teapod

Earl Grey

The classic zesty black tea with a twist of citrus aroma and charm. (Sri Lankan Uva black tea, Lemon peel, Cornflowers and natural Bergamot oil

Earl Grey is one of the most famous tea blends worldwide – a classic black tea flavoured with Bergamot, the oil from a vibrant citrus tree. First drunk by the second Earl Grey, Prime Minister of Britain in the 1830s after receiving a gift from a Chinese diplomat. Our Earl Grey takes the traditional and adds an extra citrus twist from Lemon peel and a touch of colour from beautiful cornflowers. 

Boil freshly drawn water, infuse leaves for up to four minutes and drink with or without milk. 

English Breakfast Blend (teapod blend)

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. 

Fruit Hibiscus (teapod blend)

A bright, tangy and fruity blend with plenty of colour and flavoursome character. (Hibiscus flowers, Lemon Verbena, Rosehip, Apple peel, Orange peel, Rose petals and natural flavour)

Unknown to most, hibiscus flowers are the key ingredient to all red fruit infusions for their lovely and vibrant colour and tangy character – with this blend the hibiscus is complimented by other zesty ingredients and natural red berry flavouring. Unlike other fruit blends, this tastes as good as it smells!

Heat freshly drawn water to just off the boil, infuse for up to six minutes and drink without milk.

Jasmine Dragon Pearls

The very best of Jasmine floral sweetness – exquisite hand-rolled balls of Chinese Fujian green tea scented with jasmine. Only the finest buds are selected to become Jasmine Dragon Pearls. Dried with Jasmine flowers, the aroma is soaked up into the tea like a sponge – then the buds are hand-rolled together to make tight balls that open out in the pot when brewed.

Heat freshly drawn water to about 80 degrees centigrade, infuse about eight pearls per cup for two to three minutes and drink without milk.