Pluckley Tea 275 Tea Bags
Brewed with water at 90 Degrees, let the flower unfurl do not remove flower. This is can be steeped a number of times.
If you’re not the only one in the family to adore Pluckley Tea, then please consider our Pluckley Tea 275 Tea Bags to keep everyone happy! Brew up our flagship tea, spend time with loved ones, and enjoy some of the tastiest malty flavours to be found anywhere. Enjoy a family tea from a family company. In fact, to this day, Mr Richard Smith and his mother, Mrs Janet Smith, proudly nurture The Kent and Sussex Tea and Coffee Company.
But what makes this beverage so special? Pluckley Tea was the creation or Mr Smith upon his return from India in the 1970’s. He settled in the Kentish village of Pluckley, which remains the home of our proud establishment. Using only the finest quality Assam and Kenya Tea, Richard, working from his home, hand-packed Tea Bags from chests of ten thousand into parcels ready to be sold.
His first customer, a local shop in Pluckley, continues to buy tea from us 30 years later. And they are not the only ones, either. Pluckley Tea, either in tea bag form or in loose leaf, can be found in a multitude of shops, cafes, and delicatessens nationwide owing to its immense popularity. We also supply customers around the world, so whether you are in Kent, Gloucester, Dorset, or in Nova Scotia in Canada, try our Pluckley Tea today. From towns in the Blue Mountains of Australia to hamlets nestled away in Sussex, rest assured that you too can enjoy what we believe to be the tastiest beverage ever.
What do you need from your morning cup of tea? History; health benefits; or quite simply, great taste? Pluckley Tea has it all. Before Kenya Tea, there was Assam Tea, before Assam Tea, there was Chinese Tea. According to legend, tea was discovered by a Chinese Emperor called Sheng Nung in 2737 BCE. He had fallen asleep beneath a tea tree, a cup of boiling water to hand, and when he awoke he found leaves floating in his drink.
It had created an infusion, the first cup of “tea”. For centuries, China dominated the global Tea industry. In fact, it was not until 1823 that tea was found growing in the Indian state of Assam. But this tea was different. It was from a new variety called Camellia sinensis var assamica. The Indian Tea industry developed, albeit somewhat controversially, under the rule of the British Raj. India attained independence in 1947 and from then on, teas such as Assam Tea continued to grow in popularity.
Kenya Tea became a possibility in 1903. A British settled called G.W.L Caine was first to plant tea seeds of the Camellia sinensis var assamica plant imported from India. Like many before him, however, Caine had failed to see the commercial potential of growing tea in Kenya. It was not until a few years later, in 1910, that a Scot called Arnold Butler McDonell purchased 350 acres from the British government, moving to Kenya to establish his own farm, Kiambethu, 20 miles from Nairobi. Initially, McDonell had planned to grow coffee, but at an elevation of 7,200 ft, his crops soon failed. He then tried corn and flax, which both wilted in the fierce African sun. After nearly 10 years of disappointment, McDonnell tried tea. It was a momentous success, one that continues to ring true today. The blending of Assam Tea and Kenya Tea is a match made in heaven. Both teas come from the same Camellia sinensis var assamica plant, just like ages past.
Type of Tea: Black Tea Bags.
Origin: Blend from Assam, India, and Kenya, East Africa.
Brewing Instructions: Brew using freshly boiled water and infuse for 3 to 5 minutes.
How to Serve: Choose from lemon, honey, milk, or sugar. Alternatively, serve without additions.
Tasting Notes: This smooth, well-rounded infusion is easily recognised by its malty-earthy taste combined with notably sweet undertones.
Colour in Cup: Deep coppery liquor with ruby highlights, light in tone
Health Benefits: Looking to put a smile back on your face? Choose Pluckley Tea 275 Tea Bags and improve oral health! New research has surfaced as part of a collaborative study conducted in conjunction with the College of Dentistry at the University of Iowa and the Institute of Odontology at Göteborg University in Sweden. The results were recently presented at a meeting of the American Society of Microbiology in Orlando, Florida. Leading the project was professor Christine Wu, of the University of Illinois.
Her team made the decision to focus on Black Tea, as opposed to Green Tea, to uncover its cavity-fighting potential. Participants in the U.S. division of the study were given Black Tea to rinse their mouth with for 30 seconds, five times, waiting three minutes between each rinse. This concept was used to simulate the effect of sipping the average cup of tea. The Swedish division of the study, meanwhile, saw participants rinse their mouth with Black Tea for one minute, 10 times a day. Both co-operating studies discovered that the more participants rinsed, the more their plaque and bacteria levels fell.
Health PointsHydration, Refreshing, Relaxing
Time of DayBreakfast, Lunchtime, Afternoon, Evening