This fine Chinese black tea is layered five times with rose petals and left in carefully controlled conditions to absorb the scent of the flowers, which is most intense at night.

Leaf grade Chinese tea and rose petals from the Anhui province in Eastern China.

Tea House Leaf No.4. Jubilee Tea
Two of the finest Chinese teas blended together to create this exquisite Afternoon Tea.
Keemun Peony - 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.

Yunnan Golden Tip - This is one of the finest teas from China. Teas from the Yunnan province have a sweet and peppery ending. Being medium-bodied, it isn’t too heavy for drinking in the summer. Lovers of Assam should try this truly excellent black tea. Yunnan was the first tea cultivating region in the world and lies in the South West of China on a similar latitude to Assam. The latitude belt between 35 degrees North and 8 degrees south. Most commercial tea production takes place between these latitudes. The Yunnan Golden Tip has large, black and twisted tea leaves, all with lots of tip.

A combination of flavours with delicate leaves provide a rich and lightly scented but also nutty liquor with addition of sweet and peppery ending. Great tea for perfect cuppa to celebrate this Platinum Jubilee with your friends and family.

Our house tea is a breakfast blend of Assam and Ceylon. It is a full-flavored strong, malty tea that will get you going at any time of the day.

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.

A firm and bright breakfast tea. A blend of Kenya Milima GFBOP and Ceylon Kandy OP1. A strong English start to the day.

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.

A refined blend of small, delicate, Chinese black tea, Keemun Peony, and Ceylon Kandy OP1. An elegant infusion, lightly scented, nutty, and strong.

From the Kenilworth estate in Kandy, Sri Lanka. This first flush orange pekoe is one of the best, from one of the oldest tea estates. A strong taste with great colour.

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.

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.

Following on from the initial production trials in Assam, the British experimented with growing tea in the South of the country. Nilgiri was one such place and it took well to growing the plant. The method of production and its local geography mean the tea is quite similar to Assam in both appearance and taste. The leaf is black with tip (denoting quality) and it produces a rich liquor. The flavour is malty and full, similar to Assam with flavoury undertones.

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

This is one of the finest teas from China. Teas from the Yunnan province have a sweet and peppery ending. Being medium-bodied, it isn’t too heavy for drinking in the summer. Lovers of Assam should try this truly excellent black tea.

Yunnan was the first tea cultivating region in the world and lies in the South West of China on a similar latitude to Assam. The latitude belt between 35 degrees North and 8 degrees south. Most commercial tea production takes place between these latitudes.

The Yunnan Golden Tip has large, black and twisted tea leaves, all with lots of tip.

Much favoured as a breakfast tea in China, possesses a subtle, malty flavour with a fine golden liquor. It is one of the rare teas that is able to combine light aroma with the strength of liquor, rich taste with subtle undertones.

Like the Golden Tip, Yunnan Black Superior is a leaf grade tea. While Indian tea has many grades discerning the quality of the Lear, Chinese tea has only two grades, leaf and fannings.

Yunnan is the oldest tea producing region in the world and it is from Yunnan that the East India Company botanist Robert Fortune procured (smuggled) the tea plants that began the story of tea production in India.

If you enjoy Assam and wish to try something new with a similar character, we would recommend one of our Yunnan teas.

Chinese black tea with Marigold and Rose petals and Mallow blossoms, a beautiful cousin of the grey family.

The tea leaves are specially selected from gardens in the Hunan and Hubei provinces in central China they are then blended together with the flowers in Germany.

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.

A blend of Oolong, Keemun, and Darjeeling. Although a Chinese tea, its name originates from the 18th century camel caravans that bought tea from China to Europe through Russia until the completion of the Trans-Siberian railway in 1903.

Blended China Black Aster Chinese tea, from the Anhui province in Douth East China, Darjeeling Gielle from the Gielle Garden in the foothills of the Himalayas, and Formosa Oolong Choice.

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.

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.

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.

The ‘Wonder Tonic’ used for weight loss, breaks down the fatty oils in food. Used in China for over 1700 years as an anti-ageing tea and ever so good for a hangover.

This is a leaf grade tea from Yunnan province.

Traditionally made by infusing a blend of exotic spices with boiling milk and then adding a strong black tea, however, our spiced can be enjoyed with or without milk and is perfect on a hot day.

Assam Harmutty black tea with lots of flavoursome tips blended with ginger root, cinnamon and spices.

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.

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.

Embark on a jorney with our Camel Trail Blend - a harmonious fusion of Chinese and Formosan teas, gracefully intertwined with Darjeeling.

The luminous, smooth liquor beckons, making it the perfect companion for your afternoon tea ritual.

And, for a touch of intrigue, a hint of Lapsang imparts a subtle smokiness, elevating your tea experience.

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.

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.

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.

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.

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.

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.

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.

A Maghreb style mint tea, it is very refreshing and best with a hint of sugar. Traditionally known as a drink of hospitality which is offered when serving guests, and is considered rude to refuse. It is supposed to be poured from the teapot into a cup from a great height to cool the liquid and encourage a froth to form on the surface.

Rolled leaf grade tea from the province of Fujian in China blended with Egyptian spearmint.

Translated to mean “Green Snail Spring”. From the Dongting mountain region near lake Tai in Suzhou, Jiangsu 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.

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.

Lemon Verbena leaves from Morocco. The citrus content in this tea helps with the digestion and aid general stomach problems.

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.

Provides natural relief for mild insomnia due to the presence of tryptophan, an amino acid which acts as a relaxant and helps you wind down. A warm taste of flowery happiness, calming, and soothing.

The white blossoms from the elder tree is a very traditional cure for a cold. It is an effective decongestant as well as a diaphoretic, which means it encourages the body to sweat therefore making it hard for viruses to breed.

Our Elderflower comes from Poland (like our waitresses).

A naturally rich source of iron, calcium, and silica, making nettles good for building bones, hair, and teeth as well as an energy boost.

According to the folklore, this pale leaf is beneficial to pregnant women, especially to aid delivery

A beautifully fragrant infusion, lavender has traditionally been used to treat upset stomachs, while also helping to calm nervousness, anxiety and stress.

Our Lavender is grown in France.

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.

Provides relief from nausea by breaking down fat in the digestion system through stimulation of bile production.

Our Peppermint comes from Poland and Bulgaria.

The ideal detox herb, this Mediterranean plant helps with all forms of bloating and as a diuretic to clean out the system.

An English pick me up, Ginger Root, Turmeric, and Cayenne pepper served with the generous spoonful of honey and slices of lemon. Great for; stuffy head, lowering cholesterol, detoxing, and nerve pain.

Echinacea, also called purple coneflower, is a well used natural remedy. Native Americans have used it for centuries in their remedies. In the modern world it is often used to alleviate the common cold or flu. It is also used against pain, inflammation and migraines. Great for whenever you are feeling under the weather.

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.