Welsh Tea | Matcha UK | Welsh Tea Brands

top of page

THE TEA ON TEA

Home
Shop
Ethics
Empowerment Fund
The Story
Meet The Farmers
FAQ
Read The Tea
Contact Us
More

Use tab to navigate through the menu items.

< Shop All

CAFFEINE-FREE (7g)

Empowerment Tea: Bright Malawi Lemon Verbena
Price£10.00
Tea Sampler Pack
Price£5.00

swipe to watch a video to learn about five traditional drinks from the sacred valley of peru 🇵🇪♥️

tucked in a quiet adobe home deep in the Andean highlands, i met mila—an indigenous healer, weaver, and the quiet core of her family. after a month together, she told me i had become her daughter.

each morning, we chewed coca in silence, holding leaves to the sky in prayer. afternoons were spent with cedrón, and in the evenings we’d sip cebada.

her lessons weren’t spoken—they were lived. red api at dawn. walks instead of arguments. food as love, weaving as memory. mila taught me how to live with cariño, and how to learn from the plants around us 💞

learning about tea in vietnam 🇻🇳

immediately after landing, i found myself in the car of a local man (who would quickly become a good friend) heading to the village of minh đức 🚗

there, we met thach, who brewed the strongest, most bitter green tea i’ve ever tasted — so intense it made my eyes water. we chased every sip with peanut candy, an honest necessity 🍬

he took us to his family’s factory where we watched the whole process: leaves spun, rolled, dried, cooled, and graded (nail, shrimp, hook). van, one of the farmers, wasn’t shy about correcting thach’s words—she’s been making tea since the ’80s and made it clear: she works for herself 🍃

by sunset, we were surrounded by jasmine-scented air, bats, frogs, and tea fields glowing gold. the bitterness really wasn’t that bad 😌

in paraguay, i drank one drink a million different ways—not just with one person, but with everyone. literally, everyone.

tereré is everywhere: an ice-cold brew of yerba mate and herbs, poured from thermoses into horn cups called guampas and passed around in circles that don’t care who you are.

minutes later, i was on a street corner drinking lemony tereré with my driver, his ‘herb guy’ called antolín, and a rotating group of men i’d never seen in my life. same cup, same straw. because that’s how it works here—you don’t sip alone. you trust. you share.

susanna was more cautious. she watched me closely until i asked about her herbs. ‘are you alone?’ she asked. i nodded. ‘then sit with me.’

her mix was wild—ruda, cinnamon bark, hinijo, and others still flecked with dirt. when a man lingered too close, she shooed him away from me. i felt protected.

then there was mario, who sat outside a dusty taxi rank, sipping quietly. his tereré featured saffron—floral and strange. after sharing the drink together, i asked if the area was dangerous and he replied, ‘very. but i’ll watch you.’ and every time I glanced back, he was still there, making sure I got home safe.

some drinks are meant to be finished. tereré is meant to be shared 💖

i recently went to beipu, a small hakka town in taiwan, to learn how to make lei cha (擂茶) — a traditional tea that’s more like a meal than a drink 😌

we started by grinding sesame, peanuts, and tea (both in leaf and powder form) by hand in a wide wooden bowl. as we worked, we drank ruby red (sooo good!!) and ate mochi. then, once the paste was ready, we added hot water to create a thick, earthy, creamy bowl of lei cha, topping it with toasted white rice 😋

there’s something really beautiful about a tea that invites you to slow down and grind it by hand. honestly, it was nourishing in every sense of the word 🥰

i was recently invited by my tea teacher in taiwan to take part in a formal chinese tea cupping session — a method used to evaluate tea quality with care, structure, and consistency 🍵

the process followed strict guidelines:
▫️ 3g of tea
▫️ 150ml boiling water (100°c)
▫️ 5-minute steep in lidded cupping bowls (yes, the first sips were bitter!)

to evaluate the dry leaf (shape, scent, integrity), liquor (clarity, colour, brightness), wet leaf (aroma, texture, uniformity), and of course, taste (first sip, mouthfeel, finish, structure) 😋

together, we cupped seven different chinese green teas, and whilst they might all be in the same tea category, each one really was a world in its own 😌💖

recently i finally got to live out a very specific dream: learning how to make bubble tea from scratch 🫧

i took a class at @makemydaycookinglab in taiwan (the country where, of course, bubble tea originates) and it was such a cosy, hands-on experience. here’s how we made our own bubble tea (and how you can, too!):

- first, we made the tapioca dough by mixing tapioca starch and hot water 👩‍🍳

- then, once the dough was smooth and elastic, we rolled it out and cut into small circles, then forming little pearls (we cut the circles using the straw) 🤪

- while the pearls cooked, we brewed a fragrant black tea base (of course, you can also add milk) 🫖

- finally, add the pearls to the tea and sweeten to taste!🧋

and just like that, you have one of the most iconic taiwanese beverages quite literally at your fingertips 😋💖

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}

bottom of page

​