LOOSE
LEAF
TEA
We team up with Rare Tea Company to source and supply the world's best tea, directly from farmers and their tea gardens.
A traditional English Breakfast tea, cut a bit finer to infuse a bit faster. Blended from selected fields and harvests across the Satemwa Estate; a small, family run tea garden in the Shire Highlands of Malawi. Tasting Notes: Remarkably strong, rich and comforting with a deep malty finish.
Blended with single estate black tea and pure bergamot oil. This is a classic British tea made to exacting standards. Spectacularly balanced and highly versatile; cold infusions and cocktails expose new facets of the tea's remarkable complexity. Tasting Notes: A clean and exceptionally bright infusion with exhilarating citrus notes. It can be enjoyed with or without milk, or a twist of lemon zest.
A delicate white tea crafted entirely from spring buds; not flavoured but carefully scented over six consecutive nights with fresh jasmine flowers. Once only the preserve of the Chinese Imperial family. Tasting Notes: A deep and heady aroma with a light and gentle flavour.
A painstakingly pan fired green tea from Fanjing Mountain in the Guizhou Province in Southwestern China. Tasting Notes: Soft hay with notes of apricots and an elegant and lingering buttery finish.
This Chinese Oolong is known as the Iron Goddess of Mercy (Tieguanyin). Crafted to an exact point at which the leaves reveal their hidden subtleties. Tasting Notes: The first infusion has a succulent sweetness with later infusions leading to green floral notes. Each time you infuse the leaves different subtleties are revealed.
These delicate flowers are carefully dried and kept intact for a sweet and soft flavour. The taste is incomparable to the dusty and often bitter flavour of industrial bags. Chamomile (also known as Camomile) is believed to help with sore stomachs and is renowned as a gentle sleep aid. Tasting Notes: Clean and subtle, these flowers are also wonderfully calming and, of course, caffeine free.
This peppermint is grown in Cornwall on the Tregothnan estate which has remained in the same family since 1335. It is one of the very last English mints in production. Tasting Notes: Counter-intuitively, the menthol oils infuse more easily from the dried leaf, giving a brighter, cleaner flavour than fresh mint.
A truly global blend. Vibrant Lemongrass from Sri Lanka has been blended with soft, smooth Malawian Lemon Verbena. Tasting Notes: A full-bodied infusion with grassy notes of fresh hay and the sweetness of lemon drops.
Pu-erh is an aged, fermented tea that comes from the Yunnan province in China. Pu-erh tea is unique because it’s made from a natural fermentation process. This process oxidizes the plant’s leaves, amplifying its antioxidant benefits. Tasting Notes: The texture is silky, like well-water and the flavour is deep, earthy, with notes of autumn leaves and a wonderful underlying sweetness.
How we make a perfect cup of
Loose Leaf Tea
Tea/Water Ratio
We use a heaped teaspoon (2.0 - 2.5g) of tea per 150ml of water
Temperature
White teas and green teas are best at 70°C. For black and oolong teas we use water around 85°C. For herbal infusions we use 100°C water, and 70°C for chamomile. If you enjoy your tea with milk, we use slightly hotter water
Time
White Tea: 1 - 3 minutes. Black Tea: 45 seconds to a minute is ideal - if you want the strong tannins that blend so well with milk, try 2 - 3 minutes.
Green teas should be steeped for 1 - 2 minutes for the first infusion, and then shorter infusions after that.
Infusions
Our rare teas are of such high quality that the same leaves can be infused several times. Each time you infuse the tea different subtleties of the delicate flavours will be released.