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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…
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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
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Tangy cranberries and raucous red raspberries make for a rather fabulous fruity tea with a boisterous berry bite. Blending pieces of real fruit with a base of fine black tea, the result is rich yet refreshing, with a sweet, juicy finish. You could call it the tea equivalent of a jammy dodger.
We love to drink it as a jubilant brew for the height of summer, delicately iced with delicious chopped fruit. Then again, the rich red fruit and Christmassy cranberries make it a light and fruity alternative to mulled wine, divine as you warm your toes by the fire.
Flavoured black tea
Juicy red raspberries with a cranberry tang
Try with mince pies for a wintery extravaganza
Iced in the summer or by a winter fireside
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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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…
It may be a myth, but the name for cranberries is attributed to the Europeans who first settled on the East Coast of America. Originally referred to as crane-berries', the blossom of the small, bitter red fruits was thought to resemble the head and bill of a crane. Cranberry sauce is a key component of Thanksgiving, first celebrated in 1621, so we've given this tea the number 621
Flavoured Black Tea
Beloved by raspberry fools and English eccentrics, no mad hatter would be without a pot of this delightfully fruity tea. We've blended a rich black tea with real raspberries and ruby-red petals for an oh-so boho note of sophistication; with just the right sweetness and not too sharp, it's perfect for an arty tea party on the lawn.More Details
Black Tea with Flavouring
Don your top hat and take a trip to town with our delightfully fruity Piccadilly Blend. Bringing together the best of British and Eastern tea tradition, we've blended a classic black tea with floral flavours of rose, strawberry and lotus, luxuriantly layered with coloured petals. Radiant, fragrant and subtly sweet, it's a beautiful brew for the afternoon.More Details
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