Ever wondered how milk came to be added to tea?
It was in 1680 France that Mdme de la Sabliere, at whose house many brilliant members of the court of Louis XIV met, thought of the idea of mixing milk in with her tea.

Later it wasn’t just the type of tea which became a choice but also the type of milk added to the tea, whether from Jersey cows or their more ordinary cousins!

Not all black teas need milk. The more robust black teas, such as Assam, Ceylon, the Breakfast blends (such as our Earl Grey, Earl Grey Supreme, Canadian Breakfast, London Breakfast) and Keemun or Yunnan black teas from China colour beautifully and benefit from milk.

More delicate and floral black teas such as Darjeeling turn a disappointing grey brown, and generally taste better without milk.

Milk is never added to Green or Oolong teas.

Milk or no milk, do visit our website today and give our black teas a try!