A high quality malty, rich Assam from the Mangalam Tea Estate.Show info on this tea »
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A high quality malty, rich Assam from the Mangalam Tea Estate.Show info on this tea »
A fantastic quality full-bodied black tea.
The Mangalam Tea Estate, close to the border with Myanmar, in the Assam region of northeast India.
A relatively new garden, planted in 1973, the Mangalam Tea Estate grows hybrids of the Assamica tea plant to create a tea with lovely large leaves and full of beautiful golden tips.
This 2nd flush selection is of a very high quality and is the perfect tea for clearing out the cobwebs if your head is feeling a little blurry! A very elegant tea to start the day with.
A rich chocolate-brown brew quite typical of Assam teas envelops you with the characteristic malty, caramel flavours and a hint of fruit.
Great for breakfast to perk you up or with red meat dishes. If you fancy something sweet, it’s delicious with dark chocolate and picks out the caramel notes of a Pecan Pie.
Use one teaspoon per cup and brew with boiling water for around three to five minutes, depending on the strength that you like. Great with milk and sugar too, if you like them.Collapse info on this tea »
A high grade black tea from Qimen, China, known as one of the world’s best.Show info on this tea »
A second Keemun Mao Feng for Tea Horse, but this one is a black tea. Mao Feng (referring to the shape of the leaves) is a high grade Keemun tea, which has a reputation as one of the world’s best black teas.
Keemun is the English spelling for the town of Qimen, in Anhui province, China, from where the tea originates.
A relatively new tea, it was first produced in 1875. A government official, unfairly dismissed from his post, learnt instead how to make black tea. He was so successful that others copied his style and the Qimen region switched production from green tea to black tea in order to satisfy demand in Europe. Keemun became the most popular and distinctive tea in an English Breakfast blend and is said to be one of Her Majesty Queen Elizabeth II’s favourites.
This fine example of a black tea is full of health-giving polyphenols. These become flavonoids in the production of black tea, a highly powerful group of antioxidants that help to reduce levels of bad cholesterol and blood sugar. One cup of tea contains 150-200mg of flavonoids, which are believed to protect against heart disease, stroke and diabetes. It is said three cups of tea a day, or most certainly regularly drinking (we would say that!), can help maintain good all-round health.
Deliciously fragrant dry leaves create a burnt orange brew that offers quite a complex combination of malty, sweet richness with some cocoa taste and lightly floral notes. It hints at a gentle smokiness common in other Keemuns.
Although the most popular tea in an English Breakfast blend, we prefer to drink it straight up in the morning with breakfast. Also pairs well with salty cheese like Parmesan or Feta, Korean food, chillis or even vanilla-based desserts.
Use one teaspoon per cup, pour on fresh water just off the boil and brew for about four minutes. If you leave it too long by mistake, it won’t become bitter like some teas. If you like to add milk/sugar, use a bit more tea to create a stronger brew. Keemun Mao Feng can be infused three times, for slightly longer each time.Collapse info on this tea »
A high quality bright black tea with a toffee sweetness.Show info on this tea »
A whole leaf orange pekoe grade tea from the island of Sri Lanka, previously known as Ceylon.
The Kenmare tea estate in Nuwara Eliya, in the west of the central region of Sri Lanka. The estate has a great reputation, and the area is known for producing flavourful teas of high quality.
Known in British Colonial days as ‘Little England’, the high altitude of Nuwara Eliya offers a cooler climate with the perfect combination of tropical sunshine and cloud cover for growing wonderful quality teas.
As home to the highest tea estates in Ceylon, teas from Nuwara Eliya are thought by many to be the island’s finest. This bright tea is the perfect awakener on darkening autumn mornings. Its wet leaves have the aroma of toffee apple – an evocative autumnal flavour.
Lighter in body and colour than lowland Ceylon teas, this coppery coloured medium-bodied tea brews a lively and highly flavourful cup with subtle citrus notes and a lovely toffee sweetness. We think it has hints of wild flowers in its aroma and the flavour of this Kenmare represents the distinct characters of a fantastic Ceylon tea perfectly.
Although a classic breakfast tea, we’ve also discovered through experimentation (it was tough, we assure you) that it’s fantastic with banana bread or lemony dishes. If you fancy pairing it with a big hearty meal, it’s the perfect accompaniment to a Sunday roast chicken.
Use one teaspoon per cup. Brew with freshly boiled water for three to five minutes depending on your preferred strength. Lovely black or add a splash of milk and sugar if you like.Collapse info on this tea »
A rich, lightly spicy black tea from Sri Lanka.Show info on this tea »
A flowery orange pekoe (FOP) grade whole-leaf black tea.
Kandy, the oldest tea-growing region of Sri Lanka (Ceylon).
A mid-grown tea, from the lush, green mountainous area of central Sri Lanka, the humidity, rainfall and moderate cloud cover helps develop the fuller flavour and bright colour of this tea. Fully oxidised after picking, giving the leaves an almost black hue and a dark infusion.
The long, twisted wiry leaves are a uniform size and full of the silvery tips that give the tea its name, showing the great quality of this tea.
More full-bodied than our Uva or Nuwara Eliya Ceylons, this is a bold tea with a deep, rich malty flavour including light spice and chocolate notes.
Packs a delightful punch as a morning tea, it pairs well with stronger flavoured dishes, a Sunday roast chicken or lamb, or even barbecued meat.
Use one teaspoon per cup (around 235-250ml), and infuse using freshly boiled water for about four minutes. Enjoy with or without milk.Collapse info on this tea »
A treat of a black blend, with cocoa shells and peppermint.Show info on this tea »
A bespoke Tea Horse tea inspired by Queen Elizabeth II. Ceylon black tea has been blended with cocoa bean shells and peppermint to give a delicious, but not overpowering, taste of chocolate and peppermint.
The tea is grown in the central Sri Lankan region of Uva. Cocoa is native to South America, although now much of the world’s cocoa is grown in West Africa.
For our Jubilee selection we wanted to honour the tastes of Queen Elizabeth II through tea. Charles Oliver, a royal servant who worked at Buckingham Palace through the reign of Queen Victoria right through to our present Queen, compiled notes on royal eating habits, collecting recipes and banquet menus. In his book he recalls that when the Queen was very young, she was very fond of crisp chocolate-coated peppermint creams. We thought this would make a great tea and hopefully, we were right!
The particular black tea we chose has a mellow flavour that works well alongside cocoa and mint. Although Queen Elizabeth II had a sweet tooth as a child, this taste didn’t apparently continue into adulthood, so we’ve used cocoa shells rather than chocolate to give a fantastic rich flavour without being too sweet.
Not ones to deceive, it’s all in the name! It tastes like a chocolate peppermint cream, particularly if you add a little milk (although it’s great without milk too). The balanced flavour of the tea carries notes of pure cocoa with an overtone of peppermint.
Pretty tasty on its own perhaps instead of dessert, or whenever you fancy the taste of chocolate without the calories. Pair it with some good quality chocolate to enhance the flavour.
Use one teaspoon per cup. Using freshly boiled water, brew for four minutes. It’s equally tasty with or without milk.Collapse info on this tea »
A traditional, hearty English Breakfast blend.Show info on this tea »
Inspired by two countries of the Commonwealth, this is our Jubilee take on the traditional English Breakfast blend of tea - a 50:50 mix of two black teas from Commonwealth nations India and Sri Lanka. The Ceylon is a Broken Orange Pekoe (BOP), referring to the grading process where broken and whole leaves are separated - broken giving a slightly stronger brew. The Assam is a Golden Broken Orange Pekoe grade (GBOP), which includes some golden tips. Broken grades are often used in blends.
Assam in north eastern India, one of the original provinces of British India, and the mountainous area of central Sri Lanka (Ceylon), both members of the Commonwealth of Nations since the late 1940’s.
English Breakfast tea is the most popular blend in the UK. Apparently made popular by Queen Victoria, some say its origins are in Edinburgh, others describe the blend as first created by an English tea merchant in New York in 1843. Both accounts suggest the addition of the word ‘English’ was an early marketing ploy, which clearly worked! Purists say that very traditional English Breakfast blends should only contain Indian and Ceylon teas – as our Commonwealth Blend does – others add Chinese Keemun or Kenyan tea for strength.
As the nation’s favourite tea, in a Taster box celebrating all that is Great British we couldn’t leave out English Breakfast. We all need something strong and hearty to get us going in the morning and this is the tea for the job - an invigorating morning cup to honour the tea that so many of us love. With less caffeine than coffee and a slower release, you will be revived and feel the benefits over a few hours, without a caffeine crash.
A classic cup of tea with a great flavour and just the right amount of strength. The Assam brings a brisk, malty flavour that we love and the mellow Ceylon adds a hint of citrus to create a really uplifting cup.
Breakfast! Any strong-flavoured and hearty foods or at any time of the day when you fancy a good quality, brisk English cup!
Add one teaspoon per cup. Boil fresh water, pour over and brew for four minutes. Great with milk and/or sugar.Collapse info on this tea »
An aged tea from China, known for aiding weight loss.Show info on this tea »
A post-fermented tea that, like many wines, improves with age. The leaves are subject to moisture and humidity to encourage good bacteria to grow and enzymes to ferment the leaf. Highly sought after, vintage pu’erh can fetch enormously high prices and is often purchased as an investment! This is a two-year aged loose leaf cooked pu’erh. A polarising tea – people seem to love it or hate it!
Named after the town of Pu’erh, it is grown and produced in Yunnan Province, south-west China.
Pu’erh tea has a history in China for around 1700 years. When tea was traded via the Tea Horse Road to Tibet, it was compressed into cakes as this was easier to transport. The journey often took months, and loose green tea leaves sensitive to temperature and humidity changed and fermented over the long journey. It created a different, more complex and rich tea. Compressing the tea was the ideal way to transport it.
For it’s assistance with weight loss by stimulating the metabolic system and cholesterol-lowering effects, that has earned it a celebrity following. Pu’erh tea is also good for the stomach, improving bacterial flora much like a probiotic. It aids digestion, particularly of fatty foods, making it a great tea after heavy meals. It is also said to improve circulation and the Chinese have long drunk it to help a hangover!
A quite different flavour to most teas, this is a younger, gentler pu’erh than some. It has a rich, earthy and woody flavour, with hints of mushroom and a slight sweetness.
A strong flavour that can go well with stronger flavoured foods; spicy pork or beef noodles and mushroom-based recipes. It counteracts the effect of heavy meat and dairy intake, so drink it after a long, large meal!
Use one teaspoon per cup. Rinse the leaves first by pouring about half a cup of freshly boiled water over the leaves (in the tea filter, or in your teapot). Leave it for 10 seconds, then pour this water away - this is to prepare the leaves after the ageing. Play around with how you like it, but for a new pu’erh drinker, we recommend two minutes. Can be infused multiple times, for more complex flavours to emerge; brew for slightly longer each time. It is generally drunk without milk or sugar to get the full flavour and health benefits, but as ever, it’s up to you.Collapse info on this tea »
Known as the ‘Champagne of teas’ from one of India’s most famous estates.Show info on this tea »
Known as the ‘Champagne of Teas’ for its very distinct, muscatel grape taste – a bit like, funnily enough, Champagne. Just without the booze or the bubbles. Darjeeling 1st Flush is classified as a black tea, but has a lighter colour and flavour, making it milder than most black teas. The 1st Flush is picked in March, immediately after the spring rains.
Darjeeling, India, in the foothills of the Himalayas. The Castleton Estate is one of the world’s most famous tea estates, founded over 120 years ago when tea production in India was still very young. The garden is known for producing some consistently lovely teas. The tea grows at an altitude of over 2000m, which helps to develop its distinctive fragrant flavour.
The tea plant is native to India and has been consumed there for several thousand years. It wasn’t until the late 1830’s though that it was grown commercially, first by the British East India Company, as the Brits looked for control over their supply. India is now one of the largest tea producers in the world and its Darjeeling tea one of the most famous.
We like anything related to Champagne, and no alcohol means we can quaff it all day. But mainly we love the delicate, fragrant fruit and floral flavours of this quite unique black tea. No collection of classic teas would be complete without a Darjeeling; particularly the 1st Flush, picked in early spring, which is famous in the tea world and highly sought-after. We love the mix of dark green, black and coppery leaves, so different from other black teas.
A very delicately flavoured tea, don’t expect your usual black. The main hit will be like a muscatel grape, like a sweet summer wine. A floral scent and hints of honey round off this pale golden delight.
A delicate flavour requires delicate foods, and this wonderfully classic tea would go just perfectly with a cucumber sandwich for afternoon tea or a light creamy cheese like Camembert. Don’t mind if we do.
Use a teaspoon per cup, with freshly boiled water cooled for a minute or so to around 90ºC. Infuse for three to four minutes, and re-infuse the leaves several times. Add a little milk if you like, or a slice of lemon.Collapse info on this tea »
Subscribe to our tea club and we’ll post you an exciting, carefully curated selection of four different loose teas per month, hassle-free filters to brew the tea in, plus a lovely info booklet.
All packaged beautifully from just £11.95 a month!
That’s less than 10p for each delicious cup!