It’s National Tea Day on 21st April, and we’re celebrating the small rituals that make a getaway feel restorative: a quiet cuppa and a serene view worth lingering over. We spoke to Cornish Tea, our in-room tea partner at Budock Vean, about what makes their blends so rooted in Cornwall.
Who are Cornish Tea, and what makes you distinctly “Cornish”?
Cornish Tea is proudly blended and packed in our Cornish factory, where every brew gets the proper job treatment (and probably a bit of sea air for good measure). Our teas are completely plastic-free and biodegradable, because we like our coastlines as clean as our cuppas are strong. We set out to create a proper job brew that shows Cornwall at its very best, bold, comforting and full of character, just like the people who make it. And while we’re at it, we’re chuffed to be creating real careers locally too, proving that a great cup of tea can do more than just wake you up in the morning.
With your first product, Smugglers Brew, what flavour and strength were you aiming for, and why do you think it resonated so quickly?
We wanted something smooth, well-rounded, and dependable, a proper “put the kettle on” kind of tea. Strong enough to wake you up, but not so strong it bites back. I think it resonated because it’s easy to love. No fuss, just a really good cup of tea.
What’s one thing people would be surprised to learn about tea bags, packaging, or sustainability in the tea industry?
That many tea bags still contain plastic, even the ones that look paper-based. It’s one of those things people are quite shocked by once they hear it.
You introduced plastic-free tea bags early on. What prompted that move, and what did you have to solve to make it work at scale?
We didn’t want to be part of the problem. Once you realise how much hidden micro-plastics can be in everyday tea bags, you can’t really ignore it. The challenge was finding materials that still delivered on flavour and strength, and then making that work reliably at scale. A lot of testing, a lot of tea drinking… not the worst problem to have.
For guests who normally ‘aren’t tea drinkers’: which blend do you recommend as a gateway cup, and how should they take it?
If you don’t usually think of yourself as a tea drinker, flavoured teas are a great place to start, they’re a bit more playful and a little less “traditional brew.” Something like our Vanilla Chai or Lemon & Ginger is a perfect gateway, they’re naturally aromatic, smooth, and full of flavour without feeling too heavy.
If a guest is making tea in their room, what are your top dos and don’ts for the best result (water temperature, steep time, milk last/first)?
It’s not really our place to tell you how to make your tea, that’s the beauty of a proper cuppa, it’s yours to enjoy exactly how you like it. However, if we had to offer one small tip, we’d say use freshly boiled water and go easy on the squeeze. Let it brew, let it do its thing, and you’ll get a much better cup for it.
Which teas would you match to (a) breakfast, (b) afternoon tea/treats, and (c) post-dinner wind-down, and why?
Breakfast calls for something strong and reliable like Smugglers Brew. Afternoon tea is a chance for something a bit lighter or more aromatic, perhaps our vanilla chai to go alongside sweet treats. And after dinner, a herbal tea like peppermint or chamomile is perfect for slowing things down.
Your National Tea Day moment: Put the kettle on, let it brew for a proper 3–4 minutes, and take your time.
You’ll find Cornish Tea & Coffee in your room at Budock Vean and served in our restaurant and lounge.
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