Brisk, strong and malty, the richness and flavour of this tea is reflected in its reddish liquour. Best served with milk. More Details

Brisk, strong and malty, the richness and flavour of this tea is reflected in its reddish liquour. Best served with milk. More Details

We noticed that this makes exceptional iced tea, but is better known for its full body and pungent flavour. It has a dry, smooth character and as a whole leaf tea needs a longer brewing time. Said to be the tea that both the Duke of Wellington and Lord Nelson took into battle with them against Napoleon! More Details

The most delicate of all teas. The famous Darjeeling mist so beneficial to the tea covers the uppermost slopes of the north eastern district of India high in the gardens of the Himalayas to produce this fine tea famous for its rich flavour and exquisite bouquet, hints of muscatel and champagne. A large leafed tea producing a rich red liquor. A tea which can be enjoyed at any time of the day with or without milk or lemon. More Details

A blend of China leaf teas, flavoured with oil of Bergamot Orange. Our teas are double processed for extra flavour. Probably the most famous of English teas. Said to be named after the Earl who invented the tea by scenting a Black China tea with oil of Bergamot.. a herb which is said to help bronchial problems, stomach disorders and head aches. This delicate, light and refreshing brew is definitely best enjoyed without milk. More Details

Carefully blended from several different origins of Ceylon and Assam broken orange pekoes, the strength and briskness of the Assam is smoothed by the fragrant astringency of the Ceylon. Described by Dr Johnson as "the tea that welcomes the morning". More Details

A refreshing unfermented green tea from the Orient. The tea leaf is rolled by hand into small balls that resemble gunpowder when used to fire musket balls which give this famous tea its strange name. Produces a pale straw coloured brew. This quality green tea is suitable to aid digestion. Add a sprig of mint to develop the flavour. More Details

We had to include the original tea of old Imperial China. Slightly smokey flavour with a delicate bouquet. Known as the ‘Burgundy’ of teas. A black tea grown in the north China province of Anwei. Don’t use a lot of tea in the brew to produce the best flavour. Drink with or without milk or lemon More Details

A traditional black tea permeated with the heady perfume of fresh Jasmine flowers. A delightful and delicately fragrant tea. Often served in Chinese restaurants. Serve without milk, very pleasant after a meal. More Details

A distinctive, smokey, tarry flavour gives "the kipper of teas" away. A mild tea from the Wuyi Mountains, Fukien Province of China the tea is traditionally cured in the smoke from white pine wood. We found that only a small quantity of tea is required when brewing. Drink without milk, maybe a little lemon in the afternoon. More Details

A black tea offering a refreshing light brew. Excellent with with lemon. More Details

From Formosa, this tea is semi-fermented which produces a sparkly amber liquor. The result is an absense of tannin, a slightly peachy flavour and an overall rich, smooth taste. From a northern corner of Taiwan where it is known as "liquid sunshine", a small quantity of this tea should be brewed for at least five minutes for the best results. More Details

Indian, Ceylon and African teas blended to produce a subtle tea with depth and a pungent character without being too strong. Developed to suit the palates of all regular tea drinkers. More Details

Sometimes called Rose Pouchong. Rose Congou is a black china tea enhanced with rose petals. It has a delicate bouquet with a pleasant scented taste. More Details

A mild refreshing brew from southern China with a rich red liquor. Has little tannin or astringency. Usually drunk with milk or lemon. More Details