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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
'Assam Second Flush Tippy Golden Flowery Orange Pekoe' may be rather a mouthful. But one sip of this superbly rich and malty brew and you might just remember the name.
Assam teas really come into their own during the second harvest of the year which takes place in late spring. These 'Second Flush' teas are particularly prized for their full-bodied smoothness and sweet, malty taste. We've selected a superbly high grade of Assam with a large unbroken leaf and plenty of buds and golden tips: in other words, 'Tippy Golden Flowery Orange Pekoe'.
Sweet, strong and substantial, it's a beautiful tea for breakfast. We'd suggest brewing lightly to appreciate its layered honeyed flavours, but a stronger steeping creates a wonderfully dark, almost treacle-toned cup, perfectly matched with milk.
Full-bodied, with layered tones of malt and honey
The connoisseur's choice for 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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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.
Assam was one of the very first teas to be cultivated by the British in the 19th century. We've numbered this tea 888 to reflect the year that British tea imports from India exceeded those for China, in 1888 . Just two years after Walter Whittard set up shop in 1886, the British tea industry entered a new era
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
Originally known as 'Empire Tea' back in the 19th century, Assam was a bit of a British breakthrough Since then, we've become rather fond of this sweet and malty golden tipped tea - it's scrumptious with jam and crumpets, and brilliant as a breakfast brew.More Details
This extraordinary example of a fine Kenyan tea is the very best of its kind. The uniquely delicate, spidery leaves produce a rich russet brew full of ripe autumnal flavours; there's a layered complexity to the cup, yielding a plummy sweetness and a slight hint of cinnamon spice. Full-bodied, flavoursome and utterly moreish, it's an excellent choice for breakfast.More Details
“I’m a bit of a traditionalist, so I tend to go for classic black tea blends like Earl Grey, or single origin varieties like Ceylon or Assam. Lapsang Souchong is a treat with hot cross buns.”- Jamie, Oxford Street Store Manager
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