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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...
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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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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
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This outstanding example of an Orange Pekoe grade Ceylon tea has been sourced from the Kenilworth Estate in the western Sri Lankan hills. Named after Kenilworth Castle in Warwickshire, the estate is renowned for its traditionally mature style of Ceylon, characterised by an attractively long, unbroken leaf and subtle oaky tones to the cup.
At altitudes of up to 4,000 feet, the 700-acre estate profits from the fresh climate and seasonal monsoons of the hills. The best tender leaves are picked after the first monsoon and processed during the cooler weather, allowing the tea to develop its famously smooth, almost creamy texture - you'll taste none of the astringency sometimes associated with Ceylon tea. Indeed, Kenilworth holds the record for the highest price ever paid at auction for its Orange Pekoe grade tea - clear, complex and refreshingly sweet, it's not hard to see why.
Clear and complex with subtle notes of oak
The clear taste of this Ceylon is great with Gorgonzola cheese
Something for special occasions
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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Known by the country’s original colonial name, Ceylon, Sri Lankan tea is one of the world’s most popular single origin varieties. However, its success is one of those surprisingly flukes of history. Coffee plantations were originally the country’s main economic resource and it wasn’t until the 1860s that the Scottish pioneer James Taylor planted the first tea bush. He wasn’t having much luck, but when a sudden blight devastated the coffee plantations the Sri Lankan tea industry took centre stage. The tea’s clean, brisk taste proved a real hit at the London tea auctions and the British have never looked back…
We've numbered our Kenilworth Ceylon tea 47 to reflect the founding date of the Estate, 1947.
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
This historic blend is inspired by the type of tea enjoyed in Victorian London when Walter Whittard opened his first shop in 1886. Crafted according to the techniques used at the time, it's a tea with a real taste of authenticity: hearty, full-bodied and flavoursome, with a splash more originality than your everyday cuppa.More Details
The tea of Sri Lanka is celebrated for its clean, crisp and refreshing taste, and this Orange Pekoe grade of Ceylon has been chosen to produce a bright and slightly spicy cup. Brew lightly for true subtlety of taste, a little stronger to add a dash of milk.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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