Tea and Food Pairing

Tea pairing is an art in itself with people training for years, so that their palette is attuned in order that they can unlock unique new flavour notes in both the tea and the food – a new breed of experts known as tea sommeliers, much like their wine equivalent. Also, a vast amount of…

Taylors of Harrogate

In February I was given the opportunity to spend a week on work experience with the Taylors of Harrogate tea buying team. This blog post will discuss everything I learned, including the time I spent trying the numerous teas. History A former agent at a tea company in London, Charles Taylor, established C.E. Taylor &…

History of Black Tea

Until the mid-17th century (late Ming, early Qing Dynasty), the only teas consumed in China were Green (un-oxidised) and Oolong (semi-oxidised) teas. The tale goes that while a passing army entered the Fujian Province, they decided to take shelter at a nearby tea factory. This held up production at the factory and leaves were left…