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81-83 Crouch Street Colchester Essex CO3 3EZ
01206 572200   
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Monday - Friday 9-2:30pm Saturday 9-4pm

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China Teas

Show First 12 Product(s)

Our Teas

We have sold loose tea for over 70 years. First selling and wrapping the tea on the counter and now, due to high demand, packing the tea in advance but still from the same suppliers.
All our tea is still hand packed in brown kraft bags.

All prices quoted are for a 125g bag except where stated. Please choose a quantity and add to cart.


Pouchong tea with rose petals. The tea is flavoured with natural rose oils and petals are added for decoration.
Brew for 2-4 minutes.


Also known as ' Precious Eyebrows' after the shape of the leaf. This tea has a sweet plum like character on the aftertaste.
Brew for 2-2.5 minutes.


This green tea gets its name from the tea bushes "climbing the hillsides like a Dragon rising from the waters". It is grown in a mountainous, often fog shrouded area near the border of the Fujian province and is one of the finest jasmines available. The tea is plucked in April and May and stored until August when the finest jasmine blossoms are in bloom. Night blooming white jasmine flowers are picked in the morning when the tiny petals are tightly closed and kept cool until nightfall. In the early evening the flowers begin to open with a popping sound which is the signal for the scenting to begin. The "mating" of the jasmine and tea takes place in several applications, after which the jasmine petals are removed. Once the petals are removed each leaf and bud set are hand rolled into a tiny pearl size ball. The tea is then wrapped in silk mesh and dried to set the balls.
Preparation: Use around 10 balls (around 7-10g) per 1/2 pint of water. Let brew for 3-5 minutes ( to taste ).
After drinking, pour on more water and start again. The same balls can be re-infused upto 4 times.

Please note price stated is for 50g


A blend of China teas flavoured with oil of bergamot to give that characteristic flavour and aroma associated with Earl Grey tea. Brew for 2-4 minutes.


Smooth, medium-bodied with golden amber liquid.This delicious ´semi-fermented´ tea is from Formosa (Taiwan). It is as smooth as a Black tea, without as much colour and strength, and as light as a Green tea without the astringency. There are hints of ripe fruit.Not usually drunk with milk. Brew for 2-3 minutes.


Gunpowder tea, which called "Zhucha" in Pinyin, also known as "pearl" tea in China. Gunpowder tea is so-called because it is rolled into small balls resembling gunpowder pellets. Gunpowder tea is one of the main Chinese green teas for export. The main China producing area of gunpowder tea is Zhejiang province.This is a stronger green tea from China with a distinctive nutty / oak taste. It makes a darker green color tea.

Legend has it that the name Gunpowder was given by an young English clerk who thought the tiny rolled green balls looked like gunpowder. The tea leaves are specially selected for quality, size and style. They are then rolled into very small tight nuggets. Gunpowder tea keeps a lot longer than other green teas and is favored because of this characteristic. Chinese exporters recommend gunpowder for iced tea flavored with lemon and sugar. Gunpowder tea is also very popular in Morocco where the leaves are boiled and mint and sugar are added. Gunpowder is more dense than other teas so if you are making a teapot full you only require one or two teaspoons for a teapot. Brew for 2-4 minutes.


This is an infusion of green tea and mint.

As drunk in Morocco.

Brew for 2-4 minutes.


Green tea is heaped next to piles of jasmine flowers so the perfume is absorbed by the tea ; as heat builds up in the pile of tea natural oxidation occurs which is why Jasmine tea is always darker than other green teas. Dried jasmine flowers are added to the tea for decorative purposes.
Brew for 2-4 minutes.


Keemun is a small district in Anhui Province of east-central China. The Keemun hills extend southwest from the high mountains of the Huang Shan that form the southern border of the central Yangtze valley. One of the most legendary regions of tea production in China, Keemun was at the heart of black tea manufacture during the time of British dominance of the modern China tea trade. Producing mostly black tea, Keemun is the origin for, and base of English Breakfast Tea. A harmonious combination of fruity, flowery and smoky flavors gives this tea a very unique and intriguing flavour. Brew for 1-2 minutes.


Lapsang souchong, from the Fujian Province, is a tea which has been withered over pine or cedar fires, pan-fried, rolled and oxidized before being fully dried in bamboo baskets over burning pine. The result is a flavor usually described as "smoky".Tea drinkers describe lapsang's flavor as "assertive" and "bold". Lapsang souchong is considered most complementary to spicy or salty foods. Also, it is purported that this tea is well suited to outdoor enthusiasts, especially after intense physical activities. Brew for 3-5 minutes.


This is the second highest grade of white tea available. Pai Mu Tan leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. The leaves are not steamed or pan-fired (the process used in green teas). The leaves are naturally withered and dried in the sun. Thirdly only special ‘two leaves and a bud’ are selected. These leaves must show a light green almost gray / white colour and be covered with velvet peach fuzz down. White tea is especially potent in that it is has three times as many antioxidant polyphenols as green or black tea. Best without milk. Brew for 2 minutes.

Please note 50g bag.


Russian Caravan - smoky aroma and flavour. This tea is not of Russian origin, but is a blend in the tradition of the 19th century Russian tea trade. Caravans spent upwards of 16 months making the round trip to eastern China and back, arriving in the Russian capital laden with chests of tea. This Russian Caravan is our own blend of China teas including a little Lapsang Souchong, Keemun and others. Brew for longer if adding milk. Brew for 2-3 minutes.


Sencha literally means roasted tea. An old name pertaining to the main processing stage once dominant in the making of this most popular of all green teas. In the modern sencha-making process, the leaf is initially steam treated to a precursor tea called ara-cha, before further processing by hot-air drying, rolling and finally light roasting. The leaf of the best sencha has a high degree of size uniformity and possesses an aromatic & polished emerald colour. Never drunk with milk. Brew for 1-2 minutes.


A rich, earthy and malty tea from the South West of China. The brown leaves are flecked with golden tips. ( FOP grade ), Large Leaf. Much sought after for its golden liquor and nutty taste.

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