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Tag Archives: Organic Black Tea

  • Black Tea

    It is November, it is raining and the days are getting colder so our Tea of the Month this month is ideal for keeping you warm on these winter afternoons!

    Black Tea!

    The best leaves of the Luponde estate go onto our orthodox black tea. At this altitude the Camellia sinensis bush grows slowly producing a deep and rich, yet crisp, fresh tasting ‘English Breakfast’ style tea making it perfect for your everyday cup.

    Our black tea is made using the traditional orthodox method and you can read all about this on our ‘How Tea is Made’ page.

    As well as being a comforting drink and one that goes perfectly with cakes and biscuits black tea has many health benefits. Black tea contains similar amounts of polyphenols as green tea. These are antioxidants and have great restorative powers. Black tea can help strengthen the immune system and fight off those pesky colds and flu. It has been known to aid in expanding the airways and help asthma sufferers. Black tea can also improve cardiac blood flow and coronary function. It contains abundant tannins which have a soothing anti-inflammatory effect on the digest tract. In 2010, researchers found that people who drank tea had significantly less cognitive decline than non-tea drinkers. A cup of tea contains manganese, which is essential for general development, and potassium which helps to maintain the body’s fluid balance. Although gram for gram tea contains higher levels of caffeine than coffee, less weight is used when making it and therefore a cup of black tea contains considerably less caffeine.

    Now you can be confident when you are enjoying your black tea that is doing you some good!

    You can win some of our black tea this November by emailing your details to or by popping them into our teapot in-store.

    We are also offering 10% off all black tea purchases month! Enjoy!

    Melissa, November 2014

  • Halloween Treats - Chocolate Bat Biscuits

    I was searching for some fun Halloween recipes and came across these fantastic chocolate bat biscuits on the BBC Good Food website which would look fab on the side of your mug of tea this Halloween!

    Quick and easy to make they are ideal to do with kids this half term!


    • 125g butter, softened

    • 85g icing sugar

    • 1 large egg yolk

    • 1 tsp vanilla extract

    • 1 tsp milk

    • 175g plain flour, plus extra for rolling

    • 1 tsp fine espresso-style powder coffee

    • 50g cocoa powder

    • ¼ tsp salt

    To decorate:

    • 100g bar dark or milk chocolate

    • Chocolate hundreds and thousands

    • Coloured writing icing (or make your own with 100g icing sugar, 2-4 tsp water and some colouring)


    Heat oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Beat the butter and sugar together until creamy and pale, then beat in the yolk, the vanilla and milk. Sift the flour, coffee, cocoa and salt into the bowl, then mix together to make a soft dough. Shape the dough into a disc, wrap and chill for 15 mins.

    Dust the dough all over with a little flour, then roll it between two large sheets of baking parchment, to the thickness of a £1 coin. Remove the top layer of the paper, stamp shapes with an 8cm bat (or other) cutter, and carefully lift to the lined sheets using a palette knife. Re-roll the trimmings. Cut a 1.5cm x 5mm notch at the base of each bat’s body. This is about right to sit the bats on thick tumblers; if your glasses are finer-edged, make the notches thinner so that the bats stay put. Bake for 10 mins or until the biscuits feel sandy and smell rich and chocolatey. Cool on the sheets for 5 mins, then lift the cookies onto a wire rack and cool completely.

    To decorate, melt the chocolate over a pan of simmering water or in the microwave. One biscuit at a time, brush chocolate over the bat ears and wings with a small paintbrush, then cover with chocolate sprinkles. Tap off the excess. Pipe faces and fangs onto your bats, then leave to dry. Keep in an airtight container for up to a week.


    (Image courtesy of BBC Good Food Recipes)

    Melissa, October, 2014

  • Tea Tasting Returns!

    From November we will be starting our monthly tea tasting sessions in store. It is a great way to come and meet the team, try our full range of teas and learn all about them. They are free sessions and you can pop in at any point during the allocated 2 hours so bring a friend and come and see what makes our tea so special!

    Keep an eye on our What’s On page or our Facebook and Twitter feeds to find out dates and times.

    Melissa, October 2014


  • How do you like yours?

    Working in tea quite often leads to questions of how do you make a perfect cup of tea or should you put milk in tea and if so should it go in first or second? I also go to meetings or homes and they worry that the cup of tea they present me with won’t be up to scratch! This is never a worry as I just love anyone offering to make me one! Obviously everyone has their own tastes and preferences and therefore it can be quite hard to judge what their perfect cup of tea may be. What we can tell you is how best to brew our tea and what we think gives it the best taste possible.

    For our black teas we suggest using a pinch of the leaves or a small teaspoon (if using loose leaf) and place in an infuser. Tea likes space and the more it has the more flavours will be released. Boil the kettle with fresh water and then pour into your teapot or mug over the leaves or tea bag if you are using one. Then allow this to brew for 3-5 minutes to get the best flavour possible.

    Now the question of milk. This is very much a personal preference and some people like milk in their tea and some do not. With our black teas I think they are appreciated better without milk. For added sweetness a drop of honey or even lemon is a nice touch. If you do add milk the question of milk or tea in first is a tough one. It’s like asking someone if they put cream or jam on their scones first! I don’t believe there is a correct answer and there are many theories to both. One for milk first being that people who used fine china were worried putting hot tea in first could crack the china, so by adding the milk first it would cool the tea down. A lot of people prefer milk in second so they can monitor easily the strength they want the tea. Let us know on twitter which way you do it!

    We have information on how to brew all our teas on our individual tea pages and also have a handy infographic on brew times and temperatures!

    Now go put that kettle on and make yourself a well-earned cup of tea – just how you like it!

    (Image courtesy of Google Images)

     Melissa, September 2014

  • Organic September

    This month is Organic September and we want you to celebrate by making your tea an organic one!

    Luponde is one of the oldest organic tea estates in the world and we strive to bring you the highest quality single estate, organic tea possible. Organic is a ‘whole system’ approach to farming and food production. It recognises the close interrelationships between all parts of the production system from the soil to the consumer. We are certified by the Soil Association Ltd, the UK’s leading and most recognised organic organisation. You can find out more about these details on our values page.

    Every September the Soil Association runs their Organic September campaign and it is the UK’s biggest celebration of all things organic. There are lots of events and promotions throughout the country this month which you can be part of.

    We would love you to get involved by switching your tea to a Luponde one and as the Soil Association say - 'help give organic a boost!'

    Melissa, September 2014

  • Wholemeal Honeyed Hazelnut & Apricot Loaf

    To get into the Great British Bake Off mood for this evening and because I was inspired by bread week last week I thought I would share with you the recipe Rob and I tried for the first time this weekend.  It is from the Great British Bake Off book and given that bread is not something I have ever tried before it turned out rather fine! I have to say though that Rob did most of the hard work and I am enjoying eating it!

    We didn’t have apricots or hazelnuts in the flat so we changed ours to raisins and pecans and it still seemed to work well.

    Wholemeal Honeyed Hazelnut and Apricot Loaf


    • 500g stoneground wholemeal flour
    • 7g dried yeast
    • 5g salt
    • 100g ready to eat dried apricots, chopped
    • 70g hazelnuts, toasted and halved
    • 300ml milk, lukewarm
    • 1 tbsp honey


    1. Mix the flour with the yeast, apricots, hazelnuts and 5 grams of salt in a large mixing bowl. Make a well in the centre.
    I have to say is particularly delicious toasted with some butter and a mug of 
    1. Pour the milk and honey into the well, then gradually work the flour into the milk to make a soft but not sticky dough. If the dough is dry and difficult to work, add a little extra milk, if the dough feels sticky and won’t hold its shape, work in a little more flour.
    I have to say is particularly delicious toasted with some butter and a mug of 
    1. Turn out the dough onto a lightly floured work surface and knead thoroughly for 10 minutes until it feels very elastic (the dough can also be mixed and kneaded in a large food mixer – use the dough hook, and low speed, knead for 5 minutes only).
    I have to say is particularly delicious toasted with some butter and a mug of 
    1. Return the dough to the bowl, cover tightly or slip the bowl into a large plastic bag.
    I have to say is particularly delicious toasted with some butter and a mug of 
    1. Leave in a warm spot until doubled in size – about an hour.
    I have to say is particularly delicious toasted with some butter and a mug of 
    1. Punch down the dough to deflate then divide into 3 equal portions. Roll each portion into a sausage shape about 40cm long. Plait the 3 strands together, tuck the ends under neatly then transfer the plait to a lightly greased baking tray. Slip the tray into a large plastic bag and leave to rise until almost doubled in size, about 40 to 60 minutes – do not let the loaf get too big as it will lose definition. Meanwhile heat the oven to 200C/fan180C/ gas 6.
    I have to say is particularly delicious toasted with some butter and a mug of 
    1. Bake the loaf for about 30 minutes, until an even golden brown, and the loaf sounds hollow when tapped underneath. Cool on a wire rack. Store in a cool bread bin. Best eaten within 4 days or toasted.
    I have to say is particularly delicious toasted with some butter and a mug of

    I have to say is particularly delicious toasted with some butter and a mug of black tea!

    (As you can see I have eaten half the loaf already!)

    Melissa, August 2014

  • Wedding Season

    It is definitely wedding season and having been to two stunning ones in the last few weeks. I am certainly in the wedding frame of mind but I do not have as many as some of my friends this year one of whom has 11 in 2014!

    When it comes to wedding favours I have received many things from chocolates to homemade jams and chutney all of which are delicious but one thing that does make a fabulous and different favour is tea! Tea is also essential at a wedding for after the dinner and for those inevitable sore heads the next morning!

    Our tins look striking on any table and the stylish packaging means they will blend in well with any colour scheme. Line them up so people can choose the tea they fancy or use our individually wrapped tea bags as favours. We are flexible and can help you with whatever you need for guests to get their tea fix over the wedding days. All you have to do is email me and let me know what you’d like.

    (Image courtesy of Andy Tyler Photography)

    Tea and tea sets also make a fantastic wedding present. It is what every newlywed couple needs in their home. Choose a gift box of tea, our tea subscription or opt for something from our beautiful Dunoon fine bone china range and brighten up their kitchen tables.

    If you are off to some weddings this bank holiday weekend enjoy them I know I am definitely looking forward to my next wedding in Belfast!

    (Image courtesy of Google Images)

    Melissa, August 2014

  • Valentine's Day Gift Ideas

    Valentine’s Day is less than a week away and at Luponde we have some fantastic and unusual gifts for your loved ones, or for those that you would like to impress!

    Our Tea of the Month for February is our organic finest orthodox black tea and with its striking fuchsia label makes the perfect tea for Valentine’s Day. Pair it with one of our stunning mugs and a handy infuser and you will set your partner up with all the tools they need for that extra special cup of tea.

    You can’t go wrong with an item from our Dunoon fine bone china ‘Warm Hearts’ collection. Treat someone to the full range with a teapot, tea cup and saucer and set of mugs or get them something different with a beautiful tea-for-one.

    Visit us in-store to see our Dunoon Romeo and Juliet mugs, ideal to buy as a pair and you then also have one for you! If you are looking for something slightly quirky and different why not give one of our King or Queen of Hearts mugs. They would stand out in any kitchen or office and make an excellent gift paired with one of our teas.

    We hope you all have a wonderful and romantic Valentine’s Day and that your secret admirer buys you something fabulous! Valentines Day Dunoon Romeo and Juliet Mugs

    Dunoon Romeo and Juliet Mugs

    Melissa, February 2013

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