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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
Our Flowery Orange Pekoe tea from China's famous tea-growing province of Yunnan has a rich, malty taste which some compare to a classic Assam, distinguished by strong, fruity bass notes and the slightest suggestion of spice and smoke.
'Flowery Orange Pekoe' refers to the young, unbroken style of leaf, scattered with golden buds to give it that molten treacle sweetness. Simply add splash of milk and it becomes a beautifully mellow breakfast brew.
Rich yet mellow, with hints of malt and spice
Rich, fatty foods, such as roast lamb
For a rather more exotic breakfast
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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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…
Yunnan is home to 15,000 species of plants, including 60% of the plants used in traditional Chinese medicine. Black tea has been proven to be beneficial both for the heart and blood sugar levels, so we've number this tea 60 to reflect its medicinal roots.
Grown solely in China's Fujian Province, this iconic smoky tea has been dried over fires of resin-sweet pinewood, a technique discovered by accident back in the 16th century; European merchants soon gained a taste for the bonfire brew, and the rest is history...More Details
This tea takes its name from the camel-drawn caravans which travelled the ancient trade routes through Russia to the tea-tables of Europe. A century in the making, this was one of our very first blends: a combination of rich Indian tea, smoky Lapsang Souchong and refreshing Nepalese tea to mellow that campfire smokiness.More Details
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