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Tea Set


Speciality Uses of Our Teas

Our teas are fabulous. But did you know that a lot of our teas can be used in recipes for alternative iced teas, mocktails and so much more. We will regularly be adding to this section so don't forget to bookmark it and keep popping back for more tea based inspiration.


All our recipes are personally selected though we would love you to email us at with your own recipes.

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Perfect Ice Tea every time.


25g loose leaf fruit medley tea

6 tsp sugar (add to own taste)

boiling water


Infuse loose tea in half pint of boiling water for 5-10 minutes (even better over night).

Strain and add sugar to sweeten an another half pint of cold water.

Allow to cool

Half fill a 2 pint jug with ice

Pour over the ice and garnish with sliced strawberries.

NB: Other sweeteners such as honey or agave syrup can be used to in this recipe.



A Real Summer Favourite


2 tsp Peppermint loose leaf tea

500ml room temperature water (filtered)

Some sprigs of fresh mint leaves

Slices of Lime or Lemon


Using a jug or pitcher, add the Peppermint tea and pour over the room temperature water. Place in the fridge for 1 – 2 hours (all depends on how strong you like your tea).

Strain the infusion and serve over ice with some fresh mint and a good squeeze of lime or lemon juice

Garnish with slices of lime and a sprig of mint

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A teatime must-have!


175g/6oz currants

175g/6oz sultanas

300ml10fl oz strong hot Earl Grey Bravo tea

275g/9¾oz self-raising flour

225g/8oz light muscovado sugar

1 large free-range egg, beaten

Butter, for greasing, plus extra to serve.


Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb.

Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper.

Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly.

Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes.

Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve.

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