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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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Although most associate tea with North India, it's well worth discovering the teas produced in South India's Nilgiri Hills. Often thought to yield a dark and overtly aromatic brew, the better varieties tend to be far more subtle - our Kala Moti is a case in point.
The name literally translates as 'black pearl', referring to the lightly oxidised leaves which are delicately rolled by hand. The leaves open to an extraordinary size in the infusion, creating a truly multi-layered brew with a tropical fruit sweetness and a lightly nutty, peppery twist to the finish. Enjoyed without milk, it's wonderfully refreshing - there's no other Nilgiri tea quite like it.
The Great Taste Awards have been described as the Oscars of the food world—so you can imagine we were pretty chuffed when our Nilgiri Kala Moti won a coveted two star award this year. The judges were impressed by its “gentle flavour profile”, calling it a “good, clean flavoured tea.”
Citrus, Floral, Refreshing
Subtly fruity, with a peppery twist
Spinach, mushroom and other strong, hearty foods
Divine at any time of 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.
A self-indulgence and a treat after a hard day by Hans-Christian Fath on 27th September 2016
Nilgiri - a tea not too well known? Tasting it, one must seriously ask why. It has a very nice fruity flavour that is close to a second flush Darjeeling, yet still different enough to be a nice addition to anyone's shelf of tea caddies. A tea like a time out in the garden on a summer evening.
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 black pearls of South Sea oysters are very rarely black' as such more a medley dark green, purple, aubergine, blue and silvery grey, a bit like a peacock's plume. The peacock was delclared the national bird of India in 1963, so we've numbered this tea 63 you'll find a fair few peacocks wandering around the wildlife sanctuaries of the Nilgiri Hills
The Castleton Estate in Darjeeling is among the world's most celebrated tea gardens, famed for its superb Second Flush variety. Picked in June, Castleton's second harvest of the year produces teas with a pronounced floral aroma and a dramatic muscatel sweetness. More robust than a First Flush, this golden tea is the darling of Darjeeling.More Details
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