Trumpers tea founder, Claire Trumper visits tea suppliers and talks directly to growers about new Fairtrade initiatives and the increasingly relevant impact of climate change on tea production. Claire personally selects only the highest quality loose, whole leaf tea. Visit our shop to explore the full range of tea that we offer.
Popularised, and brought to England from Scotland by Queen Victoria, so turning ‘breakfast tea’ into ‘English breakfast tea’, this blend of Assam, Kenya and Ceylon teas is a traditionally stimulating start to the day.
The rich loamy soils that the great, meandering Brahmaputra River in Northern India has deposited over the years, give our Assam tea its unique malty and even ‘jammy’ taste. The Kenya teas we select contribute extraordinary flavors and brightness in your cup; and the Ceylon from Sri Lanka, balance the blend, providing a light and refreshing overtone. Uniquely blended together these different flavours create our own English breakfast tea.
The wonderful citrus and lively flavour of this classic tea, comes from the oil of the Bergamot Orange. In fact any tea flavoured with Bergamot oil is called Earl grey tea – rumoured to have been first introduced to England by the British Prime Minister, ‘Earl Grey’ in the 1830s.
The elegantly light and mellow base of teas for our own Earl grey blend comes from two tea estates in Southern India with very different stories. High in the mountains on one of these estates, tea was first cultivated by Chinese prisoners of war, captured by the British during the opium wars 1835. The other only returned to planting tea in 1993; but now employs up to 700 families practicing sustainable agriculture.
Tea planting in Sri Lanka (formerly Ceylon) was first introduced by the British over hundred years ago when coffee plantations in the country were devastated by coffee rust fungus. Our high quality Ceylon tea from a district fondly known as ‘Little England’, has a delicate flavour and a rosy colour. It is grown in the mountains where the air is fresh and cool, slowing down the growth of the bushes to produce this fine flavour.
Fairtrade agreements on this estate since 1996 have provided workers with electricity, a new ambulance for the clinic and recreational areas for both the workers and the community. A new vocational centre will provide opportunities for the workers’ children.
The ‘champagne’ of teas, Darjeeling is grown only at a UNESCO World Heritage Site in the Himalayan Range in the Indian state of West Bengal.
The exotic flavour of this premium tea is a delicate blend from two estates, one of which takes its name from the whistling ‘Chamoo’ birds that gather at the estate in the summer. Both estates provide a healthy and sustainable environment for all their employees, with fully equipped hospitals and primary schools for workers’ children. The estates are both converting to organic cultivation and plan to harness natural water to produce hydroelectric power. They are also proud of a fiercely loyal workforce, 70 per cent of whom are women.
The rugged and hostile sandstone mountains in the Cedarberg region of South Africa are the only place in the world where Rooibos or ‘red bush’, as it is commonly known, will grow.
Our fairtrade, organic blend of Rooibos is produced by growers that have, unusually for tea estates, set up as a co-operative. Thriving only in these rough conditions, Rooibos is a completely different plant from other ‘black’ teas. However, the tea is grown and processed in the traditional way, with minimal use of machinery, harvesting is by hand to ensure a finer quality of tea.
Since the collapse of apartheid, farmers from Heiveld and Wuppertal have been working together to create better market opportunities and environment for their communities.
The rise in popularity of green tea, linked to significant health benefits including a defence against cancer, is exciting. Our green tea, appreciated for its exceptional taste as well as medicinal benefits.
From the Fujian Province of China, the green tea we have chosen is famous for its unique spiral leaf and great taste. During hand processing, the bud-leaf is rolled into a tight silvery-green spiral that holds the freshness longer. Unlike black teas, green teas do not undergo fermentation and the leaves are dried immediately after they have been rolled, ensuring light, fresh, green liquor is produced.
Our herbal teas, Camomile, Peppermint, Fennel and Lemon Verbena are grown with the help of the warm sunshine in Egypt, Turkey and Spain. Herbal infusions date back to as early as Ancient Egypt, prepared by adding hot water to the dried or fresh leaves, fruits, roots or grains and letting them steep for a few minutes. They are equally delicious served hot or cold with ice on a summer day, and are often drunk for their physical or medicinal effects, particularly stimulant, relaxant or sedative properties.