Ceylon

Sri Lanka (formerly Ceylon) is the world's third largest producer and second largest exporter of tea. Their stringent grading standards lead to generally high quality teas. Most is grown above 4000ft and has a strong but delicate flavour with a slight bitterness. Good with or without milk, but less suited to lemon.

Darjeeling

Called the Champagne of teas because of its fine colour, winey flavour and comparative cost. Grows in the foothills of the Himalaya at up to 6500ft. The bushes can take 10 years to mature. Best without milk.

Earl Grey

Usually a black China tea flavoured with the oil of the bergamot orange, but this is artificially sprayed today. Must be kept wrapped and apart from other teas to avoid contamination. The original recipe was reputedly given to the second Earl Grey in 1830 by a Chinese mandarin (official). Drunk with or without milk.

Gunpowder

This is a tea grade rather than type: high quality Chinese green tea made from young or medium-aged leaves rolled into tiny balls.

Japanese Green

Only relatively recently known outside Japan, this is a clear tea with a fine yet earthy taste without bitterness. (if it is bitter, you have used too much tea or left it to stew). Reputedly good for the digestion. Can also contain natural additives such as popped rice, which give a distinctive flavour.

Jasmine

Produced mostly in China's Fujian province or in neighbouring Taiwan. Freshly picked jasmine flowers are in overnight to give flavour and then most are removed. Clear and yellow in colour, drunk without milk.

Kenya Assam

A generally reddish brown Assam-type tea with a brisk, naturally sweet and malty flavour. Good with milk.

Keemun

Grown in the Anhui province of northern China to give a distinctive taste. Subtle and drunk without milk.

Lapsang Souchong

A tea from Fujian province in China fired over pine chips to create a smoky flavour. An acquired taste. Good without milk or lemon.

House Blend

We mix this ourselves using half Assam and half Ceylon, with a scattering of Darjeeling. This gives a medium strength, fairly malty flavour with a hint of piquance and fragrance from the Darjeeling.

Rooibos

Rooibos grows exclusively in the Cedarberg Mountain region of South Africa. Fermentation turns the leaves and the resulting tea a rich orange/red colour and it is this distinctive colour which led to the Afrikaans name rooibos, which means "red bush."

Rooibos has a low tannin content and a smooth, non-bitter flavour with a sweet and fruity taste that is pleasant hot or chilled. It is thought to have many health benefits.