A Selection of Exquisite Teas

Tuesday, 2 August 2016  |  The Tea Makers of London

An Extensive Array of the Finest Quality Teas

Over 100 delightful flavours

At The Tea Makers of London, we have a selection of over 100 different teas, each with their own distinctive flavour profile, unique colour and outstanding aroma. Every tea has something new and exciting to offer. However, all our teas have one very important characteristic in common -  they are each sourced from the world’s most revered tea gardens and carefully crafted by skilled tea artisans to bring out the most exquisite flavours from the natural produce. Therefore, each of our teas entices the palate and play with all your sense.

To us, it is essential to respect nature and treat the tea plants with as much love and care as they deserve. By maintaining this philosophy, we are able to provide an exceptionally enjoyable tea experience.

Below, we have described some of our most special teas from Japan, China and India.


Our Ceremonial Grade Matcha is from Isa Bay in Mie Prefecture, Japan. Mie Prefecture has been producing high-quality tea for over 800 years.

Matcha is made from the shade-grown tea leaves that are also used to make Gyokuro. In order to prevent direct sunlight, the tea bushes are covered circa three weeks before harvest. This slows down growth and causes the production of amino acids. As a result of this treatment, the fine quality Matcha develops a vibrantly green colour.

Only the finest tea buds are handpicked for use in Matcha production. The buds are stone-ground to a fine powder through the use of specially designed granite stone mills. It can take up to one hour to grind 30 grams of Matcha.

The flavour of Matcha is dominated by its amino acids. The highest grades of Matcha have a more intense sweetness and a deeper flavour.

How to make a cup of Matcha

Matcha can be prepared to different liquid consistencies. To prepare your Matcha drink, place a small amount of sieved Matcha into your Matcha bowl using a bamboo spatula. Add 70C hot water. Whisk the mixture using a bamboo whisk until the liquid has a uniform consistency. Finally, when enough foam has formed on the surface, beat at medium speed to produce finer bubbles. For thin tea, use approximately 1.75g of Matcha with 75ml hot water. For thick tea, use 3.75g of Matcha with 40ml of hot water.

Matcha is very popular for use in cooking - mainly to make cakes, sweets and ice cream. Our Ceremonial Grade Matcha is perfect for making delicious desserts.

Researchers have found that the concentration of antioxidants available in Matcha is 10 times greater than the amount of EGCG available in other fine green teas. Matcha is also said to boost metabolism and help reduce cholesterol levels when consumed regularly.


This tea is the epitome of self-indulgence. It is a true treat for all the sense and appeals to those who love adventure and magic. Wonderfully aromatic, delicious to the palate and stunning to observe, flowering teas recall their natural spring blooming, and, just as in nature, there is wide range of flowers and colours to enjoy. Each bundle of flowering tea consists of dried silver needle green tea leaves, wrapped around one or more dried flowers which are skilfully bound to rise and bloom in your teapot. They are hand-made by skilled Chinese tea artisans and produce a delicately aromatic and flavourful cup of tea. When steeped, the bundle expands and unfurls in a process that emulates a blooming flower.

Flowers commonly used in flowering teas include chrysanthemum, jasmine, lily, hibiscus, osmanthus, rosebud.

Experience the delightful magic of flowering tea - A real treat for all the senses

Made for use in a glass teapot, flowering tea is as much a joy to observe as it is to drink. Each bundle offers you a different viewing and flavour experience, making it a wonderful conversation piece for tea with friends and a great topic for your next Instagram video. Try a new type of flowering tea bulb each time you order.



Unlike most Indian teas, Darjeeling tea is normally made from the small-leaved Chinese variety of Camellia Sinensis, rather than the large-leaved Assam plant, Camellia Sinensis, Assamica variety. Tea planting in the Indian district of Darjeeling was introduced in 1841 by Arthur Campbell, a civil surgeon of the Indian Medical Service. Campbell was transferred to Darjeeling in 1839 from Kathmandu, Nepal. In 1841, he brought seeds of the Chinese tea plant, Camellia Sinensis from Kumaun and began to experiment with tea planting in Darjeeling. The British government also established tea nurseries during that period. Commercial development began during the 1850s.

Makaibari First Flush 2016 Harvest

The exquisite soft and aromatic leaves of our revered first flush Darjeeling tea are plucked immediately after winter when the plants are bursting with succulent flavour. Harvested from one of the oldest tea estates of Darjeeling, the leaf infuses to a gleaming, golden-yellow liquor with a smooth and subtle structure. Imparting the very finest astringency and well-loved, nuanced floral aroma that are characteristic of this well-loved tea, our 2016 spring flush FTGFOP1 Darjeeling can be enjoyed at any time of the day, preferably without milk.

Tea from the Makaibari Tea Estate is highly sought-after by tea enthusiasts, as it is one of the premier tea gardens in Darjeeling. Makaibari Estate was established in 1859, making it one of the oldest family-owned tea gardens in Darjeeling. Located in Kurseong subdivision, in Darjeeling District, Makaibari sustains seven villages and 1.587 people: Kodobari (Millet fields), Fulbari (Flower Garden), Koilapani (Blackwater) and Cheptey are located in the Western side of the estate, while Makaibari (Cornfields), Thapathali (Thapa Village), and Chungey are situated in the Eastern side.

Jungpana First Flush 2016 Harvest

This spectacular 2016 spring flush black tea is painstakingly crafted in the extraordinarily remote tea garden of Jungpana, which is nestled in the rugged, mountainous region of Kurseong. The lightly oxidised tea has a high proportion of green leaf and silver tips, offering an incredible, golden-yellow liquor, with a wonderfully aromatic and succulently bold yet balanced astringency, which elegantly expands before ending on a delicately fruity, sweet note. This exquisite tea is full of refreshing spring flavours and is the perfect choice for lovers of Darjeeling.

Jungpana, which means sweet young girl in Tibetan, is one of the most spectacular organic tea gardens in Darjeeling, nestled in the district of Kurseong. Jungpana Tea Estate is tucked away on a rugged mountainside at altitudes ranging from 3,000 to 4,500 ft.  Surrounded by pine forests on the upper reaches to the north, and swiftly gurgling mountain streams to the south, east and west, skirted by dense vegetation, the Tea Estate is almost impregnable – cocooned by Nature for safekeeping. No wonder then that the Estate is endearingly referred to as “an Island in the Mountains”.

This extraordinary setting has contributed largely to Jungpana teas being a little more special than other teas grown under similar climatic conditions of rain sunshine, cloud, mist and dew, that all Darjeeling tea estates so enjoy. Drawing abundantly from the encircling water flow and enriched in mineral wealth, the Jungpana soil is especially alluvial for the growth of a unique, aromatic and smoothly succulent tea, in all the seasons and particularly during the second flush. The environment is so naturally protected boasts of a large species of flora, that attract birds and butterflies rarely seen elsewhere. The Himalayan bear – attracted by the damp mossy pine forests, or the leopard and deer straying from the foothills, can also be spotted in the ferny undergrowth, on the periphery of the estate.

The Tea Makers of London