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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
'Tuo Cha' translates as 'tea cake' - not the British toasted variety, but the customary cakes of compressed tea which you'll find throughout China. We've selected our individually wrapped Tuo Cha from Hunan Province, famed for its cakes or 'bricks' of tea which have been a favourite with traders and travellers for centuries; the tightly packed leaves are an ideal way to keep the tea fresh on long journeys.
We selected this particular Hunan tea for its complex, layered flavour, produced through a skillful process of oxidation. You'll taste all the full-bodied fruit notes of a classic Chinese tea, warmed by hints of spice and smoke - the strong, rich tones are beautifully mellowed by a drop of milk.
To brew, simply unwrap the tea cake and break it up with a little boiled water to 'wake up' the leaves. Drain the water, and infuse as usual - you'll find you need very few leaves to create a good strong brew, and one tea cake will be enough for a pot. What's more, the tea can withstand multiple infusions so the cakes should last you a long journey or two.
Contains 10-11 cakes
Fruity, Smoky, Rich
Rich plum notes and a touch of smoke
Mushrooms will complement this teas' complex flavours
Brew a pot in the morning and drink throughout the day
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.
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The Chinese invented paper, gunpowder and the compass. But their finest innovation has to be tea, reputedly first discovered by the emperor Shen Nong in 2737 BCE. Originally prepared as a medicinal brew, tea became a drink in its own right during the Han Dynasty (206 BCE – 220 CE), and today China produces thousands of different varieties ranging from black, green and white tea to oolong, puerh and yellow tea. If you’re looking for a bit of teatime reading take a look at Lu Yu’s ‘Tea Classic’: first written in 780 CE, it covers everything from cultivation methods to tea etiquette…
As Chinese soldiers and merchants trekked the ancient routes linking China to Tibet, they would offer the hill tribes compressed bricks of tea in exchange for new horses. We've given our Tuo Cha the number 696, a reference to the date the tea-for-horse' trade was officially approved by an imperial decree in 1696. The tradition of using tea as a form of currency continued right up until the Second World War.
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