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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
In the streets of Mumbai, you'll be offered glasses of steaming hot chai steeped in shed-loads of sugar. The classic brew of the subcontinent was first inspired by the tradition of Ayurveda, an ancient Hindu healing practice which uses a combination of herbs, spices and sweeteners to cure the body - black tea wasn't added to the blend until the British established the first tea plantations in Assam in the 1830s.
Our take on the Bombay brew is a spicy blend of black tea, cardamom, cinnamon and cloves, with creamy pieces of vanilla and a pinch of chilli for an invigorating kick - add a topping of frothy milk and a spoonful of honey and you'll have yourself a chai latte.
Flavoured Black Tea
Sweet, aromatic spices with a chilli kick
Indian style food makes a perfect match
Chilly winter evenings
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.
perfect! by Liz on 16th January 2017
Love spicy chai tea, and the addition of the chilli to this one is inspired. No sugar and just a drop of milk, and it is perfect blend. Going back to get the bigger size of this.
Delicious! by Nathan on 29th September 2016
This tea tastes amazing - nice and spicy, not hot as such. Much better than supermarket teabag varieties which are pretty weak. And, unlike using chai masala spice powder, it isn't at all messy or gloopy. Infuse for a few minutes to allow the spices to release their flavour, and add some milk and sugar (or honey) for a lovely cup of Indian tea. I usually use an infuser, but heating in a saucepan works well for larger batches or to get a spicier infusion.
Superb cuppa! by David on 17th June 2016
Best tasting Chai tea I've ever had, everything is perfectly blended, the clove is nice and strong and the chilli is not too overpowering an absolutely wonderful tea!
Not one to share! by Fiona on 24th October 2015
This tea is far too nice to share with others! I put a pinch..or two in my 'tea ball' and rather than discard the wet leaves, I put them into a shallow dish in my kitchen - the smell is lovely and lasts! As for the tea, I purchased it after discussion with Selena in Nottingham shortly after stock had arrived and have not regretted the additional cost. A little goes a long way and it is a refreshing drink both hot and luke warm, through I have not tried it with milk - supermarket tea bags are for milk! Do not forget that you can create your own blend in a 'tea ball', chilli chai is great with milk oolong for a softer evening drink. Remember though, do not offer to visitors unless you can lock the tea away!
Ever since our founder Walter Whittard weighed out tea leaves behind his high mahogany counter, we’ve been experimenting with our own inventive blends. The Chinese were the first to try blending tea leaves with fruits and flowers and it takes time, skill and imagination to master the art. It’s all about creating the perfect balance of flavours: we blind taste at least 20 different variations before settling on the perfect recipe. Just as some musicians have perfect pitch, an expert tea blender needs to have some pretty perceptive tastebuds…
The word 'chai' means tea in many languages, deriving from the Mandarin Chinese chá'. The first English record of the word dates back to 1615 when an English merchant sent a letter to Macao requesting the very best sort of chaw'. We're not sure if his request was met with success, but we've given this tea the number 615 nevertheless
Flavoured Green Tea
Our green tea take on a classic black chai transports you straight to the tea houses of old Shanghai. The subtle nuttiness of the wok-fired green tea works wonders with warm spices of cinnamon, cardamom and cloves, while sweet spearmint and invigorating ginger make for a refreshing finish. Yum cha, as the Chinese sayMore Details
Flavoured Black Tea
An exotic black tea with heady notes of vanilla, cloves and citrus, bringing to mind the steamy scents of eastern spice markets. Our favourite tea for fireside tales and midnight feasts.More Details
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