Category Archives: Tea History

Hygge, Tea and Togetherness

What is ‘hygge’?   There is no perfect English translation for hygge (pronounced “hoo-gah”), but ‘cosiness’, ‘happiness’ and ‘kinship’ come close. Hygge is “the art of creating intimacy” and “taking pleasure from the presence of soothing things”.    With numerous books written about hygge, it was shortlisted for Word of the Year in 2016. It […]

The Denby Story

The Denby story begins in Derbyshire, the heart of England.  The year was 1809, and local entrepreneur William Bourne discovered the strength and quality of clay in a seam revealed after a road construction. Enlisting his son Joseph to run the business, Bourne began producing his legendary stoneware. Glass was very expensive in the early […]

The Tale of Iced Tea

A seasoned tea drinker can easily tell you about the origins of the traditional cup of tea. British influence has seen black blends like English Breakfast and Earl Grey become commonplace in every cafe, restaurant and home in Australia. But what about the origins of the iced alternative? In our latest article, we explore the […]

A Cup of Christmas Cheer

  Finding its origins in Medieval Germany, Christmas tea was first made by village farmers who blended ale with mulling spices in the hope of inspiring a fruitful harvest the following year.   When this tradition arrived in England, townsfolk would walk door-to-door singing and  offering a wassail bowl of this spiced beverage to their […]

Classic Ritual

Ferried to new and exotic lands during the 17th century with crates of silk, spice and salt, black tea soon found its home in Europe.   As trade routes connected the east and west, merchants acquainted the public with this strange and exotic commodity. Guarded under lock and key within tea chests, such precious tea […]

A Herbal History

Regarded as the key to good health, happiness and wisdom, indulging in an herbal a day may deliver your ideal supplement this spring.

The Age of Pu-erh

  A tea for the truly initiated, Pu-erh is as rich in history as it is in flavour. Described as the “Bordeaux of China”, Pu-erh is a unique, fermented tea, deserving of its own category as it constantly changes and improves with age. Maturing to produce a complex array of flavours that both challenge and […]

Compressed Pu-erh Brewing Instructions

The following instructions apply to the larger compressed Pu-erh teas including our bingcha and tuocha.  We recommend using a 1-2 cup teapot for many short infusions. Pre-warm the teapot by swirling some boiled water in it and then dispose of the water. Break off 3-6 grams of leaves (3g for one cup, 6g for 2 cups), taking care […]

Assam Hajua

In Upper Assam of north-east India sits the district of Sivasagar where the largest amounts of the best quality black tea in Assam are produced. Where other Indian teas like Darjeelings and Nilgiris flourish in the highlands, Assam teas are grown in low floodplains. Rich clay soils, carried down by the Brahmaputra River from the […]