White Tea

• From China
  
  Pai Mu Tan (White Peony) - one silvery new leaf bud surrounded by a cluster of tiny new silvery-green leaves; gives a pale yellow liquor and a soft, delicate, almost sweet flavour with a hint of nuttiness.

Green Tea

• From China

  Gunpowder - the leaves are rolled into small pellets which unfurl during brewing; the amber liquor has a gentle, smooth, slightly herbal flavour.

  Young Hyson - 'hyson' means Flourishing Spring and refers to teas that have been picked in the early spring; the tea has a fresh, light flavour.

  Sencha - this Chinese green has a mild, lightly herbal flavour.

• From Japan
  
  Japanese Sencha Fukuyu - made from the first leaves gathered in the spring, the flat, emerald needles have a delicately sweet aroma and flavour.
  
  Bancha - this is made from leaves harvested later in the summer and autumn and gives a golden-yellow infusion with a strong, astringent flavour; Bancha is popular for its low tannin and high fluoride content.
  
  Genmaicha - made from Sencha blended with toasted rice and popped corn, Genmaicha has a sweet, slightly biscuity flavour.
  
  Kokeicha - this is made from a powder of crushed tea which is then kneaded and extruded into needle-shaped leaves; the flavour is soft and aromatic.

Oolong Tea

• From Taiwan

  Formosa Oolong - this semi-oxidised tea from Taiwan has a large ragged leaf and gives a light liquor with a slightly peachy aftertaste.

Black Tea

• From India

  Darjeeling - India's north eastern region of Darjeeling is set amongst the foothills of the Himalayas. The bushes lie dormant through the winter months and start growing in the spring when the first rains fall and the temperatures begin to rise a little. Darjeeling teas vary from garden to garden and from season to season but most have a light, fruity, slightly astringent character. First Flush Darjeelings are plucked in late March and early April and produce teas with an intensity of flavour that develops in the bushes during the winter months. Second Flush teas are picked in May and June, and Autumnals in late September and October. We offer the following Darjeeling teas:

  • Darjeeling FTGFOP First Flush
  • Darjeeling FTGFOP
  • Darjeeling BOP

  Assam - Assam teas grow in the Brahmaputra Valley where humidity is high and temperatures soar to 100ºF. The bushes grow robustly in such conditions and produce teas that are rich, smooth and malty in flavour. The leaf usually contains lots of golden flecks, the tender tips of the new leaves. We offer the following Assam teas:

  • Assam FTGFOP (Special)
  • Assam TGFOP
  • Assam GBOP
  • Assam PF

  Nilgiri - Teas from the Nilgiris (Blue Mountains) in the south west of India are flavoury, brisk and fragrant and give a bright, golden liquor. We offer the following teas from Nilgiri:

  • Nilgiri BOP
  • Nilgiri OP

  Sikkim - Sikkim is a small tea growing area on the eastern side of the Himalayas, north of Darjeeling and bordering Tibet and Nepal. The teas have a sweet, fruity aroma and liquor, similar to that of Darjeeling teas. We offer the following tea from Sikkim:

  • Sikkim FTGFOP

Nepal - Nepal borders Darjeeling and its teas are very similar in character - fruity, aromatic, light and smooth. We offer the following Nepal tea:

• Nepal FTGFOP

• From Sri Lanka

Ceylon - Sri Lanka has six main growing regions (Nuwara Eliya, Uva, Dimbula, Kandy, Ratnapura and Galle) and each produces teas with an individual character, but the teas typically give a brisk, bright liquor that has a powerful aroma and flavour. We offer the following Ceylon teas:

• Ceylon Silver Tip
• Ceylon OP
• Ceylon BOP
• Ceylon BOPF

• From Africa

  Kenya GBOP - specially made to order by the Kenya Tea Development Authority, this large leaf tea gives a warm, amber liquor with a smooth, powerful flavour.

  Kenya PF - a small-leaf tea that gives a rich red liquor with a strong, balanced flavour.

• From China

  Keemun - a black Chinese tea from Anhui province with jet-black, twisty leaves; the liquor is a rich coppery colour and the flavour is balanced and slightly sweet.

  Lapsang Souchong - leaves are withered and dried over smoking wood fires to give this tea its famous smoky aroma and flavour.

  Yunnan FOP - from the south west of China, the brown leaves are flecked with golden tips and give a rich, slightly earthy, malty flavour.

  Tea Bricks - Compressed rectangular slabs of tea from China; on the front is a design of a Chinese doorway and on the back the slab is divided into smaller rectangles.

• From Taiwan

  Lapsang Souchong - like all Taiwan Lapsang Souchongs, this has a rich, tarry aroma and flavour and a lingering smoky aftertaste.

• From Indonesia

  Java OP - this large leaf tea gives a rich golden liquor that is light and full of flavour.

Blends

English Breakfast BOP - a carefully balanced blend of Assam and Ceylon teas that gives a bright, flavoury morning tea.

English Breakfast PF - a blend of Assam, Ceylon and Kenya Pekoe fannings to give a tea that brews quickly and yields a bright liquor that is full of flavour.

Special Afternoon Blend - this blend of Keemun, Darjeeling and Lapsang Souchong makes an excellent accompaniment to both sweet and savoury tea-time foods.

Afternoon Blend - a mixture of Keemun and Darjeeling gives a light and flavoury tea to drink with afternoon tea sandwiches and cakes.

Russian Caravan - this blend of Keemun, Lapsang Souchong and Oolong teas gives a slightly smoky flavour reminiscent of the teas that were traded from China into Russia along the camel caravan route of the 17th and 18th centuries.

Decaffeinated BOP - a blend of Broken Orange Pekoes (mainly from Ceylon) processed to reduce the caffeine content to less than 1%.