teapod

Afternoon Blend (teapod blend)

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.  

Classic green tea

Smooth, delicate and light chun mee green tea that is full of flavour without any nasty bitterness. One of the most commonly drunk green teas in China – it’s classic ‘eyebrow’ shape and style is a favourite for it’s delicate flavour and light liquor. Brewed at the correct temperature, this tea will never taste bitter and should have a slightly sweet character.

Heat freshly drawn water to about 80 degrees centigrade, infuse for up to three minutes and drink without milk.

Decaffeinated blend

Sri Lankan Uva that’s full of flavour and character, but without the caffeine – CO2 method. Tea naturally contains caffeine, but for those who prefer not to take caffeine in their diet decaffeinated tea can be the answer. The process of decaffeination can often take some of the flavour, so this tea is Sri Lankan from the Uva season which naturally has a light and citrus flavour – a perfect base for a great tasting blend.

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

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. 

Finest Darjeeling

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.

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.

Ginger and lemongrass (teapod blend)

A zesty and warming combination of citrus and ginger to give the body a little kick-start. (Ginger root, Lemongrass, Lemon Verbena, Lemon peel, Apple peel, Licorice root and natural flavour) 

A tasty blend with plenty of citrus flavour and warming ginger root, with just a touch of licorice to add some natural sweetness – great for cleansing the body and the soul!

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.

Lapsang Souchong

Not for the feint-hearted – this aromatic and smoky black tea is the true connoisseur’s choice. Lapsang Souchong is one of China’s most famous black teas – love it or hate it, it has one of the most pungent flavours. Traditionally dried over smouldering pine, the methods used in the smoke houses of China are handed down from generation to generation and usually well-guarded secrets! 

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

Moroccan Mint (teapod blend)

A North African classic with a modern twist – minty, refreshing and best with a hint of sugar! (Chinese Gunpowder green tea, peppermint leaves and fennel seeds)

Drunk by the gallon in the souks of Morocco from delicate tea pots in small glasses, this sweet and minty combination is traditionally made with mint leaves and gunpowder green tea (called so for it’s tightly-rolled leaves reminiscent of gunpowder shot).  This blend contains fennel seeds for an extra little digestive. 

Heat freshly drawn water to about 80 degrees centigrade, infuse for up to three minutes, add sugar to taste and drink without milk.

Rarest White Tea

Only the most delicate leaves and buds – simply air-dried for maximum flavour and sophisticated quality.(Chinese Hunnan Pai Mu Tan white tea. A true white tea is made from specific bushes, plucked at certain times of the year with the leaves simply allowed to be air-dried. Of all the styles of tea, white tea naturally contains the highest amount of antioxidants and is the most delicate flavour.

Heat freshly drawn water to about 80 degrees centigrade, infuse for at least two minutes and drink without milk.

Soothing Camomile (teapod blend)

An English garden in a cup – a sweet, aromatic and beautiful combination of petals and flowers. (Camomile flowers, Lime flowers, Rose petals and Lavender flowers)

Traditionally drunk in the UK for many centuries, Camomile is one of the most common herbs used as a natural relaxant. This, coupled with Rose petals, Lime flowers and Lavender makes this a powerful and aromatic soother – that also looks great!

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

Special Oolong

Half-way between a green tea and a black tea – smooth and creamy with delicate hints of peach. (Semi-oxidised Chinese Oolong Ti Guan Yin Fancy)

Otherwise known as “Iron Goddess of Mercy” this oolong tea is one of the best examples of a semi-oxidised tea.  It’s half-way between a green tea and a black tea and retains all the best attributes of both – without the astringency of a green tea and the high tannins of a black tea.  Well worth a try!

Heat freshly drawn water to about 80 degrees centigrade, infuse for up to three minutes and drink without milk.

Spicy Chai (teapod blend)

teapod’s take on the Indian classic – the rich and spicy tea that needs a hint of sugar to bring out the smooth flavour. (Indian Assam black tea, Sri Lankan Uva black tea, Ginger root, Cinnamon, Cardamom seeds and red peppercorns)

Traditionally drunk in parts of India and Nepal, Masala Chai (literally ‘Spice Tea’) is a combination of black tea, spices, milk and plenty of sugar. Often brewed in a big vat on a stove, each family would have their own secret recipe – and at teapod, we’ve created our own!

Zingy Rooibos (teapod blend)

Rich and sweet with honey top notes and a hint of tangy charm. (South African Rooibos, Echinacea and Elderflowers) 

Indigenous to South Africa, Rooibos or ‘Red Bush’ has rapidly become one of the most popular herbs in the UK – perfect for a caffeine-free alternative to tea and packed full of antioxidants and minerals. This blend takes the best Rooibos and combines it with Echinacea and Elderflowers for a little boost to the immune system.

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