Leaf & KettleWarming the pot
Leaf & Kettle

Tea blenders and tea room Harrogate

Every cup begins as a dry leaf.

We blend loose-leaf tea by hand in the back room and pour it in the front. Scroll, and we will make a pot together.

Book a table Watch a pot being made

Scroll to warm the pot

01 From leaf to cup

From leaf to cup

The dry leaf

Small, dark and tightly rolled.

Every tea we sell arrives as a handful of dry leaf, twisted tight so it keeps for months. It smells of almost nothing until water finds it. Pick some up and it rustles.

Nothing added, nothing awake yet

The blend

A pinch of this, a scoop of that.

Our blender weighs the base leaf into the bowl first, then the petals and the peel, then turns it all over with a wooden spoon. Cornflower for the eye, bergamot for the nose.

Blended in batches of 2 kg

The pour

Water, just off the boil.

The lid comes off, the leaf goes in, and the kettle is lifted high so the water falls in a thin line. Black tea likes it hot. Green tea does not, and will sulk.

95 degrees for black, 75 for green

Steeping

Watch the colour spread.

Colour curls out of the leaf in ribbons, then settles into the water. The leaf unfurls to its true size, a little at a time. This is the part you cannot hurry.

Four minutes for Assam

The first sip

Pour, wait, then drink.

The pot tips and the cup fills with amber. Hold it under your nose for a breath. Then sip, and notice what the leaf actually tastes of.

Milk is allowed. We will not tell.

The dry leaf0:00steeped

I / V

02 Your pot

Choose a tea.
Then choose how long.

The leaf, the colour and the steam all change with the tea you pick and the time you give it. Stop early and it is pale and floral. Wait too long and it turns on you.

Tea

Liquor
Light copper
Water
95°C
Best at
4:00

Second-flush leaf from a small Assam estate.

Drag the table to look around

03 Tea and tables

Take some home, or stay for a pot.

Loose-leaf tins from the blending room, a workshop where you blend your own, and afternoon tea in the tea room. Prices are invented for this concept page.

Assam Second Flush

Malt, honey, a brisk finish. The one for milk.

£9.50 50 g tin

Earl Grey Cornflower

Calabrian bergamot over black leaf, with blue petals.

£8.75 50 g tin

Jasmine Blossom

Spring green tea scented over several nights.

£11.00 50 g tin

Rooibos Calendula

Red bush with marigold. Sweet, caffeine free.

£7.50 50 g tin

Sencha Spring

Steamed Japanese green tea. Cooler water, shorter steep.

£10.50 50 g tin

Blending workshop

Blend your own.

Two hours at the blending bench. Taste twelve base teas, weigh your own recipe, name it and take home a 100 g tin with your label on it.

£42 a person, 2 hrs, Saturdays and some Wednesdays

Afternoon tea

The tea room, three tiers.

  • The classic£28.50
  • The tall stand, for two£54.00
  • Little leaves, under 12£14.00
  • A pot and a slice£9.80

Served 12 until 4. Scones are baked at eleven.

04 The small print

Small batches, slowly done.

Loose-leaf teas on the shelf
0
every one tasted by us before it is bought
Largest blend batch
0kg
so every tin tastes like the last one
First kettle
0
a market stall, then a back room, then a tea room
Tables, all by the window
0
book ahead for weekend afternoon tea

05 Book

Book a table.

Afternoon tea, a pot and a slice, or a place at the blending bench. Tell us when and we will write back within a day.

A concept page. Nothing here is bookable and no message is sent.

Visit

Find us

14 Cold Bath Lane
Harrogate HG1 4LK
Two minutes from the Stray

Hours

  • Monday to Friday9 to 5
  • Saturday9 to 5.30
  • Sunday10 to 4

Say hello

01423 555 014
hello@leafandkettle.example