Flavour has three honest sources. The first is the ingredient itself: the apple pieces, hibiscus petals, and whole spices you can see in the pouch — chai tastes of cardamom because cardamom is in there. The second is perfume: our jasmine tea is scented the traditional Fujian way, layered with fresh blossoms night after night until the leaf itself carries the flower. The third is natural flavouring — oils and extracts taken from real sources — used only where a taste can’t survive drying on its own: think cream, caramel, or peach. The bergamot in a proper Earl Grey is exactly this, oil pressed from real Calabrian citrus. What you won’t find at any tier is artificial flavouring. That’s the line we don’t cross.

You can check any tea — including ours. Open the pouch: real blends show their ingredients. Read the label: “natural flavouring” means drawn from real sources; a bare “flavouring” usually means built in a lab. And trust your nose: natural flavour is soft and rounded and lasts through the steep, where imitation smells sharp and fades fast.

Two teas make the whole argument. In top-grade jasmine, the blossoms are removed after scenting — the flowers you don’t see are the proof of the craft. And our milk oolong tastes of cream with nothing added at all; the leaf does it alone.