The Field
Nestled at 50 metres above sea level, our tea grows where hops once thrived - on gently sloping former hop fields, still shaped by Victorian drainage channels laid with quiet precision over a century ago.
The soil is a marriage of sand and clay - low in pH, and just slightly too acidic for hops, yet perfectly balanced for the cultivation of Camellia sinensis. Rich in minerals, with hints of gypsum and deep reserves of clay, it mirrors the growing conditions of China’s revered South Eastern tea regions.
Fed by the mists rolling off nearby Darwell Reservoir and nurtured by high annual rainfall and a naturally humid microclimate, the field offers consistent moisture and gentle, filtered light - ideal for slow, flavourful leaf development.
Each cup reflects more than the land - it holds echoes of English tradition, modern horticulture, and hand-tended care. Our harvesting techniques blend time-honoured practice with a light modern touch - never rushed, always respectful of nature's pace.
This is a terroir where flora and fauna flourish alongside our bushes. Wild herbs edge the fields. Bees drift lazily through the mist. Here, the land does not merely support the tea - it shapes its soul.
Grown on former hop fields in East Sussex, our tea is rooted in mineral-rich soil - low pH, layered with clay and sand - mirroring China’s famed tea regions. Victorian drains still guide rainfall and mists from Darwell Reservoir drift across our gentle slopes. At 50m elevation, a humid microclimate and traditional cultivation yield leaves full of depth and quiet character. This is tea shaped by land, water, and time - refined by nature, crafted by hand.
