Organic teas, from green to blue

Twelve loose leaf teas and two boxes, all organic, all blended and packed in Cambodia. If you are choosing between them, the useful question is not which is best but what time of day it is.

Morning, take a black: the breakfast Orange Pekoe is the only one in the range built to take milk, the chai wants to be simmered with it, and the Earl Grey is better without. Afternoon, take a green at 90 degrees for two to three minutes, never boiling water, which is what makes most people believe they dislike green tea. End of the day, a white: soft, low in tannin, and one of them sweetened by liquorice root rather than by sugar.

Between March and May the honest answer is iced. Brew at double strength, cool it before it meets the ice, and pour over a full glass. The lemon black and the Angkor green are the two that hold up best to dilution.

Tins if it is going in a suitcase, kraft bags if it is staying in your kitchen.