Tea, Done Properly

The dust problem

Most teabags contain what the trade calls fannings and dust, which is the bit left over after the good leaf has gone elsewhere. It brews fast, tastes flat, and has convinced two generations that tea is simply like that. It is not. Camellios use whole leaf, and the difference arrives in about ninety seconds.

Four passports in one cup

Their English Breakfast comes from Assam, Kenya, Ceylon and Yunnan, four origins each doing a different job: body, briskness, brightness and depth. Blending is a proper skill and largely an invisible one, since nobody thanks you for it and everybody notices when it has not been done.

Blended, tasted and packed in Britain

Leaf comes from growers around the world and everything after that happens here, by hand. Earl Grey with rose petals and bergamot. Jasmine and mint green. Ginger and lemongrass. Forest fruits, and a herbal range for the people who have decided six o'clock is too late for caffeine and are almost certainly right.

The teabags are not a compromise

The pyramid bags contain the same grade of leaf as the loose range, with room enough inside for it to move about, which is the entire reason loose leaf tastes better in the first place. Convenience without the usual apology.

And then, unexpectedly, saffron

Alongside the tea there are pots, infusers, cups, and saffron. We did not see that coming either.

Find them here

Have a browse through Tea + Coffee, Glasses, Cups + Mugs, the wider Food Hall, Gifts, or the rest of our British Brands.