2025: Bringing you the World’s Greatest Teas for 25 years
Loose Leaf Tea Shop
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English blended teas
Loose leaf tea blends: high-grade teas. Our loose leaf tea blends are blended in England, recognised internationally for their distinctive taste characteristics. They all use large leaf tea grades. The constituent teas are sourced from several regions and countries of origin. They are skilfully blended teas by an experienced tea taster to produce a tea with consistent qualities from one season to the next. Our English Blended Tea has a long history in Britain as a whole and England has a world-famous tea blending tradition. Our blended teas have well known characters. Ours are made from blends of the best orthodox teas so we are confident they will deliver the very best possible taste. For the most distinctive tastes see our single-origin teas within the black teas section of our Tea Store. For over a century England has gained a global reputation for the skill of its tea tasters in creating superb blended teas. This stems from its long history of importing black tea from China thanks initially to Dutch traders in 1658. It was not until 1689 that England was allowed to import tea direct from China. However, unable to gain a monopoly of trading with China itself, Britain then…
Black Tea
Loose Black Tea: Buy the best from China, Assam, Darjeeling, Nilgiri, Nepal, Ceylon & Kenya. Black tea is perhaps the most familiar to us. These teas are allowed to oxidise during manufacture but there are considerable variations in method. This gives black tea immense variety of character. Our loose black tea includes Darjeeling, Assam, Nilgiri, Nepalese, China, Ceylon and Kenyan teas. Our loose black tea is only made by the orthodox method and we have the best quality large leaf grades. Having been picked, typically using the two leaves and a bud principle, the fresh teas are withered in the open air. This wilting stage reduces the moisture content in the leaf. They are then torn and rolled which makes the green leaves turn black through oxidation, a natural consequence of being exposed to the air. After a few hours the tea is then fired to stop oxidation. The tea is finally graded by leaf size. Black tea is drunk either with or without milk. This depends upon whether it is a light or a full bodied. China and Darjeeling teas are light and are therefore best without. Lapsang Souchong, more full bodied Keemuns and Yunnan are exceptions. Assam, Ceylon, and…
Chinese black teas
Chinese Black Tea: Yunnan, Lapsang Souchong & Keemun. Chinese Black Tea made by hand is recognised as amongst the world’s finest teas. Tea is grown in eighteen Chinese provinces, the most important being in the south east of the country such as Anhui, famed for its keemuns. Yunnan is a temperate province acknowledged for its distinctive tea. Fujian Province is famous for its Lapsang Souchong. Other provinces famed for their black china teas are Anhui, Hunan and Sichuan. China has the world’s longest tea producing history. Tea has been cultivated there for over two thousand years. ‘Tea’ is derived from the Chinese ‘Cha’ from which the Indian ‘Chai’ also originates. The East India Company first brought Black China tea to England from Canton in 1684. Chinese black tea is produced by oxidation of the withered leaves, originally developed to prolong the life of tea intended for export to the West. Chinese black teas are generally low in tannin and are therefore ideal afternoon and evening teas. Yunnan, known as the ‘mocha of tea’ is produced in the high plateau of south west China. This is one of the few Chinese teas that should be drunk with milk. Keemun is from…
Chinese Keemun tea
Keemun loose leaf tea. See Hao Ya A & B, Mao Feng & Jhin Hao. China’s Keemun tea is said to be ideal as an afternoon tea and with toast and marmalade at breakfast. Some enjoy them with spicy food. The larger leaf, fuller bodied keemuns such as Mao Feng may be drunk with milk. Produced in Anhui Province they are known as the ‘burgundy of teas’ having good body and a noted winey character. These ‘gong fu’ teas are traditionally made with great skill. Elegant Keemun teas (Anglicised from Qimen County) are produced in four areas of China’s Anhui Province near Huang Shan city. It has a temperate climate and plenty of rainfall. In fact, its swirling mists high in the mountains creates a unique and spectacular growing environment. The highest grade teas are picked in the spring. In order of picking these are Hoa Ya A and then Hoa Ya B. They have a small neat leaf giving a rich, full-bodied, slightly sweet flavour. Mao Feng has a slightly larger leaf to produce a richer flavour. Generally brew for five minutes. TEA INSIGHT: China Keemun. Type: kung fu black tea (made with great skill). Known as: The Burgundy of Teas. Most famous…
Lapsang Souchong tea
Lapsang Souchong tea: smoky Formosa and China. Lapsang Souchong tea, from Fujian Province, are famous for having been smoked over pinewood fires to create an unmistakably smoky, if not tarry teas much loved by many tea drinkers. Their distinctive taste and aroma make them a favourite for tea blenders to add to their blends. It is a key constituent of our Good Afternoon blend. The teas were first created in 1646 when the Qing army invaded the Wuyi Shan. The populace rapidly dried their tea over what was at hand; freshly cut pinewood, before fleeing. Lapsang Souchong teas from Fujian Province were initially imported by the Dutch and became popular in England during the nineteenth century. They are ideal with savoury food such as meat, game, fish, cheese and at breakfast. The leaves are withered and then, after rolling, dried over pinewood fires to give them their unique smoky character which can be quite tarry for the most smoked teas. Lapsang Souchongs use larger leaves than is typical for tea production. Taiwan also produces coarser, smokier Lapsang Souchong teas, of which we offer an example. The Fujian ones are softer and milder. We also have an Assam Smoked Oolong which has a…
Yunnan teas
China Yunnan black tea: see Grand Yunnan and Golden Needle. The Yunnan tea bushes of south-west China are native to the province and explains why tea has been produced here for around 1700 years. Some of China’s most highly regarded black teas are produced here. The tea bushes produce thick soft buds and the leaf produces an aromatic, sweetish tea that may be taken with milk. Yunnan Province extends from the mountainous north-west of the Province alongside the Burmese border to the south where it shares borders with Laos and Vietnam. The province therefore has a lot of contrasting scenery. China Yunnan tea grows in a subtropical climate: hot summers and mild winters with a season of heavy rain. The soil is red and is rich in organic materials. The old native plants, similar to the Camellia sinensis var. assamica are old-growth trees which grow naturally in the jungle and forest ecosystems. The leaves picked are large and have a golden-russet colour. This is retained after brewing. Yunnan black tea is called “dian hong cha” in Chinese which actually means red tea but in the West we know it as black tea! Yunnan black tea is also known to locals…
Assam loose leaf tea
Assam Loose Leaf Tea: rich, smooth second flushes and brisk first flushes. The Brahmaputra valley of Assam is the main area in which this tea is produced. Loose Assam tea has a malty flavour and should be drunk with milk. Our large leaf grades have full and pungent flavours, being ideal for breakfast and drinking in the morning and are popular for their rich maltiness. We have several 2nd Flush Assams and mid-season teas. Wild tea plants were discovered in Assam in 1823. These teas were the earliest teas to be cultivated in India, pioneered by Major Robert Bruce, the first crop arriving in London in 1838. They are produced with the native Camellia sinensis var. assamica rather than the Chinese Camellia sinensis which does not grow well in the region. Assamica has larger leaves and produces a more robust, fuller flavour than the Chinese variant. The tea is grown near the Chinese and Burmese borders, an area of very high rainfall (79 to 118 inches per year), high temperatures (up to 85 degrees Fahrenheit) and extreme humidity. Rare first flush teas are picked from March and are light and brisk. More fragrant second flush pickings begin in June and…
Assam first flush teas
Late February to mid-March is normally the time when Assam First flush tea is picked when temperatures surpass 20 degrees and rainfall increases. The teas are somewhat lighter and brisker compared to Assam second flush teas but they are becoming more popular, especially amongst those who enjoy a lighter tea with malty character typical of Assam teas.
Assam second flush tea
Assam second flush teas: picked young, end of May to early June. Assam second flush teas are considered the region’s most distinctive teas. They are picked young, between the end of May and early June. The tiny hairs on the back of the leaf give them a characteristic maltiness and depth of body that is much sought-after. They have a rich creaminess and a defined, brisker aspect to their flavour which are proving increasingly popular for their distinctive flavour and elegance, making them perfect teas to enjoy at breakfast.
Loose leaf Darjeeling teas
Loose Darjeeling tea: the ‘Champagne of teas’. See our first & second flushes. Darjeeling tea, from India’s Himalayan foothills, is known as the ‘champagne of teas’ well-known for their characteristic muscatel character. There is often a great colonial history to such famous Darjeeling gardens as Margaret’s Hope and Castleton. Loose Darjeeling tea is a light afternoon tea, best drunk without milk. First and second flush teas are noted for their briskness and smoothness respectively. The former are fresh, light and have a distinct muscatel character and the latter are particularly noted for their fuller, fruitier and smoother character. Black Darjeeling teas are famous worldwide for their muscatel character and floral nose. Darjeeling lies at around 6000 ft. in the southern foothills of the Himalayas. The climate is cool and misty, bringing between nine and thirteen inches of rain during the monsoon season of June to September. Cool northerly winds from the high Himalayas ensure temperatures are cooler for a given altitude than might be expected. However teas produced at higher elevations have a fresher, more floral and pronounced muscatel character. Darjeeling was cultivated originally by British planters in the nineteenth century using cuttings from Chinese plants but the Assam variety, indigenous to India, is used at lower altitudes.…
Darjeeling first flush teas
First Flush Darjeeling tea: teas to be savoured. First Flush Darjeeling tea, picked from the beginning of the growing season in February or March through to April, is looked forward to with great anticipation by many committed drinkers of Darjeeling teas. Only the bud and first two tender leaves are picked. The resultant tea is fresh tasting, brisk and delicate with a light body, having subtle muscatel character. As such they are the embodiment of the ‘Champagne of teas’. Whilst these are black teas the leaf is often distinctly green in appearance and the tip is clearly evident. They should be drunk without milk.
Darjeeling second flush tea
Darjeeling Second Flush tea: noted for its smoothness and body. Darjeeling Second flush tea is picked in May and June. It has greater body and less astringency or briskness, than first flush Darjeeling tea. However, it has a more fruity character because of natural changes as the leaf matures in response to the unique growing environment. It is still the classic two leaves and a bud that are meticulously picked. The leaf is darker and more brownish but the tip is still clearly apparent, All these teas have that wonderfully captivating muscatel character. Should be drunk without milk. See our choice of top gardens.
Ceylon loose leaf teas
Ceylon loose leaf tea: including Dimbula Kenilworth, Uva Pettiagalla & Nuwara Eliya Court Lodge loose leaf teas. Ceylon loose leaf tea from Sri Lanka typically has a neat leaf producing clear, golden, fragrant infusions. Many of our black Ceylon teas have a large, beautifully wiry leaf. We have examples of the three main high grown varieties which are famous for the quality of their teas: mellow teas from Uva, full-bodied teas from Dimbula and delicate teas from Nuwara Eliya. See also our fragrant Silver Tip from Kandy and our decaffeinated Ceylon blend. Known as, ‘the cup that cheers,’ Ceylon loose leaf teas are celebrated for their elegant fragrance, floral character and briskness. Depth of flavour and style varies depending upon the area in which the tea is grown. A Scot, James Taylor, was instrumental in establishing tea production in Sri Lanka in 1866 after the island suffered its devastating coffee blight. Black Ceylon teas are renowned for their traditional orthodox manufacture, their depth of flavour and clarity in the cup. This can vary from golden to red. The best Ceylon loose leaf tea is grown in the central highlands at altitudes of between 3000 and 8000ft and is picked all year round. High grown…
Ceylon Uva teas
Ceylon Uva tea: famous for its floral quality & light body. Ceylon Uva tea is from the eastern slopes of Sri Lanka’s central highlands. They are smooth with a heady aroma and pronounced floral taste grown at an altitude of 600 to 2800 feet on the eastern slopes of Sri Lanka’s central highlands. They are mellow with a coppery red colour, full, smooth flavour and notable aroma. They are picked in June to September after the hot, dry Cachan winds from the north east force the leaves to close up, capturing the flavour as the leaves loose some moisture content.
Ceylon Dimbula teas
Ceylon Dimbula tea: noted for its floral character & body. Ceylon Dimbula tea is full bodied with a powerful, fragrant aroma. The teas are grown at an altitude of 3500 to 500 feet in the western part of Sri Lanka’s central highlands where the soil is rich and the climate tropical. Celebrated Dimbulas are picked in the dry months of January and February after the monsoons of August and September. The tea is highly regarded for its floral quality; full bodied flavour and brisk character. In the cup Dimbula appears coppery and bright. See our teas from the Edinburgh and Kenilworth gardens plus the wonderfully tippy Vithanakande Silver Tip which contains plenty of the very youngest, most fragrant leaf tips. Dimbulas can be drunk in the morning or afternoon which explains why they are so popular amongst lovers of Ceylon teas. Located to the west of the highest parts of central Sri Lanka in the lee of the north easterly monsoon rains Dimbula tea is limited in the size of its crop but the winds and cold night-time temperatures produce a much sought-after concentration of flavours and a well-balanced, highly refreshing tea.
Ceylon Nuwara Eliya tea
Ceylon Nuwara Eliya tea: beautifully floral & mellow. Ceylon Nuwara Eliya tea is from the plateau at the highest part of Sri Lanka’s central highlands, around 6,000 ft., where the harsher climatic conditions and thinner soils put the tea bush under more stress to grow. The scents of native vegetation also help produce what is widely regarded as the best teas. Much lower rainfall here results in more concentrated flavour in the leaf. These black teas have a citrusy aroma and produce a light, mellow, golden cup that brings to mind apricots and peaches. Nuwara Eliya teas are grown beneath Sri Lanka’s highest mountain, Pidurutalagala, (Mount Pedro). Gardens flourished here from the 1870s when they were widely appreciated for the delicate character of their teas. The teas are subtly golden in colour and are some of the world’s most delightful. They are picked in the cooler, drier months of January to March. See our large leaf OP grade Court Lodge Ceylon Nuwara Eliya black tea and Lovers’ Leap.
Loose leaf Kenyan teas
Loose Kenyan Tea: noted for its robust character and tanginess. Black Kenyan tea is full-bodied with a noticeably tangy character. Orthodox teas are not commonly produced in Kenya and here we have two examples of loose Kenyan tea. They have beautifully black leaves, a robust aroma and well-rounded flavour. Most teas are produced for mass market blends yet here we have teas which offer all-round balanced flavours whilst retaining the tangy character for which these teas are much admired. In Kenya tea is grown on both sides of the Rift Valley in the highlands east of Lake Victoria. First planted in 1903 with seed from Assam, these days much is produced in smallholdings rather than the huge tea estates of fifty years ago. Teas are generally grown at altitudes of 5,000 to 8,000 feet on rich volcanic soils with much rainfall. The best teas are picked in January-February and June-July.
Loose leaf Nepalese tea
Loose Nepalese Tea: teas from the roof of the world. For over 150 years Nepal has produced wonderful black teas with a Darjeeling character. Smooth, aromatic and subtle, loose Nepalese tea is often tippy and fresher tasting as the tea bushes are younger. Less known than Darjeelings, and therefore offering better value, Nepalese orthodox high-grown teas are increasingly sought-after. Production of these teas is focused in the East around Ilam and Panchthar. Located close to the Indian border and Darjeeling, Black Nepalese teas have a similar muscatel character to Darjeeling teas but are noted for being smoother and with a more fruity flavour. Little tea is exported however due to high local demand. Drink without milk. The tea is typically produced by smallholders who sell their leaf to local factories for processing. Orthodox teas such as ours are generally exported but production is only a very small proportion of Nepal’s total tea production. This however is expanding, especially in eastern districts where new private investment is improving the quality of their teas with the support of the Himalayan Orthodox Tea Planters Association. Picking: Spring from late February-mid-April. These are the freshest and most aromatic. Summer picking May-June. These teas are fuller flavoured. Monsoon June-September. These…
Loose leaf Nilgiri teas
Nilgiri tea: from the Blue Mountains of southern India. Nilgiri tea is grown close to Mysore. Known as ‘the fragrant ones’ it has as much character as Ceylon teas, being fragrant and brisk but has a smoother, rounder, fuller flavour. They are grown at altitudes of around 4000 ft. Good examples are recognised for their quality, producing a light, bright amber liquor with a certain crispness. The Nilgiri Hills, or Blue Mountains, are at the southern end of the Western Ghats and form the core of the Nilgiri Biosphere Reserve, famous for wildlife such as wild boar, panthers, roaming herds of elephants and the endangered goat-like Nilgiri Tahr. The area lies in south west India and extend from the states of Kerala to Tamil Nadu. Nilgiri was established as a tea growing area in 1835 and has as its centre the famous hill station of Ootacamund, fondly known as ‘Ooty’. Having two monsoons, picking is year-round with the prime season being December to March. The Nilgiri tea has a special fragrant flavour more akin to a Ceylon than to either a Darjeeling or an Assam. Nilgiri is bright, smooth and mellow with a flavoury, bright liquor. NILGIRI TEA INSIGHT: Mainly…
Loose leaf green tea
Loose Green Tea: distinctive and healthy teas from China, Japan & Darjeeling. Green tea is not oxidised in the air. These teas are also misleadingly known as unfermented teas. They have very little tannin and are low in caffeine – they have about one third of the caffeine found in black teas. Green tea is especially popular in China and Japan. We offer a wide variety of the best green teas from Darjeeling to China and Japan and beyond. All ours are larger loose leaf grades so that they can be tasted at their best. The best green tea is often rolled by hand, a skill taken to a high art form in China and Japan where a special green tea, Matcha, forms the basis of the Japanese Tea Ceremony. China’s Gunpowder is a distinctive looking and famous green tea rolled into characteristic grey balls. It has a delicate, refined flavour. Green teas are healthy for they are high in antioxidants, beneficial to the cardio-vascular system and as anti-carcinogens. All loose green teas should be made with water which has come off the boil and allowed to cool slightly so as to avoid becoming bitter. Green teas should never be…
Chinese green teas
Loose leaf Chinese green tea: including Pinhead Gunpowder, Chun Mee, Green Earl Grey & Dragon Well (Lung Ching). Loose leaf Chinese green tea is a national drink in China. We offer a comprehensive choice of loose green China tea. These include many famous Tribute teas which have traditionally been presented exclusively to emperors over the centuries. These teas have quite different characteristics from Zhejiang Province to wonderful teas from Yunnan and Anhui Provinces, otherwise better known for their black teas. Gunpowder, Chun Mee and Pi Luo Chun are amongst the most famous. Chinese green teas are less vivid in colour than Japanese green teas and produce a crystal clear liquor with a colour anything between orangy green to pale pink. Green China teas are purer in taste and less grassy than Japanese green teas. Green teas from China include Gunpowder – rolled into tiny balls between 1 and 3 millimetres in diameter, and Chun Mee made from leaves one centimetre long.
Pu-erh teas
Darjeeling green teas
Loose Green Darjeeling tea. The best loose leaf. Our loose green Darjeeling tea is some of the most distinctive and delicate. These teas have the characteristic muscatel aroma of the ”Champagne of Teas”. Clean and fresh tasting these green teas deserve more widespread recognition. Darjeeling uses the smaller leafed, lighter bodied Camellia sinensis China tea variant so this area is therefore perfectly suited to the production of excellent green teas. Here we feature a few of the best Darjeeling gardens which produce excellent green teas. When preparing green Darjeeling tea, as with all green teas, ensure that freshly drawn and boiled water is allowed to cool a little, to around 80 degrees C. Infuse for about three minutes. This will help ensure a smooth, well balanced cup. Green Darjeeling teas can have notes of tropical fruits. The fresh, fruity, flowery style makes them especially suited to iced tea and cold infused tea.
Japanese green teas
Loose Japanese Tea: sencha, Bancha, Houghi Cha & Genmaicha. Japan has a magnificent tea tradition. All Japanese teas are green. Generally four pickings per year. Bancha has characteristically straight, coarse leaves. Others, such as Sencha, are more refined and have a more delicate taste, the best being made from shincha from the spring picking. The leaf has a characteristic needle shape. The best loose Japanese tea is picked by hand, steamed and then dried over a charcoal fire. Many, being partially grown in the shade are especially healthy. The first Green Japanese teas grown were originally from Chinese seed, planted by Buddhist monks in 805 AD. Tea in Japan is mainly picked using mechanical shears which gives the bushes, planted in long rows, their characteristic arched shape. The most expensive loose Japanese green tea is still picked by hand. Most Green Japanese teas are steamed for up to one minute. This has the effect of preserving the leaf’s rich emerald green colour and giving their teas robust flavour and uniquely complex vegetal taste. These can have an attractive sweetness and grassiness. Gyokuro is the very best Japanese green tea picked in late spring and, like Matcha, is produced from leaves grown in the…
Japanese Sencha Green Teas
Jasmine green teas
Loose Jasmine tea: made with China green tea & fresh jasmine flowers. Loose Jasmine tea has been a Chinese tradition since the third century. China has perfected their production into an art form using specially prepared green teas and freshly picked jasmine blossoms. Rich Arabian Jasmine (Sambac) known for its heady aroma is traditionally used in the making of these teas. This famous tea is a speciality of Fujian Province. The green tea base, zao, is picked in the spring. It is rolled and then dried with warm air blown over it. The fresh blossoms, picked in July during the early afternoons, is the most fragrant. Fresh blossoms are repeatedly mixed with green tea. They are then blown off the tea once the tea has been scented, however, some may be retained to add to the appearance of these wonderful teas. The scent of good Jasmine tea should be alluringly delicate. Our Ying Zhen Silver Needle is based upon white tea instead of the usual green tea, making it especially light with the heady floral aroma of jasmine.
Loose leaf oolong teas
Oolong Tea: including China and Formosa closed and open styles. Oolong tea (originally known as Wu-long), meaning black dragon, are partially-oxidised teas generally grown in low altitude areas of Ali Shan in Formosa (Taiwan) and in the high altitude areas of Wuyi Shan in north west Fujian province of China. Ours are light and delicate with an attractive complexity and floral aroma. These teas are picked when the leaves are not too young and are processed immediately after plucking. Oolongs are always whole leaf teas, never broken by rolling. We also have rare examples from Assam, Darjeeling, Sri Lanka, Vietnam, Vietnam, Thailand and Tanzania. Oolong can vary between 20 and 80% oxidation. Therefore they have a character between green teas and black teas. Oolong is picked when the leaves are larger. They have a fresh, sophisticated taste smoother than black teas yet less grassy than green teas. They are best drunk without milk. Low-grown Formosa oolongs from Ali Shan in Taiwan, are still considered to be the most subtle, being oxidised longer than Chinese oolongs (60% compared with about 20%). Small independent gardens produce them in the traditional hand-made way. Make with boiled, slightly cooled water. Formosa also produces Pouchong, a…
China oolong teas
China oolong tea from Fujian Province. Typically greener. China Oolong tea originates from Fujian Province where they have been grown for centuries. China oolong tea is generally ‘greener’, being oxidised only 12-20% and it generally has a fresher, fruitier taste than Formosa oolong tea. Fujian Province in the south east of mainland China produces oolong teas famed for their quality. It was from this thickly vegetated area of mountainous limestone, the Wuyi Shan in the north-west of the province that the tea bushes of the genus Camellia sinensis originated. The ground is enveloped in thick cloud which makes the whole character of China Oolong teas entirely unique. This small area of less than forty square miles forms one of the ‘routes of tea enlightenment’ for those exploring the way of Chinese tea. China oolong teas have nourished the thirst and minds of writers, artists, monks and hermits for centuries. Teas from this area are known as Ming Yan teas, treasured since the Ming dynasty and those from outside it are known as Dan Yan teas. Northern Fujian, Min-Bei, produces large open style oolongs and south, Min-Nan, produces rolled styles such as Tie Guan Yin. The town of Anxi is the…
Formosa oolong teas
Formosa Oolong Tea: slightly more oxidised oolongs from Taiwan. Formosa oolong tea is amongst the best oolong tea (wu-long). These are from Taiwan which lies off the south eastern Chinese coast opposite Fujian Province. They are oxidised 60-70%, and are therefore closer to black teas than Fujian oolongs. They are highly acclaimed for their complexity. Taiwan has produced Formosa oolongs for the past three centuries. These may be either open or closed leaf styles. The mountainous area to the north of the island known as the Ali Shan is famous for its distinctly fragrant oolongs which have a scent reminiscent of orchids. They have a rich and mellow taste with notes of honey, leather and sandalwood. The Ali Shan mountains have great beauty and form a protected national park popular with tourists. The famous principal peak rises to 8,500 feet. Teas are produced at several gardens at an altitude of 2,300 to 5,600 feet in an environment that is tropical at the foot, to ideally cool and humid with high rainfall at higher elevations. These high-grown teas are more aromatic and darker leafed through having less sunshine – much being masked by fogs. These fogs also improve the suppleness of…
White loose leaf teas
White teas: traditional, bud-set loose leaf – Baihao Yinzhen (White Needle) & newer styles – Pai Mu Tan (White Peony). Also Assam and Ceylon varieties. These extraordinary white teas are harvested for only a few days each year when the buds are white with the down of new growth. They are just withered, then dried, often out in the sun and gentle breezes. They are not rolled, in fact great care is taken to avoid bruising them. The buds and young leaves have low caffeine levels, the tea hardly oxidising. White teas are very pale tea with a distinctly delicate flavour. White tea is the purest of green teas containing white buds of the emerging young tea leaves. It is very rare as it can be picked on only a few days of the year when the weather conditions are right. China is justly famous for its beautifully subtle and young white teas. Fujian Province is home to the famous white tea Baihao Yinzhen – White Down Silver Needles, this truly is the white tea of emperors and is only harvested if the climatic conditions are perfect. White teas have their spiritual home in Fujian Province although production has extended beyond to Anhui,…
Yellow tea
Yellow tea: limited availability due to the high cost of production. Yellow tea or ‘spring tea’ as it is known, is produced in Anhui, Sichuan and Hunan provinces. The leaf is, unusually, not withered to reduce the moisture content. After pan heating the tea is then placed in a bamboo container and covered with a cloth for 40-48 hours which results in some slow oxidation. The leaf is subsequently dried again then placed in boxes and dried again, giving the leaf its slightly yellow appearance. This additional, time-consuming process is called sealed yellowing. Consequently little yellow tea is produced these days although popularity is growing once more. Yellow teas are smooth, mild with good flavour. The liquor is noticeably yellow. Use about 2 grams per 100 ml with freshly boiled water that has just come off the boil to around 95 C. YELLOW TEA INSIGHT. Known as: Spring tea. From: Huoshan County in Anhui Province, China. Type of tea: Most closely related to green teas. Aroma: mild, light and delicate bamboo-like nose. Character: Fresh, sweet and nutty. In the cup: Smooth, sweet, notes of banana and sweet-corn. What makes it special: Uniquely pan-dried and steamed over several days. Covered with a cloth…
Flavoured loose leaf teas
Flavoured Tea: loose, traditionally flavoured teas – black, green & oolong. Flavoured tea may be made with black, green or oolong teas. Natural fruit pieces, oils or leaves are added to the tea to give rich flavours. Alternatively flowers or spices are added. All tea readily absorbs other flavours but China flavoured teas are particularly well suited to fruit teas, Ceylon teas are well suited to those such as Vanilla. All our flavoured teas have a very natural and fresh taste. Included in this section are some traditional scented teas such as rose, vanilla and magnolia. As well as the more fashionable flavoured teas that use fruit and essential oils we also offer traditional green tea scented with jasmine or magnolia flowers and black teas tossed with rose petals (Rose Congou) or infused with vanilla. These are classic scented teas from China and are very pleasant on special occasions. See also our delectable Orange Blossom Oolong flavoured tea.
Flavoured black teas
Flavoured black tea: loose tea scented with natural ingredients All our flavoured black tea contains natural fruit, flowers and oils. Black tea has the mellowness and body to hold flavours well. The full bodied nature of black teas that are low in tannins have long been recognised as being well matched to flavours such as vanilla, mango, citrus fruits and spices.
Flavoured green teas
Flavoured Green tea: naturally flavoured, loose leaf Green tea readily absorbs the flavours of added ingredients. Enjoy the freshness, light body and healthy properties of green tea with the beautiful aromas and natural flavours of fruits and flowers. Flavoured Green tea offers higher levels of antioxidants and lower levels of caffeine than black teas. We have several traditionally flavoured green teas long appreciated for their distinctive tastes and aromas. When preparing flavoured green teas, as with all green teas, ensure that freshly drawn and boiled water is allowed to cool a little, to around 80 degrees C. Infuse for about three minutes. This will help ensure a smooth, well balanced cup.
Herbal teas and infusions
Loose herbal teas, infusions and tisanes. Herbal Infusions can be a pleasant and healthy alternative to tea. As most do not contain caffeine, Mate being a noteworthy exception, they can make an ideal bed-time drink. These infusions can be made from the dried flower, leaf, stem or root. Our range offer distinct flavours and health benefits, recognised for centuries. All our herbal infusions are supplied loose. We offer a variety of herbal infusions (also known as herbal teas or tisanes) widely and traditionally attributed since the times of ancient China and Egypt to help with various health conditions and disorders. Many make attractive and unusual drinks. We have a large tea tong infuser specially designed for making single cups of these infusions. Herbal teas and infusions do not contain tea itself (Camellia sinensis). Many herbal infusions have become more widely appreciated for their long-recognised health benefits. They also have distinctive tastes and aromas which good reason to enjoy the immense variety of herbal infusions available. Our herbal infusions (tisanes) include such examples as Echinacea, Spearmint, Honeybush, Lavender, Lemon Verbena, Liquorice, Nettle, Valerian and Yerba Mate. See the individual product pages to discover more about their individual health properties.
Loose leaf tea gift collections
Loose Leaf Tea Gift Collections: see our tea gift themes, each with four teas. See also our special tea gift caddies for any of our teas. We offer several loose leaf tea gift collections of our large leaf loose teas which can also serve as an introduction to our teas. These tea collections of four tins are wrapped in green tissue paper labelled with the tea collection you have chosen. For those who have a passion for organic teas we have two very special tea collections: Green Teas for Organic Lovers and Black Teas for Organic Lovers. Our loose leaf tea gift collections are available in 125 gram or 250 gram tin caddies. The teas are carefully chosen to make an attractive gift or to introduce a selection of teas. Should you wish, we can wrap your teas in our specially designed wrapping paper and you may include a greeting in our unique tea gift card. See our Explorers’ Black Tea Collection and Explorers’ Green tea Collection. These teas have been selected to appeal to those new to black teas or green teas and who might previously have only bought tea blends but now wish to explore the world of single-origin teas.…
Loose leaf tea accessories and samples
Traditional Chinese Yixing teapots and contemporary glass teapots plus infusers. Gift wrapping & tea vouchers. Tea samples. Here you will find teapots and infusers for making single cups of tea without fuss and tea Gift Vouchers and Gift Wrapping which enable you to give our teas as a much appreciated gift. Brita water filters are also here to enhance the taste of your tea. Samples of our teas may be ordered.
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Winter Tea Collection
£
33.50
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£
49.50
What Our Clients Say
1589 reviews
What Our Clients Say
Grey's Teas
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1589 reviews
