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Sample the tastes and aromas from the very best producers and roasters around the world with our exclusive tea and coffee clubs.
A truly excellent tea can be as layered and complex as a fine wine, and with a bit of practice you can learn to discern the exact origin...
We’re all about the art of the roast – the delicate process of balancing the bean’s natural flavours, causing it to change in colour, taste...
Some people count sheep to get to sleep. With 100 different teas to choose from, we’ve found a much better solution. True, our collection is huge. But you can choose to track down your tea by taste, by origin and even by number.
In 1886 our founder Walter Whittard set up his very first shop, filled floor-to-ceiling with the world’s finest tea, coffee and cocoa. Those brave new brews are now time-honoured classics and we’re still following our nose for the new…
Let us introduce you to our world of teas by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Let us introduce you to our world of coffees by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Let us introduce you to our world of Hot Chocolate by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Ceylon tea from Sri Lanka is celebrated for its clean, brisk taste, and this is a particularly fine Ceylon blended from a selection of estates. 'Orange Pekoe' refers to the grade, an unbroken whole leaf tea with long wiry leaves.
Often misread as referring to the taste of the tea, the term 'Orange Pekoe' has a rather intriguing history. The word 'Pekoe' is a corruption of the Chinese for 'white tip', referring to the young, fresh tea leaves, while the inclusion of 'Orange' refers to Holland's royal House of Orange. When this tea was first brought to Holland in the 19th century, market-savvy merchants added it on to suggest a royal warrant.
Significantly lighter and less astringent than other Sri Lankan teas you may have tried, our signature Ceylon is best enjoyed black. However, if brewed strong it can certainly hold its own against a splash of milk. Easy-going and versatile, it's a tea for all tastes.
Clean, brisk and bright
Creamy and sweet foods carrot cake, crème brulee
As an afternoon boost
My favourite cuppa by Habakkuk on 27th December 2016
This is the tea I drink most of the time. It offers a lovely balance of gentle strength and malty complexity, suitable for any time of day. It rouses in the morning and soothes in the afternoon. Bliss.
Interesting flavours, pulls no punches. by Richard Thomas on 3rd July 2016
This black tea contains interesting flavours, it hits you quite forcefully at first but rolls off the tongue with a mild and pleasant aftertaste. Better with milk I think. Totally different to a green or oolong tea, this is more like a breakfast tea but much more refined than your standard teabag. Relaxing but stimulating at the same time. The leaves are a joy to serve as they are almost crunchy, remember you don't need a lot to make quite a strong brew.
Known by the country’s original colonial name, Ceylon, Sri Lankan tea is one of the world’s most popular single origin varieties. However, its success is one of those surprisingly flukes of history. Coffee plantations were originally the country’s main economic resource and it wasn’t until the 1860s that the Scottish pioneer James Taylor planted the first tea bush. He wasn’t having much luck, but when a sudden blight devastated the coffee plantations the Sri Lankan tea industry took centre stage. The tea’s clean, brisk taste proved a real hit at the London tea auctions and the British have never looked back…
We've chosen the number 67 for our signature Ceylon Orange Pekoe; the first tea garden in Sri Lanka was founded by the Scottish pioneer James Taylor in 1867.
Originally known as 'Empire Tea' back in the 19th century, Assam was a bit of a British breakthrough Since then, we've become rather fond of this sweet and malty golden tipped tea - it's scrumptious with jam and crumpets, and brilliant as a breakfast brew.More Details
This extraordinary example of a fine Kenyan tea is the very best of its kind. The uniquely delicate, spidery leaves produce a rich russet brew full of ripe autumnal flavours; there's a layered complexity to the cup, yielding a plummy sweetness and a slight hint of cinnamon spice. Full-bodied, flavoursome and utterly moreish, it's an excellent choice for breakfast.More Details
This outstanding example of an Orange Pekoe Ceylon tea has been sourced from the Kenilworth Estate in the Sri Lankan hills. Taking its name from Kenilworth Castle in Warwickshire, the estate is renowned for its traditionally mature style of Ceylon, characterised by an attractively long, twisted leaf and subtle oaky tones to the cup.More Details
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