The Nilgiri Hills, also known as the Blue Mountains, produce some of India's most overlooked teas. Positioned in Tamil Nadu, these high-elevation gardens experience an occa- sional winter frost—a rarity in the tropics. The result is Nilgiri Frost, a black tea with the boldness of Assam, but the fragrant lift of Darjeeling. It's made in small quantities during cool snaps, creating a bright amber cup with a floral aroma and citrus zip. Picked when the chilly mountain air slows the leaf metabolism, the tea develops sweeter, more com- plex notes of orange blossom, green mango and eucalyptus.

How to serve

Steep two grams of loose leaf in freshly boiled water for three minutes. Longer steeping brings out briskness; shorter preserves the floral notes. Also delightful as cold brew: infuse in cool water for four hours and strain. Nilgiri Frost can take milk or stand alone, hot or iced.

Where to buy

Rosevear Tea sells 40g for £10.60  (0131-261 9854;  https://roseveartea.co.uk; ).

Jonathon Jones tastes tea and exports English-grown tea worldwide
Country Life, 41

Few infusions cap- ture the atmosphere of a July evening like lavender tea. Made from the tiny dried buds of Lavandula angustifolia, this calming herbal brew is known for its ability to quieten the mind and ease anxiety— a floral lullaby in a teacup. Not all lavender is created equal. English-grown culinary lavender offers a cleaner, more delicate flavour than heavily scented ornamental varieties. Many drinkers blend lavender with chamomile or mint to round out the flavour, but on its own it's a surprisingly elegant drink-soft, floral and faintly citrus.

How to serve

Allow one teaspoon of dried buds per cup or 2-3 fresh flower heads. Infuse in 90°C water for 5-7 minutes and strain before serving. A teaspoon of honey may enhance the sweetness, but the floral notes often shine brightest when left untouched.

Where to buy

G. Baldwin & Co sells 25g of dried lavender flowers for £4.15 (020-7703 5550; www.baldwins.co.uk). Alternatively, gather your own from a chemical-free grower.

Jonathon Jones tastes tea and exports English-grown tea worldwide

Grown on ancient trees in the misty mountains of northern Vietnam, snow shan tea is one of the rarest wild teas in the world. These venerable tea trees, some centuries old, are har- vested by farmers using traditional hand-plucking methods. The result is a tea rich in flavour, with notes of honey and malt. The white downy buds and large leaves give it a dis- tinctive appearance and its light, floral taste is perfect for summer. Snow shan tea trees grow at high altitudes, often above 3,937ft, thriving in cool mountain air. The slower growth at this altitude allows the leaves to develop richer antioxidants and more complex flavours. Locals often describe snow shan as the 'cloud tea' due to the mist that blankets the trees. In Vietnam, the trees are living treasures - some are thought to be more than 300 years old, producing only a few kilos of tea each season.

How to serve
Brew at 85°C for three minutes, re-infusing several times to experience the complexity of flavour.

Tata Consumer Products, a subsidiary of the global conglomerate Tata Group, owns Teapigs- alongside multiple other tea brands-yet there is nothing industrial about this tea. Liquorice and peppermint have long been allies in the herbal world, prized for their natural sweetness and digestive benefits. This classic pairing delivers a refreshing and caffeine-free alternative to tea, ideal after a meal or for a comforting evening brew. Liquorice root lends a lingering, mellow sweetness and peppermint provides a clean, cooling lift. Together, they're a time-honoured remedy for bloating, indigestion and frayed nerves.

How to serve

Infuse at 90C for five minutes. Best enjoyed without milk, but a drizzle of honey can enhance the natural sweetness. Teapigs popularised large pyramid-shaped woven teabags and the extra space in the bag does allow for a good infusion.

Where to buy

Teapigs sells 15 biodegradable tea temples for £5.20 (www.teapigs.co.uk)

Jonathon Jones tastes tea and exports English-grown tea worldwide.

One of the most under-appreciated gems in the tea world, the refined flavour and meticulous production of Korea's sejak variety make it a tea worth discovering. 
 
Picked just after the first flush of spring, sejak tea is crafted from tender young leaves, hand plucked from the lush tea gardens of Boseong and Jeju Island. Sejak's subtle complexity is often described as smooth, vegetal and nutty, with hints of pine and chestnut.
 
The unique production method combines light steaming with gentle pan-firing, preserving the tea's vibrant green colour and mellowing any bitterness.

How to serve

Brew sejak at 75°C for two minutes to bring out its gentle sweetness.
Reinfuse the leaves for a second, slightly longer steep to savour its evolving character. The second infusion often reveals richer chestnut notes and a hint of seaweed.

Where to buy

Postcard Teas sells 20g of sparrow's tongue sejak tea for £9.50 (020-7629 3654; www.postcardteas.com)

Jonathon Jones tastes tea and exports English-grown tea worldwide.

Unlike its better-known cousin, elderflower cordial, this floral infusion is made by steeping the delicate white blossoms of Sambucus nigra in hot water. The result is a light, fragrant brew with honeyed floral notes, reminiscent of warm June days and hedgerows in full bloom.
 
Elderflower has long been prized in European herbal medicine for its immune-supporting properties. Traditionally, it has been used to ease seasonal allergies and colds, but most drinkers enjoy it simply for its refreshing, delicate taste.

How to serve

Fresh elderflowers are at their best in early summer. Pick them in the morning when the blooms are full. Steep 3-4 flower heads in hot (not boiling) water at 85 C for five minutes. If using dried elderflowers, allow a teaspoon per cup. Delicious on its own or with a slice of lemon.

Where to buy

Elderflowers are best foraged in June, but G. Baldwin & Co sells dried elderflower at £4.09 for 25g
(020-7703 5550; www.baldwins.co.uk)

Jonathon Jones tastes tea and exports English-grown tea worldwide.

Standing out for its delicate yet intense aroma, biluochun is among China's finest green teas, originating from Jiangsu Province. Its name-which translates as 'green snail spring'-refers to the tea's distinctive curled leaves that resemble tiny spirals. What makes biluochun extraordinary is its floral fragrance. Capturing the essence of spring, the taste is light, sweet and refreshingly grassy, with a lingering, orchid-like finish. Once known as 'scary fragrance' due to the intensity of scent-rather than the snail-shell-like appearance of tea leaves-the aroma was reportedly discovered when a tea picker tucked fresh leaves into her bodice, warming them to release their fragrance.

How to serve

Allow one teaspoon of biluochun per cup and steep at 75-80 C for
1-2 minutes. Avoid boiling water to preserve delicate floral notes.
Multiple reinfusions are possible.

Where to buy

Greys Tea sells 125g for £19.78 (01564 792295; www.greysteas.co.uk).

Jonathon Jones tastes tea and exports English-grown tea worldwide.

Tea and America may seem unlikely companions, yet a quiet revolution is brewing. The Charleston Tea Garden in South Carolina, the largest tea plantation in the US, produces bold, black teas with a distinct malty warmth, whereas Hawalian-grown oolongs benefit from the mineral-rich volcanic soil, yielding floral and honeyed notes. Beyond these established regions, small farms in Oregon and Mississippi are experimenting with unique cultivars, challenging the notion that tea belongs solely to the East. For tea lovers, these American-grown leaves offer a new way to experience terroir.
 
A future column will review the first transatlantic tea blend made with 
UK and US tea, blended at the request of the UK Government.

How to serve

Steep Charleston breakfast tea (loose leaf) at 95°C for 3-5 minutes.

Where to buy

Charleston Tea Garden sells 65g for $10.95 (about {9).
UK shipping starts from £25 (00 1 843 559 0383; www. charlestonteagarden.com).

Jonathon Jones tastes tea and exports English-grown tea worldwide.

This punchy, loose-leaf breakfast tea provides a rich, caffeinated start to the day and is sourced primarily from Kenya, Sri Lanka and Assam in India. These regions are known for producing some of the strongest, boldest teas, with Kenya's bringing a brisk, bright flavour and Assam contributing a malty richness. Frustratingly, we would be planting our own tea and infusions in lighter evenings this month if we'd changed clocks at the end of February. By February 14, the days were longer than when we changed clocks before Christmas. Worth pondering as you brew.

How to serve

Use freshly boiled water, ideally at 100°C, and let it steep for 4-5 minutes. Leave longer for an even stronger flavour. Caffeine is immediately released in the first infusion, so don't try to reinfuse the leaves if you are looking for maximum impact. It is customarily served with milk and/or sugar.

Where to buy

Widely available in supermarkets, you should also look out for the less commonly seen and even punchier Proper Strong blend (www.yorkshiretea.com).

Jonathon Jones tastes tea and exports English-grown tea worldwide.

It is exceedingly rare to find a species so delicious yet highly suited to infusing and growing in the UK. Lonicera caerulea is a small, blue berry native to Siberia and Japan, but Scottish farmers are pioneering its cultivation here, producing
'super-food' berries that are reportedly richer in antioxidants than blueberries.
 
The dried berry's texture is like a flaky, crunchy cranberry, becoming pleasantly chewy when infused. Drunk alone, the complex taste is a blend of blue-berry, raspberry and blackcurrant, but not honey. As an infusion ingredient, it adds a refreshing depth to teas and cocktails.

How to serve

Add a spoonful of dried and broken berries to 95°C water, letting them steep for 5-10 minutes. The cherry-red infusion has a hint of tartness.

Where to buy

Arbuckle's Farm Shop at Inver-gowrie, Perth and Kinross (01382
214509; www.arbuckles.co.uk), Scottish Honeyberry Growers (www.scottishhoneyberrygrowers.co.uk), or grow your own.

Jonathon Jones tastes tea and exports English-grown tea worldwide.

I am often asked to blend real roses into 
tea and it is visually appealing, but Fortnum & Mason has gone further with this delicious, fine-grade, large-leaf Mao Feng Keemun—a fine black tea from China. 
 
The intense rose flavour is balanced with the dark chocolate and caramel sweetness of the tea base. The pyramid bags can hold whole leaves rather than the small-cut tea in regular teabags.
 
This makes a difference to the quality, because whole-leat tea has more flavour and complexity.

How to serve

Prepare the tea in a clear glass teapot to showcase its beautiful colour and pair with chocolate-dipped strawberries for a romantic tea time. For extra sweetness, add either a teaspoon of honey or a touch of vanilla.

Where to buy

Fortnum & Mason sells 15 bags for £9.95 (020-7734 8040; www.fortnumandmason.com)

Jonathon Jones tastes tea and exports English-grown tea.

Milk bubble tea, also known as boba tea, has surged in popularity across the UK in recent years. Originating from Taiwan, this drink typically consists of tea, milk and chewy tapioca pearls. There are now hundreds of bubble-tea outlets.
 
The taste trends are diverse, ranging from traditional milk tea to matcha and taro. I recently stopped at Mine Bubble Tea in London's Shepherd's Bush.
 
The tables were empty, but there was a steady stream of delivery drivers collecting drinks, demonstrating the growing demand for convenience.

How to serve

Homemade bubble tea is fun and customisable: brew your favourite tea, add cooked tapioca and mix in milk and flavourings to taste.

Where to buy

Bubbleology's Milk Bubble Tea Mixology Kit contains four do-it-yourself drinks for £8.50 (www. bubbleology.co.uk). If you are in town, simply have it delivered.

Jonathon Jones tastes tea and exports English-grown tea worldwide.

This rare loose-leaf tea is made from the velvety stems of finely plucked spring shoots. The crooked stems resemble reindeer antlers and wonderfully express the terroir of this extraordinary tea garden. Only 60kg can be produced each year.

Malawi is gaining recognition as one of the most distinctive tea-growing areas in Africa, known for its rich, vibrant flavours and high-quality production. Raised in the lush, rolling hills of Malawi's tea estates, this tea benefits from the country's ideal climate, with ample rainfall, cool temperatures and rich soils.

How to serve

To make a perfect cup of Satemwa antlers, brew 2g of tea in 150ml of 90°C water for four minutes. You can reinfuse many times.

Where to buy

Henrietta Lovell founded the Rare Tea Company in London and has done more than anyone to champion the Satemwa estate and this remarkable tea. £13.49 for 20g (020-7681 0115; www.rareteacompany.co.uk) 

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

Also known as atay bi nana, this drink is a staple of Moroccan culture. Last month, Ilooked inside a teapot deep in the desert of Morocco and was surprised to find whole stalks of mint, roughly torn. It was only when researching this column that I discovered the mint is blended with gunpowder green tea (featured last week). The bright, invigorating taste, with its cooling mint and slight astringency from the green tea, makes it ideal for any occasion.

How to serve

Steep a teaspoon of gunpowder green tea in hot (80°C) water for two minutes, then add a generous handful of stalky fresh or dried mint, plus sugar to taste. Steep for another three minutes, then pour from a height to aerate and mix the flavours.

Where to buy

Moroccan mint-tea pre-blends are increasingly available from speciality tea shops and online retailers. Fortnum & Mason offers one of the best at £9.95 for 60g (020-7734 8040; www.fortnumandmason.com)

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

Named for its distinctive appearance, resembling tiny pellets of gun-powder, this is a classic Chinese green tea known for its robust, smoky flavour and fresh, vegetal notes. The tightly rolled leaves help preserve the tea's aroma and flavour, releasing a rich, full-bodied taste with hints of earthiness and a subtle sweetness when brewed. A perfect companion for crisp autumn mornings.

How to serve

Use one teaspoon of gunpowder tea per cup of water. Heat the water to below boiling (about 80°C) to avoid bitterness and steep the tea for two to three minutes. The leaves will unfurl, releasing their complex flavours and a golden-green liquor. Enjoy it plain or with a touch of honey or mint.

Where to buy

Gunpowder tea can be purchased from speciality tea shops, high-end grocery stores and online retailers such as Whittard of Chelsea, where 100g is £9.50 (01993 223733; www.whittard. com). Look for premium, loose-leaf options to experience the full depth of this timeless tea.

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

Butterfly pea flower tea, made from the blue petals of Clitoria.

Ternatea, is a startling blue infusion native to south-east Asia. Add a squeeze of lemon and the infusion turns purple, making it a visually captivating drink. Traditionally used in Thai and Malay cuisine, butterfly pea flower tea is rich in anthocyanins. It is also believed to improve skin and hair health, thanks to its collagen-boosting properties. The flavour is mild and can be enhanced with honey or mixed with other herbal teas. The tea is gaining popularity for its mesmerising colour-changing properties. At Cartier tea-tasting events, I work with its customers to create extraordinary royal-blue teas. This true-blue British brew matches the elegance and sophistication of the jeweller.

How to serve

Steep dried flowers in 80°C water until the desired colour is achieved.

This tea can be enjoyed hot or cold.

Where to buy

The Spice Shop has 25g for £4.99 (020-7221 4448; www.thespiceshop.co.uk)

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

(Jug-ul-an)
Jiaogulan, referred to as the 'immortality herb', is a cucumber relative native to the mountainous regions of southern China. Scientifically known as Gynostemma pentaphyllum, this herbal tea is celebrated for its adaptogenic properties, which help
the body resist stress and maintain balance.

It is rich in saponins, antioxidants and amino acids, which support cardiovascular health, enhance immunity and promote longevity.

In traditional Chinese medicine, jiaogulan is used to increase energy, improve mental clarity and regulate blood pressure. Although relatively unknown in the West, it is gaining recognition. The plant is easy to grow outdoors as a climbing annual.

How to serve

Steep the dried leaves in 80°C water for several minutes, allowing the beneficial
compounds to infuse.
The tea is a vibrant green colour with a refreshing flavour-slightly bitter, yet sweet.

Where to buy

At Tea People, a 10g taster is £2 or 50g is £5.50 (£9.45 including delivery; 0118-950 8728; www.

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

Mate tea, or yerba mate, is a traditional South American infusion made from the leaves of the llex paraguariensis plant, a relative of the holly bush, that is especially popular in Argentina, Paraguay, Uruguay and southern Brazil.

Leaves are picked from bushes that are at least tour years old and quickly dried. Known for its strong, earthy flavour and stimulating effects due to its caffeine content, it is often shared in a communal setting, symbolising hospitality and social connection. Mate also contains antioxidants, vitamins and minerals, contributing to its health benefits.

How to serve

Traditionally, mate tea is enjoyed in a semi-ceremonial circle, where it is drunk from a hollowed-out gourd using a shared metal straw called a bombilla. Feel free to substitute the gourd for an English teapot and infuse with water no hotter than 80°C.

Where to buy

Yerba Mate Kraus Organic Pure Leat is £6.50 for 500g from www. urushop.co.uk-or try your local health-food shop.

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

Matcha is a finely ground powder made from specially grown green tea leaves. Unlike other teas, it uses the whole leaf, offering a concentrated dose of nutrients and antioxidants. With a luminous, vibrant-green colour and distinct, rich flavour, matcha gives an authentic Japanese experience that is invigorating and calming.
Traditionally used in tea ceremonies, its preparation is an art form involving precise movements and mindfulness.

How to serve

Whisk a small amount of the powder with 75°C hot water until frothy. The result is smooth, creamy and slightly bitter, and is often enjoyed with sweet treats. As matcha gains popularity in the West, its applications go beyond traditional tea and it has found its way into lattes, smoothies, puddings and even toothpaste.

Where to buy

Whittard's No 82 organic matcha is £22 for 30g (01993 223733; www.whittard.co.uk)

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

The botanical Sideritis is treasured in Greece as herbal tea. I love the description by tea companies of Sideritis scardica as 'self-grown', as opposed to a weed. Harvested from the mountainous regions, it grows wild on rocky cliffs, absorbing the rich, mineral-laden soil and hot air. A colleague brought back a packet and I confess I thought it would join the list of holiday drinks that tail to taste as good at home.

It is, however, worth seeking out. It is often consumed to boost immunity as it is rich in antioxidants, anti-inflammatory compounds and essential oils, making it a natural remedy for colds, respiratory issues and digestive problems.

How ro serve

Prepare by steeping dried stems, leaves and flowers in hot water. Enjoy it plain or with a drizzle of honey and a slice of lemon.

Where to buy

Oliveology at Borough Market, London SE1, 20g loose for £4 (020-7018 8858; www.oliveology.co.uk)

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

(Ho-gee-cha)

This Japanese green tea is known for its roasted flavour and reddish-brown colour. Hojicha is made by roasting the leaves, which imparts a nutty taste and reduces caffeine content. Created in Kyoto in the 1920s, hojicha was initially made using leftover or low-quality leaves. However, it soon gained popularity, enjoying widespread consumption internationally. When the Japanese prime minister visited for the G7 Summit, I faced the challenge of making him hojicha. Japanese tea drinkers can be resistant to foreign, Japanese-style tea, so I was thrilled to learn that his aides were sent to buy hojicha from the garden in Cornwall where I had grown it.

How to serve

On a hot evening, iced hojicha is arguably more sophisticated than alcohol, providing a relaxing way to unwind at the end of the day.

Where to buy

Try Clearspring Organic Japanese Hojicha from G. Baldwin & Co, 20 teabags for £3.49 (020-7703 5550; www.baldwins.co.uk)

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

Cha Gorreana hails from the Azores archipelago in Portugal - one of the few places in Europe where it is grown commercially, thanks to the climate and volcanic soil conditions. It's a flavourful tea with a rich history dating back to the 19th century, the oldest in the western hemisphere. Azores tea is produced from the Camellia sinensis plant and its varietals are grown on the islands, where they seed quite freely. Green tea from the Azores is known for its fresh and grassy notes, whereas black offers a bold flavour profile. I was surprised the tea was tinged by salt on seaward-facing flanks of the extinct volcano. Hopefully, future generations of bushes will find a home sheltered inside the crater.

How to serve

For black tea, boil the water and cool to 90°C. Steep the leaves for 3-5 minutes and serve hot or iced.

Where to buy

Buy direct at £7.50 for 100g, including UK delivery (00 351 29 644 2349; www.gorreana.pt

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

Twinings created the Lady Grey blend in the 1990s. The 3% orange peel in the blend imparts more orange, fruity flavours than the bergamot (Citrus bergamia) of Earl Grey. Tasters attribute the 'zesty brightness' of this light, refreshing tea to the juicy citrus notes. Mary Elizabeth Grey was wife of Charles Grey, 2nd Earl Grey, Prime Minister from 1830-34. At a recent tea tasting at the Eton College Infusion Society, I discovered that Earl Grey was one of more than 20 tea-drinking Prime Ministers educated there. Twinings may have guessed at Lady Grey's tea tastes, but is probably right to claim that 'behind every great man is an even greater woman'.

How to serve

Lady Grey is best infused at less than 90°C. Twinings isn't snooty about adding milk, especially if you brew for more than three minutes.

Where to buy

Twinings (The legacy, page XX) is widely available or you can buy direct; £5.29 for 80 teabags (01264 313444; www.twinings.co.uk)

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

Caffeine-free and rich in antioxidants, raspberry-leaf infusion can be made with fresh or dried leaves. Raspberry is a popular addition to red-berry infusions and you can make one with fresh berries. Also pleasing as an iced drink, it tends to be light in flavour and many add herbs, such as peppermint. Infusions of raspberries, rather than the leaves, are usually considered safe to drink in pregnancy, but the leaf tea is only recommended from week 32. There are potential benefits in supporting uterine health and preparing the body for childbirth, but it's important to consult a registered healthcare provider before consuming this or any herbal remedies during pregnancy.

How to serve

A couple of whole leaves will steep in a teapot at 85°C, enough for two cups of a full-bodied, fruity infusion with hints of Earl Grey.

Where to buy

Hottea Mama offers The Final Push for £6 (01865 589810; www.hotteamama.com)

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

You can grow this mint in the garden or in pots, for fresh mint all summer long.

I believe English strawberries taste the best because England experiences the longest daylight hours, combined with classic Wimbledon weather. These same growing conditions yield the zingiest mint, unrivalled by cheaper imports.

How to serve

Rinse a handful of fresh mint leaves to remove any impurities. To release aromatic oils, bruise the leaves by pressing them between your fingers. Place the leaves in a heatproof container and pour boiling water over them. Allow the mint to steep for about 5-10 minutes, then strain the tea into cups and sweeten with honey if desired. Delicious hot or cold.

Where to buy

To get Black Mitcham mint plug plants, email Mad About Mint at joanne@madaboutmint.co.uk and this nursery in Cheshire will deliver six plugs for £11.78, including postage (www.madaboutmint.co.uk).

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

May is a month of joy in the tea industry, with millions of tons of leaves being produced in the tropics and northern hemisphere. It is also the time for linden-leaf harvesting. Linden tea, crafted from the lime-tree (Tilia) leaf, offers a soothing and aromatic beverage cherished across many cultures. Also known as lime-blossom tea or Tilia tea, it boasts a delicate, floral aroma and a subtly sweet flavour profile. Renowned for its calming properties, it is also believed to aid digestion and support the immune system. Widely available in France, but hard to find in the UK, linden tea is served as a bedtime drink. A little may be good for you, but drinking to excess is not advisable.

How to serve

Brewed at 100°C for five minutes, it offers a gentle, refreshing experience with therapeutic qualities.

Where to buy

The Kent & Sussex Tea & Coffee Co, £2.95 for 30g (01233 840265; www.tea-and-coffee.com or pick and dry lime-tree leaves and blossoms come midsummer.

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

Ask for English tea almost anywhere in the world and you will be served an Assam-based breakfast tea, so synonymous has this staple blend become with the English tea style. 'Putting the English into English tea' was a dream of Sir Winston Churchill's that became a reality in 1999. Tea had never been commercially grown in the UK, but I was convinced that Tregothnan in Truro, Cornwall, could be the place to achieve commercial quantities of Darjeeling-style tea—partly due to the pioneering there of the Camellia genus for ornamental purposes 200 years earlier. After research, I was confident the slopes above the River Fal were suitable. The Tregothnan microclimate extends to almost 150 acres and is home to the first true English tea.

How to serve

Brewing guidance varies with each English tea, but, typically, brew for five minutes at 80°C.

Where to buy

£9 from Tregothnan (01872 520000; www.tregothnan.co.uk).

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

Rwanda has grown to be a major supplier to the UK since the first tea planting in the 1950s, with brand leaders such as Yorkshire Tea helping to bring this gem of African tea to the UK market. Rwanda's 15 tea factories each average 10 million cups per year and the UK is one of the fastest-growing markets for this outstanding and refreshing brew. Tropical high-altitude teas are sought after for their powerful punch, combined with satisfying complexity. Rwanda achieves the balance between bold and sweet, without bitterness—Nyabihu estate is one of the best.

How to serve

Usually taken with milk, after being brewed at 100°C. For a lighter experience and to savour the notes of a rich Rwandan tea, try brewing 2g of loose tea per large cup for four minutes at 80°C.

Where to buy

Northern Tea Merchants will offer the best available estate at the time, from £3 (01246 232600; www.northern-tea.com)

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

The afternoon-tea blend evolved from the Duchess of Bedfordshire inviting friends to share her afternoon pick-me-up, with sandwiches and cake, in the 1840s. I am having fun developing an afternoon tea with the Duchess of Rutland, drawing on the long tea traditions of Belvoir Castle, Leicestershire. This new blend will be a combination of black teas, designed to complement the light and elegant fare served during afternoon tea. The tea typically consists of Darjeeling with a mix of high-quality leaves from regions chosen for smoothness, complexity and ability to pair with sweet and savoury. Afternoon blends usually feature teas with floral and malty notes, such as Darjeeling, and now with the first tea grown in England.

How to serve

You will lose flavour with boiling water, so allow it to cool to less than 90°C and brew for five minutes. Enjoy hot or iced.

Where to buy

Look for any that include Darjeeling leaves, such as Fortnum & Mason's, £6.95 per 125g (020-7734 8040; www.fortnumandmason.com)

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.

This delicacy was a delight to discover in the kitchen of a tea planter in Darjeeling, India.

Most of the tea world is enjoying the first flush this week, when neon-green spring leaves shoot up from winter buds. They look so good, you could eat them—and eat them you must. For the next few weeks, the tender leaves are best for plucking and processing at home, with no special equipment. Select the freshest, softest leaves from Camellia sinensis. This innovative fusion combines the delicate flavours of tea with the crispy texture of tempura batter. The taste transports you into the heart of the tea factory, where the heady aroma of oxidising tea is richer than buttery asparagus.

A demonstration of tea tempura and fresh-tea techniques will be held at Fortnum & Mason, London W1, on May 18.

Fresh tea leaves will also be used in The Newt hospitality areas at the RHS Chelsea Flower Show, May 21-25 (www.rhs.org.uk).

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.