Tea is the most consumed beverage in the world after water, so we wanted to source some of the best.
We have selected a range of teas that highlight seasonality, traceability and are just really really tasty!
Modern day white tea can be traced back to the Quing Dynasty, around the year 1796, however it was mentioned much earlier in the Song dynasty. Picked when the first white downy buds emerge in spring, white tea is considered the purest of teas, and undergoes the least processing. It is simply picked, withered and dried/roasted.
Our current white tea offering is Wang Mu Dan.
Green tea is unfermented, which means it is heated before any oxidation sets in. This means that very little change occurs and the leaf retains many of its original characteristics. The steeped tea we use today has its origins in the Ming Dynasty (1368-1644).
Our current green tea offering is Hojicha.
Oolong teas are said to have originated in the Wuyi mountains of China’s tea-famous Fujian province. The name ‘oolong’ dates back to before the Ming dynasty (1368), and means ‘black dragon’ from the two words ‘wu’ meaning black and ‘long’ meaning dragon.
Our current oolong tea offering is Tie Guan Yin.
Black tea is said to have originated sometime during the Ming Dynasty (1368-1644) in the Fujian province where panyong congou and lapsang souchong are produced – these are considered the precursors to all black teas today.
Our current black tea offerings are Ceylon Orange Pekoe for those who take it straight, and Good Morning for those who enjoy milk with their tea.