How to Make Tea

How to Make Tea


Tea Types

Tea Types

Tea Regions

Tea Regions

Tea Production

Tea Production

Silver Needle White Tea

White Tea

Delicate and mellow

White tea originates in the spectacular mountains of Fuding in China. They are the least processed of all teas, simply picked and dried. White teas are beautifully delicate and soft in taste with notes of honey and melon.

Huo Shan Yellow Buds

Yellow Tea

Sweet and sappy

Yellow tea is a speciality of Anhui, Sichuan and Hunan provinces in China. It’s one of the rarest types of tea, with long, slow production giving it a mellower and riper flavour than green tea.

Organic Dragon Green Well

Green Tea

Smooth and refreshing

Green tea is the oldest form of tea in the world, first produced in China as long as 5000 years ago. Great green teas are characterised by vibrant spring freshness coupled with a quenching, sweet finish.

Yellow Gold Oolong Tea

Oolong Tea

Complex and Diverse

Oolong teas are a speciality of Southeast China and Taiwan. The production of oolong teas is long and complex and involves great skill. They offer a profusion of flavours from light notes of fresh flowers to darker, more richly textured roasted hazels and chocolate.

Yunnan Gold Black Tea

Black Tea

Rich and fortifying

The world’s best black teas are whole leaf and produced in India, Sri Lanka and China. They are assertive and robust and their balance of flavour allows them to be enjoyed with or without milk.

Vintage Loose Puerh Tea

Puerh Tea

Ripe and mature

Like fine wine, puerh tea improves over time. The aging process matures and develops the flavour, giving mellowness and complexity. Very old and well stored puerh has a magnificently smooth texture and exquisite taste.


China offers the greatest variety of teas in the world.

With its long standing history of tea production, China is, without question, the original source of tea knowledge and carries some of the most rare, sought-after and expensive varieties.


India is home to three famous black tea regions and varieties, Assam, Darjeeling and Nilgiri.

Assam teas are famous for their rich, assertive and malty flavours; Darjeeling teas are light, succulent and fragrant; and Nilgiri teas combine both richness of flavour and fragrance with mellow undertones.

Sri Lanka

Ceylon (Sri Lankan) teas vary in flavour, from the mellow richness of low altitude teas, to the aromatic and citrussy mediums to the intensely flavoured high-altitude teas.

As a general quality, Ceylon teas combines richness and strength with satisfying smoothness.


Japanese teas are vibrant with a sap-like texture. Japanese green teas are steamed rather than fired (as they are in China), which accentuates the freshness and green flavours.

Tea in Japan plays a vital role in custom, philosophy and everyday life. The vast majority of tea produced in Japan is green tea and most of it is consumed in Japan itself.


Taiwan teas are among the most fragrant and aromatic in the world. At best, they give extraordinary abundance of flavour and texture in perfect balance.

Taiwanese tea producers focus on making oolong teas. Outstanding black teas and a few green teas can also be found in Taiwan.