Winter Warmer


With freezing temperatures outside, our Winter Warmer tea  with its spicy notes, is a great way to beat the chill. We’ve taken a black tea and added those traditional winter spices of cloves & cinnamon and some apple & orange pieces too, to make a lovely warming cup of tea. We prefer to drink this without milk to get the full flavour.

So put the kettle on, add 1 tsp of tea per cup, let it brew for 3-5 minutes
& let the tea help you fend off the chill.

To buy this tea please visit our website

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Pimm’s Iced Tea

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” Henry James

Pimms Iced tea 6 cropped

Pimms Iced tea 1Pimms Iced tea 3

Make your summer even better by making this refreshing  Pimm’s Mint Iced Tea


4 Earl Grey tea bags

20g pack mint

100g caster sugar

juice 2 large oranges, plus slices to serve

juice 2 lemons, plus slices to serve

400ml Pimm’s No 1

a few sliced strawberries and plenty of ice, to serve


Put the tea bags and half the mint into a large jug, then pour over 1.2 litres boiling water from the kettle. Leave to infuse for 10 mins, then remove the bags and stir in the sugar. Once cool, remove the mint, add the orange juice, lemon juice and Pimm’s, and chill thoroughly. Can be made up to a day ahead.

Serve over plenty of ice, with slices of orange, lemon and strawberry, and remaining mint sprigs.

Buy some Earl Grey tea bags here

Blueberry & Mint Iced Tea


Blueberry & Mint tea 3 - Copy

A fantastic idea for a refreshing, non-alcoholic drink for everyone at your party!

So easy to make and healthy too!

Ingredients :

5 peppermint tea bags

140g blueberries

2 tbsp golden caster sugar

large handful ice

handful mint leaves

a few lemon slices

bluebrry prep



Boil the kettle and put the tea bags in a jug. Pour over 500ml boiling water and leave to steep for 5 mins. Meanwhile, put 100g blueberries in a jug, add the sugar and lightly crush with the end of a rolling pin or a potato masher. Remove the tea bags from the water, pour the tea over the blueberries and top up with another 300ml cold water or to taste. Chill until cold.

To serve, pour over ice, garnish with fresh mint, a lemon slice and  a blueberry or two.

A favourite for your royal street party

Mary Berry’s Lemon Drizzle Traybake

A Yummy favourite! The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the sugar on top to create a crunchy layer. Do allow the cake to cool a little though – if it is too hot the syrup will tend to run straight through.

Preparation time: about 10 minutes
Cooking time: about 35-40 minutes

Cuts into about 30 squares

A traybake or roasting tin 30 x 23 x 4 cm (12 x 9 x 1 ½ inches)


  • 225g (8 oz) butter , softened
  • 225g (8 oz) caster sugar
  • 275g (10 oz) self-raising flour
  • 2 teaspoons baking powder
  • 4 eggs
  • 4 tablespoons milk
  • finely grated rind of 2 lemons


  • 175g (6 oz) granulated sugar
  • juice of 2 lemons


  1. Cut a rectangle of non-stick baking parchment  to fit the base and sides of a traybake tin or roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches). Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.
  2. Measure all the ingredients for the traybake into a large bowl and beat well for about 2 minutes until well blended, an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
  3. Bake in the middle of the pre-heated oven for about 35-40 minutes or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
  4. Allow the traybake to cool in the tin for a few minutes then lift the traybake out of the tin still in the lining paper. Carefully remove the paper and put the traybake onto a wire rack placed over a tray (to catch drips of the topping).
  5. To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake whilst it is still just warm. Cut into about squares when cold.


Street Party Preparations

enamel tea pot

We are getting so excited about the Queen’s birthday celebrations this weekend and have so many things to do in preparation for our street party!  So have a look every day this week at our daily ideas for our delicious cakes, naughty cocktails and refreshing soft drinks, decorating ideas, funny facts and more….we’ve dusted off our large enamel tea pot and have got a bit of a red, white and blue thing going on. Let’s hope the sun keeps shining!

BVT Fun Fact: Did you know that Elizabeth II has a way to go before she overtakes the record of the world’s longest serving monarch? King Sobhuza II ruled Swaziland for an incredible 82 years from 10.12.1899 to 21.08.1982

Dry January

green tea and tissues

I must admit to not having had a completely dry January but even still tea has been a much needed alternative to alcohol in the rather gloomy days after the Christmas festivities. Now the weather is wet and windy again there is all the more reason to keep drinking tea. A hot cup of tea will help to keep those winter blues at bay and help fight those sniffles which everyone seems to have. So find a good book, make sure the tissues are to hand and make that cup of tea !

Our Sencha GreenRooibos and Earl Grey tea bags are now on offer  at £2 a 25 bag packet. Even better, there is a further 20% discount when you buy 6 x 25 bag packet.

Visit our website to shop now.



A Ton of tea

The Royal Academy bills Ai Weiwei as a major artist and cultural phenomenon and his exhibition at the Royal Academy, London, which finishes this weekend, is certainly one that should not be missed.

It is worth a visit on all kinds of levels but all tea enthusiasts should know that one of the exhibits is a ton of tea.

Ai has chosen the Pur Er blend of tea as it is drunk by ordinary Chinese citizens across the country. The tea leaves have been dried and compressed into a block form which is the traditional means of preserving and transporting tea.

However, this block is a metre square cube, which would dwarf the tea bricks which would be usually made and used. This ton of tea shows Ai Weiwei’s aesthetic and political concerns, making reference to globalization and to the fact that maybe all the tea in China will not be enough to provide for its burgeoning population?

Go and see it if you can!