Craftsmanship

A blend is only ever as good as the leaf inside it. Most of our work happens long before anything is composed — in choosing well, and in keeping it fresh.

Choosing the leaf

We buy loose leaf over dust, and the newest harvest we can get. We look for the things that can't be faked: bright, whole leaves and a malty aroma in a breakfast black; deep green needles and a fresh, grassy nose in sencha; a real muscatel lift in Darjeeling; genuine jasmine scent that comes from the flowers, not a spray. Milk oolong should smell naturally creamy from the leaf itself — never from added flavouring.

Proof, not promises

Before a lot enters the library we request food-safety documentation — certificates of analysis and, where available, pesticide and heavy-metal testing. We start with small sample lots and taste them properly before committing to volume, and we build long relationships with specialty importers rather than chasing the lowest price.

Keeping it fresh

Tea is perishable in the ways that matter — light, heat, air and moisture all dull it. We store leaf in airtight, light-proof conditions below 25°C with low humidity, and we blend in small batches so what reaches you is close to harvest, not sitting in a warehouse losing its aroma.