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Product Information

Welcome to the Breakfast Black Tea Explorer Pack. Contained are 6 x 10g samples for you to explore. Each sample give you approximately 3 servings. 

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Richmond Royal

A large leaf, malty black tea, ideal for anytime of the day. This tea is our personal twist on a classic English breakfast, blended to celebrate Richmond's historic Royal heritage.

English Breakfast

A traditional tea essential for all black tea lovers. This blend of three teas gives you a full-bodied flavour which you can enjoy with or without milk. This results in a complex fusion of flavours with a mixture of robust Kenyan, malty Assam with delicate hints of citrus from Ceylon black tea.

Irish Breakfast

This tea is a high-quality alternative to a builder’s brew. This strong tea is delicious with or without milk and it is great for dunking biscuits! Irish breakfast is a blend of Assam tea and Kenyan tea which gives you a full-bodied and robust strength with a malty stout flavour.

Rosie Lee Original

A high-quality version of a classic builder's brew. Perfect with a dash of milk if desired. This tea is a CTC blend of the teas which create an English breakfast and therefore, it is a very strong and full-flavoured traditional black tea.

Ceylon OP1

This tea is a lighter alternative to English Breakfast. Ceylon OP1 is a delicate traditional black tea with a light to medium strength. This tea has subtle citrus notes and it is one of the key ingredients to the traditional English breakfast tea.

Kenya BP1

This tea is a richer alternative to English Breakfast. Kenya BP1 is a traditional black tea with a strong and robust flavour. This tea has a slight fruity note and it is one of the key ingredients to the traditional English breakfast tea.


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Brewing Method

Use 2.5g-3g of tea per 250-300ml filtered water.

Black Small Leaf: 95°-98° for 2-3 minutes.

Black Large Leaf: 95°-98° for 4-5 minutes.

Green Chinese: 60°-80° for 3-4 minutes.

Green Japanese: 60°-80° for 1 minute.

Yellow: 75°-80° for 3-4 minutes.

White: 75°-90° for 3-6 minutes.

Dark Oolong: 85°-95° for 3 minutes.

Balled (Jade) Oolong: 85°-95° for 3 minutes.

Sheng (Raw) Puerh: 95°-98° for 2-3 minutes.

Shu (Ripened) Puerh: 95°-98° for 2-3 minutes.

Herbal Infusion: 95°-98° for 3-5 minutes.


Store in a cool, dry place, away from light and strong odours.

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