A smooth, buttery oolong with bright yellow liquor and delicate floral notes. Rolled green leaves offer a light, refreshing taste.

Organically cultivated Japanese tea, direct from the remote sea southern tip of Kyushu Island. The Morimoto family harvested the finest leaves of the Okumidori cultivar which effuse a gentle sweetness, delicious umami emerald green brew with a hint of sea air.

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A delicious long leaved Ceylon Candy blended with the oil of the rind of the bergamot orange. A high quality Earl Grey without the caffeine. The caffeine is removed using a process involving high pressure CO2 and magic.

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The flamboyance of this spice contrasts perfectly with the clean taste of the black tea to produce a deliciously fresh and fragrant drink. Scented with both vanilla oil and pieces of vanilla pods.

Chinese leaf grade black tea from Hunan and Hubei provinces which have an elegant sweetness and a mild caramel flavour, blended with vanilla.

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A blend of the best black tea with pieces of apple. A refreshing tea with the fruity ending.

Chinese Keemun tea from the Anhui province in South East China, Keemun was first produced in Anhui in 1875 after a washed up government official travelled to Fujian to learn the secrets of black tea, prior to that time only green tea was produced in Anhui. This delicious tea is blended with apple pieces.

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A strong Indian tea with a rich malty character from the Assam region of North East India, grown on the banks of the Brahmaputra river.

Our GBOP (Golden Broken Orange Pekoe) Assam comes from the Naming Estate in the North West of Assam, in the foothills of the Himalayas.

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These Assams are particularly prized for their full bodied smoothness and sweet malty taste.

Picked just after the Monsoon, the second flush is the best time to harvest Assam tea. The monsoon rain raises the level of the Brahmaputra river putting extra minerals into the soil, the rain creates a greenhouse effect and the combination of the two makes for fantastic growing conditions and the richest flavour in the leaves once they are plucked.

Tippy Golden Flowery Orange Pekoe is a mark of a height quality large leaf.

Our Second Flush Assam comes from the Baghjan Estate, near Tinsukia in the North East of the Assam region, which was established in 1922.

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A highest grade leaf from the second harvest of the year. Produces a light brown liquor with a quality full 2nd flush flavour. The second flush, harvested in June, is more full bodied and slightly stronger than the first.

Super Fine Tippy Golden Flowery Orange Pekoe is the classification of the highest quality, largest leaves from the harvest. This unique second flush is blended from leaves selected from a number of estates to maintain its quality and character.

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The champagne of teas, this is an excellent Darjeeling, light with the musky spiciness. Super Fine Tippy Golden Flowery Orange Pekoe is a mark of particularly high quality as it states that it is made from the best quality whole leaf rather than small broken leaf pieces.

This is a special blend, the teas are selected from a number of estates to make a unique First Flush Darjeeling for your cup.

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A delightful decaffeinated alternative to a breakfast tea. This strong tea from Ceylon has the caffeine removed by a process using high pressure CO2 and magic.

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Also known as Longjing or Lung Ching, this tea is also considered one of the Chinese’s finest and most famous. It is said to have been named after a well that contains dense water. After rainfall, the lighter rainwater floating on its surface sometime exhibits a sinuous and twisting boundary with the well water, resembles the movement of the Chinese dragon.

Leaf grade tea from the village of Lung Ching in the province of Zhejiang.

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A natural remedy for morning sickness, nausea and indigestion. It is also excellent in an early stages of infection because it can promote a fever and hasten healing.

Our cut ginger root comes from Nigeria.

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Translated to mean “Green Snail Spring”. This one reigns from the Fujian Province of Eastern China. Beautiful medium sized twisted green and silver leaf. Best brewed with freshly drawn boiled water that has cooled for 2 minutes for 3-5 minutes. The liquor is pale with a delicate aroma and buttery character not dissimilar to Ti Kuan Yin. The name Biluochun literally means "green snail spring". It is called so because it is a green tea that is rolled into a tight spiral, resembling snail meat, and is harvested in early spring.Its original name is Xia Sha Ren Xiang "scary fragrance". The story goes that it was discovered by a tea picker who ran out of space in her basket and put the tea between her breasts instead. The tea, warmed by her body heat, emitted a strong aroma. According to the Qing Dynasty chronicle Ye Shi Da Guan, the Kangxi Emperor visited Lake Tai in the 38th year of his rule and decided to give it a more elegant name, "Green Snail Spring". Chinese tea experts regard it very highly. In his tea encyclopedia Cha Shuo, Zhen Jun ranked it first among Chinese green tea. Lung Ching “Dragonwell” came second. It is so delicate and tender that one pound of Dong Ting Bi Luo Chun consists of 60 to 80 thousand leaves.

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An aromatic blend of China black teas infused with oil from the rind of the bergamot orange. Named after a 19th century British statesman who was given the recipe during a diplomatic mission to China after one of his envoys saved the life of a local.

The blend changes with the seasons to provide you with the exceptional Earl Grey that you expect from the Tea House Theatre.

Currently we have a special selection of Assam Behora, Darjeeling Rohini and Gielle, China Black Aster from the Anhui province, Dimbula from Ceylon and a choice blend from a number of estates in Nepal. This rich and sumptuous blend of teas is infused with Italian Bergamot oil for a most excellent afternoon tea.

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A Chinese green tea with the leaves that are rolled into the small round pellets. When the British first arrived in China and were shown the tea they called it gunpowder on account of its resemblance to the gunpowder pellets used for cannons.

Rolled leaf grade tea from the province of Fujian in China.

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A small herb indigenous to Cape Town, South Africa. Mellow, a caffeine free and naturally sweet. Known for its soothing effect on allergies and stomach cramps due to its antioxidant properties.

South Africa’s Western cape is home to a vast number of plant species, which thrive only in micro-climates. The beautiful Cedarberg mountain is one of these special places and Rooibos grows here in its natural state. It is an area of Mediterranean rainfall and course sandy soil.

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Honeybush is a herbal tea grown in South Africa. It is similar to Rooibos but has a lighter and sweeter with more body. The taste is floral, lightly roasted with honey notes. Traditionally used as a tonic for colds and coughs, Honeybush is also rich in antioxidants, can lower blood sugar levels and is good for the skin and bones.

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Bancha tea that is roasted in porcelain over a coal fire to create a large brown folded leaf that possesses a smooth brown liquor with a smokey character. The tea used is the second harvest of the season and the toasting process reduces the caffeine levels in the tea.

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Japanese Bancha (second flush). Meaning literally ‘ brown rice tea’, this green tea is blended with toasted rice kernels.It is a woody, toasty, and nutty flavoured tea that is perfect with food. Also known by the people’s tea, it was originally drunk by the poor as the rice was used as a filler to reduce the price.

The second flush bancha and toasted rice are from the Chiran estate, in the Kagoshima province and blended in Japan.

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Japanese Sencha Kuki Cha is the blend of tea leaves and tea leaf stems. The lightness of the stems translates into sweet notes of white sesame seed or chestnut in the cup. Due to the stems, Kuki Cha has less caffeine than other green teas.

From the Kyushu province in Japan this tea has a lovely fresh flavour and because it is mostly stem does not get bitter at all.

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Pale delicate green tea scented with jasmine blossoms. The jasmine flowers are picked in the late afternoon when the small petals are tightly closed and the flowers are kept cool until nightfall. In the early evening, when the flowers begin to open, the tea is blended with jasmine flowers and stored overnight. During the night jasmine flowers open, bloom and release their fragrance into tea.

Chinese tea, rolled leaf, from the province of Fujian.

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The most famous of China’s black teas, requiring great skill to produce. The small delicate leaf provides the rich, brown, lightly scented, and almost nutty liquor that is terrific on its own but also takes extremely well to milk, which brings out its extraordinary smoothness.

This is a leaf grade Chinese tea from the province of Anhui in Eastern China.

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One of Africa’s most elegant teas. A large leaf tea reminiscent of a fine Assam.

This GFBOP grade African black tea originated from the Kaimosi estate in Kenya.

Milima is the only orthodox tea produced in Africa. Most African tea is cut tear curl, oxidising the leaves by machine rather than the traditional oxidisation methods and whole leaves used in India and China.

Grown in the heights above the Rift Valley at around 6000 feet, the cool air and rocky soil give the tea a wonderful character for a great alternative breakfast.

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A strong black tea infused with the delicate citrus flavour. A lighter alternative to its male counterpart.

Chinese black tea from the Hunan and Hubei provinces, which are well known for producing excellent black teas, they have an elegant sweetness with a mild caramel flavour, which marries beautifully with the citrus of the lemon peel that infuse this delicate and refined afternoon alternative.

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A Chinese black tea that is heated over pine wood to give a sweet, clean, smoky flavour. This tea was first created when the annual drying of the tea leaves in the Wuyi Mountains was delayed by soldiers who occupied a tea factory during a time of a local turmoil. After the troops left, the tea producers had to speed up the drying process by smoking the tea leaves over the fires made from local pines.

Our Lapsang tiger is a leaf grade Chinese tea from the province of Fujian on the South East coast of China.

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