A Guide to Tea Types

Black Tea

Black tea is fully oxidised, meaning that molecules in the tea react with oxygen to give the leaves a rich, robust flavour. Aside from that, black tea can vary hugely in taste: a delicate Darjeeling could hardly be more different from a sweet, malty Assam or a smoky Lapsang Souchong.

Many of our black teas are flavoured with fruit, spices or even flower petals, or infused with essential oils to complement the flavour of the tea. Their natural depth and richness makes them the perfect base for a wide range of different flavour combinations – why not get exploring?

How is it Produced?

Black teas are unique for being the only completely oxidised type of tea, giving them a distinctively full body and rich, malty taste.

PICKING

More mature leaves are usually chosen for black tea.

WITHERING

The leaves are laid out on racks to dry for several hours.

ROLLING

Rolling the leaves in large drums triggers oxidation.

OXIDATION

Enzymes in the leaves react with oxygen, changing their taste.

DRYING

Finally, the leaves are dried, sorted and packed.

Have You Tried…

English Breakfast

Our number one bestseller: rich and malty.

Earl Grey

An English classic with hints of bergamot.

English Rose

Black tea blended with delicate rosebuds.

Green Tea

The core difference between green and black tea is oxidation. While black tea is oxidised to change its flavour and appearance, green tea is heated to stop oxidation – preserving that fresh taste and green colour that makes it famous.

Many of the best green teas are found in Japan or China, whose different methods of steaming and firing to stop oxidation can have a big effect on the final cup. A fired green tea like Marrakech Mint tends to have a slightly nutty or smoky flavour, while steamed Japanese Gyokuro has a peas-in-a-pod freshness. We've got creative with many of our green teas – why not try a flavoured blend like Pineapple & Ginger Punch?

How is it Produced?

Unlike black tea, green tea is heated before oxidation can take place – preserving its delicate, refreshing taste.

PICKING

The delicate bud and top two leaves are best for green tea.

WITHERING

The leaves are laid out on racks to dry for 1–3 hours.

HEATING

To prevent oxidation, the leaves are fired or steamed and "fixed".

ROLLING

Most green teas are rolled to release their aromatic oils.

DRYING

Finally, the leaves are dried, sorted and packed.

Have You Tried…

Mango & Bergamot

Our green, fruity twist on Earl Grey.

Marrakech Mint

Gunpowder green loose leaf tea with peppermint leaves, the traditional taste of the Marrakech medina

Jasmine

Scented with sweet, floral jasmine buds.

Fruit & Herbal Infusions

Our fruit and herbal infusions don't technically contain tea: instead, they're blended from fruit, herbs, spices and flowers. This means that all of our infusions are naturally caffeine-free.

There's an extraordinary range of flavours possible in a fruit and herbal infusion, from the natural sweetness of camomile flowers to bright, tart berries and hibiscus flowers. Yerba mate is a South American herb with a natural caffeine buzz; you'll find it in some of our more unusual blends, alongside inventions like Strawberry Mint, Liquorice Twist and Red Velvet.

Have You Tried…

Very Berry

A summer symphony of bold, bright berries

Apple & Elderflower

A richly rustic blend, delicious hot or iced.

Peppermint

Pure, refreshing whole leaves of peppermint.

Speciality Teas

Tea production is a centuries-old art, and throughout its long history tea growers have experimented with different techniques – from firing and steaming to more unusual methods like the steam oxidation used to produce yellow tea.