Since 2007 Newby Tea has been our Tea Partner. Their mission is to “Source, Blend, Preserve and Serve the World’s finest teas”. Only the best leaves from prime harvest seasons are picked and their quality is then preserved in Newby’s own state-of-the-art factory in Kolcutta, Northern India - the heart of the World’s finest tea growing region. Before leaving the factory, all the teas are sealed in triple layer alu-foil packaging to preserve their freshness, unique character and taste. We have selected all the more popular teas from Newby’s huge range and offer many of them in both Teabag and Loose Leaf formats.
Black Tea
Fully oxidised, black tea is by far the favourite of the West. This preference may have developed from necessity; in the age of clipper ships, green teas deteriorated quickly in the cargo bay, whilst black teas tended to preserve their rich and flavourful character for much longer. In making black tea, leaves are picked, withered and rolled to ensure the enzymes are exposed to oxygen so the leaves transform into a deep red colour.
See our range of Black Teas here...
Green Tea
Like white teas, green teas undergo no oxidisation. Instead, they are treated to incapacitate the leaves’ enzymes during the firing & drying process. Traditionally, Chinese green tea leaves were pressed against a hot wok, whilst Japanese green tea leaves were gently steamed. By far the preferred type of tea in the East, green tea comprises more than 70% of all the teas produced in China.
See our range of Green Teas here...
Oolong
The ultimate balancing act between green and black teas, oolong teas are semi-oxidised to varying degrees by experts. Following the picking and withering stage, the oolong tea leaves are rolled and then fired again and again until the oolong tea is deemed ready. An exquisite oolong achieves a perfect balance between the light, fruity complexity of green teas and the richer, spicier intricacies of black tea.
See our range of Speciality Teas here...
White Tea
The least processed of all teas, white tea is created from the buds, which, once plucked, undergo no oxidisation. After withering and drying in sunlight, the buds are immediately sorted and graded, where stray leaves and twigs are completely removed to leave the tea in its simplest, purest form. Harvested primarily in China, white teas were historically produced from spring harvests, which lasted a mere two weeks.
See our range of Speciality Teas here...
Tisanes
Tisanes, or herbal infusions, are not technically teas because they do not derive from the Camellia sinensis plant. The term encompasses dried leaves, fruits, flower petals and herbs steeped in boiling water. Used medicinally across cultures, many well-known tisanes have been consumed for millennia. Chamomile was known among ancient Romans for its calming effects, whilst nutty rooibos has long been the choice drink of native South Africans.
See our range of Tisanes here...
Pu Erh
Pu erh originated in China over a thousand years ago. Fully oxidised, pu-erh tea is uniquely fermented in a humid environment where a lack of oxygen allows the interaction of anaerobic organisms and enzymes in the leaf. Pu erh teas can compressed into shapes to be transported and is also available in loose leaf. With their unique flavour, pu-erh teas are earthy, mature, intense and celebrated for their digestive properties.
See our range of Speciality Teas here...