Taylors of Harrogate Tea
ICC list Taylors Earl Grey in Louisa Coffee shops across Taiwan
“Taylors and ICC Taiwan started working together in the early 2000s and over 20 years later they are our biggest distributor in the Asia region."
There’s only one kind of tea plant. This single species of bush - camellia sinensis – is the common starting point for so many different brewed flavours, from grassy to fruity to malty to floral. The way tea is processed has a big impact on those, but so too does the land in which it was grown. Just like the concept of ‘terroir’ in wine, the climate, altitude and soil conditions all have a role to play. Here’s a look at four key tea origins and their unique characteristics.
Darjeeling, India
Darjeeling lies in the foothills of the Himalayas. On a clear day the summit of Mount Kangchenjunga - the third highest peak in the world - can be seen from the slopes of some of the tea estates.
The geography defines the characteristics of the tea. The high altitude means that the air is cooler, so the leaves grow relatively slowly, giving extra time to allow their unique flavour longer to develop.
Slower growing also means smaller harvests, which is one reason Darjeeling tea often commands a high price. The difficulty of picking the tea also plays a part – those steep slopes must be navigated on foot and the tea picked by hand.
It's plucked several times a year, in harvests known as 'flushes'. The first flush is generally in March and April, when the new leaves are at their most tender, leading to some of the lightest, most delicate black teas in the world. They’re best enjoyed without milk.
The second flush takes place in May and June, and it's then that unique flavour Darjeeling is the most famous for is at its peak. Referred to as ‘muscatel’, it's a uniquely sweet, gently floral, musky spiciness, reminiscent of muscat grapes.
Sri Lanka
Ceylon tea hails from Sri Lanka, one of the world’s most famous tea growing nations which was known as “Ceylon” until 1972. Its central highlands are home to many historic tea estates, where the cool air, humidity and frequent rains provides a perfect climate for growing exceptional tea.
These high-grown leaves grown in two seasons – typically in February and March in the Dimbula region, and then in July and August in the Uva region. They’re prized for a mellow, delicate flavour which brews a beautiful golden tea.
At Taylors, we’re very selective about what we choose, typically buying just once loose leaf tea each year to give us the pick of the crop. Our tea buyers taste up to 50 of the finest teas from both seasons and select just one.
We've spent decades building personal, face-to-face relationships with experts at the best estates in Sri Lanka. This way of trading isn’t unique to Sri Lanka, though. Close, respectful, face-to-face relationships are the heart of our business, wherever we are in the world
Assam, India
Assam tea grows in north-east India in the valley of the ferocious Brahmaputra river. The soil is incredibly fertile, rich with nutrients that allow the tea leaves to develop a powerful, malty flavour that no other origin can match.
Assam’s famous tea leaves are harvested twice a year. The second harvest, known as the second flush, is generally considered the best and delivers more of that prized full-bodied flavour. The very best Assam leaves also boast a uniquely beautiful golden tip, which is known as a mark of quality. Assam tea makes a classic, strong brew that tastes lovely with a full English breakfast. It’s also fantastic in blends, giving them a strong, malty punch.
A lesser-known fact is that Assam is home to the largest population of one-horned rhinos in the world. The species is still classed as vulnerable, but its resurgence over recent years is a true success story.
China
China is the biggest tea producer in the world, and the most historic. Legend has it that tea was first discovered there 5,000 years ago, and today the country produces more tea than anywhere else in the world. 70% of the tea grown there is green tea.
China is defined by sheer scale and by regional variety. We source Chun Mee tea from the Hunan Province in central China. It’s used in our flagship loose leaf green tea and our Moroccan Mint tea, and its name translates as “precious eyebrows”, a reference to the unusual arched shape of the leaves. This tea is made carefully in small batches using pan-firing – drying by hand in a large, hot pan. It’s delicate, mild and smooth, with fresh green notes and a gentle sweetness, balanced by a subtle dry quality.
Our Lapsang Souchong – a smoky black tea – comes from from Fuijan Province in southern China. There are several stories about how this iconic tea was created – dating back as far as the mid 17th century or as recently as the mid-19th century. Pinewood fires are used to dry the tea leaves and infuse it with a potent smoky flavour.
Back in the Hunan Province, we find our Imperial Gunpowder tea, a unique kind of green tea that’s rolled tightly by hand into pellets (the tightness is a mark of quality, care and skill). It’s delicate, mild and smooth, with a little hint of dryness in the background. And, wonderfully, it unfurls as it brews, making it a treat to watch as well as to taste.
And it’s in Hunan where the tea for our jasmine green tea is grown, too. The combination of green tea and jasmine dates back over 1000 years. Jasmine flowers are scattered onto green tea leaves and given time to infuse them with their fragrance, creating a light and refreshing drink with an elegant aroma. The flavour is hard to describe yet impossible to mistake – a gentle, floral accent which hints at the sweetness of blossom. The jasmine flowers for our tea come from Guangxi Province in southern China, and they’re brought to Hunan to be scattered onto the tea leaves there.
Taylors of Harrogate Tea
“Taylors and ICC Taiwan started working together in the early 2000s and over 20 years later they are our biggest distributor in the Asia region."
Yorkshire Tea
We asked a few foodie friends to rustle up a batch of recipes using Yorkshire Tea. From brew-inspired bakes to ice lollies, you’ll find their creations below.
Taylors of Harrogate Tea
Guides
Us Brits love drinking hot tea in hot weather – but from time to time, we do enjoy something a little more frosty. Here’s a collection of some of our favourite iced tea recipes, from a traditional English iced black tea to fruity coolers.