From the moment he opened his shop in 1886, Walter Whittard’s philosophy was to ‘buy the best’, and we are committed to upholding this philosophy today. Professional tea tasters travel the world in search of the finest, most exciting teas for Whittard. Only the best are bought at the peak of the growing seasons to offer finest quality and variety.

We adopt responsible sourcing practices and use relevant certifications for different products including Rainforest Alliance, Fairtrade and Organic.

Sri Lanka

Tea is Sri Lanka's largest crop, thanks to ideal weather conditions and fertile soil. Tea plantations grow at an altitude of 3,000 - 8,000 feet, where these conditions are optimized, and high humidity allows tea bushes to flush frequently. In general, Ceylon teas combine richness and strength with a satisfying smoothness. There are certain nuances of flavour depending on the altitude at which the tea is grown.

• Low altitude - mellow and rich 
• Medium altitude - aromatic and citrusy
• High altitude - intensely flavoured and refreshing  

India

Tea was first produced on a major scale in India in the mid 1800's, and is renowned today as the home of three of the world’s most famous black tea regions.

• Assam - These that are renowned for their rich, gutsy and malty flavours. One of the largest producers of tea in the world. Situated in the far northeast of India, at the south end of the Himalayas, tea was first cultivated in Assam in 1839. Thanks to rich soil and a tropical climate, tea thrives here. 
• Darjeeling - Light, fragrant, almost succulent teas. Home to some of the world's most famous and sought after teas, which were first cultivated commercially in the area in 1856. Darjeeling enjoys a cool, temperate climate which allows the tea bushes to thrive throughout spring and summer - the first and second flush seasons.
• Nilgiri -The best of both, combining richness and aroma with mellow undertones. Literally translating as ‘Blue Mountains’, the Nilgiri region is located in the southern state of Tamil Nadu and named after a local flowering shrub that blossoms once every twelve years, covering the hills in purple-blue flowers. The tea grown here is generally described as dark and intensely aromatic. 

China

Tea has been cultivated in China for centuries and was grown here before anywhere else in the world. This history means that China is – unquestionably – the ultimate source of tea knowledge and home to some of the world’s rarest and most expensive varieties. In fact, China boasts the widest variety of teas in the world.

• Fujian - One of the mos diverse provinces in China and famous for its teas. It produces many varieties, including oolong, black, green, white and jasmine-scented.
• Yunnan - The home of pu-erh tea. Yunnan lies in the far southwest of China and borders Burma, Laos and Vietnam. 
• Zhejiang - The most famous province for green tea production. 

Japan

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

In terms of style, Japanese teas are extremely vibrant. They are steamed rather than fired (as in China), which accentuates the freshness and green flavours. Tea was first brought to Japan from China. The practice of whipping powdered tea into a froth (today known as Matcha) was originally a Chinese Song dynasty practice and the tradition continues in Japan today.

Taiwan

Taiwan teas are among the most heady and fragrant 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 on this beautiful island, which is the meaning of Formosa, the name given to Taiwan by Portuguese traders.

Kenya

The first Kenyan teas were planted in 1903 and it is now one of the major tea producing countries of the world. Because of its equatorial location, Kenya can produce tea year round with minimal seasonal variations in quality. Tea is picked every 17 days with the best being picked in February and March. 

Most Kenyan tea is black and used primarily for blending and in tea bags, with a smaller proportion available as loose leaf tea. It has a strong flavor and reddish colour.