We focus on the quality of the leaf first.

Our teas are selected for flavour, character and consistency, whether that is a rich Assam, a delicate white tea, a Japanese green tea or one of our herbal infusions.

We believe a great cup of tea should taste as good as it smells, with plenty of flavour and nothing unnecessary getting in the way.

Loose leaf tea gives the leaves plenty of room to open and infuse naturally.

Our pyramid tea bags are designed to achieve much the same thing, giving larger whole-leaf teas more space to move than a traditional flat tea bag.

If you love the ritual of making tea, loose leaf is hard to beat. If you want convenience without compromising too much on quality, pyramid tea bags are a great option.

As a general guide, use around 2–3g of tea per cup, or approximately one teaspoon.

Some larger-leaf teas and herbal infusions may need a little more.

The beauty of loose leaf tea is that you can adjust the amount to suit your own taste.

It depends on the tea.

As a general guide:

• Black tea: 3–5 minutes
• Green tea: 2–3 minutes
• White tea: 3–5 minutes
• Oolong tea: 3–5 minutes
• Herbal and fruit infusions: 5–7 minutes

If you like your tea stronger, we usually recommend adding a little more tea rather than simply leaving it to brew for much longer.

Green tea is easily over-brewed.

The most common cause of bitterness is using water that is too hot or leaving the tea to infuse for too long.

Try using water at around 70–80°C and brewing for around 2–3 minutes.

A little cooler and a little shorter can completely change the cup.

No.

Black teas and most herbal infusions are generally happy with freshly boiled water.

Green, white and some oolong teas benefit from cooler water, as very high temperatures can overpower their more delicate flavours.

Absolutely.

Many good-quality green, white and oolong teas can be infused several times.

You may notice the flavour change slightly with each infusion, which is part of the enjoyment.

Simply increase the brewing time slightly with each subsequent infusion.

Traditional teas made from the Camellia sinensis plant naturally contain caffeine.

This includes:

• Black tea
• Green tea
• White tea
• Oolong tea

The amount varies according to the tea and how it is brewed.

Herbal and fruit infusions are usually naturally caffeine free unless they contain a caffeinated ingredient.

Many herbal and fruit infusions are naturally caffeine free.

Popular options include teas containing ingredients such as:

• Chamomile
• Peppermint
• Rooibos
• Ginger
• Fruit
• Hibiscus

Always check the individual product information if avoiding caffeine is particularly important to you.

It is very much down to personal taste, but naturally caffeine-free teas are a great choice later in the day.

Chamomile-based teas, Rooibos and gentle herbal infusions are particularly popular as an evening drink.

Matcha is a finely ground Japanese green tea.

Rather than infusing the leaves and removing them, you whisk the powdered tea directly into water, meaning you consume the whole leaf.

The result is a distinctive tea with a rich green colour and a smooth, vegetal and naturally umami flavour.

Start by sieving your Matcha into a bowl to remove any small clumps.

Add a little hot water at around 70–80°C, then whisk briskly until smooth and frothy.

You can drink it traditionally with water or top it with milk to create a Matcha Latte.

Matcha is extremely fine and can naturally form small clumps.

Sieving the powder first helps it disperse evenly into the water, producing a smoother texture and a much better froth.

It is a small step that makes a surprisingly big difference.

Hojicha is a Japanese roasted green tea.

The roasting process gives it a completely different flavour from traditional green tea, with warm, toasted and slightly nutty notes.

Hojicha powder can also be prepared in a similar way to Matcha and works beautifully as a Hojicha Latte.

Matcha is vibrant, green and naturally vegetal with a distinctive umami character.

Hojicha is roasted, giving it a much warmer, softer and more toasted flavour.

They are very different teas, but both make excellent hot and iced drinks.

Chai traditionally refers to tea prepared with warming spices.

The flavour can vary, but common ingredients include cinnamon, cardamom, ginger, cloves and black tea.

Our Chai Fusion has been developed to deliver a rich, authentic chai flavour with plenty of spice rather than simply being overly sweet.

Yes.

Our Chai Fusion can be enjoyed with dairy milk or your favourite plant-based alternative.

Oat milk works particularly well if you want a rich and creamy Chai Latte.

Yes.

Pure Matcha is simply finely ground green tea and is naturally vegan.

When making a Matcha Latte, just choose your preferred dairy or plant-based milk.

Definitely.

Almost any tea can be served chilled, and many of our teas work brilliantly as iced tea.

Green tea, fruit infusions, Chai, Matcha and Hojicha are especially good served over ice.

Brew the tea slightly stronger than usual, allow it to cool and pour over plenty of ice.

You can add fresh fruit, herbs, citrus or a little sweetness depending on the tea.

Alternatively, some teas can be cold brewed slowly in the fridge.

Cold brewing involves steeping tea in cold water rather than hot water.

Simply add your tea to cold water and leave it in the fridge for several hours or overnight.

The result is often softer and smoother, with less bitterness than a traditionally brewed tea.

There really is no right or wrong answer.

Strong black teas such as English Breakfast and Assam work particularly well with milk.

More delicate green, white and oolong teas are generally best enjoyed without it.

Ultimately, the best cup of tea is the one you enjoy drinking.

This might be one of the most debated questions in British tea drinking.

When brewing loose leaf tea in a teapot, we prefer to pour the tea first so you can judge the strength and then add exactly the right amount of milk.

But we are certainly not going to fall out with anyone over it.

Generally, no.

Tea is best kept somewhere cool, dry and away from direct sunlight, ideally in an airtight container.

Tea absorbs moisture and surrounding aromas very easily, so keeping it sealed is important.

Matcha can benefit from refrigeration once opened, particularly if you want to preserve its freshness, colour and flavour.

Tea does not suddenly become unusable after a particular date, but its flavour and aroma will gradually fade.

Keeping tea sealed, dry and away from heat and light will help maintain its quality for much longer.

For the best experience, we always recommend enjoying tea while it is fresh.

A cup of tea is mostly water, so the quality of that water makes a surprisingly large difference.

Hard water can sometimes dull more delicate flavours, while heavily chlorinated water can affect aroma and taste.

Freshly drawn, filtered water can produce a noticeably cleaner cup.

Absolutely.

Tea can work beautifully with food in much the same way as wine.

For example:

• Assam with breakfast or rich cakes
• Earl Grey with citrus desserts
• Green tea with lighter dishes
• Oolong with savoury foods
• White tea with delicate pastries
• Chai with cakes and spiced desserts
• Matcha with white chocolate or vanilla

Experimenting with different combinations is half the fun.

Our pyramid tea bags are designed with sustainability in mind and use plant-based materials rather than conventional plastic tea bags.

Please refer to the packaging information on the individual product for the recommended method of disposal.

We are constantly looking at ways to reduce unnecessary packaging and improve the materials we use.

Wherever possible, we use recyclable or compostable packaging and provide disposal guidance on the individual product.

Yes.

Jeeves & Jericho supplies tea, Matcha, Hojicha and Chai to hospitality businesses across the UK and internationally.

We also provide wholesale formats, staff training and support with developing tea and drinks menus.

Please visit our Wholesale section or contact us to discuss opening a trade account.

Start with the flavours you already enjoy.

If you like something strong and traditional, try a black tea such as English Breakfast or Assam.

For something lighter and fresher, explore green or white tea.

For warm, comforting flavours, try Chai or Hojicha.

And if you prefer something without caffeine, our herbal and fruit infusions are a great place to start.

Most importantly, tea should be enjoyable. There are no rules saying you have to like a particular style - explore, experiment and find the teas that work for you.