The Scottish Tea House is now open for online sales and our team here is dedicated to sourcing delicious loose leaf teas from around the world. You can find our selection of these fascinating teas in the Our Teas page. We hope you love them as much as we do.

Image by Augustine Wong


Health research and lifestyle trends have of late given tea new
importance. Increased understanding of the role antioxidants play in our well-being has positioned tea as the ideal health beverage. Tea is now thought of as a stylish, healthy alternative to coffee and soda. The ideal is to combine the practicalities of the drink with the beauty of unique and inventive serving methods. Here at the Scottish Tea House we have picked a small number of rare and unique teas for you to enjoy and pay tribute to this age-old beverage.

Many people are surprised to learn that all tea styles – white, green, oolong and black – are made from the leaves of the same plant species. While the varietal of the particular Camellia sinensis plant as well as the weather conditions and soil contribute to the final taste of the tea, the significant differences in tea styles develop in the processing of the leaves.

The main processing steps include withering, rolling, oxidation (or prevention of), drying and sorting. An important factor in determining whether a tea leaf will become white, green, oolong or black tea is oxidation. Oxidation begins naturally after the leaf has been plucked from the plant and can be encouraged or halted by heat treatment, which kills the enzymes that cause oxidation.

Green teas are pan fired or steamed to halt oxidation and retain the ‘green’ and raw character of the tea. At the other end of the spectrum, black teas are fully oxidised to encourage development of a richer flavour profile.

We tend to call many things that we infuse in hot water a tea. But, technically, it’s only tea if it’s made from the leaves of Camellia sinensis. Today, tea is grown in over one hundred countries to meet the worldwide demand.