What is flavour? 

All flavours are chemical compounds. Take, for instance, rose.  The flavour of rose is a naturally occurring chemical within the petals. It has an identifiable chemical structure just like water, sulphur or even vanilla.  There are three ways of making rose flavour in a format that is useable for tea, potpourri or perfume.

  1. Natural Flavourings are individual substances with flavouring obtained from raw materials such as fruits, spices etc.  Only enzymatic or microbiological processes may be used in production, such as squeezing, distilling or fermenting.
  2. Natural Identical Flavourings conform 100% to the natural flavourings.  The difference is that Natural Identical Flavourings are produced by a chemical process to exactly replicate the natural chemical structure.  If you looked under a microscope, the chemical structure of both Natural Flavourings and Natural Identical Flavourings would be the same.  
  3. Artificial Flavourings have no natural equivalent.  They are cheap to produce and do not conform to any of the above standards.  In Europe, where our flavoured teas originate, there are only a few artificial flavourings allowed into foodstuffs by law.  

There are no artificial flavourings used in any of our teas.