Assam tea comes from the Assam region of northeast India. When people think English Breakfast or Irish Breakfast tea, they’re thinking of Assam. Strong, slightly tart on the tongue, with a malty body and beautiful amber colour, it’s the classic black leaf. Our Assam tea is certified organic and sourced from some of the finest plantations in India. This particular batch is BOP grade (‘broken orange pekoe’), which means it’s finer, more pungent and better value. Although Black Assam doesn’t have the nutrients of green or white tea (due to oxidation), it’s still packed with immune-boosting antioxidants and vitamin B1. Pair with crumpets and the Sunday paper.

Grade: BOP

Origin: India

Ingredients: Certified organic black tea

Serving suggestion: Add 1-2 teaspoons and brew in 90-95ºC water for 2 minutes. Add brown sugar or milk to taste. 

This is our signature English Breakfast blend. We take a malty premium Black Assam mix for a full-bodied cuppa. A good English Breakfast shouldn’t be too tannic. This one’s got some soft, floral undertones, but it’s still a hearty breakfast tea, best enjoyed with marmalade toast and the morning paper. Like other black tea blends, English Breakfast is full of antioxidants, vitamin B (for red blood circulation), plus phosphorous and magnesium (good for strong bones). 

Grade: OP1

Origin: India

Serving Suggestion: Add 1-2 table spoons and brew in 90-95ºC water for 1 minute. Serve with milk and sugar to taste. Serve with milk and sugar to taste.

Ingredients: Certified organic black tea

Here’s how to make a proper French Earl Grey. Start with premium, organic black tea and then Infuse it with fragrant bergamot oil. Then layer in rose petals, peppery calendula (also known as marigold) and cornflowers. Suddenly you’ve got something really interesting: A complex brew with floral hops and some earthy, clove-like spice. The French prefer a flowery Earl Grey, and you can add all sorts of things to this basic mix: Lavender petals, dandelion leaves, dried apple pieces or black peppercorns. It’s really down to personal taste. When your kitchen smells like a Parisian garden, you’ll know you’re on the right track. Bon appetite.

Origin: Sri Lanka, Albania, Egypt & India

Grade: OP1

Ingredients: Black tea, bergamot oil, rose petals, calendula & cornflowers.

Serving Suggestion: Add 1-2 teaspoons and brew in 90-95ºC water for 1 minute. Serve with lemon or sugar to taste.

Premium black tea combined with a mix of vanilla bean, silver needle and rose petals. A luxurious twist on your typical cuppa. First you will notice the robust malty flavour from our black tea, then the simple complexity of this mix will hit. The sweet warm floral notes from the vanilla bean, smooth and the delicate honey flavour from the silver needle tea are all tied together with finishing notes of rose. Enjoy this very popular tea any time of day. Perfect served with friends over brunch or when you need to treat yourself with some "me time".

Origin: Australia, China, Madagascar & Egypt

Ingredients: Premium black tea, white silver needle tea, rose petals & vanilla

Serving Suggestion: 1-2 teaspoons per cup brewed for 1 minute at 90 degrees. Try adding a hint of honey or coconut nectar for more sweetness. Add milk to taste.

Earl Grey sounds like a tweedy British invention, but it was actually Chinese tea masters who first blended black tea with bergamot. The match became a classic: sweet, floral bergamot mixed with malty, full-bodied black tea leaves. There are endless ways to sip Earl Grey. The English favour a thin slice of lemon. Parisians prefer a sprig of lavender. In South Africa, they’re partial to Rooibos Earl Grey (which is, helpfully, caffeine free). That light citrus zing has one other bonus – Earl Grey works wonders in desserts. Chocolate is a classic, but try infusing Earl Grey in custard. It makes a cracking crème brûlée.

Origin: Sri Lanka

Grade: FBOP

Ingredients: Certified organic black tea, bergamot oil

Serving suggestion: Add 1-2 teaspoon and brew in 90-95ºC water for 3-5 minutes. Serve with lemon or sugar to taste. 

Earl Grey sounds like a tweedy British invention, but it was actually Chinese tea masters who first blended black tea with bergamot. The match became a classic: sweet, floral bergamot mixed with malty, full-bodied black tea leaves. There are endless ways to sip Earl Grey. The English favour a thin slice of lemon. Parisians prefer a sprig of lavender. In South Africa, they’re partial to Rooibos Earl Grey (which is, helpfully, caffeine free). That light citrus zing has one other bonus – Earl Grey works wonders in desserts. Chocolate is a classic, but try infusing Earl Grey in custard. It makes a cracking crème brûlée.

Origin: India

Grade: OP1

Ingredients: Certified organic black tea, bergamot oil

Serving suggestion: Add 1-2 teaspoon and brew in 90-95ºC water for 3-5 minutes. Serve with lemon or sugar to taste.