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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
Believe it or not, for all the different varieties of tea there are only two different types of tea plant - one of which originates in Assam, the Camellia assamica. When the British discovered the plants growing wild in the region to the far north-east of India back in the 19th century, they couldn't have been more delighted: after centuries of tricky trade relations with the Chinese they could finally grow their own tea. Our founder Walter Whittard was quick to catch on to the 'Empire Tea' craze, creating a strong, malty tea with substantial body and a rich amber colour.
Our signature Assam has a small neat leaf with plenty of golden 'tip': in other words, the best part of the bush. Rolled in the traditional manner for that authentic Assam taste, it's brilliant at breakfast with a splash of milk.
Rich and malty
Strong, hearty foods mushrooms on toast, English Breakfast
Ideal at breakfast, preferably with a croissant
Add one teaspoon (around 2g) of loose leaf tea per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Can be enjoyed with or without milk.
Great lemon tea by Peter on 15th April 2017
I also like this tea with lemon
Perfect Brew by Jill on 31st March 2017
If like me you like 'baby tea' mild, pale and milky, then this is perfect. It has no bitterness and gives a lovely light flavour especially with a generous splash of milk. This is now the only tea I drink. Delicious.
Great everyday tea by Peter Lumb on 23rd September 2016
I like my black tea to be strong, malty and rich, but without any hint of smokiness. This tea is almost perfect in that regard. If you are like me and don't like black tea that tastes like its been steeped in an ash tray, this should be great for you.
really nice by K Duffy on 3rd May 2016
It's not a super fancy tea, but it makes a nice change from your usual brew. I've been drinking it a lot recently. Can easily be drunk without milk too, so it's good if you've run out.
Tea plantations were first introduced to India by the British in the 19th century. Britain had originally relied on China for their tea supplies, but their breakthrough came when the Scottish explorer Robert Bruce discovered tea plants growing wild in Assam. However, that didn’t stop the British from stealing Chinese tea cuttings to plant in the Himalayan region of Darjeeling, and the finest Darjeelings are still cultivated from the original China-Jat bushes. Despite its rather dubious beginnings tea is now an integral part of Indian culture, with sweet, milky chai sold on every street corner.
The lush lowlands down by the Brahmaputra River are home to hundreds of tea gardens: 765 to be precise, the number we've chosen for our Tippy Assam.
Assam teas really come into their own during the second harvest of the year, and these Second Flush teas are particularly prized for their full-bodied smoothness and sweet, malty taste. We've specially selected a high grade of Assam with a large, unbroken leaf and plenty of golden buds. Sweet, strong and substantial, it's a beautiful tea for breakfast.More Details
This Flowery Orange Pekoe tea from the southern province of Yunnan in China has a rich, malty taste which you could compare to a full-bodied Assam. The golden buds of the young leaves give it that molten treacle sweetness and the slightest suggestion of spice and smoke. It's lovely with a little milk as an alternative 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
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