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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 dewy white tea from Anhui Province in China owes its youthful taste to the meticulous process of picking a bud and the youngest two leaves from each tea bush. The result is a beautiful silver-green style of leaf, yielding a crystalline sweetness with smooth notes of cantaloupe melon.
To preserve the delicate taste of the young silver buds and downy green leaves, white tea undergoes very little processing. Unlike green teas which are steamed or fired to cut short the oxidation process, the freshly picked leaves are simply left to dry, either under the sun or inside for better control of temperature and humidity. As a result, the leaves experience some light oxidation, highlighting their soft sweetness and muting the greener, grassier flavours you might associate with a green tea.
The minimal processing allows the leaves to retain a large proportion of their natural antioxidants. White tea is known to be high in the antioxidant EGCG, reputed to rejuvenate the skin and relax the body. It's ideal if you're feeling a bit worse for wear.
A slice of ripe melon, with a silvery sweetness
Something light so as not to overpower the tea, such as scallops
Winter sunrise and spring mornings
Add two teaspoons (around 4g) 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 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…
We've chosen the number 51 for this tea, the sum of the numbers in the chemical formula for EGCG.
This exceptionally rare form of yellow tea has been uniquely baked according to a painstaking, highly skilled process only practiced in certain provinces of China. The result is a subtle roasted flavour, with a slight smokiness and distinctly nutty notes. It might be tricky to track down, but no tea collection is complete without it.More Details
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
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