The flavour of tea is defined by the ‘varietal’ or kind of tea bush that it is harvested from.  Although all tea comes from the Camellia Sinensis, there are more varietals of tea bushes than there are grapes for making wine. The region of cultivation, the season of harvest and the method of processing the fresh tealeaves also contribute to the flavour and characteristics of the tea. Each origin has its own signature flavour and aroma.

As with wine, plantations may have an exceptional crop one year, then the next it may just be ordinary. To appreciate this we change the tea list regularly - bringing in what's good, and dropping what's not.