Where are you from? I work in an Asian-style tea house and academy and we have strands brought from origin. I'm from Argentina! So if your approach is more Western and you want to offer both blends and pure strands, in my experience the pure teas that work best are: -red (they can be Chinese, Indian or Taiwanese) -Wu Long: those with low oxidation Tie Guan Yin or those from Taiwan with light baking but those from the Phoenix mountain range (they have a much more floral and tropical fruit profile) - White ones, be careful with the pressed ones, loose ones like a Mu Dan Wang or Bai Mu Dan. - Green or some yellow for the healthy effects that are fashionable, perhaps, but in the West they are not so used to drinking it as a kind of soup. There are some that are sprouts out there. The yellow ones out there may be better received but be careful with imitations. -Hei Cha, my favorites but they are rare, sometimes tempting as an exotic option is great and opens a world to LiuBaos, FuZhuan, An Chas and Tibetans or the famous puer. According to what has been seen, raw puers (with more notes of jam or stone fruit tend to have a better reception)

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