To celebrate the launch of our new raw puerh cake, Will, a long time puerh fan, introduces this wild and ancient tea category and shares his suggestions for where to start.
As winter ends, our tea buyer, Tom, takes some time to review the past year and reports on some exciting plans and teas for the spring ahead.
Dive into the taste, origin and story behind our new Aged Fuding White Peony – a complex and mellow white tea that was picked in Spring 2015 and naturally aged by JING.
Meet Tea Master Shentang Wen who produces our Organic Dragon Well Supreme. Dragon Well is China’s most famous green tea.
Whole Rosebuds are clean, refreshing and soft – the perfect herbal infusion to unwind with and nothing like the sweet rosewater you might know from cooking. In this short guide, we delve into the story of rose – its history, origin and how it came to be popular, plus its health benefits.
Da Xue Wild Black tea is for anyone looking to discover the variety and depth of flavour available from Yunnan’s wild trees.
What is the best water for tea making? The water you use has a huge impact on the taste, aroma and colour of your tea.
Earl Grey, a black tea blend from Hidellana and Sithaka tea gardens in Ruhuna, Sri Lanka with natural flavourings of bergamot citrus.
In the UK every year we use 61 billion tea bags – that’s enough to cover 31,000 football pitches. Most of these will end up in landfill, as the materials used to make tea bags are very often not biodegradable.