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For more than 125 years, the Whittard of Chelsea Company has been developing innovative tea collections and expertise in flavours and blending, offering the best quality, refined products. Pursuing his passion for quality tea and coffee, Walter Whittard opened his first shop on Fleet Street in London, in 1886. He gave up on the family business of leather merchants and set out on a journey to source the finest quality tea, coffee and cocoa from across the globe.
His creations met immediate success and Walter Whittard moved to the famous “Street of Tea” Mincing Lane, vibrant area for the tea trade in London back then. After World War II, the brand was established in Chelsea, hence the name we know of today: “Whittard of Chelsea”
The History of the Caddy
17th century
When tea was introduced to England from China in the 1600s, Chinese porcelain caddies, which were similar in shape to a ginger jar, would often accompany it to store the tea in. Initially, tea was only available to drink in coffeehouses, so it wasn’t until the 18th century that the household caddy really took off, becoming something of a status symbol.
18th–19th century
Once tea leaves could be bought, it was only the wealthy that could afford them – and a craftsman would be tasked with creating an ornate caddy using materials such as wood, metal and tortoiseshell to protect this highly prized possession. Many even had locks installed, with the key kept under the watchful eye of the lady of the house.
Today
The caddy may be a little more reserved now, but it remains a staple of kitchens across Britain.
Did you know?
The term “caddy” originates from the Malaysian word “kati”, a weight equivalent to just over a pound, and the measurement by which tea used to be sold.
Why we love the Caddy? It’s quite simple really:
1. They protect the taste of your favourite tea. Enjoy a fresh, flavoursome cup every time.
2. They speak simple elegance. Add a touch of pizzazz to your kitchen shelf.
3. They’re environmentally friendly. Fill them up again and again, or if you’re feeling creative, why not upcycle them into marvellous plant pots?
4. They’re cost-effective. You can reinfuse most loose leaf teas several times.
Brewing the Perfect Cup of Tea
Everyone's got a different way of making a cup of tea. We've spent over 130 years honing our technique for the perfect brew: here's a few of our not-so-secret tips, from water temperature to infusion time.
How To Brew Loose Tea
1. Use Fresh Water. Always use water freshly drawn from the tap or a filter jug: the higher levels of oxygen in fresh water give your cup of tea a cleaner, brighter taste.
2. Watch the Temperature. Black, puerh and most oolong teas can be brewed with freshly boiled water, but for less processed teas like green, white or yellow tea use water closer to 80°C. Just leave the kettle lid up for 3–5 minutes after boiling, then pour and infuse.
3. Remember to Spoon
Loose leaf can seem fiddly, but the truth is it's as easy as teabags. Just remember: use one teaspoon (around 2g) per cup of tea, or two per cup if you're brewing white tea, yellow tea or a fruit and herbal infusion.
How Long Should I Brew?
Each of our teas tells you how many minutes to brew, but it all depends on your taste. As a general rule, more robust teas reach the best strength between 3–5 minutes' infusing, while delicate teas like Darjeelings, white and green teas should only be infused for around 2–3 minutes.
(Source: Whittard.com)
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