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Biodegradable Tea Bag Paper at Northern Tea Merchants

Posted on by Emma Loughlin

On the 2nd July 2020 we completed what is looking to be our final Biodegradable Tea Bag Paper test. The reason we suggest it is the ‘final’ test is because it has worked! The attached photos show a few of the tea bags we have made during this trial – if you compare them to the previous photos here – then you will clearly see that the new tea bag paper we have been sent by our supplier, Union Papertech, works very well and we have had no build up of the biodegradable glue that caused us such headaches in the last tests we did. Unless this paper proves to be unstable over prolonged periods of production, we will be offering a Biodegradable option for our tea bags. We have so far produced about 500,000 tea bags in this new material, and brew tests have also been positive, with the seals remaining strong during and after immersion in boiling water, and also after squeezing and compressing with a spoon whilst brewing.

Biodegradeable Tea Bags 1   

The science behind our new Bio tea bag paper is the move from a non-recyclable hydrocarbon plastic based glue to a recyclable vegetable plastic based glue called PLA (Polylactic Acid), which is made from the starches found in corn. I’m also pleased to say that the materials used to make this PLA are non-GM, and that this is also certified independently by Eurofins laboratories.

The claims we can now make for this Tea Bag Paper are as follows:

  1. It is a 100% biodegradable heat-sealable paper which is made using wood pulps and vegetable starch based bioplastic as a sealing polymer.
  2. It is 100% biodegradable as it is made from biodegradable raw materials.
  3. It is compostable to EN13432 standard (the EU standard for industrially compostable materials), it will disintegrate in home compost and the residual bioplastic will biodegrade in time.
  4. The polymer used in this Biodegradable Tea Bag Paper is certified GM free by Eurofins.
  5. The tests we have done show that this tea bag paper retains its strength well whilst in the cup, and will not affect the flavour of our delicious teas.
  6. The paper is fully Halal and Kosher compliant, and will be added to our ethical certificates at the time of audit and renewal.

Although some environmental bodies define plastic as oil based, we are very wary of using the term ‘Plastic-free’ on our tea bags, as technically, the PLA used in this Bio Tea Bag Paper are still ‘bioplastics’, although derived from corn rather than from oil.

On another ‘Bio’ note, we have also just completed and dispatched our first order of fully recyclable outer bags to a customer in Wales, who supplies into the Public Sector. These bags will degrade naturally within 12 months of composting, and are now available to all customers who would like to purchase tea in 100% Bio bags. Again, we’d love to use the term ‘plastic free’, but are very wary of doing so, as these bags are (like our tea bag paper’s glue) made from bioplastics composed of fully recyclable raw plant materials. The cost of these bags is approximately 50% more than existing packaging, but we have been assured by our supplier that the price will reduce as popularity increases and demand rises. If you’d like a quotation on having tea packed into these 100% Biodegradable bags, then drop us a line and we’ll be pleased to discuss volumes and price on an individual basis.

Reducing plastic consumption at Northern Tea Merchants

Posted on by Emma Loughlin

We’re delighted to update you on the journey that Northern Tea Merchants is undertaking to increase its use of recycled packaging materials.

Recycling has become a much discussed topic here at Northern Tea Merchants (and indeed everywhere!) which has prompted us to look at how we can package our teas and coffees more sustainably without compromising on quality.

Quality has always been at the forefront of what we do with customers wanting our products to be packed in a way that keeps them fresh for 18 months. But the packaging we, and indeed the wider industry use to maintain long-term freshness is not environmentally friendly. The packaging involves the use of hydrocarbon based foils and laminates. These have come under immense scrutiny recently from the public in consumer nations such as ours, Europe and North America and demands are being placed on food producers around the world to make moves towards packing their foods in more environmentally responsible packaging.

After extensive research and product trials, we are getting closer to finding sustainable packaging solutions for our teas and coffees. Read on to discover more about James’ journey to discovering quality recyclable tea and coffee packaging:

 

Recyclable teabags

Teabag paper has been very much in the news in the UK, initially due to comments in a gardening magazine that related to the thin web of microplastic that is left when used teabags are placed in a composting bin. Huge public pressure is being placed on the UK tea trade in general to remove it from the packaging of our favourite beverage.

The science behind this is not straightforward and it has been some while after the initial outcry that usable products have started to appear in the teabag paper marketplace. Several large companies have been experimenting with various types of recyclable teabag paper for a while now and cleverly worded claims are already being made by some of the larger companies  as to the recyclability of their particular brand of teabags.

However, there have been problems. In their rush to be the first company to offer fully recyclable teabags, a couple of producers have come unstuck (quite literally) and have had problems with teabags splitting when immersed in hot water. You may have seen reports of this in the press. After lengthy discussions with our teabag paper manufacturer, we recently trialled our first roll of fully biodegradable teabag paper.

We made approximately 40,000 teabags from this roll and found that the new glue that has been applied to this teabag paper (in the form of Polylactic Acid which is derived from corn) causes residual build up on our heated rollers which in turn tears the seams of the teabags and causes potential splitting and bursting issues. We experimented with different temperatures and machine speeds but the build-up occurred even at the lowest temperature ranges we used.

About 30% of the resulting teabags produced looked like this, which we are not satisfied with and I am sure you would not be either.

We took this up with the manufacturer and were told that we weren’t the only ones to have suffered this problem and a new generation of teabag paper would be launched mid to late October. I immediately ordered a sample of the new paper to be delivered as soon as it becomes available and rest assured that as soon as it arrives it will be tested rigorously to ensure quality and the resulting teabags are fit for purpose. Watch this space!

 

Reducing plastic in coffee packaging

I received my first set of fully bio-degradable coffee packaging about a fortnight ago. Initial tests on these bags show that they provide a good seal, although the material is actually quite unappealing, doesn’t hold colour as well as the foil laminates we currently use and will also require different methods of sealing to that which we currently use. It is my intention to trial these recyclable options with our trade customers as a starting point after rigorous testing. Unfortunately, the cost of these bags is considerably more than their non-recyclable counterparts, with the implications of this meaning a price increase of approximately 40p per 250g bag of coffee.

I hope to see a growth in popularity in recyclable packaging and like everything as it becomes more popular the price will reduce and I look forward to updating you on our endeavours on this front as soon as there are further developments.

FREE DELIVERY for all NHS staff and Key Workers

Posted on by Emma Loughlin

Special offer for our amazing NHS staff and all other key workers during these unprecedented times.

Free delivery is available until 30th April 2020*, to all NHS and key worker staff within the delivery area covered by our van drivers who would usually have been delivering to 100s of cafes, restaurants and hotels etc.

The areas covered includes the Chesterfield Borough, Derbyshire and South Yorkshire. Our drivers can leave your delivery, as instructed, in a safe place so that you can avoid contact with the driver to ensure social distancing.

To take advantage of this service you MUST call the shop on 01246 232 600 (Monday-Friday in office hours) to place your order and make payment over the telephone.

Obviously, our drivers can only deliver so far, however, if you live further afield we can still offer free delivery subject to a minimum order of £20. These orders will be delivered by usual courier service. Simply utilise the code: KEYWORKER20 via our website www.northern-tea.com.

* Terms & Conditions

  • Subject to availability
  • Details of key worker status will be required over the phone
  • Orders must be placed over the phone on 01246 232 600 and no orders placed online will qualify for this free local delivery service
  • 30th April end date may be extended

The London Tea History Association

Posted on by Emma Loughlin

In July 2015 I was approached by someone I had known for many years in the tea trade, Mr Malcolm Ferris-Lay and he asked if I’d be interested in being involved with a group he was putting together which aimed to promote the history of tea in the City of London. He had already ‘recruited’ several other significant and long-serving members of the British Tea Trade, all of whom had worked in and around the various historic ‘tea sites’ in London during the heady days of the British tea trade from the 1950s onwards. The combined length of service of just four of these ‘tea people’ is 200 years!

London Tea History Association Plaque Unveiling

An Association was formed, with a Board of Directors and I am very proud to be a member of that Board. We then collectively set about approaching the various UK tea companies and also the owners of the historic tea buildings and locations we wished to recognise for resourcing the project and also for permission to place the proposed plaques. One plaque has already been placed at St Katherine’s Dock with a further three planned at The Tea Building in Shoreditch, Sir John Lyon House in EC4 and Plantation House (now Plantation Place) on Fenchurch Street. Plantation House was in the 1950’s the second biggest office building in the City of London!

A tea walk around these sites in Central London is now being created where interested parties will be taken by an expert guide around the various tea locations for a small fee. We will publish details of this walk once finalised at a later date.

Take a look at the London Tea History Association’s website for more information here.

Introducing the exceptional Halda Valley Teas

Posted on by Emma Loughlin

In September I was lucky enough to visit Meizhou in China and attend the 2nd Annual Chinese Farmers’ Harvest Festival. On that trip I met Shamim Khan and his lovely family who had been invited by the Chinese Government on the same trip. Shamim was very eager to share with me three new products he had produced on his tea estate, Halda Valley. He has been working with a team of Chinese tea agronomists to recreate totally Chinese flavour, aroma and ‘style’ teas. The end results are simply excellent!

Shamim was kind enough to give me a sample of each tea and after carrying them in my case back from China and getting over my jetlag I gave them a proper and relaxed tasting session in my kitchen at home. Immediately when I returned to work, I sent Shamim an email asking for prices and shipping costs as I knew that these three excellent teas would appeal to many of my customers palates and would be very well received.

The Halda Valley Black Tea contains 20 x 2.5g sachets which on opening show beautifully made golden tipped leaves with a flavour that easily competes with our Golden Monkey King Tea and is modelled on flavour profiles cultivated above 1800 metres in the Wuyi Mountains in Fujian, China. So what Shamim has produced is a top quality, truly authentic Chinese tea but in Bangladesh!

 

 

The Halda Valley Green Tea comes in a 55 gram glass jar with an appealing wooden stopper and has become my go to Green Tea of choice. On the run-up to Christmas I had several long car journeys to make, one of which was over 400 miles. For each of these journeys I brewed a pot of the Halda Valley Dragon Well Green Tea and filled my travel mug from it. Its delicious flavours combined with the gentle application of caffeine kept me focused and sharp on the long journeys through the dreadful English weather. The Green Tea itself is beautifully made with flat rounded jade green leaves. The brewed liquor has a delightful, slightly sweet astringency and when brewed at 85 degrees for 4 minutes gives a flavour that will rival many China Longjing Green Teas.

Halda Valley Silver Needle White TeaHalda Valley White Tea is another beautifully packaged masterpiece. When brewed correctly (water at 75-80 degrees and 3-4 minutes) its delightful aroma, apricot hinted liquor and its soft, refreshing flavour make this white tea worthy of addition to any connoisseurs tea cupboard.

 

 

Always working hard to ensure the highest quality teas

Posted on by Emma Loughlin

We buy particular teas in large quantities at certain times of year to take advantage of the plants yields and to ensure our teas have the best characteristics that they can, for you to enjoy. For instance, Assam teas are at their best in June and July. The first two sets of samples I received over the last couple of weeks were quite thin and this is symbolic of late May / early June production and as June progresses the samples become thicker and stronger which is exactly the characteristics we look for to make excellent teabags and great leaf tea blends.

Northern Tea Merchants Tea Tasting ChesterfieldWe use Assam tea in, English Breakfast teabags and leaf tea, Gourmet Blend, Gourmet Classic Blend and of course in our Pure Assam leaf tea and teabags. I haven’t yet found a Large Leaf Assam (BOP) as often these are better in late July but I am reserving a pallet space on our container for when it comes along over the next four or five weeks. Once full, the container will take between 10 and 12 weeks to arrive and so these teas will be arriving in stock early October.

Other teas that we use, for example Kenya Tea, it is possible to buy these all year round at similar quality levels, although the failure of the long rains in Kenya this year and the general dry and arid state of many African countries has meant that currently tea from Kenya is not possessing the characteristics we are looking for in our blends. Happily, I am in regular contact with two or three Kenyan tea brokers and I have been able to secure a swathe of good bright brisk Kenyan teas that will stand us in good stead until the rains return and quality levels return to my exacting quality levels. We’re always working hard to ensure that our blends are consistent and of the highest quality.

Explore the full range of loose leaf, tea bags and pyramid teas that Northern Tea Merchants offer here.

Festive Tea and Coffee Recipes

Posted on by Emma Loughlin

Winter is the best season for tea and coffee, and with Christmas almost upon us, it’s time to start getting creative with our hot drinks. Here are our top picks of the most delicious festive drinks to warm you up this Winter.

 

Christmas Green Leaf Tea

This sweet, spicy, winter wonderland tea is a favourite Northern Tea Merchants Christmas blend. This luxurious green tea has added pink peppercorns, chocolate chips, clove buds and icing snowflakes for a beautifully festive drink. You don’t need to do anything – simply boil water then allow to cool for 2 minutes, and then brew for 3-5minutes.

 

Peppermint Latte

Simply steam milk, brew and add your favourite Northern Tea Merchants espresso shot, add peppermint extract, top with whipped cream and crushed candy cane for an Insta-worthy peppermint latte. For an alcoholic twist, replace peppermint extract with crème de menthe or peppermint schnapps.

 

Gingerbread Latte

Pour and mix a shot of your favourite espresso with molasses, vanilla extract and ground ginger. Pour in steamed milk and sprinkle nutmeg or cinnamon as a garnish.

 

Hot and spicy Himalayan tea

Christmas is a great time to get a taste of other cultures’ cuisines, like this Asian inspired hot tea. Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, fennel seeds, bay leaves and peppercorns with Darjeeling tea leaves and finally add milk and enjoy this unique drink.

 

Turmeric infused golden chai

To tackle those pesky colds this Christmas, make this spicy tea with turmeric and ginger to help out your immune system. Simmer almond milk in a pan and add ginger, turmeric, cloves, cinnamon, cardamom and agave to flavour, and let this warming drink nurse you back to health.

 

Mulled tea

This tea contains some unusual ingredients, so will be sure to impress anyone you make it for and an alcoholic free alternative to a firm favourite. Add rose petals, cloves, bay leaves, a cinnamon stick, frozen berries, cranberry sauce, orange and green tea to a pan of hot water, bringing the mixture to a boil and then sieving.

 

Vegan almond milk chai with whisky and orange

What better two things to mix than tea and alcohol in the colder months? And suitable for vegans too! To make this drink, heat almond milk and mix it with tea, then pour over whiskey and orange juice. Add a slice of orange and a cinnamon stick to garnish.

 

Turkish coffee sour

Add a kick to your coffee with this traditional but exciting drink. Put your favourite Northern Tea Merchants coffee grounds in a pan, adding cardamom, lemon peel, cloves and cinnamon. Bring to the boil, strain and then leave to cool.

 

Nutmeg and orange Christmas coffee

This coffee recipe is guaranteed to give you all the wintery feels with its seasonal ingredients. Add a cinnamon stick, dates, ground nutmeg, cloves and orange zest to your favourite blend of Northern Tea Merchants ground coffee in a cafetière. Add boiling water and serve in espresso cups.

 

Christmas Coffee Cocktail

Combine a strong Northern Tea Merchants coffee with a half shot each of amaretto, coffee liqueur, butterscotch schnapps and crème de cocoa in a glass. Stir to combine and top with fresh whipped cream. Garnish with grated chocolate and serve warm or over ice.

 

Make sure to check out our tea and coffee of the month as well – they’re seasonal treats sure to get you feeling festive.

 

Peru Coffee and Cocoa Buyers Mission August 2018

Posted on by Emma Loughlin

My August trip to Peru was one of the most interesting and also, most arduous trips that I have been on in the last few years.

I arrived in Lima mid-afternoon on the 3rd August and transferred to a hotel after travelling for approximately 20 hours (I can’t sleep on planes) so was ready for a rest… Therefore, after setting up the Wi-Fi and starting to download work emails I was able to get an early night and woke early on the 4th feeling refreshed and after clearing the emails that had cropped up after breakfast was ready for the day ahead.

I then left to travel to Lima Airport to meet the remainder of the group at the airport. PromPeru had arranged for us to stay in a hotel near the airport, as we were up at 1:30am the following morning to fly to Piura at 3am, which is a 1 hour 20 minute flight. Arriving at Piura and collecting our luggage we all then embarked on a minibus and drove (largely in silence as everyone was so tired) to our first meeting of the day. This was a coffee co-operative who were expanding and building a whole new coffee sorting and grading facility which will be a state of the art operation when complete. After visiting this site which was hugely interesting we were whisked away for a late breakfast / early lunch which every member of the group devoured heartily.

Then the group split with people who were there more for cocoa staying locally and the coffee group heading up into the Andes to meet coffee growers, estates and co-operatives. Over the next few days, our group consisted of eight, including the driver, and the majority of the journey over the next three days was on dirt tracks with no road signs, street lighting and on roads which often had been washed and was in bad disrepair. As these roads wound up into the Andes I was glad that I wasn’t sitting in the front, which apparently awarded a view of some of the sheer drops and crevasses which our front tyres went perilously close too. However probably one of the biggest scares of the trip was when we met five full size Kenworth Petrol tankers with huge bowsers on the back full of fuel, just as we were on probably the narrowest stretch of road we had been on. It was a case of a) drive off the edge of the cliff, b) become part of the rock face or c) reverse around several blind corners about a mile to find somewhere just wide enough to let the vehicles pass. Needless to say at the end of the trip everyone who had spent time on the bus gave a decent tip to William, our driver.

Mountain roads notwithstanding, the producers that we were privilege to meet over these three grueling days were excellent and I am certain that every buyer in our group has done some deal or other with these producers, particularly those who are looking for quality coffees. It was with some relief for my aching bones when we met up with the rest of the group who had been on a chocolate mission whilst we were up in hills doing coffee. We were all taken to a couple of very small gourmet chocolate makers whose chocolates were divine and then once the other groups luggage had been collected from the hotel we were ready to fly again. We left Piura and flew to Lima and onwards to a place Pucallpa.

With everybody in the group being a buyer of either coffee or cocoa we were then taken the following morning to a massive exhibition called Expo Amazonica, at which we were VIP guests. The event is of such importance in Peru that the President and EVERY Governor of every region in Peru’s Democratic Republic were on stage for the opening ceremony which took about an hour, as every dignitary made a short speech. The security was incredibly tight, as you can probably imagine. Whilst all of this was going on I was located on the ‘Cafes de Peru’ stand which overlooked the auditorium. The president very kindly decided to visit the stand and the accompanying rush and crush as they followed the President, shouting and cheering, was unlike anything I have ever witnessed before. In the midst of the maelstrom was the President surrounded by his security team and I was swept up and carried along within the crowd. I was able to shake the President’s hand and wish him a polite ‘Good Afternoon’. After five brief minutes it was time for him to move onto other stands within the exhibition and the crowd happily subsided somewhat. I found myself talking to a very affable bearded gentlemen about what I thought of Peru and where I had been and after we exchanged business cards I was delighted to learn I was chatting with the Foreign Trade Minister, Sr Rogers Martin Valencia Espinoza, which was nice!

After spending the day looking around the exhibition and meeting further new suppliers of coffee, cocoa, salt, cigars, oil, lorries etc, which represent just some of the enormous variety of Peruvian businesses which were showcased at this huge exhibition.

That evening we returned to our hotel and spent a quiet evening catching up on our notes and getting an early night due to the fact that our return flight from Pucallpa to Lima was 4:30am. So we were out of bed at 2am and after being driven through the deserted streets, checking in and clearing security, we arrived at the front of Lima airport ready to disperse back to the various corners of the world we had come from, at about 7:30am.

All in all, in spite of the enormous amounts of road and air travelling that this trip involved it was all worth it to see some of the many amazing wonders that Peru has to offer.

 

 

 

Top drinks to keep you cool this summer

Posted on by Emma Loughlin

If you love tea and coffee but the thought of drinking a hot drink in the current weather doesn´t appeal to you, how about drinking them cold?

We’ve been keeping an eye on the rise of cold ‘hot’ drinks. Here’s our top list of drinks to make with tea and coffee to help you keep you cool this summer.

Cold brew – These drinks are made with cold water rather than boiled water. The lack of hot water requirement makes these drinks perfect for picnics and summer outings.

Iced Coffee – Iced drinks are usually made with hot water or milk, then poured over ice. By immediately chilling the coffee, the aromas released by the hot water are stopped from escaping through evaporation. This means bigger flavour, stronger taste.

Bubble tea – Tapioca pearls give this drink its quirky name. A Taiwanese drink that can be with or without milk, bubble tea has erupted in popularity over the last year. There’s a huge variety of flavours available, and the Insta-obsessed will delight in the toppings and variations out there.

Cold Herbal infusions – rather than pour hot water over herbs and flowers, try immersing them in cold water. They take longer to prepare than hot infusions, but you get a refreshing and delicately flavoured drink. Simply put your herbs, flowers or Tea Temples in a pot/jar and cover and leave to infuse for 8 to 12 hours, or overnight. If you add ice cubes, it’s the perfect healthy drink for hot days.

Tea and coffee cocktails – What better way to spend a summer evening than in your garden sipping a cocktail, especially one that incorporates your favourite tea or coffee! And it’s not just Long Island Ice Teas and Espresso Martinis either, there are hundreds of amazing recipes that you may not have heard of before. What about a Royal-Te, which involes gin and Earl Grey tea?

Hot drinks – Don’t completely discount this the moment you read it. A recent study published by National Center for Biotechnology Information in the US, it found that ‘body heat storage during physical activity is lower with hot fluid ingestion under conditions that permit full evaporation.’ Read our full article about it here.

Hot drinks to cool you down?! You may be surprised…

Posted on by Emma Loughlin

Phew, it´s a scorcher isn´t it? In warm weather often the last thing on our mind is having a hot drink, but did you know they can actually cool you down?

In a study published by National Center for Biotechnology Information in the US, it found that “body heat storage during physical activity is lower with hot fluid ingestion under conditions that permit full evaporation.”

In plain English, what does this mean? Sorry to disappoint but having a hot drink to cool you down only works if the additional sweat produced caused by drinking a hot liquid is able to evaporate.

When we drink something hot, nerves in our mouths and in our upper digestive tract respond to the heat of the beverage, stimulating the brain to produce more sweat. And as it evaporates, the sweat effectively cools you down.

Water evaporates very quickly from the skin. And when water evaporates, that cools you down.

The downside to drinking hot drinks on a warm day to cool yourself down is increased body sweat – it isn’t a particularly good look, particularly if you’re at work! A Loughborough University study found that a 50˚C drink results in a higher whole body sweat loss (around 570ml vs about 465ml for 1.5˚C).

And it’s not just a hot cup of tea or coffee that can cool you down, spicy food can have the same effect. The active ingredient in chilli peppers acts on the same receptors in your mouth and upper digestive tract that detect heat and cause sweating, which of course cools you down.

Regardless of whether you like your drinks hot or cold, it’s important in hot weather to keep hydrated, because drinking “will give you the material with which you can produce sweat, thereby reducing your own temperature.”

A guide to coffee drinks

Posted on by Emma Loughlin

As a nation, we love coffee, but incredibly we don´t even hit the top 20 coffee consuming nations and neither does the US!

Finland tops the charts – a surprise to me when I read it. Nordic countries also make up the rest of the top five. Globally, more people are drinking coffee than ever before.

So, when you walk into a coffee shop, what kind of coffee do you order? Do you know what the different types are or do the names bamboozle you and you stick to your safe, tried and tested option?

In recent years it seems coffee has developed a language all of its own with so many different drink creations. We thought we’d give you a short guide to some of the nation’s favourites here.

Espresso
Whilst the espresso is the seventh most popular coffee drink amongst Brits, it is the foundation upon which many of these coffees are built. So, what is it? It is a concentrated coffee drink, created by forcing a nominal amount (a single shot is usually 30ml of liquid and should have the made consistency of melted butter) of water through finely ground coffee beans. These are the tiny coffee drinks with a huge hit. High caffeine, thick consistency, a touch of crema. Crema is the lighter brown, slightly creamy texture on the top.

Latte
The nation’s favourite! Served in a glass, a latte (or café latte) is a milky coffee. A shot of espresso topped up with steamed milk, with only a touch of foam on the top. Often served with latte art on top!

Cappuccino
Similar to a latte, a cappuccino is different in that it is a) served in a cup, b) made up of far more foam, and c) served with chocolate powder on top.

Americano
Served in a cup, an americano is perhaps the simplest espresso-based coffee. A shot of espresso, topped up with hot water. Can be served with milk or cream on the side.

Flat white
A flat white is also a milky coffee. A shot of espresso topped up with steamed milk, but no foam at all. Served in a cup with no chocolate on top.

Café au lait
The only coffee to make the list that is not espresso based and it’s fifth on the list of popular coffee drinks. Steamed milk and French pressed or strong drip brewed coffee are added to a cup simultaneously, with no chocolate added on top.

Mocha
A mix between a hot chocolate and a cappuccino, the mocha is a favourite amongst many with a sweet tooth. A shot of espresso is added to either cocoa powder or chocolate syrup, then topped up with steamed milk and plenty of foam. Often served with chocolate powder on top.

If you have an espresso/cappucino machine, then we’ve produced a handy guide to producing a range of drinks using your machine, you can view it here.

Whether you enjoy your coffee half fat, non fat, with soy milk, extra syrup, hot, cold, iced, sweetened… What is important is that you enjoy every mouthful. Make sure that you base your coffee on excellent beans, perfectly suited to your taste, and don’t hesitate to pop in for a chat – we’re happy to help you discover your new favourite. Alternatively, discover our large range of coffee’s here.

The perfect cuppa

Posted on by Emma Loughlin

Some would say that tea is the new wine, and to some extent it is – especially when it comes to choosing one. Loose leaf tea is enjoying a resurgence amongst the UK´s tea drinkers.

But like wine, don’t be afraid to experiment. There is no such thing as right or wrong; it’s all down to personal taste.

A favourite saying of James Pogson, Director of Northern Tea Merchants is: “If you want to drink your tea out of a wellington boot with clotted cream and brown sugar, then I really don’t mind, as long as it’s my tea.”

If you want to enjoy tea in its purest form (i.e. loose leaves) then here is James’ guide to preparing the perfect cuppa.

1. Select a good quality tea – the phrase ‘you get what you pay for’ is applicable to tea.

Flavoured teas typically use a lower quality leaf as the flavour of the added ingredients is designed to be the main flavour. Northern Tea Merchants’ tea infusions are different however, as we always use quality tea as a base flavour.

When choosing a small leaf tea, check how clean it looks. You don’t want many flecks. Although some quality Indian and Sri Lankan teas do contain flecks compared to their African counterparts
Large leaf – the leaf should be ‘well made’. Look for long wiry leaves – you don’t want much breakage. If the tea is rolled, look at how well made and how large the individual pellets are – you want an even roll size with no bits of powder or stalk.

2. Choose your teapot – Metal teapots are not recommended as they can impart a metallic taste. Go for earthenware and it must be clean before you start! If you’re making tea in a cup, then use an infuser like our Mr Tea.

3. Always warm the pot – using boiling water out of the kettle before adding the leaves.

4. Add the tea – Add 1 good heaped teaspoon of tea per person + 1 for the pot – alter according to taste.

5. Water temperature – if you want to be a purist, then here are the temperatures water should be at when you add to different types of tea:

• Japanese – from 65 degrees
• Green tea – from 85 degrees
• Darjeeling – 85 – 90 degrees
• Small leaf black tea – 96 degrees and above
• Large leaf black tea – 85 degrees

6. Brewing – Allow the tea to infuse in the water for between 2 – 5 minutes. Careful stirring will reduce the brewing time.

7. Serving – Milk is optional and is always according to personal taste. But the question everyone asks is ‘is it the milk or tea first?’ You decide…

In the late 1700s tea was a hugely expensive commodity, as were the china pots and cups it was served from, therefore as a mark of respect to your host, who had invited you to partake of this wonderfully exotic beverage, one would add a small amount of milk to your teacup to help prevent the glaze of the china cracking before the hot water was added.

And it continued this way until the 1930s when Evelyn Waugh wrote to Nancy Mitford describing a fellow socialite as ‘very milk in first’ implying they were old fashioned and boring. With the advent of the teabag in the form we know today in the early 1960s, the trend started to shift to milk in second.

It doesn’t matter whether you add milk first or second, but there have been a number of scientific studies around how lipids in milk are affected by hot water. Again, it’s down to personal taste.

8. The cup – Some people would argue that tea tastes better out of a china cup, however it is just psychology. And, we’ll say it again… it’s purely down to personal taste.

9. Enjoy your perfect cuppa