When most people talk about tea, they’re talking about the leaves of the Camellia sinensis plant, an evergreen shrub native to Asia. Rich black teas like David’s Breakfast Tea and Earl Grey? Camellia sinensis. Delicate white teas, tightly rolled oolongs and earthy pu’erhs? You guessed it – they’re Camellia sinensis too. The way each tea type is made affects its taste, colour and aroma.

But for us, the world of tea doesn’t stop there. We include lots of other amazing plants and infusions, like super-energizing yerba mate and rooibos, a caffeine-free bush packed with vitamins, minerals and antioxidants. And we can’t get enough of herbal and fruit infusions, from chamomile to valerian to goji berry. Whether you’re into classic teas, fruity iced teas or frothy matcha lattes, there’s a whole world of delicious to explore.

White Tea

When most people talk about tea, they’re talking about the leaves of the Camellia sinensis plant, an evergreen shrub native to Asia. Rich black teas like David’s Breakfast Tea and Earl Grey? Camellia sinensis. Delicate white teas, tightly rolled oolongs and earthy pu’erhs? You guessed it – they’re Camellia sinensis too. The way each tea type is made affects its taste, colour and aroma.

Green Tea

When most people talk about tea, they’re talking about the leaves of the Camellia sinensis plant, an evergreen shrub native to Asia. Rich black teas like David’s Breakfast Tea and Earl Grey? Camellia sinensis. Delicate white teas, tightly rolled oolongs and earthy pu’erhs? You guessed it – they’re Camellia sinensis too. The way each tea type is made affects its taste, colour and aroma.

Matcha Tea

When most people talk about tea, they’re talking about the leaves of the Camellia sinensis plant, an evergreen shrub native to Asia. Rich black teas like David’s Breakfast Tea and Earl Grey? Camellia sinensis. Delicate white teas, tightly rolled oolongs and earthy pu’erhs? You guessed it – they’re Camellia sinensis too. The way each tea type is made affects its taste, colour and aroma.

Oolong Tea

When most people talk about tea, they’re talking about the leaves of the Camellia sinensis plant, an evergreen shrub native to Asia. Rich black teas like David’s Breakfast Tea and Earl Grey? Camellia sinensis. Delicate white teas, tightly rolled oolongs and earthy pu’erhs? You guessed it – they’re Camellia sinensis too. The way each tea type is made affects its taste, colour and aroma.