A fresh chapter for English tea cultivation is emerging in Sussex.
The Banks Tea Estate, located in Mountfield, East Sussex, operates as a complete field-to-cup operation, producing premium tea that is entirely grown and processed within Sussex.
The estate, established by Mark Wyatt, includes cutting-edge processing facilities and places strong emphasis on terroir—the environmental influences that give the tea its distinctive taste and character.
Mr Wyatt said that today marks the beginning of a new chapter for premium British-grown tea. He noted that Britain has long cherished tea, and at a moment when consumers are increasingly focused on origin, purity, and wellness, they aimed to develop something cultivated here, processed here, and completely traceable from field to cup.
Every stage of production occurs on the premises.
The estate employs regenerative agricultural practices including rainwater collection, no-till farming, wildlife pathways, composting, and planting of native trees.
The workforce is local, and the company states its commitment to maintaining minimal environmental impact.
The land, previously dedicated to hop cultivation, enjoys nutrient-dense soil and hydration from the nearby Darwell Reservoir—conditions the estate maintains produce teas of exceptional clarity, subtlety, and complexity.
Britain consumes over 100 million cups of tea daily.
While traditional black tea continues to dominate, demand for premium and specialty teas—including herbal and green varieties—is expanding.
Mr Wyatt suggests English tea could attain the same standing as English wine, noting that consumers are showing greater interest in the provenance of their beverages and their production methods.
He said that English wine, now internationally acclaimed, has demonstrated what becomes achievable when a region prioritises quality and identity over time. He believes English tea can follow a comparable trajectory. He noted that just as consumers have embraced wine tastings and vineyard visits, they are observing rising curiosity about tea in the same manner—understanding where it is cultivated, how it is produced, and the unique flavours various landscapes can yield.
The Banks Tea Estate’s inaugural collection features a Pure English Black Tea and a Pure English Green Tea, both crafted from whole leaves to deliver the complete depth of their Sussex-grown character.
The black tea is characterised by a burnished copper hue with citrus, floral, and subtly woody undertones.
The green tea undergoes hand-roasting and provides fresh spring scents, gentle vegetable notes, and a clean, delicately sweet aftertaste.
Both varieties are sold exclusively through the estate’s website and packaged in ring-pull tins designed to preserve freshness while minimising plastic usage.
Priced at £22 for 5g of either tea, these are positioned as luxury offerings for passionate tea lovers.
Preparation techniques matter significantly for optimal enjoyment, Mr Wyatt advises, recommending the use of a teapot and strainer.
He suggests brewing black tea at 95°C, while green tea reaches its best at 85°C.
Due to the superior leaf quality, one portion can yield up to four pots.