Our Anniversary Blend Tea

Despite H.R. Higgins starting out life as a wholesale coffee merchants, Harold Higgins quickly recognised the exquisite qualities of tea. He soon became infatuated with the tea growing and processing business, and the enormous variety of flavours afforded by origin, cultivation methods and manufacturing. He also noted the idiosyncrasies in the tea making rituals of individuals, which are prevalent perhaps even more so today. For example, many have differing opinions on how to take tea – with lemon, with milk in first or milk in second. It’s a highly controversial topic!

To celebrate the 75th year of the H.R. Higgins shop, the 40th year of holding the Royal Warrant, the extraordinary man who established our business, and all of our individual speciality tea drinking idiosyncrasies, we would like to introduce Anniversary Tea.

This wonderful celebration blend is perfect for accompanying breakfast, or indeed any occasion that requires an extra special something for discerning guests.

Teas from Darjeeling, Assam, Ceylon and Keemun (Black China) have been blended to create a masterful and refreshing cup. Each tea can be regarded as a solo musical instrument – with its own distinctive qualities, and mesmerising when played alone. When H.R. Higgins creates a blend, these instruments come together in just the right quantities, producing the effect of a full orchestra.

Marking the last 75 years, this exceptional blend lends a floral top note and aroma, a rich full body, and a hint of malt at the finish. It can be drunk black or with milk, and is best infused for 3 minutes at 100C.

Anniversary Blend is now available to buy here.


Coffee Matters

“Without my morning coffee, I’m just like a dried-up piece of goat”

Johann Sebastian Bach 1685-1750


The Story of Duke Street Blend Tea

Duke Street Blend is one of our most popular and best selling teas. This tea has so much going for it and its versatility means it can be enjoyed at any time.


Roasting with my father

“You can manage on your own now. But, if you are doing a very dark roast, come and get me before it cracks.” said my father after he had been teaching me about roasting coffee for several weeks.

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