Michael Jamieson Bristow 
INDIA TEAS:
ASSAM - a strong tea grown in the vast plains of the Brahmaputra River valley in North East India, the low elevation, high rainfall and humidity are the conditions that create the unique taste of this tea. The Assam bush, discovered by the British in 1823, is a coarse-leaved species, making a strong, small-leaf tea. A few estates still make 'orthodox' leaf tea which is smoother and richer with a delicious malty character. It has a characteristic dark red colour with its distinctive, malty taste, best brewed very strong and served with milk. A vigorous tea to start the day with, or any time you need livening up.
DARJEELING - is a fine quality tasting tea grown in the foothills of the Himalayas in northern India, the high altitude, soil and climate of the Darjeeling plantations, at 6000 to 7000 feet, are the conditions that create the unique taste of this tea, the district renowned for producing one of the world's most famous teas. The amazing fresh, clear climate and ethereal mountain conditions create one of the most delicious teas in the world. The 'first flush' of green leaf appears in May, as the warmer spring weather forces out the new young buds of leaf from the winter-dormant tea bushes. These early-season tips make a light-coloured brew which is gently crisp and fresh, naturally sweet and the most fragrant. The 'second flush' follows. This is the main crop renowned for its suave, more mature character and special 'muscatel' flavour. Known as the 'Champagne of Teas' this delicate flavoured tea makes a gentle drink for any time of day, drink black or with a little milk.
CHAI - a light golden tea infused with the flavour of Indian spices including cinnamon, cloves, ginger and star anise. Legend has it that a royal king in the ancient courts of India invented Chai. Its roots can be traced to the Hindu natural healing system of Ayurveda where herbs, spices and tea were combined for their health benefits as a digestive aid. Chai wallahs (Indian tea sellers) have popularised the drink over the centuries and can still be heard all over India today, loudly calling out the word "Chai" to advertise their tea. In India, Chai is served with milk and is often sweetened to bring out the spice flavour.
SRI LANKA TEAS:
CEYLON - a bright tea with golden liquor, the colour reflects the sunshine from the island paradise of Sri Lanka sourced exclusively from the Dimbula region of Sri Lanka, this pure high grown tea produces a superbly satisfying flavour. In the 1870's, it became a major tea producing area after the coffee crop failed. The plantation owners decided that tea was the most suitable alternative, and it has remained so ever since. The tea produced is still referred to as 'Ceylon' despite the country changing its name to Sri Lanka in 1972. The beautiful hill country offers perfect growing conditions, where tea is picked all year round. High altitude and regional monsoons mean there are different taste characteristics from each district. A delicious all-day drinking tea, it can be drunk black or with a little milk, or served with lemon.
CHINA TEAS:
EARL GREY - based on the original Earl Grey recipe named after its creator - a former English Prime Minister. Legend has it, that Earl Grey was presented with this exquisite recipe by an envoy on his return from China. It is a blend of finest oriental teas, flavoured with bergamot. It is the bergamot which gives Earl Grey its refreshing taste, making it ideal for drinking at any time of day. Drink black or with a little milk or a slice of lemon.
LADY GREY - combines a blend of China teas with Seville Orange and lemon peel, with a hint of oil of bergamot. Drink Lady Grey black or with very little milk, or with a slice of citrus fruit.
JASMINE - from the Fujian Province of South east China. A fragrant green tea scented with fresh jasmine petals allowing the flavour and scent to permeate the tea. Drink without milk.
KEEMUN - a traditional mellow Chinese black tea, with a slightly nutty flavour. The warm, moist climate of Qimen County in Anhui Province of Eastern China creates the unique taste of this tea which cannot be replicated elsewhere. Keemun was introduced to the UK in 1875 where it contributed to a new wave of popularity for black tea. Drink black or with a little milk.
LAPSANG SOUCHONG - from the Fujian Province of South East China, the individual smoky flavour is created from burning oak chippings. A warming afternoon tea, it is ideal for cleaning the palate. Drink black or with a little milk.
OOLONG - is 'semi fermented'. Fresh-picked leaves gently rolled in bamboo baskets over warm fires, begin to oxidise and develp the most remarkable flavours. Formosa Oolong is crisp, clean and beautifully fresh. China Oolong is always sweeter and a little heavier. In both, expect the most diverse tastes - sweet chestnuts, peach skin, honey and orchids. Oolong aids digestion and soothes the stomach.
ROSE POUCHONG - a fine China tea from the Guangdong region of South China which is layered with rose petals where it absorbs their aroma and flavour to produce this wonderful scented tea. Drink black or with a little milk.
YUNNAN - a bright golden tea thought to have originated from Yunnan Province in South West China where there are some tea bushes reputed to be over 1000 years old. Drink black or with a little milk.