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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
This truly extraordinary Japanese tea generates a bright green, almost luminescent infusion with a wonderfully smooth, sweet and creamy taste - we'd compare it to freshly shelled peas, lightly steamed and coated with melted butter. Sound a bit far-fetched? Just wait till you've tried it.
Although the technique of steaming tea first originated in China, it's since become more widely associated with Japan where steamed green tea has been favoured since first being introduced by the Chinese during the Song Dynasty (960-1279). We've sourced our Gyokuro from Shizuoka, perhaps the most famous of Japan's tea-growing regions.
The secret behind the tea's vibrant colour and rich, buttery taste comes down to the technique of covering the bushes with blankets to protect them from the light, forcing the leaves to store up their nutrients. This unique style of cultivation accounts for less than 1% of all Japanese green tea: fewer leaves are produced, but each one is packed with green chlorophyll, picked and skilfully steamed to keep that natural neon glow. Amino-acid aficionados might be interested to hear that Gyokuro is reputedly high in amino acids such as mood-enhancer L-theanine, but we'd recommend this tea primarily for its taste - anyone who associates green tea with a tannic, bitter brew will soon be disproved.
Fresh peas with melted butter
Combine traditional Japanese flavours by pairing with sushi
A tea for sitting and reading
Add one teaspoon (around 2g) of loose leaf tea per cup and use freshly drawn water heated to around 80 degrees. For the ideal temperature either pour the water before it reaches boiling point or allow the water to sit for 3-5 minutes after boiling. Allow to brew for 2-3 minutes according to taste. Best enjoyed without milk.
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The Chinese first brought tea to Japan during the Song Dynasty (960-1279) and Japanese tea drinking has since been raised to a fine art, known as chadō or ‘the way of tea’. While the Chinese went on to develop six distinct tea classes and thousands of different varieties, the Japanese kept firm to the original process of steaming the leaves to create green tea. This concentration on one particular method has created a truly unique style of tea, characterised by a lush green leaves with a buttery vegetal flavour. First brewed by monks as an aid to mediation, today these highly valued teas play an important social and spiritual role in Japanese culture.
Our Gyokuro tea might be almost neon green, but the colour is entirely natural. Tokyo first started using its famous neon signs in 1926, so we've given this tea the number 26.
For those looking for a more robust taste to their green tea, this wok-fired variety from China's Hunan Province might be just the ticket. The elegant blue-grey leaf takes its colour from the silvery buds picked early in the spring, and the infusion produces rich, roasted notes with a vibrant nutty complexity. There's even a floral sweetness to the finishMore Details
This nutty Japanese popcorn' tea is quite a concoction. When Japanese farmers first tried the trick of adding toasted rice to their tea, they soon realised that the springlike freshness of steamed Sencha was a surprisingly good match for crispy, roasted flavours. Curious, perhaps, but you have to admit it's truly deliciousMore Details
Go green, with this classic steamed green tea, famed for its lush, verdant taste. A good Sencha will have all the dewy freshness of a bright spring morning, matched with the softly savoury smoothness of melted butter. We've selected our signature style of Sencha for its strength, subtle sweetness and rich, refreshing taste. Beats a bowl of broccoli any dayMore Details
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