We do rolled leaves.
If you’re new around here, you might be wondering… what’s the deal with rolled, whole leaves? Well we’re here to de-mystify the ‘not-as-complicated-as-it-seems’ business of tea. And explain why rolled, whole leaves are SO much tastier.
All tea comes from one plant. Camellia Sinesis if you want its proper name. It’s originally from China, but now tea is grown all over the world. The differences in growing conditions, picking techniques and manufacturing processes are what makes up the taste.
You can make tea in a few ways. Broadly speaking: Rolled, whole leaves (speaks for itself), chopped up a bit (CTC), or chopped up a lot (dust). That matters because once it’s damaged from its original leaf, tea loses its natural oils and a lot of its taste. It also ends up looking all the same, which means you can’t actually tell for sure what tea you’re drinking.
The difference is right there. Leaves that look like leaves, packed with great taste. Versus the sad dust that gets swept up into paper bags and dunked in water for 10 seconds.
We only ever use Rolled, whole leaves. Which is exactly what it sounds like. Whole tea leaves, intact, carefully rolled to produce a twiggy-looking leaf with a smoother, richer, flavour. The best tea is made using the fresh bud from the top of the tea bush and the first two leaves - these are sweeter and smoother. Once it’s been dried and rolled, it goes into your packets, into the teapot and voila - great tasting tea.
Got a question about rolled, whole leaves that we haven't aswered? Get in touch.