Breakfast Tea Sampler

A cacophony of shades make this blend a delight to view as bright tips intermingle with darkly oxidised leaves of both orthodox and CTC styles.

Malty and toasty, with a honeyed sweetness.

Deep amber-red and clear. Rich and full-bodied, with malt, toast and honey, carries milk well for a robust cup.

Wiry, tightly twisted dark brown leaves shot through with golden tips.

Malty and sweet, with a brown-sugar warmth.

Rich red and clear. Full-bodied and malty with a smooth, creamy texture, sweet enough to drink on its own and robust enough for milk.

Cut black tea in dark brown grades, scattered with bright blue cornflower petals. Immediately aromatic, the bergamot and vanilla notes are fresh before steeping.

Bright citrus oil with a soft and rounded vanilla scent. Less assertive than a classic Earl Grey, the vanilla sweetens the bergamots gentle aroma.

Amber-brown, medium-bodied. Bergamot citrus across the palate first, vanilla settling in behind, both carried on a clean malty black base. Smooth, low astringency, no bitter edge and a mild, lingering sweetness. Holds well to milk, deepening the creamy flavour.

Small, uniform leaf pellets in CTC style of copper-brown, hinting towards orange. Dense and quick to give up colour for a fast, full extraction.

Malt and cocoa lead – warm, sweet and biscuity, like dark chocolate and toasted grain. Round and soft with a faint dried-fruit edge and no smoke or sharpness.

Deep copper-red, bright and clear. Medium-bodied and smooth, with moderate, rounded astringency.