencha blended with safflower blossoms and natural orange flavouring.

Black

These teas are flavoured with the relevant flowers, fruits, spices and herbs and often with added nature identical flavouring:

• Almond - with pieces

• Apple

• Apricot - with flowers

• Blackcurrant - with wild strawberry leaves

• Cinnamon - with pieces of cinnamon bark

• Coconut - with pieces

• Earl Grey - with essential oil of bergamot

• Earl Grey Blue Lady - with bergamot and blue mallow flowers

• Ginger - with pieces

• Lemon - with pieces of dried peel

• Lime - with pieces of peel

• Mango - with flowers

• Orange - with pieces of peel

• Passion Fruit - with flowers

• Peach - with flowers

• Raspberry - with leaves

• Rose Congou - the word congou derives from the same root as 'gung-fu' and means 'made with great skill'; the tea is scented with natural flavouring and oil of fresh roses and more dried blossoms are added to the tea for decoration

• Spice - with pieces

• Strawberry - with leaves

• Summer - (apricots and strawberries) with cornflower and sunflower petals

• Vanilla

• Wild Cherry

• Winter - with almond, orange peel, cloves, cornflowers, hibiscus blossoms and sunflowers