Waterloo Blend, Organic
An exquisite balance of rich strength and light fragrant qualities. Our blend of a premium Assam with 2nd flush Darjeeling is more than just a ‘house tea’. With long, golden tips, jet black leaves and an empowering aroma, this tea offers the perfect balance of a rich and malty Indian tea, married with delicate fragrance and softness. Perfect as a breakfast or afternoon tea. Takes milk well.
English Breakfast
A special version of this classic blend using a blend of Golden Broken Orange Pekoe teas produced in the traditional ‘orthodox’ way where the leaves are rolled to release the flavour. The taste is full-bodied, rich and refreshing, with a bright inviting colour.
Decaffeinated Breakfast
This is a flavoursome, rich blend of African teas for those who want to watch their caffeine intake.
It’s decaffeinated by a natural CO2 process that does not use any chemicals. This reduces the level of caffeine to 0.2% without losing any of the flavour.
China Breakfast, Organic and Fair-trade
Our premium breakfast tea has a robust and flavourful taste profile that is rich and malty with subtle notes of chocolate. China Breakfast is a pure Dian Hong style black tea harvested from Yunnan’s antique tea trees.
Assam Reserve Satrupa
A top quality Assam for the connoisseurs, large leafed and with a high proportion of buds. A refeshing, malty, full-bodied liquor. Perfect as the first cup of the day and takes milk well. A real pleasure to both the eye and taste buds.
Darjeeling First Flush Okayti
Okayti Tea Estate sits just over a wire fence from Nepal, way up high in the Darjeeling Himalayan foothills where the air is soft and humid and the tea plants develop their new leaf shoots slowly. The bushes here grow at altitudes ranging from 5000 to 7000 feet.
The First Flush Okayti is a typical example of Chinese character in a First Flush. This single estate tea is green in character but with very floral closing note which is uncommon. The liquor is smooth and not tannic like lower quality First Flush teas.
These first teas of the season (first flush) are the finest and are much in demand, fetching incredibly high prices at auction.
Darjeeling Second Flush Goomtee
One of the oldest and most respected gardens in Darjeeling. Goomtee is derived from the Nepalese word for ‘Turning Point’. Their teas consistently fetch the highest prices at auction because of their finesse. The fine flavour of this tea with its full bodied infusion, strong fragrant aroma and lingering fruity flavour is due to a combination of factors. The ‘Clonal’ type bushes planted on the mountain slopes between 3000 and 6000 feet. The temperatures are cool to moderate and rainfall is generous, making this garden ideally situated for production of quality tea. These conditions, combined with alternating mist and sunshine help produce the slow growing conditions, which are so necessary for natural quality development in the leaf.
Ceylon Ratnapura
This is one of the most outstanding Ceylon teas you will ever drink: smooth bodied, soothing and with a sweet finish. Perfect for those quiet, laid back occasions. Although it takes milk well, it is best drunk black.
In 1972, the island then known as Ceylon reverted to the traditional name of Sri Lanka, but retained the name of Ceylon for the marketing of teas.
Kenyan Milima
This unique tea from Milima tea estate is produced in the Kericho highlands of western Kenya. The bushes are grown at an elevation of 6500ft above sea level, this imparts the tea with a light, slightly honeyed taste. Best served with milk.
Russian Caravan
An energising, full-bodied blend of China black tea with an aromatic smoky taste. One of the most traditional tea blends, Russian Caravan is steeped in history. This is not Russian tea! It takes its name from the trading camel trains that made the 16 months round trip from Asia along the Russian borders into Europe in the mid 17th to early 19th centuries, where tea was first sold in Europe through the Orange Houses of Holland. It evokes the smell of the campfires during the long journey.
Bohea lapsang, Organic
Drying the leaves slowly over pine wood fires gives Bohea a soft, lingering smokiness, making it an incredibly sophisticated and easy to sip tea. Bohea is the rich relation of the tea we know as Lapsang Souchong. But, to lump the two in the same sentence is almost a crime. The difference between Bohea and Lapsang Souchong is perhaps similar to the distinction between mass-produced whiskies and slow aged artisan malts. Many Lapsang are heavily smoked by burning pine oil rather than using a special pine wood found only in the Wuyi Mountains, China.
Earl Grey, Organic and Fair-Trade
Earl Grey is a British tea classic and the most popular tea of the Western World. This citrus-scented tea blend dates back to the 19th Century Sino-British trade of opium, tea, silk and porcelain. Our Organic Earl Grey blends bold-flavoured Yunnan Dian Hong harvested from antique tea trees with natural Bergamot citrus.
Vanilla Black, Organic and Fair-Trade
Decadent and creamy with the sweet enchanting flavour of real vanilla.
Vanilla is the bean-shaped seedpod of an orchid vine indigenous to Veracruz in Mexico.
Vanilla has an ancient history as an Aztec medicine and aphrodisiac. Organic vanilla pods
are used in the blend of this tea.
Apple Black
A high quality black tea from Keemun, China, blended with apple pieces and flavour. This blend marries both the delicacy of the tea with the sweetness of the apple. It is rare to find a flavoured tea that tastes as good as it smells, which is why we have decided to add this to our list.
Waterloo Christmas
Our spiced Christmas tea is a blend of black teas with tangy lemon peels, fruity orange
peels and mellow, warming cinnamon
Waterloo Chai
This is a perfect example of what Chai should be, a blend of fine whole leaf Ceylon tea
with cardamom pods, star anise and other spices. The resulting tea has a spicy flavour and
sweet aroma.
When you order chai at the teahouse, it takes us about 8 minutes to get it ready for you. We prepare it in the traditional way by adding water and milk, and leaving to simmer until it takes that gorgeous golden brown colour. We were tempted to throw in shovels of sugar, but we’ll let you do that!