A few small details can make a surprising difference to a cup of tea. Start with freshly drawn water and, where possible, use soft water, which allows the tea’s flavour and clarity to shine. Water temperature matters too: black teas generally favour hotter water, while more delicate green teas benefit from a cooler brew. Most importantly, follow the brewing guidance on the pack. Too short and you’ll miss some of the tea’s character; too long and bitterness can begin to dominate. Give the leaves plenty of room to infuse and, if you’re using a teapot, warm it first with a little hot water. Then take a moment to enjoy the aroma before that first sip.
Every cup of true tea begins with the same remarkable evergreen: Camellia sinensis. In tea gardens, plants are regularly pruned to around waist height, creating a level ‘plucking table’ and encouraging the fresh young shoots prized for quality tea.
Left unpruned, however, a tea bush can grow into a surprisingly substantial tree. In Yunnan, China, ancient tea trees have survived for thousands of years, with leaves from some still harvested today. Black, green, white and oolong teas can all begin with this same plant; their extraordinary variety comes from the growing conditions, the leaves selected and, crucially, how those leaves are handled after picking.
A tasting term used to describe a bright, lively tea with a clean, refreshing finish.
It shouldn’t be confused with bitterness or simply with strength. Instead, think of that clean, pleasing sensation after a sip that makes the cup feel vibrant rather than flat or heavy. Briskness is particularly prized in many good black teas, where it brings definition and helps the tea retain its character even when milk is added. Tea Tasters consider it alongside qualities such as body, aroma, colour and finish. When all of these work together, briskness can give a blend that wonderfully refreshing quality that keeps you returning to the cup.
The Ahmad Tea tasting room houses approximately 175,000 tea samples, from different gardens, harvests and seasons. Tea is an agricultural product, so even leaves from the same garden can vary from one harvest to the next. This extensive library allows our Tea Tasters to compare teas across origins and seasons, understanding subtle differences in colour, aroma, strength and flavour. By tasting hundreds of cups every day, they can select and blend teas to maintain the distinctive character of our blends, even as the tea itself naturally changes.
Temperature matters throughout the brew, not just when the water first hits the tea. As the water cools, the leaves release their flavour more slowly, which can leave the cup less developed than intended. Placing a saucer over your mug helps trap the heat while the tea infuses, keeping the brewing temperature more consistent. You can also warm your mug or teapot with hot water beforehand to prevent a cold vessel immediately cooling the brew. Simple details, but ones that can make a surprisingly noticeable difference in the cup.
English Tea No. 1 was created by our Chairman as a delicate interpretation of bergamot-scented black tea, designed for bright, elegant everyday drinking. The blend combines Kenyan teas, high-altitude Rwandan teas, second flush Assam and Ceylon teas. Kenyan and Rwandan teas add lively character, Assam brings smooth body and gentle maltiness, while Ceylon provides a clean, fresh finish. Our Tea Masters add just enough signature bergamot for a gentle citrus lift. Unlike a more intensely perfumed Earl Grey, it complements rather than dominates the tea. Expect a bright copper liquor, rounded body and subtle citrus aroma. Enjoy it black, with milk for a fuller cup, or with lemon to bring the bergamot forward.
Hand Picked Profit Shared is our commitment to sharing more of the value tea creates with the people who pick it. Through the programme, eligible tea workers receive direct bonus payments, recognising the skill and care behind every hand-picked leaf. In 2025, 12,242 tea workers received a payment across our key sourcing regions. We’re delighted that the programme has now been recognised with The Grocer Gold Award for Social Impact Initiative of the Year.
Jasmine Green Tea, sugar, water, ice and dried jasmine flowers.
Brew jasmine tea with sugar to make a simple syrup and allow it to cool. Separately, brew a fresh cup of Jasmine Green Tea and chill. Combine the tea with the syrup, pour over ice and garnish with dried jasmine flowers for a beautifully refreshing alcohol-free serve.
Earl Grey tea, milk, eggs, sugar, butter, lemon zest, self-raising flour and icing sugar.
Infuse Earl Grey in warm milk before combining with the remaining ingredients. Bake until golden, then finish with a simple lemon drizzle and fresh zest. Delicious served with a freshly brewed cup of Earl Grey.
“You can never get a cup of tea large enough or a book long enough to suit me.”
This year’s Wimbledon Championships once again brought together world-class tennis and timeless British tradition. Millions watched as Jannik Sinner successfully defended the men’s singles title, while Linda Nosková claimed her first Grand Slam in the women’s event. From Centre Court to afternoon tea, Wimbledon continues to showcase the very best of British culture and sporting excellence to audiences around the world.
