The mastery of blending
In the book, royal correspondent Russell Myers speaks to Stephen and Matthew Twining about one of the defining parts of the Twinings story our business: the art and science of blending tea.
“To understand Twinings’ philosophy of sourcing and blending tea to a high quality, you have to understand tea,” says Stephen Twining, tenth generation of the Twinings family. “Tea is like wine. Every time you pick it, if the weather conditions change, the tea has a different profile. However, your cup of English Breakfast or Earl Grey never changes - that is the art of blending tea.”
That expertise dates back to 1706, when Thomas Twining opened Tom’s Coffee House on the Strand and began selling dry tea for customers to enjoy at home. Delivering consistent taste and quality was as important then as it is today. That commitment was recognised when Queen Victoria granted Twinings its first Royal Warrant in 1837, and Twinings has supplied every reigning monarch since.
“Our commitment to quality and blending really sets us apart,” says Matthew Twining, the eleventh generation of the family and
currently training to become a Twinings Master Blender. It takes at least nine years to achieve this title, and today our team of 14 Master Blenders has more than 250 years of combined experience. “We drink 100 million cups of tea a day in Britain, and a lot of effort goes into making each teabag. We taste every blend at least six times before it reaches the consumer - and we’ve been doing that for hundreds of years. Today, that same dedication underpins Twinings’ global footprint, with the brand enjoyed by consumers in more than 120 countries.”