Black tea is what you get when you fully wither and oxidise a fresh green leaf. It has the strongest flavour and darkest colour (although the Chinese would say it’s “red” rather than “black”). But that’s not to say it’s all about just packing a powerful punch – our English Breakfast is a rounded blend of 4 teas with fruit overtones, our Earl Gre...
Black tea is what you get when you fully wither and oxidise a fresh green leaf. It has the strongest flavour and darkest colour (although the Chinese would say it’s “red” rather than “black”). But that’s not to say it’s all about just packing a powerful punch – our English Breakfast is a rounded blend of 4 teas with fruit overtones, our Earl Grey is lightly flavoured with natural bergamot for a citrusy tang, our Chai Medley is delicately spiced and our Darjeeling is simply as good as it gets – a treat for the senses.
rise and shine Wakey wakey! The Romans liked bread dipped in wine. Our American cousins might go for a coffee and danish. But there is really no better start to the day than a cup of proper English Breakfast tea. If like us you can’t face the day without a cuppa tea or two, we’ve got the perfect blend to kick-start your morning.
noblesse oblige The classic recipe is black tea suffused with the citrus tang of bergamot zest – and we see no reason to break with tradition. Plus we use real bergamot – none of your synthetics or “nature-identicals” here, thank you!
I am From the banks of the Brahmaputra, which is said to flow through Shangri-La, this exquisite mid-season Assam fully deserves its FTGFOP1 grading.
oranges and lemons A sweeter, fruitier twist on our ever-popular Earl Grey, supplementing the traditional bergamot with lighter notes of lemon and orange - a citrus sensation!
perfect blue Somewhere between green teas and black teas sit blue teas or Oolongs. Neither one nor the other, they're in a class of their own, with a unique character and distinctive flavour. Oolongs are some of the most expensive and sought after teas in China - connoisseurs have been known to pay huge sums for tea from specific well-known bushes!
pure serendipity Sri Lanka was once known as Ceylon, and Ceylon was once known as Serendip - which lent the English language that most beautiful expression for lucky happenstance - serendipity.
mountain high From high in the foothills of the Himalaya, comes perhaps the finest black tea you’ll ever sip (you can also get Darjeeling green and Darjeeling white, but they’re for another day).
missus In tea terminology, teas are often described as "fermented" when in fact they are merely oxidised. To turn a freshly picked leaf into black tea, for instance, you'd have to wither it and oxidise it and do any number of other things to it, but the one thing you won't be doing to it is fermenting it.
chocolate tea Food of the gods: coconut and cacao. This tea is a sensational and sultry blend of strong black Ceylon tea, dark cacao, rich chocolate and sweet coconut – the taste of the tropics at your fingertips.
NEW! Introducing our new house blend – Ramsbury Reviver!
Old smokey The mineral soils of the Wuyi Mountains give this tea a naturally smokey flavour which we then enhance by firing it gently over wood chips.