Know your Japanese Sencha from your Gunpowder Green?

A truly excellent tea can be as layered and complex as a fine wine. With a bit of practice you can learn to discern the exact origin and processing methods behind each taste.

When we blend our teas, we like to think of it as a bit like blending colours from a palette: bringing together contrasting tones and complementary flavours can create some extraordinary new tastes. But there’s an art to achieving the perfect balance. Below is a guide to some of the teas in our colour palette: black, green, white, oolong, pu-erh and yellow teas.