I came across Phom Tea not quite by accident but in a ‘need-for-refreshment’ way rather than ‘I’m-looking-for-a-new-tea-product’ way.
|Menu at Foodies Festival|
Whilst having a good old perusal and mooch at the Foodies Festival in Birmingham in May, Mum and I (in a bid to quench our thirst) found ourselves at the Phom Tea tent ready for a brew and a little sit down.
|PHOM Tea Tent at Foodies Festival|
Purchasing a pot of Phom breakfast tea to share and cooing over the lovely teapot ensemble, once we began drinking it, we commented on finding the taste cleaner and more palatable than the conventional teabag-in-a-mug standard. Plus, we found you don’t need as much milk to dilute it with as you are not having the overwhelming strength as you can get from the average teabag tea. The more we had, the nicer taste that came through and we were somewhat smitten with it by the time our cups were empty.
|Table Arrangement using a |
PHOM Tea Carton
So, I went over to find out more from the vendors and I met one of the co-owners of Phom, Philip. He explained that he and his business partner Omar, (hence company name PHOM) met at Liverpool Business School and whilst talking about their shared love for loose teas coupled with the fact that Philip was missing the teas his mother sold in her tea shop in Germany, they decided to set up their business.
|PHOM Tea Selection|
Using Ethical Tea Partnership sourced growers for their supplies, their initial business mission was to 'get people drinking loose leaf tea, one cup at a time' and as word spread around Liverpool and beyond of their venture, their popularity grew and they began supplying delis, specialist food shops and restaurants.
As my conversation continued with Philip, I began to recognise him and he indeed confirmed that himself and Omar were on the BBC2 programme ‘Dragon’s Den’ and negotiated a deal to work with renowned Designer/’Dragon’ Kelly Hoppen to take the business further.
I have written about the divine luxury of having the time for making tea from loose leaves before and I still stand by my case that it is indeed the best way to consume tea both from a taste point of view and to embrace the wonderful ritual of tea making itself.
What started as a simple need to recharge one’s batteries at FoodiesFestival has turned into us getting acquainted with Phom and making that resolve that we must drink more loose leaf tea when we can.
|Making PHOM Tea at Home|
With a little box of loveliness to take away with us, we have been able to continue to enjoy the PHOMomenon since Foodies Festival at home - ‘one cup at a time’…….
Disclosure: This post was written following kind receipt of a complementary pack of PHOM Tea at Foodies Festival Birmingham. This review was conducted honestly without bias and I was not required to produce a positive review. For further details of my PR policy, please see the Press, PR & Food Writing page of this website.