• Store tea in a cool, dark place away from strong odours. A tea caddy is ideal.

• For the best results, we recommend using high quality loose leaf tea.

• Always use freshly boiled water. For black tea, use water at 95-98 degrees centigrade. For green, white or oolong teas, use water which is just off the boil, around 80 degrees centigrade. You can achieve this by leaving the water for 3-5 minutes after the kettle has boiled.

• Fine quality leaf teas always taste better when made in a teapot. Our top tip - make sure you warm the teapot first.

• Water quality varies widely, and soft or hard water will make a tea taste different. It’s best to experiment to find a tea that suits your water. Using a water filter will generally improve the quality of your drink.

• Add one slightly heaped teaspoon of tea leaves per person, and infuse for at least three minutes. Of course, this varies depending on personal taste, and for a stronger flavour you might add an extra teaspoon ‘for the pot’.

• Adding milk last allows you to judge the correct amount.

Delicate, light and balanced, this delightful blend of high quality Indian, Sri Lankan and Chinese teas is perfect for drinking in the afternoon. This tea was created as a lighter alternative to the Royal Breakfast Blend but with a similar fantastic flavour. This fragrant blend is ideally served with a classic afternoon tea with cucumber sandwiches, scones and all the works.

How to serve: Best served black with a slice of lemon or orange. Can be served with milk, but may be too light for some tastes served like this.