From the Indian province of Darjeeling.

The intense Himalayan sun and low night temperatures contribute to the slow growth of the teas leaves in the most famous tea-growing region in the world, resulting in the distinctive, mild aroma. The leaves of our black tea are harvested from two vintage crops: First Flush and Second Flush. Experienced tea tasters select leaves from these two crops to create a harmonious blend, thus guaranteeing consistent high quality.

From the Chinese province Fujian.

This unfermented green tea has a high vitamin and mineral content and is valued for its detoxifying and antioxidant properties. The pleasant, invigorating aroma of our jasmine green tea makes it particularly well suited to Western taste. Freshly picked jasmine blossoms are layered over green tea leaves, which after infusing the tea with their perfume are then carefully removed. The scenting process is repeated several times until the tea is made to perfection, allowing you to savour the delicate, flowery taste.

From the Chinese province of Fujian.

For this rare and moste delicate tea only the tender white leaf buds with sikly downy hairs and the two youngest leaves (two leaves and a bud) are plucked. The tea crop is very slightly fermented and naturally withered. It takes about 30,000 picked buds to produce one kilogramme of Pai Mu Tan white tea (also known as White Peony), which makes it a particularly special beverage. Know for its anti ageing benefits, white tea is full of antioxidants.

No added flavours.

Carefully selected natural herbs and fruits give this herbal tea a refreshing, invigorating taste. The high citral content of the lemon myrtle provides a lemon flavour, which combines harmoniously with sweet black currant leaves and crunchy apple pieces.

Our tip: In summer, our Swiss Style Herbal Infusion also makes a wonderfully refreshing iced tea.