Did you know that Tetley tea has been knocking around in our cupboards since 1837? No, neither did I. In fact, brothers Joseph and Edward Tetley began their business by selling tea from the back of a packhorse in Yorkshire, but it wasn't the kind of tea that we're used to these days - tea bags didn't arrive in England until 1939, when a Tetley representative brought the idea back from America.
Since the 2004, the nation's favourite tea manufacturer has been innovating fruit and herbal infusions, green teas and speciality blends, tempting tastebuds across the nation - and it's definitely working - a staggering 36 million cups of Tetley are consumed each day!
There was a time when all Tetley black tea came from China, but they now work closely with thousands of tea gardens from all over the world to get the best brew. They're all about shaping a tea industry that is environmentally sustainable and socially fair, which is why they're a founding member of the Ethical Tea Partnership and are committed to sourcing 100% of their tea from Rainforest Alliance Certified gardens by 2016.
SO YOU THINK YOU KNOW YOUR TEA?
It seems like a perfect job for most people in Britain - we definitely love our tea - but to become a tea taster takes at least five years worth of training, and there's a heck of a lot of vocab to learn (over 200 terms are used to describe tea!).
I'd like to say I drink enough tea to know the basics: Assam, Chai, Jasmine, Rooibos, etc. But there are a wealth of phrases that are new to me. For example, did you know that 'nose' is used to describe a good aroma, or that 'flat' connotes a tea that is not fresh? 'Biscuity' is a desirable characteristic of a well-fired Assam, whilst 'bite' means a very brisk and alive tea liquor; 'sparkle' is used to express the clarity and purity of colour, and 'toasty' refers to a tea that has been slightly over-fired during processing.
And that's only a handful! You can find out more about Tetley's tea blending practices in this guide.
TEA + GOOD FOOD = YAAAAAS!
Just as there are many different flavours in foods, there are also many flavours of tea; combine the right tastes and you've got a winner.
EXTRA STRONG TEA is my favourite for a quick pick-me-up; it's a blend of full-bodied Assam and brisk African tea, and goes perfectly with red meat dishes such as lamb tagine, roast dinner, or my all-time favourite food, lasagne.
MINT GREEN TEA is a perfectly fresh, but calming, drink for the mid-afternoon stretch; it brings out the sweet, minty aromas in Moroccan food, but can also work well with a fresh fruit salad.
RASPBERRY & POMEGRANATE GREEN TEA is a subtly sweet and relaxing tea with all the freshness of plain green tea. It's a great treat with a handful of dark chocolate, or a fruity cake, or both!
You could WIN yourself all three of these teas as part of my Tetley Tea Bundle - just answer the question about specialised tea terminology in the Rafflecopter widget below (if you've been reading closely, you should be able to figure out the answer right away!). Get extra points for subscribing to Art Style Love on Bloglovin', and following both me and Tetley on Twitter.
In association with Tetley