What makes wild tea trees and the leaves they produce special?



  • Our teas are grown at high altitude where the cold and changeable conditions stress the plants – only the strongest and healthiest plants survive and they yield small quantities of outstanding quality leaf.
  • Picking takes place early in spring before warm weather and rain increases the yield of these plants – warm, wet weather makes the trees grow produce high volumes of leaf without strong nutrient concentration, thus the strength of the tea’s character and taste is not so good. No other teas currently found in bags on the shelf in the UK are produced in this way.
  • Spring picking also ensures that the tea has strong and definitive character because the plants have matured and grown very slowly over winter and had time to absorb nutrients from the soil. High yield, low altitude, fast growing teas simply do not have time to absorb nutrients from the soil in high volumes.


These are especially low yield trees, which grown in naturally nutirent rich soil. They have years to mature and absorb the unique character of the soil and weather conditions in which they grow. Each leaf is packed with flavour and character. Just think of the difference in taste between a supermarket strawberry and one which has grown wild – it is the same with tea!