Tea

"The tea plants burst into life in spring, shooting new stems and leaves. I pick the bright green new leaves by hand and process them in a simple way.

First, within an hour or so of picking, the leaves are steamed, to prevent oxidation. Steaming keeps the green colour and fresh flavour of the new leaf growth.

After steaming the leaves are cooled and hand rolled. Rolling helps to remove excess moisture from the leaves and breaks down cell walls to release flavour and aroma.

Finally, the leaves are dried and stored until they are packaged as loose-leaf green tea, or blended with other dried herbs such as lavender, rosemary, lemon myrtle or lime verbena, just to name a few.

The green tea has a fresh, herbaceous flavour and light green-gold colour.

Sometimes the fresh-picked leaves are withered on drying racks, then twisted and rolled to encourage oxidation. The leaves are roasted and dried into a semi-fermented tea style. The amber tea has mellow, woody overtones. It is refreshing on its own, or pairs perfectly with rosemary and other assertive herbs."