You may have noticed that we have increased our prices slightly (around 10%).

We have held off doing this for as long as possible, but it has now become essential in order to survive as a small business.

There have been many reasons, outside of our control for doing this. The rise in UK interest rates - driving up costs, the energy crisis in the UK and parts of Europe, the war in the Ukraine, which is a leading grower of herbs, which has affected the production, harvesting and transportation of many of our teas. Inflation has also driven up staffing costs for our suppliers, which they have passed onto us.

Finally, we are starting to feel the negative impact of climate change, which means that traditional yields are sometimes not being met. This scarcity also leads to higher prices.

We hope that you understand and we would like to thank you for your support.

Throughout the year we will be offering lots of savings, offers, incentives and even the occasional freebie via our regular newsletter - If you haven't already - Subscribe now

Tea pets are small traditional figures made of rough, porous clay. They are also known as ‘tea friends’ or ‘tea lover’s pet’. They are produced in China and collected by enthusiasts across the world, who use them as part of their daily tea ritual.

Use or Ornament?

As well as being decorative additions to your serving tray, tea pets are viewed as tokens of good luck, happiness, fortune, and health. They often depict animals in the Chinese Zodiac, or mythical creatures such as Dragons or ‘Golden Toads’. Designs also include religious icons such as Kuan Yin (The Goddess of Mercy) and even political figures such the revered military strategist, KongMing.

Where do they come from?

Tea pets originate from the Jiangsu Province in Yixing. This location is famed for Yixing or ‘Zisha’ clay, with a heritage that dates to the Song Dynasty. To this day this industrious province remains a major hub for the manufacturing of teapots, mugs and other tea-wares.

Materials

These adorable figurines are hand sculpted by teapot artisans, from three types of clay:

• Purple Clay: This is a primary clay that transforms into a rich brown after firing. Iron clay is sometimes added by the artisan to create a deeper colour.
• Red Clay: This vermillion colour clay has a higher contraction percentage than purple clay, so is better suited to making small figures and objects.
• Green Clay: This clay is more expensive and rarer than the other two. The effect is a pale white finish with slightly blue hue similar to duck egg.

Looking after your Tea Pet

Maintenance of your tea pet is pretty much the same as caring for a Yixing teapot. It should be rinsed in clean water without the use of detergents or soap.

Left over tea is poured over and a special tea brush can be used to ensure that the tea is absorbed evenly over the figure. Over many years the tea pet will become glossy as the tea permeates the clay and becomes more nourished.

Feng Shui & Tea Pets

It is said that tea pets are closely linked to the principals of Feng Shui (meaning, wind & water). This ancient Chinese art aims to create harmony with your environment through the careful positioning of objects.

Depending on what your tea pig represents will determine where you should place it. For instance; the Laughing Buddha is a symbol of good luck and prosperity. The Buddha's smile offers hospitality to guests and should face the front door. In contrast, the Money Frog or Golden Toad is a symbol of personal wealth and should directly face you, the tea drinker.

Final Thoughts

Tea pets are wonderful things to collect and cherish. They can be used as tokens of good luck and as their appearance changes of the years, they will serve as a reminder of all the lovely cups of tea you have enjoyed.

For as long as tea has been around people have been raving about its wonders. Behind many great intellectuals there’s a good cup of tea and compiled here are a few tea quotes from writers, philosophers, film makers and even politicians to brighten your day and inspire you to make yourself a cuppa…

"You can never get a cup of tea large enough or a book long enough to suit me" C.S Lewis.

"I say let the world go to hell, but I should always have my tea" Fyodor Dostoevsky.

"There is something in the nature of tea that leads us into a world of quiet contemplation of life" Philosopher and inventor Lin Yutang.

"I was always brought up to have a cup of tea at halfway up a rock face"  Bear Grylls, adventurer.

"But indeed, I would rather have nothing but tea." ‘Mansfield Park’, Jane Austen.

"Wouldn’t it be dreadful to live in a country where they didn’t have tea?” Noel Coward .

"While there is tea, there is hope” 'Sweet Lavender’, by English Playwright Arthur Wing Pinero.

"Thank God for tea! What would the world do without tea! How did it exist? I am glad I was not born before tea.” ‘A memoir of the Rev. Sydney Smith’, by English author Sydney Smith.

"No matter where you are in the world, you are at home when tea is served.” Earlene Grey, poet.

"Yes, that’s it! Said the Hatter with a sigh, it’s always tea time.” ‘Alice’s Adventures in Wonderland’, Lewis Carroll.

"I must drink lots of tea or I cannot work. Tea unleashes the potential which slumbers in the depth of my soul.” Leo Tolstoy.

"A simple cup of tea is far from a simple matter.” Mary Lou Heiss, American tea connoisseur.

"Coffee—a barbaric drink. That poor, tortured bean. All that fermenting and husking and roasting and grinding. And what is tea? Tea is dried leaves rehydrated. Just add water, Mrs. Strickland. All living things need water.” ‘The Shape of Water’, film by Mexican director Guillermo del Toro.

"Tea … is a religion of the art of life” Kakuzo Okakura, Japanese Scholar.

"For me starting the day without a pot of tea would be a day forever out of kilter". '$20,000' by Bill Drummond.

"No matter what is happening in your life, you always offer tea.” Clemantine Wamariya, human rights activist.

"If you are cold, tea will warm you up; if you are too heated it will cool you; if you are depressed, it will cheer you; if you are excited it will calm you.” William Gladstone.

"There are few nicer things than sitting up in bed, drinking strong tea, and reading.” Alan Clarke, English television and film director, producer and writer.

"My dear if you could give me a cup of tea to clear my muddle of a head I should better understand your affairs.” ‘Mrs. Lirriper’s Legacy’, Charles Dickens.

Why are teapots different shapes? Why are some made from clay and others metal? Does their shape and material really matter?

Our beloved teapots come in hundreds of variations. Although many are simply created to look nice (think novelty teapots), others are designed to adhere to traditional, as well as clever functional needs.

Here are five teapot types, along with some interesting facts and features:

1. The Classic One - The Brown Betty

English teapots vary in aesthetic, examples being the Rosebud and Countess, but the Brown Betty is a true classic. Made in Staffordshire from local red clay, it is excellent at retaining heat. Finished with a ‘Rockingham Glaze’, Brown Betty is easy to clean and doesn’t stain as much as other porcelain.

The distinctive globular base allows plenty of space for black tea leaves to swirl and brew and the long spout acts as an important filtration device preventing tea leaves from pouring out, along with the tea. 

2. The Metal One – Cast Iron or Silver

As we have mentioned in previous blog posts, the water quality can have a dramatic effect on the taste of tea. Metal teapots such as silver and cast iron can help remedy the hardness of water. They release ions which neutralize and sweeten any bitterness that is caused by calcium carbonate.

Many people use cast iron teapots for brewing black teas, which also have excellent antibacterial qualities. These clever teapots will effectively kill off any remaining bacteria in teas that have a long fermentation process.

3. The Pretty One - Glass

Glass teapots are very delicate and not the easiest to clean, but they are pretty good at retaining heat. However, the main feature of glass teapots is the ability to watch your tea brew to perfection. Many tea lovers will choose flowering teas such as jasmine pearls, herbal tisanes like chamomile flowers and even high-grade loose leaf teas to infuse in their impressive design pieces.

4. The Famous One - Yixing Teapot

Clay teapots, not to be confused with porcelain, have a rich history. The most famous being the Yixing teapot (pronounced 'eeshing'), which can be traced back to the 15^th century. Made from purple sand clay in China, these teapots are very porous. Each time they are used the vessel absorbs minerals along with the taste of the tea. Over time, it is possible to brew using just hot water when you can enjoy the flavours that the pot exudes.

Yixing teapots also have low thermal conductivity.  Rather that using the handle many tea connoisseurs prefer to pour by holding the pot in their hands – which we think looks pretty fancy.

5. The Affordable One - Stainless Steel

Many people would associate stainless steel teapots with mass produced, canteen style designs of 1950s post war Britain. While the familiar hinged lid and black Bakelite handle are emblematic of mid-century modern design, these pots are predominantly used in Morocco, for brewing Maghrebi (mint) tea.

Low production cost makes stainless steel teapots easily affordable and their heat resistance means they can be placed directly on the stove. The large spout means that tea can be poured from above a good height, at least 12 inches from the cup. This helps to create a desirable foam on the surface of mint tea by oxygenating the boiled water.

Final Thoughts

We are endlessly fascinated by the rich history, design and thought process that goes into tea production and related tea wares. We have only just skimmed the surface when it comes to teapot design and function, but we hope that you have enjoyed a short overview.

Tea blending is the process of combining different teas to create a new product. Traditionally when we speak of ‘blends’ we are usually referring to the combination of black teas, but there are lots of exciting recipes that involve herbal and fruit teas alongside tasty and complimentary ingredients.

Commercial or Signature?

According to Linda Gaylard’s, ‘The Tea Book’ a good way to comprehend tea blending is to view it as having two distinct categories. Firstly, there is commercial blending. This involves blending up to 30 and sometimes 40 different types of tea from separate regions and seasons.
Most of your everyday cuppas are blends rather than teas of a single origin. The most well-known are English Breakfast – which is a blend of Assams, Ceylon and Kenyon teas and of course the classic Earl Grey which is a blend of Ceylon teas along with fresh Sicilian bergamot oil.

This sophisticated process enables tea sommeliers to establish a well-balanced flavour and consistent quality for a large marketplace. With climate change affecting the yield and quality of teas such as Darjeeling, this process will become even more important in years to come.

Then we have what are known as signature blends. These on the other hand are much more creative and experimental. They can still involve using teas from different regions but also adding ingredients such as dried fruits, spices, oils and flowers.

Try it at Home

The process of blending at home is very simple. Just add your teas and ingredients to a large glass cylinder or jar with a lid. Be gentle, this isn’t like shaking a cocktail. Many tea blenders like to use a twisting or rolling motion. It is important that there is ample room for the tea leaves to move around and mix thoroughly.

Quantities will depend on the tea that you are making and number of ingredients you are using, but remember this is about your personal preference so feel free to break the rules. We recommend blending small amounts to begin with. This will allow you to play around until you get the perfect combination.

Why not try some of our easy blends to get you started:

Smoky Earl Grey

This traditional recipe dates back to 1935, when Fortum & Mason were asked by Buckingham Palace to create a tea with ‘real oomph’. We sell a version of this ready-made but it is a nice blend to make yourself.

Ingredients and ratios:

For 1 cup use -1 tablespoon of  Earl grey, + 1 teaspoon of Lapsang Souchong - if you want to be truly authentic then you can add a pinch of Gunpowder Black tea.

Peppermint & Gunpowder Green Tea

Mint and green tea are a winning combination. Refreshing and excellent for digestion. This blend is perfect after a large meal or first thing in the morning to boost your metabolism.

Ingredients and ratios:

This recipe is easy as it requires equal parts - For one cup use 1 teaspoon of Gunpowder green tea + 1 teaspoon Peppermint (whole leaf). 

Masala Chai

If you are feeling adventurous you may be ready to try Masala Chai. This spicy and aromatic blend is hugely popular in India, and growing in popularity across the globe.

Ingredients and ratios:

For approximately 3 cups use -

• 3 tablespoons of a rich Assam
  
• 1 teaspoon of cinnamon
• 1 teaspoon of whole cloves
• 1 teaspoon of grated ginger
• 1 teaspoon of black pepper
• 6 to 8 pieces of cardamom

This is a little more involved than the other blends so you may like to follow our full recipe from a previous blog post.

Final thoughts

Signature tea blends can be a great way to create and discover new teas and flavour combinations. They also make wonderful and thoughtful gifts. Many people give handmade Christmas blends to friends and family and couples are offering them as eco-friendly wedding favours.

Tea blending will involve a bit of trial and error but that is half of the fun. It isn’t as challenging as you may think.

Tasseography is a form of fortune-telling by reading patterns and shapes in tea leaves. Sometimes referred to as tasseomancy or tassology, this practice has been seen throughout history and in a wide range of places including Asia, Ancient Greece and the Middle-East.

Western tea leaf reading, however, can be traced back to the main trade routes for both tea and coffee which started in the early 17th century. The nomadic population of the Slavic and Baltic nations actively helped to spread this method of divination throughout Europe. 

By the mid-1800s loose leaf tea was accessible to a wider public, rather than reserved for the upper classes which had been the case in previous eras. Tea rooms and tea parlours became very popular meeting places where Romani people were often invited to give readings.

As the popularity of tasseography increased, the start of the 19th century saw potteries in the UK and America producing specially designed and patented tea leaf reading cups and saucers. Within the decorative designs were markings and instructions on how to use. This may explain how some people learnt to read tea leaves at home and pass down their clairvoyance skills to the next generation.

There are various methods for reading tea leaves but here some simple instructions:

Step 1

It is best to use a light coloured or white cup so that you can see the tea leaf patterns easily. Use a good quality loose leaf black tea. Unfortunately tea bag leaves are not suitable as they are often made with dust and fannings which are too low grade. Choose something with a rich taste and distinctive aroma. We recommend something like Russian Caravan which was loved by silk traders of old or our best selling Smoky Earl Grey, which is a firm favourite for afternoon teas.

Pour a cup of tea (without a strainer) and take your time to enjoy. Whilst you relax, start to contemplate a question that you would like an answer to. 

Step 2

Once the tea has been drunk, try and leave about a tablespoon of tea in the cup. Firmly place a saucer or lid over the cup and shake. Then drain off the residual liquid. Alternatively, you may prefer to swirl the cup to distribute the tea leaves and then drain the remaining tea. 

Step 3

The tea leaf reader now looks at the patterns left by the tea leaves and uses their imagination and intuition to interpret the patterns and shapes.

They may see an animal, a letter or specific shape such as a heart. Authorities on the subject suggest that these shapes can be interpreted using logical symbolism, for example a snake could mean malice or deception, a mountain could mean a struggle or journey. A full list of over 150 symbols and meanings is listed in A Highland Seer's book - Tea Cup Reading & Fortune Telling by Tea Leaves.

Reading usually starts at the outer edge and works inwards. The events near the rim of the cup denote what is going to occur first and shapes near the centre of the cup show what is going to occur in the future.

According to Sips By tea leaf reading is unique in that it tends to focus on positive energy rather than negative aspects. This 'postivitea' is something we wholeheartedly agree with!.

Have a go at Home

Tasseolography is still going strong today and there are lots of guides and kits to get you started. For instance, Jane Lyle's book, 'A Cup of Destiny' is widely distributed in many respected book shops and 100 Tea Leaf Reading Cards by Nest, offer some fun pointers of what to look for in your tea leaves, along with some famous tea quotes.

Reading tea leaves was a popular parlour game in Victorian England and can be just as much fun in 2021. So start sipping, swirling and soothsaying!.

Many of us have experienced that horrible feeling of breaking something fragile and precious, such as a piece of tea-ware or porcelain. It can be annoying if the item is expensive, but downright upsetting if it holds sentimental value.

So what do you do if you destroy a treasured piece of pottery? The answer may lie in a centuries-old art form. Kintsugi (golden joinery) is the art of mending broken ceramics using lacquer coated with silver, gold or platinum. Rather than seeking perfection, the philosophy of this technique embraces imperfections and views the breakage as part of the objects rich history.

Origin & Philosophy

The exact origin of Kintsugi in unclear, but respected historians believe that it can be traced back to the 15th century. According to legend, the art form was born when the Japanese Shogun, Ashikaga Yoshimasa had a broken tea bowl (chawan) mended and was upset to see that it had been fixed using unattractive metal staples. This was a driving force for Japanese craftsmen to develop a more attractive form of repair.

As well as being charming to look at, this 'golden form of joinery' is closely linked to the aesthetic principles of Wabi-Sabi, a Japanese view or philosophy encouraging us to see the beauty in things that are imperfect, impermanent or incomplete. 

According to art historian, Kelly Richman-Abdou, Kintsugi can also be linked to two other Japanese philosophies:   Mottainai, a sense of regret we feel when we waste something and Mushin, the mental state of accepting change.

Techniques & Style

The traditional method of Kintsugi uses urushi lacquer, but many modern repair kits use epoxy resin (or other suitable ceramic adhesive) along with liquid gold leaf or mica powder and a paintbrush.

There are three main styles of Kintsugi: Cracked, Piece Method and Joint-Call.

• Cracked uses minimal, fine lines to repair. This is the most common method, ideal for items that have broken into large pieces.
• Piece (or Makienaoshi) Method replaces lost fragments entirely with golden epoxy resin. This is ideal for fixing large chips that have been lost or parts that have been broken beyond repair.
• Joint-Call is the most skilled technique as two broken items of pottery are combined to make a unified piece. 

Have a go....

A simple google search for 'Kintsugi repair kit' will bring up a variety of choices and Amazon certainly have a good range to choose from. However, you may be interested in something more guided and in-depth. Lacquer artist, Yoko Furuya, offers several online courses via Udemy, ranging from 'How to fix a very small chip' to 'How to fix a crack'. Alternatively Indytute offer an at home kit via online video tutorial. It may also be worth seeing if any local crafts people in your area are offering face to face 'in person' workshops.

Final Thoughts...

At The Teapot we love learning about innovative ways to reuse, repurpose and extend the life of all things related to tea. Kintsugi is a wonderful way to repair our valued cups, saucers, mugs and teapots. You never know, it could even revitalize old, broken items and give them a new lease of life. 

It seems that every week scientists are discovering new benefits to drinking green tea. Evidence based research shows that this healthy beverage improves brain health, has cancer protecting properties and can lower the risk of heart disease.

It truly is a wonderful drink that keeps on giving, throughout all stages of your life. Despite this, many people find the taste is far too astringent for their palate. The simple fact is that it shouldn't taste harsh or bitter. Check out our easy guide to remedy this and even prevent green tea going wrong:

# 1 Off the Boil

The main culprit for bitter tasting green tea is when boiling water is used. The high temperature releases polyphenols too quickly resulting in a tea that tastes astringent, which is not particularly enjoyable. Most of our green teas for instance are best brewed at between 75 to 80°C.

A simple solution is to use a thermometer or alternatively set a timer for approximately 4 minutes after the kettle has boiled. Alternatively, if you are thinking of upgrading your kettle any time soon then it may be worth investing in a variable temperature model. These allow you to choose a range from 75 to 100°C, so perfect for green teas as well as oolong, white and black teas.

# 2 Timing is Everything

Steeping green tea for too long releases bitter compounds producing a cup which is difficult to drink.

Each green tea has its own recommended brewing time, so make sure you follow the instructions. However, don’t be afraid to cut this down a little - you may find that a shorter infusion time is more to your liking.

# 3 Treat Bitter with Zest

Don’t fret, it is easy to fix bitter green tea if you have used boiling water and/or steeped it for to long. Simply wait for your drink to cool and use a generous squeeze of fresh lemon juice….an easy solution and great way to add an extra bit of vitamin c in your beverage. 

#4 Mint to Be

If fresh lemon isn’t to your liking then mint can also help to remove the bitterness of green tea gone wrong. Let the tea cool down and use around 3 fresh mint leaves to every teaspoon of green tea. Remove the leaves before drinking and enjoy your improved brew.

#5 Purity of Water

It can be challenging making the perfect cup of green tea if you live in a hard water area. Additional minerals in the water, namely magnesium and calcium, prevent the tea leaves from infusing efficiently which can make your cuppa taste slightly off-putting and look cloudy.

To overcome the problem try using filtered water in your kettle or even investing in a filter kettle.  This will help to improve not only your green tea but all your hot beverages, including coffee.  

We are all aware that hydration is crucial for physical and mental well-being, but many off-the-shelf thirst-quenching choices tend to be packed with artificial sugars, flavouring and caffeine. But, we do get that plain old water, can be a little dull.

In celebration of National Nutrition & Hydration week, we wanted to offer some wholesome and delicious tips for topping up your fluid intake this summer and beyond.

Why is hydration so important?

The adult human body is 60% water.   Our fluid intake helps keep our vital organs functioning, it helps to regulate our body temperature, lubricate our joints, fight off infections and delivers nutrients to our cells.

Staying well hydrated also contributes to good quality sleep, mental clarity, good skin and our overall mood. It is especially important for older adults as they can become quickly dehydrated, which is caused by a decreased thirst sensation and changes to sodium and water balances. 


What are some of the healthy and delicious alternatives to drinking just water or sugary drinks?  

1. Coconut Water

This option is great after exercise and has the advantage of containing electrolytes – these are important minerals, namely, potassium, magnesium, sodium and calcium that help your body achieve a fluid balance.

Easily available in most supermarkets as a stand-alone drink, but you can also add to smoothies, if the taste is a bit too strong. Also, the sugar content is lower than most fruit juices and sports drinks.

2. Super (hydrating) Salad

So many tasty salad ingredients are high in water content as well as offering additional vitamins and nutrients. Our top picks are:

• Lettuce: 96% water – high in vitamin K & A, good source of fibre
• Cucumber: 96% water – low in calories, rich in vitamin K, potassium and magnesium
• Celery: 95% water – great source of antioxidants and anti-inflammatory properties
• Tomatoes: 95% water – good source of vitamin A for the immune system
• Spinach: 93% water – excellent source of iron.

3. Infuse & Improve

Water is obviously a great way to hydrate, but some people understandably find it a little bland. Why not infuse your H20 with herbs like mint, rosemary or lavender, or invigorate with citrus fruits such as orange, lemon and lime or even a combination of the two ingredients such as lemon & lime or orange & mint.

4. Don't Dismiss Dairy

Not the obvious choice but dairy products such as milk and yoghurts are a fantastic way to hydrate. Some plain yoghurt contains 88% water, as well protein and calcium. Pour over a juicy fruit salad to create a delicious and satisfying method of increasing your water intake.

Some studies have found that low fat milk can be even more hydrating than water. The sugar lactose, protein and small amount of fat helps to slow the release of fluid from the stomach keeping you hydrated for longer.

5. Blend, Set & Serve

Soft fruits with a high water content such as melon, strawberries, pineapple and oranges are lovely and huge favourites in summer. However, globally, we waste a shocking amount fresh produce and we're all guilty, at some time, of overbuying fruit in our weekly shop and letting it spoil.

A great way to avoid food waste and have something fun in the freezer is to make homemade ice-lollies. The internet is awash with gorgeous recipes such these on BBC Good Food, and you can easily pick up ice-lolly moulds in supermarkets or online. 

And finally, no blog post from The Teapot would be complete without mentioning the benefits of our beloved brew.

For many years it was believed that tea (as well as coffee) was a diuretic, but this has now been debunked. Drinking tea certainly does count towards your daily fluid intake. With this in mind we would recommend turning to herbal teas for even better hydration. Our Hibiscus Flowers Cut and Chamomile Flowers are excellent choices as they are healthy, hydrating and naturally caffeine free....and taste great too!

As a small business we carefully source our wonderful range of teas from respected merchants. We have always been confident that we will receive continuous high quality leaves and regular supplies. However, recent media coverage has reported that tea harvests are becoming increasingly impacted by climate change.

In the UK we drink approximately 100 million cups of tea a day. To say that we enjoy a brew is a bit of an understatement. So, when we read that our beloved beverage is under threat, it is important to understand why.

English Breakfast Tea, Irish Breakfast Tea and Afternoon Tea are what most people consume as the standard everyday cuppa. These are blends of black teas, much of which is sourced from Assam, Sri Lanka and Kenya (the world’s biggest exporter of tea). These three regions, as well as China are starting to lose the battle against heavier rainfall, rising temperatures, and erratic weather conditions.

According to a recent report by Christian Aid, East Africa’s tea production will be greatly reduced in the coming years due to climate change. The Charity predicts that tea production in optimal regions could fall by as much as 26% by 2050, and 39% in the average growing areas.
To the other extreme, areas such as Assam and Sri Lanka are experiencing prolonged droughts. This can encourage insects and pests, as well as shifting the timing of seasons. Ultimately the result is noticeably lower crop productions.

Sadly, it is not only the quantities (or yields) of tea that will be impacted, but the taste and moreover the health benefits. Flooding within tea estates effects the delicate compounds in tea, which diminishes the quality and nuances of flavour. When the tea plants become water-logged ‘secondary metabolites’ are diluted which in turn, lowers their immune-boosting and anti-oxidant properties. Kat Kramer (Climate Policy lead at Christian Aid) compares this to a recipe in which herbs and spices are removed, stating that “you will not get the same richness of flavour”. So, unfortunately, we can assume that our daily brew will start to change in the coming years.

We should also consider how this these conditions are impacting people as well as the planet. Younger generations of tea harvesters are looking elsewhere for secure incomes. With such unpredictable conditions, jobs and livelihoods are at stake.

Put the kettle on, I feel depressed….

Hold on, hold on - all is not lost!. World leaders are not viewing climate change as a ‘storm in a teacup’. Under the International Paris Agreement, 196 Nations have committed to try and limit global warming to 1.5°C, which is above pre-industrial levels. At the Earth Summit last month, hosted by US President Joe Biden, Countries reaffirmed this promise.

While we are recovering from a global pandemic it would be reasonable to expect that progress would be stunted, but experts have described 2021 as a ‘super year’ for tackling climate, bio-diversity and environmental issues. 

In the meantime, we at The Teapot are reflecting on our own carbon footprint and trying to improve things. We will be introducing bio-degradable bags this year, in addition to our recyclable packing and postage material. We have also started using Royal Mail for fulfilment whenever possible, as we have learnt that they are the most carbon conscious delivery option.
This is a work in progress and there is always so much more to improve on, but as playwright Arthur Wing Panero wrote, ‘Where there’s teas, there’s hope’.