Lapsang Souchong Tea: All You Need To Know

wuyi mountains where lapsang souchong is produced

Wuyi Mountains, Fujian Province, China

Background of Lapsang Souchong Tea

Lapsang Souchong is a smoked black tea which originates from the Wuyi Mountains in Fujian Province, China.

It is believed that Lapsang Souchong was the first black tea produced in China. It was first produced in Tongmu Village using the Camellia Sinensis Bohea tea bush variety at the beginning of the 19th Century.

Lapsang Souchong is distinct from other tea types due to its unique flavour of smoky pine which is comparable to fine cigars and a single malt whiskey. 


The name itself refers to Lapsang which means “smoky variety” or “smoky sub variety” and Souchong refers to the fourth and fifth tea leaves used to create Lapsang Souchong.

Its tea leaves are a grade below Pekoe and are found at the lower parts of the tea bush.

The leaves are larger, riper and further away from the highly prized new growth tea buds.

(Alternatively, Lapsang Souchong in China is known as “Zheng Shan Xiao Zhong”). 


To produce the unique flavour of Lapsang Souchong, the plucked tea leaves are withered over pine fires and then pan fried for a short amount of time.

The tea leaves are then carefully rolled. For the final step, the tea leaves are placed in bamboo baskets which are hung on racks over smouldering smokey pine fires to help dry and absorb the essence of smoke.

Ultimately, this process gives Lapsang Souchong its smoky flavour and unique, smooth taste.

lapsang souchong production process for black tea
Tea leaves on bamboo baskets being baked by hot pine smoke (photo credit: François-Xavier Delmas)


Interestingly, the tea leaves for Lapsang Souchong were first dried using pine needles during the Qing Era.

It’s believed that smoked tea was discovered by accident when an army passed through a village and camped out at a tea factory full of unprocessed tea leaves.

The army’s occupation stopped the tea workers from carrying out the drying process.

When the army left, the workers were due to take the tea to market, but there wasn’t enough time for the leaves to dry.

To speed up the process, they placed the tea leaves into bamboo baskets and dried them over pine wood fires.

This accidentally created the smoky taste which Lapsang Souchong is known for today.

How to Make Lapsang Souchong Black Tea

  1. Place one perfect tea spoon of Lapsang Souchong into an infuser and place into a tea cup
  2. Boil the kettle to 100°C and pour the water into the tea cup
  3. Let the tea leaves brew for 3-5 mins and remove the infuser
  4. Enjoy with our without milk

Types of Lapsang Souchong

  • Lapsang Souchong (No.19)
  • Smoky Lapsang GFOP Organic (No.20)
  • Russian Caravan Tea Organic (No.21)

lapsang souchong black tea

Lapsang Souchong (No.19)

Our Lapsang Souchong Black Tea was produced in China.

For the process of this Lapsang Souchong, the youngest buds have not been taken, but the larger, riper leaves from the lower part of the tea bushes.

After the tea leaves were fermented, the leaves were placed on hot iron pans and roasted before being smoked over woods rich in resin.

This has resulted in a Lapsang Souchong which presents a large, black leaf with sharp notes of smoke.

The taste profile is smoky and spicy.

Smoky Lapsang GFOP Organic (No.20)

Smoky Lapsang GFOP Organic has been produced in the North of the Fujian province which is known as the production capital for Chinese smoked teas.

This Lapsang Souchong has been graded GFOP (Golden Flowery Orange Pekoe).

Smoky Lapsang GFOP has been produced using large, ripe organic tea leaves which are ideal for the repeated tea smoking process as they result in a wonderful, spicy taste profile.

The beautifully worked leaf has been infused with anthracite for a smoky profile and the leaf presents golden leaf tips.

The cup is full-bodied with soft and smoky tones.

Russian Caravan Tea Organic (No.21)

An alternative smoky black tea is a Russian Caravan Tea Organic which is a blend of Lapsang Souchong, Keemun tea and Yunnan tea.

Russian Caravan smoked tea tends to be sweeter and maltier than Lapsang Souchong, with less of a pine note.

It is believed that Russian Caravan teas originated during the long journey from Chinese tea producing regions to Europe via Russia.

Camp fires made from dried camel dung were said to have been responsible for the flavor of the tea, giving it a distinct smoky note.

Needless to say, that's not how Russian Caravan teas get their flavor today, but the love of smoky Russian Caravan teas remains strong.

Further Information on Lapsang Souchong

If you would like to view our other black teas, feel free to browse our website for other black teas

Assam Tea: What is Assam Black Tea?

english breakfast black tea with assam and sumatra tea leaves

Background of Assam Tea

Assam comes from the Camellia Sinensis var. Assamica tea plant and is produced in the region of Assam, India.

The tea plantations of Assam were introduced by the British during the colonial period. Assam is cultivated at or near sea level as it lies along the Brahmaputra river which stretches from the Himalayas through to the Bay of Bengal.

The soil in the region of Assam is rich and fertile and benefits from a hot monsoon season which produces a humid environment and conditions comparable to a large outdoor greenhouse.

Taste and Appearance 

Assam is more oxidised than green or white teas; which results in Assam’s classic, dark leaf appearance.

Oxidisation is the process which turns the tea leaves darker resulting in a richer taste.

The growing conditions combined with the oxidisation process results in Assam’s full-bodied, malty flavour as well as its strong and brisk taste.

How to Brew Assam

  1. Place one perfect tea spoon of Assam into an infuser and place into a tea cup
  2. Boil the kettle to 100°C and pour the water into the tea cup
  3. Let the tea leaves brew for 3-5 mins and remove the infuser
  4. Enjoy with our without milk

Types of Assam

Assam is available as a loose leaf tea or in pyramid tea bags and can be enjoyed in the form of a pure single estate tea or as an Assam blend.

A single estate tea comes from one specific tea estate (e.g. Assam Panitola) and produces its own signature profile based on the tea estate’s growing conditions. Whereas an Assam blend consists of tea leaves from various tea estates in Assam (or with other regions - e.g. Ceylon) and is blended respectively to its own taste.

Single Estate Assam Teas & Blends:

  • Assam First Flush Leaf Blend (No.1)
  • Assam Panitola FTGFOP1 Second Flush - Single Estate (No.2)
  • Assam Orangajuli TGFOP First Flush - Single Estate (No.3)
  • Assam Thowra TGFOP Second Flush - Single Estate (No.36)
  • Assam Mangalam FTGFOP1 Second Flush - Single Estate (No.45)
  • English Breakfast Organic BOP (No.12)
  • English Leaf Blend OP (No.43)
  • Strong Breakfast (No.13)

1) Assam First Flush Leaf Blend (No.1)

A lovely quality Assam for daily consumption. This Assam leaf blend is blended from various Assam tea plantations. The infusion of these black, well processed leaves with light leaf tips is strong and dark and has an earthy-spicy taste and a malty note. The scent is spicy and heavy. 

assam plantation
Assam Panitola Tea Estate

2) Assam Panitola FTGFOP1 Second Flush - Single Estate (No.2)

Panitola Tea Estate is located in the Tinsukia district in Assam, North East India. The Panitola tea plantation is just a walk away from the local train station and is one of the most ethically sound gardens.

The Panitola Tea Estate operates two primary schools, has two stationary creches and four mobile creches for children under six years. Plus they have their own hospital which provides the local population with free healthcare and medical supplies.

Panitola has been a popular export to Europe in part to its brisk, bright cups and distinctive and rich infusions.

Panitola is well known for its high quality Assam gardens; and is home to the world famous tea bush clone P-126A which was produced during British colonial times and is used in many Assam Tea Estates.

To date, Panitola produces CTC and orthodox teas. Panitola Tea Estate practices sustainable organic methods to pest control, but is still not classified as an organic tea garden.

Panitola Tea Estate has successfully attained Ethical Tea Partnership certification.

Taste Profile: Assam Panitola FTGFOP1 Second Flush 

A high quality black tea from the Panitola Tea Estate in Assam.

Our Assam Panitola is graded FTGFOP1 (Finest Tippy Golden Flowery Orange Pekoe, Grade 1) and presents an appearance of a medium sized leaf with lots of golden tips.

In terms of taste, expect a full-bodied distinctive and spicy aroma with malty after tones. The strength of our Assam Panitola black tea is on the medium-strong scale.

A great alternative to an everyday breakfast tea. Perfect with or without milk. 

a woman working an assam plantation
Assam Orangajuli Tea Estate - pictured is the woman who won the Best Tea Plucker Award

3) Assam Orangajuli TGFOP First Flush - Single Estate (No.3)

The Orangajuli Tea Estate is located in the Bhergaon Block of Udalguri, Assam, India.

The Orangajuli Tea Estate is about 904 miles east of New Delhi, the country's capital town. The name Orangajuli comes from a translation meaning the “Orang” people who live by the “juri” (which is a small stream).

The Orangajuli Tea Estate is the last British owned tea estate in Assam which was established in 1894. The estate provides free housing, medical care and schooling for children of families who work in the the estate.

The Orangajuli Tea Estate cultivates high quality clones of Panitola-126A and focuses solely on orthodox teas.

The Orangajuli Tea Estate has been awarded with the best tea plucker award which went to a hard working and highly skilled woman who works on the Orangajuli Tea Estate.

The Orangajuli Tea Estate is a part of the Ethical Trade Partnership.

Taste Profile: Assam Orangajuli TGFOP First Flush 

Assam Orangajuli is a high quality single estate black tea which presents a dark-red coloured cup and a deliciously malty and smooth taste.

Our Assam Orangajuli is graded TGFOP (Tippy Golden Flowery Orange Pekoe). This Assam Orangajuli is a first flush orthodox large leaf which has been plucked in early spring and has lots of silvery tips.

The superior climate conditions and quality tea bushes provide a unique and complex taste.

The bouquet is sparkling and flowery. Add honey or a slice of lemon for a sweeter tasting cup.

The gates of assam thowra tea estate
Assam Thowra Tea Estate owned by James Warren Tea Limited

4) Assam Thowra TGFOP Second Flush - Single Estate

Thowra Tea Estate is situated in the Sivasagar District in Upper Assam.

Thowra Tea Estate produces orthodox and CTC teas and is known for being the top CTC Tea Estate in the world. The Thowra Tea Estate consists of quality tea bushes in a deep soil which help produce a fine and rich flavour.

The Thowra Tea Estate is part of the Ethical Trade Partnership and is HACCP certified.

Taste Profile: Assam Thowra TGFOP Second Flush

Assam TGFOP Thowra is single estate black tea from the Thowra Tea Estate in Assam.

Our Assam Thowra is a second flush black tea and graded TGFOP (Tippy Golden Flowery Orange Pekoe).

Assam Thowra presents leaves with lots of golden tips and a deep copper coloured cup.

In terms of taste, expect a strong, richly spicy and distinctive malty flavour.

Assam Thowra is a wonderful black tea for the morning which can also be paired with rock sugar.

Perfect with or without milk.  

tea crops from the assam mangalam tea estate
Assam Mangalam Tea Estate - picturesque with densely planted tea shurbs

5) Assam Mangalam FTGFOP1 Second Flush - Single Estate

Assam Mangalam Tea Estate cultivates densely planted Assamica hybrid tea bushes which were carefully cloned from the Manjushree Plantation in 1973.  The close spacing of tea bushes results in high yielding tea bushes and enhances tip production.

A relatively new plantation in comparison to other tea plantations (which can be hundreds of years old) -  The Mangalam Tea Estate consists of Assam CTC and Orthodox Teas.

The Mangalam Tea Estate is a part of the Ethical Trade Partnership.

Taste Profile: Assam Mangalam FTGFOP1 Second Flush

Assam Mangalam FTGFOP1 comes from the Mangalam Tea Estate and has large leaves which consists of lots of golden tips.

Our Assam Mangalam has been graded FTGFOP1 (Fine Tippy Golden Flowery Orange Pekoe, Grade 1).

In terms of flavour, you can expect a deliciously malty and a rich, spicy flavour.

Assam Mangalam produces a dark, amber coloured cup.

strong breakfast tea held by an employee at true tea co in harrogate north yorkshire
Strong Breakfast Black Tea by True Tea Co.

Assam Blends

We have three Assam black tea blends available.

These include an English Breakfast Organic BOP, English Leaf Blend OP and a Strong Breakfast. 

A) English Breakfast Organic BOP

Our English Breakfast Organic Black Tea is the perfect way to start your day!

A well balanced mix of broken Assam and Sumatra leaves.

Expect a robust level of harshness, tanginess and a delicious malty taste.

B) English Leaf Blend OP

English Leaf Blend consists of Assam, Ceylon and Java orange-pekoe graded black teas.

This blend produces a fine and spicy taste which makes a wonderful and comforting breakfast tea.

Perfect with morning breakfast or afternoon tea.

C) Strong Breakfast

Strong Breakfast tea is a blend of some of the most strongest Assam teas creating an infusion of strength with a highly spicy and malty taste. This loose leaf black tea blend will not disappoint. Enjoy with or without milk.

Further Information on Assam

If you would like to view our other black teas, feel free to browse our website for other black teas



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History of Tea | A Brief Summary



history of tea
History of Tea. Photo credit: Fine Dining Lovers

The History of Tea: A Brief Summary

Birth of Tea

The beginning of the history of tea can be traced back to China. This is because tea was discovered in Chin, situated in the mountains of Sichuan and Yunnan. Ultimately Yunnan Province is recognized as "the birthplace of tea…the first area where humans figured out that eating tea leaves or brewing a cup could be pleasant."  According to ancient legend, the discovery of tea occurred in China in the year 2737 B.C. The Emporer at the time, Shen Nung, was relaxing under the shade of a camellia tree when a leaf fell into his cup of hot water. The subsequent concoction gave a delicate color and aroma. The Emperor tried the tea and found it to be delicious. Thus, tea was born.

Chinese Periods 

It is believed that during the Shang Dynasty (1600 – 1046 B.C), the Pu People of Yunnan paid respect to their emperors through growing and presenting the best cultivated tea

The Han dynasty (206 – 220 A.D) is when tea was noted to be popular in China. For instance, Containers for tea have been found in sacred tombs dating back from the Han dynasty. In 332 A.D the first documented evidence of manufacturing tea was written by Zhang Yi, describing how the tea plants were laid out, pruned and plucked, and how the leaves themselves were processed.

It wasn’t until the Tang dynasty (618-906 A.D), that tea became firmly established as the national drink of China. The Tang Dynasty was the heyday of the Chinese Empire as the drinking of tea moved away from pharmacology and became more of an everyday living essential.  During this time, traders journeyed to China from the Middle East to obtain silk, porcelain and tea.

Later, in the Song dynasty (960-1280 A.D), known as the romantic age of tea, poetry and artistic references to tea abounded. A precursor to the Japanese tea ceremony or Cha No Yu to come, the most popular method of preparation involved grinding delicate tea leaves into a green powder in a stone mill and whipping it into hot water with bamboo whisks.

During the Ming dynasty (1368-1644 A.D) it was prohibited to manufacture compressed tea and tea began to be taken in its present form: a brew in a pot. This new modern way of relishing tea influenced the artefacts and tea accessories of today that were used in its preparation. This started the beginning of earthenware and china tea sets. Tea was being democratized and it gradually gained a following in every social class, enjoying even greater economic success with the start of the export trade. 

European Expansion

A map of European Trade Routes. Photo Credit: WordPress

From the 10th century, tea was primarily exported from China to various Asian countries. It wasn’t until the 17th century that Portuguese and Dutch traders started to ship loose tea to European shores. Even though it has been recorded that the Portuguese were trading with the Chinese since 1515; it has been found that the Dutch were the first to trade tea with China for commercial purposes.  For instance, in 1606, it was recorded that the first tea chests from China arrived in the western port of Java situated in Amsterdam, Holland. Following on from the Dutch, tea was distributed to other countries around western Europe.

English Tea Imports

east india company tea shipping docks
East India Docks. Photo credit: Map Co

England was one of the later countries to trade tea as the monopoly didn’t commence until the mid 18th century. In 1657, Thomas Garraway introduced tea to his London coffee house and placed the first ever tea advert in the whole of the British Aisles.

The advert was specifically placed in the Mercurius Politicus for 30 September 1658 that offered "That Excellent, and by all Physicians approved, China drink, called by the Chinese, Tcha, by other nations Tay alias Tee, ...sold at the Sultaness-head, ye Cophee-house in Sweetings-Rents, by the Royal Exchange, London".

Tea ultimately became popularized within British culture when Charles II wife, Catherine of Braganza, a Portuguese royal and self-confessed tea addict, introduced the concept of tea to the masses in 1662. Interestingly, people associate tea with being an English beverage, despite the fact that the popularity of the beverage was due to the Portuguese princess.

Soon after this, the British East India Company (also known as the John company) started to compete with the Dutch as they began to import tea into Britain. They placed their first order in 1664 for 100lbs of tea to be shipped from Java.

As tea became more popular, Charles II attempted to halt the growth of tea through making it illegal to sell tea in private houses. The primary reason behind this was to halt tea sales on rules of sedition, but this rule was too unpopular to enforce. Nevertheless, the 1676 Act made it obligatory for coffee houses to apply for a license to sell tea.

English Tea Tax

Tax on Tea. Photo credit: History

Tea was predominately enjoyed by middle and Upper classes as it was too expensive to be enjoyed by the working class. The high prices were reflective of the heavy taxation which was imposed by Oliver Cromwell before his death.

The first tea tax of 25p came into effect in 1689 and was so high that it nearly stopped tea sales. For instance, the tax duty on tea had reached 119% which worked out at £160.00 for a cup of tea in today’s money. The subsequent effect of high prices resulted in the formation of tea smugglers who would adulterate the tea with other substances, such as licorice or sloe leaves.

In 1771, William Pitt the Younger introduced the Commutation Act which lifted the heavy tax from tea. This new act enabled tax on tea to be reduced from 119% to 12.5%. The primary reason behind this was because the proceeds from tea smuggling were higher in revenue than that of legal tea sales; thus, the government realized they could make more money by reducing the cost of tea. After this, the working class were finally able to enjoy a cost efficient cup-of-tea.

Boston Tea Party

boston tea party
Sons of Liberty - Boston Tea Party. Photo credit: Vignette

Tea was first introduced to America in the 1650s, by a dutch man called Peter Stuyvesant. It was at this time that New York was a dutch colony and was called New Amsterdam. Tea was also a significant factor in the American Revolution. For instance, the ‘Townshend Revenue Act 1767’ which was aimed at British Colonies taxed tea and other products, including glass, lead, oil, paint and paper.

However, in 1770, there were a number of colonial protests and boycotts which resulted in a repeal of all such commodities, excluding tea.  Following on from this, King George III introduced the Tea Act 1773 which allowed the British East India Company a monopoly on tea sales in America.

Alongside this, parliament reduced the duty colonies would have to pay for tax on tea; making tea cheaper than ever before in America. But with a tax system still in place, this would result in the colonists accepting that they had to pay duty tax on British tea. Despite this, the Tea Act was not intended to anger the American colonists, but to help bail out the East India Company as it was failing financially.

Nevertheless, the general consensus of “taxation without representation” angered the American colonists. On December 1773, the Sons of Liberty threw a cargo of tea chests from the East India Company boats into the water at Boston Harbor which became known as the “Boston Tea Party”. The Boston Tea Party rebellion eventually led to the American Revolutionary War and the subsequent Declaration of Independence in 1776.

Opium Wars

Opium Wars. Photo credit: Nutty History

"There was a time when maps of the world were drawn in the name of plants, when two empires, Britain and China went to war over two flowers: the poppy and the camellia." Sarah Rose

Throughout the 18th century, British imports of tea scaled significantly, and the British economy relied heavily on taxes from tea. The Chinese, although happy to export tea, silk and porcelain had no concern in importing goods from the west. The East India company demanded payment in silver, creating an increasing trade imbalance. To address this, the East India Company began growing and processing opium in Bengal and selling it to merchants to smuggle into China. The silver that paid for tea found its way back to the west. Resulting in an addiction problem for China.

Chinese authorities prohibited the sale of opium in 1799 but couldn’t enforce the ban. In March 1839, the Chinese government made an effort to seize and destroy most of that years imports at Guangzhou (Canton). They did this by destroying more than 20,000 chests of opium which equates to over 1,400 tons of the drug.

The merchant lobby in Britain argued that this was a violation of free trade, and the government took the strongest action, thus kick starting the first opium war. Britain won the opium war and occupied Shanghai and the Chinese emperor was forced to sign the Treaty of Nanking (Nanjing) in 1842. This resulted in the British annexing Hong Kong and opened up ports to western traders for the first time – most notably Fuzhou (Foochow) and Shanhai.

In 1856, a British crew on a Hong Kong registered ship were arrested on suspicion of piracy and smuggling, this became an excuse for the British of a second opium war. The second Opium War was put to and end by the Treaty of Tientsin (Tianjin) which was ratified in 1860. As well as being forced to legalise the opium trade and pay compensation in silver, the Chinese were also required to open up more ports of the changjiang (Yangtze) river. Most important was the tea capital of China, Hankou (Hankow).

India Tea Plantations

Portrait of Robert Fortune. Photo credit: Smithsonian Mag

India was the predominate place of operations for the East India Company. During the 1800s, China was the primary location to source tea. But the East India Company were looking for ways to cultivate tea in different areas.

The British Committee sent Robert Fortune to China dressed as a Chinese merchant to study farming and tea processing methods. Most importantly, Fortune managed to bring back samples of tea; and also tea experts, who would ultimately help with tea planting in India.

It has been suggested that an Army Major known as Robert Bruce discovered tea bushes in the Northern area of Assam. And with this current discovery, the East India Company attempted to grow tea in Assam and Darjeeling.

An East India worker known as Dr. Campell planted tea seeds in Darjeeling and the results were so successful that they began creating tea estates in the area. Subsequently, the East India Company no longer had to solely rely on China to source tea; and tea plantations started to be developed all over India, resulting in a prominent tea trade for India.

Tea Clippers

Tour of the Cutty Sark in Greenwich, London

Whilst the East India Company held the monopoly of trade on tea, speed was not the main priority at the time.  However, once the monopoly of tea was broken around the mid 19th century, speed became of the essence.

This was due to the repeal of the Navigation Acts which required that all tea must be shipped from England directly to colonial ports. Soon after this, the East India Company was using American tea clippers, such as the Cutty Sark, to bring the tea harvest from India and China as fast as possible.

In 1861, a premium of 10 shillings was paid for each ton of tea which would arrive first at British shores. The tea clippers were built for speed and could be as a fast as today’s ocean liners. With full speed capabilities, British and Americans raced along the main maritime routes of the east to bring the most true tea for auction.  However, due to advancements and a failure to keep up with contemporary buying methods, the tea auction declined.

Tea Bags

tea bag history
History of Tea Bag Development. Photo credit: Time Magazine

Despite a gradual decline in the tea auctions, a new method of drinking tea had arrived – the tea bag. The tea bag was invented in America by Thomas Sullivan who shipped tea samples around the world in hand-sewn silk bags. Sullivan did this because it was more economical than shipping and packaging whole loose leaf tea in metal tins. However, the tea bag didn’t reach commercial success in Britain until the 1950s.

Modern Tea

tea subscription box
True Tea Club's Monthly Tea Subscription Box

Since then, some of the loose leaf teas are barely recognizable from the tea that was first sold in the UK. From a Mighty Mango (a Green tea with Mango), Earl Grey Rebel (Black tea with orange prices) or even a Rainbow Chaser Tea (a peppermint and apple infusion), Britain has a new love affair with tea.

To keep up with this love affair, True Tea Club send out four fresh loose leaf teas directly to your door every month. There is a huge selection of loose tea available. With new and exciting teas and infusions for all tea lovers.

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Loose Tea vs. Tea Bags | The Ultimate Comparison

Loose Tea vs. Tea Bags


Tea bags are known for being quick, simple and convenient; but loose leaf tea is 100% natural, unprocessed and contains a plethora of health properties and antioxidants. Therefore, we are going to look at the true differences between loose leaf tea and tea bags and determine whether there are any true distinctions. 

To do this, we will cover the history of tea bags and the core production methods used to maintain consumer demand.  Finally, we will discuss the basic properties of whole loose leafs and the quality of tea you can expect to find inside commercial tea bags. 

History of Tea bags

Tea bags first started to appear in 1904, but were successfully marketed around 1908.

This success was achieved by a tea merchant called Thomas Sullivan who shipped tea samples around the world in hand-sewn silk bags. Sullivan did this because it was more economical than shipping and packaging whole loose leaf tea in metal tins. 

Around this time, infusers were typically used to make tea and the tea bags were intended to be removed from customers. However, customers gathered it was easier to brew the tea whilst it was still contained in the bag. 

The demand wasn’t realized until customers started to specifically request that their tea was shipped in bags. With the emerging popularity of tea bags, the fabric was altered to gauze and commercial production began in the 1920s.

Crush-Tear-Curl (CTC) Production

Crush-Tear-Curl (CTC) Machines / Photo Credit: Discovering Tea

As the demand for tea bags prevailed, tea merchants and manufacturers researched economical methods to increase production at a high volume; with subsequent necessary requirements of a faster oxidation process. 

Since it was observed that customers were more concerned with convenience than loose leaf quality, tea manufacturers turned to the crush-tear-curl (CTC) method of production to keep up with consumer demand.

The crush-tear-curl method substitutes the rolling stage of orthodox tea production. At the crush-tear-curl stage, whole loose leaf tea leaves are inserted into the CTC machines which crush, tear and curl them into small brown pellets. 

This method has been adopted as a way of producing greater quantities of black tea using more mature, larger leaves which, when prepared with milk and sugar could appeal to a broader market (Srivastava, 2011).

However, there are several drawbacks to the CTC method of production. For instance, when leaves are crushed, teared and curled, stress occurs to the tea leaf and this results in the release of a large quantity of phytins which has the tendency to homogenize flavours. 

Alongside this, lower grade tea leaves are typically used for the CTC method of production. This clearly highlights the significant issue of the tea leaf quality contained inside teabags.

Whole Loose Leaf Tea vs. Teabags

Loose Leaf vs. Tea Bag Comparison

When tea leaves are processed, they are sorted into grades which range from high quality (i.e. orange pekoe) to low quality (i.e. dust and fannings). The tea leaves used in tea bags tend be low grade; and are in fact, predominately dust and fannings from broken down tea leaves. 

Dust and fannings tend to be the left overs from tea production. They are smaller in size and have a larger surface area, which can result in the quick evaporation of essential oils.

When broken tea leaves are steeped, they can also release a plethora of tannins which create a harsh tasting flavor. Thus leaving the tea - dull, stale and lacking an aroma.

Alternatively, whole loose leafs are packed with antioxidants and claim to provide a number of health benefits; such as, to help decrease blood pressure, reduce the risk of cancer and aid in the reduction of weight loss.

Aesthetically, the natural and fresh loose leaf form provides true beauty as you can see the whole flower buds, perfectly detailed tea leaves and dried pieces of healthy fruit.

Furthermore, whole loose leafs can be sourced from a region or estate which specializes in the production of a certain loose leaf.  

The flavor profile, aroma and appearance varies yearly and can subtly change each season. Regions, estates, processing methods and growing seasons are acknowledged for their distinct aromas and flavours. 

Ultimately there is a plethora of intense flavours and aromas that can be discovered with loose leaf tea than that of standardized tea blends.

Loose Tea vs. Teabags

Earl Grey Rebel Loose Tea vs. Earl Grey Tea Bags

When loose leaf tea leaves are steeped in water, they expand and provide a more aromatic and flavorsome cup. During this process, flavors come to life and the nutritional benefits are extracted. 

However, traditional tea bags prevent tea leaves from unfurling to their true potential during infusion; thus, placing further limitations on the taste of the tea. Despite this, teabags can also come in various shapes and sizes which claim to improve the flow of tea leaves.

Unlike traditional tea bags, however, loose tea can be reinfused several times which can result in more quality for less cost. Contrarily, tea bags release all of their flavor in one cup and can only be infused once.

Generally, freshness can be problematic with traditional tea bags as they are mass produced on an industrial scale and can remain on the supermarket shelves for numerous months.

It has been noted that tea bags can be sealed with plastic or glue, and packaged with tags and strings for a more sellable design than loose tea.

A problem with this is not only the quality of freshness; but also, the environmental impact. Furthermore, tea bags are traditionally bleached white to make them more aesthetically appealing to customers to increase sales.

Finally, flavor experts have noted that they can taste the sensation of paper that is used to produce tea bags. Whereas, you can simply use an infuser with whole loose leaf tea and enjoy the natural flavor without interruption.  


Despite that the adoption of tea bags helped increase the scalability and economic viability of the tea shipping process, it also gave host to several product quality issues. 

For instance, it was found that there are not only environmental and ethical issues with the quality of the tea bags itself, but also with the tea contained inside. 

This is because it was found that tea bags contain tea which has either been produced through the CTC method or houses lower grade “dust” and “fannings” from broken down tea leaves.

Even though various forms of tea bags have been introduced to improve the quality and flow of steeping capabilities, there are still issues with the production process. For example, tea bags are exposed to more air during the production process; which can result in a substantial lack of flavor and the tea becoming stale quicker.

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Ultimately, loose leaf tea blends tend to be of higher quality and stay fresher for longer as they are stored more robustly than tea bags. Nevertheless, tea bags are ideal for customers looking for a quick and convenient cup of tea.

Especially as the tea bag can be inserted into the tea cup without any mess and be thrown straight into the bin.

Just like the loose-leaf tea which is sent in our monthly tea subscription boxes, loose tea takes longer to make, but you experience the most fresh and delicious tea available. You’ll be taken aback by the rich and complex flavors found inside every cup of loose leaf tea.

Alongside this, all of the ingredients found inside loose-leaf tea are 100% natural which will make you experience a more richer and fuller flavor.  Not to mention the health benefits you can reap from the countless antioxidants found inside every cup. 

Therefore, it is safe to say that you are better off enjoying a lovely cup of loose leaf tea to revel in a more whole and flavorsome cup; without having to sip on the leftover dust from the tea production process.

Loose Leaf Tea | A Basic Introduction