If 'TEA MAKES
EVERYTHING BETTER’
SHOULDN’T WE
BE DRINKING
BETTER TEA?®

CHASH is fully committed to bring you only the highest quality tea.

We have travelled the world to source the very best (try the rest!)
Our days are dedicated to finding you both traditional classics and rare teas not otherwise found in the UK.

If ‘TEA MAKES
EVERYTHING BETTER’
SHOULDN’T WE
BE DRINKING
BETTER TEA?®

If 'TEA MAKES
EVERYTHING BETTER’
SHOULDN’T WE
BE DRINKING
BETTER TEA?®

If 'TEA MAKES
EVERYTHING BETTER’
SHOULDN’T WE
BE DRINKING
BETTER TEA?®

If 'TEA MAKES
EVERYTHING’BETTER’
SHOULDN’T WE
BE
DRINKING
‘BETTER TEA’?®

CHASH is fully committed to bring you only the highest quality tea.

We have travelled the world to source the very best (try the rest!)
Our days are dedicated to finding you both traditional classics and rare teas not otherwise found in the UK.

About CHASH Tea

At CHASH we source ‘Better Tea'

Dan, the Founder and owner of CHASH, takes great pride in scouring the world to find the finest teas

His English Breakfast Gold, Fog Green and Peppermint all won a Gold Star at the recent 2020 Great Taste Awards
The Earl Grey 1833 is blended exclusively for us.

Our Range of Teas & Gifts

We love tea (Magic FM called Dan a ‘tea geek’!).

So what is our philosophy that drives what we do?
Here it is!
‘If ‘Tea Makes Everything Better’ shouldn’t we be drinking Better Tea?

Loose Tea

Choose from 79 of the very finest loose tea.

Loose Infusions

Choose from 30 delicious loose infusions.

Tea Pouches

The widest range of fine teas and infusions in a convenient pouch.

Speciality Teas

We have hunted out these special teas so we can bring them to you.

Friends of CHASH

People have written some very nice things about CHASH, our tea, our service, the training ….and even us!

We are a bashful and modest bunch. But we recognise these positive comments give you confidence in our tea

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In Japan Matcha is the centrepiece
of the Tea Ceremony.

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To make Matcha you first cultivate the finest Green Tea. Just before picking, the leaf is shaded for 2-3 weeks. Depriving the leaf of sunlight increases its polyphenol count and makes for a richer flavour.

Once picked the leaf has its stem and veins removed. This process produces what is known as ‘tencha’. The remaining flesh is then ground down using a pestle and mortar into powder form.

To drink Matcha place 1g of the powdered leaf into a bowl and add to it a small amount of warm water (between 40-70 degrees). Whisk away in an M movement for 10-20 seconds. Once you create a smooth, creamy head your Matcha is now ready to drink!