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.