Shop Teas By Package

Dragon Pearl Jasmine is a green tea, with a strand of white tea, hand-rolled into pearls and scented with real jasmine blossoms. The pearls unfurl as they steep, releasing an intensely floral cup that is sweet, light, and smooth.

Light in body and never bitter when brewed correctly, it is best enjoyed just as it is. It is lovely hot or iced, and we take it plain so the jasmine has the last word.

Scottish Morn is our strongest breakfast tea, a black blend of small-leaf Assam, Ceylon, and Assam CTC built to be drunk the way the Scots drink it, strong and lightened with milk. It brews one of the darkest cups we make, full-bodied with a malty backbone, and it does not flinch when the milk goes in.

We blend it for the American-Scottish Foundation®, and a portion of Scottish Morn and Scottish Afternoon sales supports the Foundation's charitable endeavors. When you stand your spoon up in this tea, it might just stand straight.

Japanese Sencha is a classic steamed green tea from the Shizuoka province of Japan, the style that fills everyday cups across Tokyo. Ours is fresh and spring grass with light notes of citrus and toasted bread, medium in body for a green, and forgiving enough to drink from morning to afternoon.

We buy it from the Kaburagi family in central Shizuoka and choose leaf from the middle of the season, which keeps it approachable in flavor and in price. Brew it with water off the boil, around 160 degrees, and it stays sweet and clean instead of turning bitter from too many catechins in your cup.

Irish Breakfast is our full-bodied black tea, blended from one hundred percent Assam grown in the Brahmaputra Valley of northeast India. It pours a deep, medium-dark brown with a malty backbone and a subtle note of roast malt, the kind of cup that wakes you up and holds its own.

We built this one in the older Irish style, with small broken leaves rather than CTC pellets, so it stays smooth even when you brew it strong. It drinks well on its own, and it takes milk and sugar as gracefully as any tea we make.

Decaf Hot Cinnamon is our best-selling Hot Cinnamon Spice with the caffeine taken out, a decaffeinated black tea blended with three types of cinnamon, orange peel, and sweet cloves. It brews up spicy and naturally sweet, with no sugar or sweeteners added, the same assertive character that made the original famous.

We built it for everyone who loves Hot Cinnamon Spice in the morning and wishes it could follow them into the evening. Now it can, at any hour you like.

Historic Royal Palaces is an independent charity that looks after the Tower of London, Hampton Court Palace, the Banqueting House, Kensington Palace, Kew Palace and Hillsborough Castle and Gardens.

Looking to try something new? Check out all our Cinnamon Spiced Teas.

Victorian London Fog is a full-bodied black tea scented with bergamot, sweet vanilla, and a touch of lavender. It takes its name from the Victorian custom of pouring steamed milk into Earl Grey, and we built the blend to live up to that cozy ritual.

The aroma leads with vanilla and soft floral notes, and the cup follows with citrusy bergamot underneath. It was the first winning recipe from our customer creation contest, chosen by our community from the final five of thousands of submissions, and it has stayed a favorite ever since.

English Breakfast is a 100% Chinese Keemun black tea. A classic, full-bodied cup with an ancient pedigree. Researchers trace the blend to the black tea the English drank every morning in the early 1800s, before the fashion turned to brisker leaves from India, Ceylon, and Africa. Ours keeps to that original: short, charcoal-gray leaves that brew a deep brown liquor, mellow and straightforward, with quiet notes of toast and honey.

Medium-to-full in body, it's built to take milk and sugar. It's a simple, dependable way to start any day.

Earl Grey Supreme is a refined, full-leaf Earl Grey, a black tea blend finished with natural Oil of Bergamot from Calabria, Italy. Where a classic Earl Grey is all black tea and bergamot, the Supreme adds traditional oolong, white tea silver tips for a natural sweetness, over a base of Assam, Keemun, and Ceylon. The result is lighter, softer, and more aromatic, with more bergamot and a pleasant finish.

Bright with citrus, it is easy to drink plain or with a splash of milk. Most people who try the Supreme do not go back to an ordinary Earl Grey.

Paris is a fruity black tea blend, layered with caramel, vanilla, and black currant, with a hint of bergamot. Mike built it as a tribute to the Parisian tea shops and his French wife, Brigitte, he loves. Like the city itself, it is complex and charming.

It is round and a little sweet on its own, so it needs little or no sugar. It is just as good over ice as it is hot, which makes it easy to keep coming back to.

Hot Cinnamon Spice is a black tea blended with three types of cinnamon, orange peel, and sweet cloves. John Harney, our founder, created it in our beginning years, and it has been the tea most people discover us through ever since. It is bold and warming, with a sweet-spicy character that tastes sweet even though there is no added sugar or sweeteners anywhere in it. The sweetness comes from the spices themselves.

It holds up beautifully to a splash of milk, and it is just as good over ice. For a lot of people, it is the tea they keep in the cupboard year round.