Ceylon (Sri Lanka)

English Breakfast is perhaps the best known of the classic blends. It is usually (as ours is) a blend of teas from Ceylon (for flavour), Assam (for strength) and Kenya (for colour), though others teas are sometimes used.

English Breakfast is full-bodied, rich and robust. It has a distinct sweetness and roundedness of flavour and a deep red-brown colour.

It is also a very versatile tea, which is great to drink at any time of day. A mid-afternoon break with a mug of E.B. and a nice bit of cake will keep you going for another hour or two!

To brew, put one teabag in a mug and add freshly boiled water.  Infuse for 4 mins.  Best served with milk (and sugar if desired).  Some prefer it black, perhaps with a slice of lemon.

Ceylon (now Sri Lanka) produces some of the finest teas in the world with a unique flavour and brightness.

Tea grown in the Western Hills is categorised as high-grown. The tea bushes develop slowly at altitude, and the cool dry winds that blow in this region from January to April cause the bushes to develop larger than average leaves. These two factors contribute to the distinctive "Dimbula character" that this tea exhibits - strong flavour, richness, clarity, depth of flavour and an almost citrus freshness.

To enjoy at its best place one bag in a mug and add fresh, boiling water. Allow about a minute and a half for the tea to brew, then remove the bag and add milk and sugar or lemon if desired. Do not put the milk in before the water as this arrests the brewing process.

Hampshire Tea is our classic quality blend and an important part of your day. But what happens if you're trying to cut down on the caffeine but you still want that traditional, rich taste?

We think we have achieved this tricky task with these teabags. Here is a tea that is strong enough to enjoy with the heartiest breakfast - or before bed, with no fear of a sleepless night.

To brew put one teabag in a mug and add freshly boiled water. Infuse for 1-2 mins. Best served with milk (and sugar if desired).