Three generations.
One leaf.

Roy's Tea began with a single hillside in Kurseong, and a young man's refusal to ship his best leaves anywhere but home.

For most of the twentieth century, India grew the world's tea but rarely drank it. The finest leaves left for London auction houses by the trunkload, while the country was left with dust and fannings — the broken remains of its own harvest.

In 1924, our grandfather planted the first estate. In 1948, he decided this was no longer acceptable. He kept his best lots for a small circle of friends, and a slow rebellion began at the kitchen table.

Three generations later, we still do it the same way. We work with a handful of estates, taste every lot ourselves, and refuse to scale beyond what the leaf will allow.