10 envelopes each of:

- Earl Grey
- Lady Grey
- English Breakfast
- Assam
- Darjeeling
- Ceylon


If you like one of these blends in particular, input the name into our "search store" and you'll find several different larger packs of each type to purchase

We believe that how you make your tea is equally as important as the tea you use, so here are our tips:

- Use freshly drawn cold water
- Use water at a “rolling boil” (100?C)
- Use 1 teabag per cup or 1 teabag per person in a teapot
- Steep for 3 to 5 minutes (or to your taste)
- Assam and English Breakfast are best with a splash of milk
- Celyon, Darjeeling, Earl Grey and Lady Grey are all great black, but can be drunk with a hint of milk too
… and for freshness every time, keep your tea somewhere cool, dark, dry and airtight!

Black tea, just like green tea, comes from the Camellia Sinensis plant.

- After plucking, the leaves are laid on drying trays & withered to remove some moisture and make more pliable
- The leaves are then rolled and may be cut
- "Broken" leaves are laid out & a heady mixture of warm air, aromatic juices, bacteria & enzymes leads to oxidation (a natural reaction that affects strength & colour)
- Oxidation is stopped by firing (with hot air) when the leaves are the right (brown) colour depending on the region
- The leaves turn black as they dry
... and finally, are sorted or graded by size

Black tea is a natural source of antioxidants that may help protect the body from damage caused by free radicals

Assam, Ceylon and English Breakfast; Nothing but Tea
Earl Grey; Tea and Bergamot Flavouring
Lady Grey; Tea, Orange Peel (3%),

Lemon Peel (3%),

Bergamot Flavouring