Tea Types

There are more than 3,000 varieties of tea but the main four popular in the UK are black, green, yellow and pu-erh, each differentiated by how their leaves are processed.

Black

The star of the tea world, black tea leaves turn dark and robust during full oxidation for a full-bodied flavour.
Technique: Steep in boiling water for up to five minutes. A splash of milk and touch of sugar makes a classic English Breakfast tea.

Green

Steaming or pan-frying stops any oxidation and ensures the antioxidants and subtle flavours remain.
Technique: Vibrant in flavour, it’s usually a more delicate taste that requires water just below boiling point for up to three minutes.

Or try these brews 

Yellow
A rare tea similar to its white cousin, it’s known for its sweet, smooth and mellow honeyed flavour and is definitely one for your premium price speciality drinks menu. 

Pu-erh Tea
A fermented loose leaf tea with earthy and woody flavours created by microbial ageing over many years. Multiple short infusions are recommended.

Tea-producing nations

1 – China
As in many large countries with varying microclimates and processing techniques passed down through generations, the contrasts are stark.

Flavours range from delicate green teas to rich, earthy black teas like Yunnan Gold, made for milk and sugar.

Everything stops for tea… or it should do if it’s brewed properly.

That’s the view of Liv’s team who are on a mission to brew awareness among the tea-loving British public of the craft and patience needed to create the perfect cup. “Customers are happy to pay a premium for their cappuccino or latte but the skill and dedication that goes into creating a bag full of the highest quality tea should never be underestimated.

“It’s an opportunity for customers to stop, unwind and steep themselves in a taste tradition that embraces art, culture and complex flavours rather than a rushed and insipid cuppa.”

From the zesty bergamot infusion of Darjeeling Earl Grey to the malty Everyday Brew, there’s a blend for everyone – and few things are easier to upsell than a taste of luxury.

Celebrate the decadence of your brew’s warm fragrant aromas with sandwiches and scones while also promoting its scientifically backed health benefits.

“Less than 0.04% of tea is good enough to be in a Teapigs black tea. We only use the full flower in our chamomile – no dust and stems, just the full ingredients, and people will pay for that.”

Don’t forget decaf…

• Black decaf tea sales have soared in the UK by 13% in the past two years as people switch for health reasons, for better sleep. The organic segment of the decaf tea market is expected to grow as more consumers prefer natural products. 
• Yorkshire Tea is the most popular brand of decaf tea – with 6.3 million consumers – because of its stronger flavour.
• Care homes and healthcare venues are starting to change to decaffeinated tea because it makes residents and patients need the toilet less often, meaning fewer falls.

Perfect pairings

A quality cup of tea demands a sweet treat. Try these ideas to upsell.

• Morning The tannins in a strong, malty Teapigs Breakfast or All Day tea blend of Assam, Rwandan and Ceylon cut through the fat of a Full English, leaving the palate refreshed.
• Dim Sum Floral notes of a light oolong are perfect alongside umami flavours, leaving the palate refreshed and wanting more.
• Curry The sweetness of a chamomile tea counteracts the heat and its floral notes are a complex complement to any chilli-based plate.