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Rosebud Lemonade Iced Tea Recipe

Real iced tea is finally receiving the attention it deserves so we have decided to kick off our iced tea recipes with the simplest method going - the 'pour over' method with our delicious, caffeine-free Rosebud Lemonade blend. Here we use the simple 'pour over' method; that is, make a traditional hot tea brewed at double strength, which is then cooled in the fridge and then served over ice. Ingredients (Serves 4) 8 heaped tsps Rosebud Lemonade tea 1L 100°C water Ice Lemon slices Lemon juice and sugar syrup (or honey) to taste

Lemon & Elderflower Drizzle Cake Recipe

Using only fresh, foraged elderflowers, this sweet, citric, buttery, tart and floral cake pairs perfectly with both our Glenburn Darjeeling First Flush and our Ti Guan Yin Oolong teas.

Chai Infused Bloody Mary by East Cliff Kitchen

Since our very early days, we have been very lucky to work with the incredible chef/art talent that is Cherry Truluck of East Cliff Kitchen in Folkestone, specialising in local, pescatarian cooking. Below, she shares unique Ruby's Rooibos Chai infused Bloody Mary recipe with us which have become a staple of her pop-up brunches which have been taking Folkestone by storm in recent months...

Date Scone Recipe

Ahead of the very first National Cream Tea Day (whatever next?) on Friday, today we share our favourite scone recipe with you. Louisa first discovered the lesser-known date scone on her travels in New Zealand and thinks that Brits could learn a lot from their Kiwi cousins when it comes to this variation. The sweetness of dates mean that the simple addition of butter is quite adequate for a luxurious afternoon treat...
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