The tradition of flavouring tea is almost as old as the culture of tea itself. In China, tea has been flavoured for nearly two thousand years with ingredients such as citrus peel, jasmine flowers, roses and lychee, whilst spices such as cinnamon, cardamom and ginger have long been used in India and other parts of Asia. Here you will find our range of flavoured teas – from classical Earl Grey and spicy chai to teas flavoured with cold-pressed citrus oils, essential oils and whole spices. We have chosen to continue using traditional flavouring methods where the flavour comes from the raw ingredients themselves. Natural flavourings are based on a different principle. They are specific flavouring ingredients in which flavour compounds are extracted, isolated, purified and concentrated from natural raw materials before being used in foodstuffs. If the list of ingredients only states natural flavouring The raw material from which the flavour is derived does not need to be the same fruit, berry or spice as that with which the flavour is associated. We have therefore chosen a different approach. Instead of flavouring ingredients, we use cold-pressed citrus oils, essential oils and whole spices. These remain true to their origins and allow the raw ingredient itself to contribute the aroma and flavour it naturally possesses. For us, this is a natural extension of the same philosophy that characterises our selection of teas – placing the raw ingredient’s origin, character and craftsmanship at the heart of everything we do.
