Afternoon Blend (teapod blend)
Price: £3.95 (100g)A delicate combination of aromatic Indian Darjeeling with a light, citrus Sri Lankan Uva. The Sri Lankan tea in this blend is high-grown and plucked during only a few weeks in February when the Uva season is at it’s best – giving it a light and citrus flavour.
It has been blended with First Flush Indian Darjeeling – the most highly sought after taste as it’s the first growth of the new season (plucked in March/April) and has the typically characteristic ‘muscatel’ or grape-like flavour that gives a very light and green taste in the cup. These two light teas blend together to provide a refreshing afternoon blend that’s perfect with or without just a dash of milk.
Boil freshly drawn water, infuse leaves for up to four minutes and drink with or without milk.
Tags: black, citrus, darjeeling, India, loose leaf teas, speciality teas, Sri Lanka, Sri Lankan, teapod, UvaEnglish Breakfast Blend (teapod blend)
Price: £3.95 (100g)A classic blend of rich, malty Indian Assam with zesty and fresh Sri Lankan Uva. Indian Assam is often considered the backbone of a good English Breakfast as it is rich and thick and takes milk very well.
The Assam in this blend is a mid-season tea – plucked in the best months of June/July. The Sri Lankan tea is high-grown and plucked during only a few weeks in February when the Uva season is at it’s best – giving it a light and citrus flavour to lift the blend.
Boil freshly drawn water, infuse leaves for up to four minutes and drink with or without milk.
Finest Darjeeling
Price: £5.45 (100g)Highest quality early season first flush Indian Darjeeling – sophisticated and aromatic with hints of muscatel. First Flush Indian Darjeeling is the most highly sought after taste as it’s the first growth of the new season (plucked in March/April) and has the typically characteristic ‘muscatel’ or grape-like flavour that gives a very light and green taste in the cup.
Located in the foothills of the Himalayas, it is some of the highest grown tea in the world and is often referred to as the ‘Champagne of teas.’ Like the Champagne region in France, it can only be called Darjeeling if it is grown within the region’s boundaries and this is strictly controlled and protected.
Boil freshly drawn water, infuse leaves for up to four minutes and drink with or without milk.
