View Tea by Leaf Type (i.e. Black, Green, white . . )

Black Teas Black Teas are said to go through a "fermentation" or "oxidation" process. The enzymes in the leaf are released on to the leaf by crushing, which turns the leaf black. The longer a tea is oxidized, the darker it gets. The skill of plucking the leaves, processing, and in sorting the finished leaves determines the quality of the tea.

Blended Teas Using the skill and care that has been the Drury hallmark for over sixty years, our tea tasters have created a range of superb teas blended from the finest originals.

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Green Teas Scientific studies on the benefits of tea are being conducted worldwide and the results have been very positive. Tea contains a large quantity of very specific organic compounds, known collectively as polyphenols, which are present in all teas, but the most powerful forms are more pronounced in green tea. Tea polyphenols are strong antioxidants. Scientific evidence points to the role antioxidants play in cancer prevention.

Oolong Teas

White Teas If you drink tea for health reasons, you probably drink Green tea, but research now shows us that drinking White tea is actually even healthier for you than drinking Green tea.

Red Teas

Decaffeinated Teas Our Decaffeinated Teas Decaffeinated using the C02 method.

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Single Estate Teas Our selection of Single Estate Indian teas includes some of the very finest teas from the world's best gardens.
1st Flush teas refer to the first new shoots of the season, picked in April. These teas are extremely light, greenish and fragrant. 2nd Flush teas are picked in May and June and tend to be more rounded and fuller than 1st Flushes. Autumnal Flushes are picked in October and November and are much darker than earlier flushes.

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Teas - Show All