Nepalese Breakfast
From the pristine foothills of sacred Mount Kanchenjunga comes this exceptional organically grown black tea. Clean mountain air and cooler temperatures slow growth. This concentrates the rich flavours into these beautifully rolled whole leaves.
100% organically grown Colombian black tea
For the best brew
Steep one bag in freshly boiled water for 4–5 minutes and let the spices release their character. The traditional Nepali way is with milk and sugar, but it's just as good neat, where the pure blend shows off its natural complexity.
From the pristine foothills of sacred Mount Kanchenjunga comes this exceptional organically grown black tea. Clean mountain air and cooler temperatures slow growth. This concentrates the rich flavours into these beautifully rolled whole leaves. Harvested at peak quality and brimming with essential oils.
Known as ruby tea in Nepal for its warming character. You can smell the quality in the rich chocolate and tobacco notes. This indulgent brew delivers spiced cocoa tones with a fudgey finish.
Keep an eye out for those golden islands of sheen that form on top of your brew. That's essential oils from high quality tea leaves.
Proudly grown in a farmer-owned cooperative founded in 1984. Regenerative farming sustains the land while supporting over 100 families. Scholarships have helped more than 3,500 children complete school, alongside annual health camps and community projects that continue to transform whole villages.
THE ANSWERS TO LIFE’S BIG (TEA) QUESTIONS
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Most breakfast teas are blended ground leaves from multiple regions, but this is a pure, single-origin black tea. We use whole leaves for fresher, fuller flavour. It’s crafted from a balance of three premium leaf grades (leafy, wiry, and tippy), delivering a malty, rounded flavour with natural sweetness and complexity. You get the boldness of a breakfast tea, without the bitterness or harsh tannins found in some blends.
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This tea is grown in the misty cloud forests of the Colombian Andes, at 1,800–2,050 metres above sea level. The combination of cool mountain air, rich volcanic soil, and consistent rainfall creates the perfect conditions for a deliciously complex black tea.
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Unlike most tea regions, which have distinct harvest seasons, Colombia’s high-altitude tropical climate allows for year-round production. This means fresher, more consistent tea with a naturally malty depth and smooth complexity.
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Malty, smooth, and complex, with natural hints of panela (raw cane sugar), cocoa, and a honeyed depth that lingers after each sip. It has medium body, low astringency, and a long, satisfying finish.
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Yes, this tea is grown organically in Colombia’s only organic tea garden, where half the land is preserved as rainforest. However, due to some frustrating red tape, we can’t officially call it organic, as our UK packing facility isn’t yet certified. But rest assured, the tea itself is as organic as it gets.
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Like a classic breakfast tea, it stands up well to milk, enhancing its natural malty richness. But thanks to its smooth, well-balanced profile, it’s also excellent on its own. Maybe keep that quiet though… Hardcore tea connoisseurs would probably hurl cold, soggy used tea bags at us if they heard us promote adding milk.
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Anyone who enjoys a rich, flavourful black tea with natural depth and a smooth finish. If you want a malty, complex cup that works with or without milk, this is the one.
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Absolutely. A second steep brings out more of its natural sweetness and smoothness. The first brew is bold and malty, while the second is softer and more rounded. Just extend the steep time to extract the full depth of flavour.