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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
Go green, with our signature Sencha green tea, selected for its strength, subtle sweetness and rich, refreshing taste.
We've sourced our high quality Sencha from China, where the technique of steaming the leaves to stop the oxidation process first originated. A good Sencha will have all the dewy freshness of a bright spring morning and a slightly savoury smoothness - a little like steamed green mange-tout, generously coated in melted butter.
Known to be high in antioxidants, green tea has found fame as a cure-all health elixir: reputed to boost weight loss, reduce cholesterol, and combat all sorts of ailments. Far too often, green tea is over-brewed, becoming tannic and bitter. The trick is to brew the tea lightly, allowing the boiled water to cool for about five minutes before pouring. The result is a lush, verdant brew which beats a bowl of broccoli any day.
Fresh, verdant and smooth
Pair pure Sencha tea with a meal of sushi
As a digestif after a decadent lunch or supper
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.
Sencha loose green tea by John Thompson on 21st October 2016
This Green Tea is wonderful . I had never had it , until it was recommended to me and now I would recommend it to everyone
ruta by Ruta on 2nd August 2016
soft refreshing taste, very good :3
Delicate but full flavoured green tea by Richard Thomas on 3rd July 2016
This is a really fresh and pure green tea from Japan, the taste is how I imagine eating grass would be! The leaves themselves are so delicate that small bits of leaf will undoubtedly break off and find their way into the brew, this is a good thing as it just adds to the taste. Guaranteed to clear the head and palate, and heighten the senses. Has a friendly aroma and can even handle a splash of milk (although I'm not sure it necessarily needs it).
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…
780BC marks the approximate date that Lu Yu wrote his famous Cha Jing, the world's first book about the art of tea. Covering everything from origin and picking technique to the tea ceremony itself, it was also the first historical record of steaming tea. We thought we'd give our quintessential Sencha the number 780, to celebrate the original tome for teatime reading
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
Green Tea with Flavouring
Inspired by the Japanese sakura cherry blossom festival of early spring, we've layered a base of fresh Sencha green tea with flavours of sweet, ripe cherries and a sprinkling of pretty pink petals. One sip, and you're sitting under a candyfloss cloud of luxuriant blossom. Bright, sweet and sublimely springlike, we love it as a crystal-clear cold infusion.More Details
This truly extraordinary Japanese tea generates a bright green, almost luminescent infusion. Before being picked and skilfully steamed to keep that peas-in-a-pod freshness, the young leaves are carefully protected from the light: the secret behind the tea's vibrant colour and rich, almost buttery taste, not to mention a whole host of reputed health benefitsMore Details
Monks and matcha Since tea seeds were first brought back from China by the Buddhist monk Eisai in 1191, the JapanRead More
Not only were the Chinese the very first to drink tea, they also invented paper and were the first to write extensively on the subject of tea. The...Read More
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