Weaver's Blend

Weaver’s Blend brings together black tea and oolong for a sturdy Huddersfield cup: malty at the front, toasted through the middle and lightly smoky at the finish.

The name nods to Huddersfield’s textile heritage. It describes where the blend was conceived and packed, not where the leaves were grown.

Porter Hill’s current recipe story names English Breakfast, Formosa Oolong and Russian Caravan as its three threads. The formal ingredient declaration is premium black and oolong teas; the current record does not give component percentages, individual estates, grades, harvests or smoke method.

Who will like it?

Choose Weaver’s Blend if you enjoy breakfast-tea body but want more toast and a measured smoky edge. If you want no smoke, English Breakfast is the safer choice. If smoke is the main event, choose Russian Caravan.

Ingredients

Premium black and oolong teas.

Brewing guide

• Amount: 2.5g—about one teaspoon—per 250ml
• Water: freshly boiled, 100°C
• Time: two minutes, then strain

Taste it black first. A small splash of milk rounds the malty side while leaving some toast and smoke in view.

Caffeine and storage

Black tea and oolong both naturally contain caffeine. No measured cup figure is supplied. Keep the pouch sealed, cool and dry, away from sunlight and strong aromas.

Available in 50g, 100g, 250g, 500g and 1kg packs. For smoke comparisons, troubleshooting and approximate cup yields, read the Weaver’s Blend brewing guide.