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In a world that often feels like it’s moving at the speed of light, there’s something inherently comforting about the timeless tradition of afternoon tea. Originating in 19th century England, afternoon tea has evolved from a simple afternoon repast to a symbol of elegance and refinement cherished across the globe.

Picture this: delicate porcelain cups, fragrant steam rising from freshly brewed tea, and tiers of dainty sandwiches and pastries arranged with precision. It’s more than just a meal; it’s an experience steeped in history and culture.

The tradition of afternoon tea is often credited to Anna, the seventh Duchess of Bedford, who found herself feeling peckish in the long hours between lunch and dinner. To stave off hunger pangs, she began requesting a pot of tea and some light snacks in the late afternoon—a habit that quickly caught on among the social elite.

Today, afternoon tea is celebrated not only in England but in many parts of the world, each with its own unique twist. Whether it’s the grand hotels of London serving up elaborate spreads complete with scones and clotted cream or the charming tearooms of quaint villages offering a more rustic affair, the essence remains the same: a moment of respite and indulgence in the midst of the day’s hustle and bustle.

But afternoon tea is more than just a gastronomic delight; it’s a ritual that brings people together. It’s a chance to pause, to engage in meaningful conversation, and to reconnect with friends and loved ones. In a world dominated by screens and schedules, the simple act of sharing a pot of tea can foster a sense of community and belonging.

Moreover, afternoon tea is a celebration of craftsmanship and attention to detail. From the artfully arranged sandwiches to the delicate pastries, every element is carefully curated to delight the senses. And let’s not forget about the tea itself—the myriad flavours and aromas waiting to be discovered, from classic blends like Earl Grey to exotic varieties like jasmine pearl.

In our fast-paced world, the tradition of afternoon tea serves as a gentle reminder to slow down, to savour the moment, and to appreciate the finer things in life. So why not take a leaf out of the Duchess of Bedford’s book and indulge in a spot of afternoon tea? Whether you’re celebrating a special occasion or simply treating yourself to a moment of luxury, it’s an experience that’s sure to leave you feeling rejuvenated and uplifted. After all, as the saying goes, there’s nothing a cup of tea can’t fix.

In a world where convenience often takes precedence, there’s something inherently comforting and sophisticated about the ritual of brewing loose leaf tea. From the gentle rustle of leaves to the delicate aroma that wafts through the air, every aspect of preparing and enjoying loose leaf tea speaks to a timeless elegance that transcends generations.

Embracing Tradition in Every Cup

Loose leaf tea isn’t just a beverage; it’s a tradition steeped in history and culture. For centuries, tea has been revered for its medicinal properties, calming effects, and ability to bring people together. From ancient Chinese dynasties to English teatime rituals, the art of brewing loose leaf tea has been passed down through generations, each steeping method and blend carrying its own story and significance.

A Symphony of Flavors and Aromas

One of the most enchanting aspects of loose leaf tea is its diversity of flavours and aromas. Unlike its bagged counterparts, which often contain broken leaves and tea dust, loose leaf tea consists of whole leaves, flowers, and herbs that unfurl and release their full potential when steeped. From delicate white teas with floral notes to robust black teas with hints of caramel and malt, the world of loose-leaf tea offers a sensory experience like no other.

Sustainability and Quality

In an age where sustainability is paramount, loose leaf tea presents itself as an eco-friendly option. By opting for loose leaf tea, consumers can reduce the amount of packaging waste generated by individual tea bags. Additionally, loose leaf tea often boasts higher quality ingredients, as it allows for the inclusion of whole leaves and botanicals, free from the processing and additives found in many tea bags.

The Art of Brewing

Brewing loose leaf tea is as much about the process as it is about the end result. From selecting the perfect tea leaves to finding the optimal water temperature and steeping time, each step in the brewing process contributes to the final flavor profile of the tea. Whether using a traditional teapot, a modern infuser, or a classic gaiwan, there’s a certain mindfulness that comes with brewing loose leaf tea – a moment of pause in an otherwise busy day.

Joining the Loose Leaf Revolution

As more people seek out authentic and enriching experiences, the popularity of loose leaf tea continues to grow. With its rich history, diverse flavours, and sustainable practices, loose leaf tea offers a taste of tradition in a modern world. So why not pour yourself a cup, slow down, and savour the simple pleasure of loose leaf tea? After all, some traditions are worth preserving, one sip at a time.

First flush Darjeeling tea is grown in Darjeeling in West Bengal. Although it is mostly sold as a black tea, Darjeeling green teas, white teas and even oolongs are being more widely produced as of late. Darjeeling teas as a whole only makes up about 1% of all of India‘s tea output, and the demand heavily outweighs the production. It‘s actually sometimes nicknamed the champagne of teas!

The reason behind the name ‘first flush‘ is actually to do with when the leaves were picked during the years harvest. First flushes are the first leaves to be picked in the spring. The leaves are usually harvested starting mid-March. It‘s the youngest part of the crop and has a very light and clear colour, a light taste and a floral scent; the taste is gentle and is preserved by being left to oxidise for a shorter amount of time, also leaving the colour of the leaves to have more of greenish tint than most black teas.

The planting of tea in the Darjeeling area didn‘t begin until 1841, when Archibald Campbell was transferred as a superintendent in Nepal to Darjeeling, bringing with him the seeds of a Chinese tea plant and later experimenting with growing them in Darjeeling.

There is a growing issue in the tea industry, with tonnes of counterfeit Darjeeling tea being sold each year, with around 40,000 tonnes being sold yearly, whilst the actual production of Darjeeling tea is four times less, reaching only 10,000 tonnes – that‘s 30,000 tonnes of counterfeit Darjeeling sold each year. As an attempt to prevent this, the Tea Board of India issues a certification mark/logo to real manufacturers, therefore giving a mark to show that the tea is, in fact, genuine Darjeeling tea.

Tea fact

In a recent study, 80% of staff claim they find out more about what’s going on at work over a cup of tea than in any other way

Come join us for a valentines day afternoon tea in our tea room! Click the poster to book.