Tea seeps through every aspect of Timothy and Asako d’Offay’s lives - in fact, the two met through tea. “Asako came to the UK as part of a little tour around Europe. She came into our shop and did a beautiful tea ceremony,” says Timothy d’Offay, who runs Postcard Teas with Asako in central London. “We kept in touch and got married within a year.”

Their small, picturesque shop brims with teas from around the globe, with each tin inscribed with the estate’s name and the place of production. For the d’Offays, the story behind the teas is just as important as the brew itself. “We don’t choose the tea - we choose the tea-maker,” says Timothy. “I like meeting the families behind the teas; I end up feeling so close to them and I want to connect with the whole process,” adds Asako.

We caught up with Timothy and Asako at their London shop for tips on everyday tea making, summertime brews and why small-batch, artisanal teas are the best.

Why did you name the shop Postcard Teas? Timothy: We came up with the name because the teas are almost like our postcards from people and places we know and visit. I was studying in Kyoto and became interested in tea culture generally. All of the places we went, which were predominantly in Asia, are special in their own way. I think tea is remarkable in that it comes in as a foreign thing in most cases and then, it becomes of that culture.

And we adopted the postcard format with the colourful labels for our teas – they are all from pre-1920s postcards from around the world.

What sparked your interest in tea? Asako: My father’s side of the family used to make tea - they even imported and exported black tea to Europe at one point. And my aunt got married to a family that does tea ceremonies so I studied from her.

Why do you select teas that come from small-batch farms? Timothy: We found that the best teas are made on smaller scales. The smaller farms tend to farm without any agrochemicals - so very naturally. This is because they are the people who are making the tea themselves. Also, we found that in some places, like in India; by working with smaller farms we could give back more. So when we buy the tea, more of the money we were paying for the tea goes back to the people who made it.

Do you have a daily tea routine? Timothy: I have two cups of tea in the morning and then coffee on my way to the shop. Then I’ll start drinking more serious tea throughout the day and at night. I love the fact that with tea, you can choose according to your mood.

Do you have a favourite tea for summer? Timothy: I love making sparkling, cold-brew teas. I think all fresh green types of teas are nice for summer - the Chinese believe that green and white teas are cooling.

What are the important aspects that go into a tea ceremony? Asako: I choose the tools very carefully for the guests. And then I make sure that everything is clean. So I wipe the tea canister and scoop everything in front of the guest. Everything is clean and ready - and I clean the tools after the ceremony as well to welcome the guest again.

Do you have any brewing tips for basic, everyday settings like the office or home? Timothy: Try and avoid tea bags. They’re not very ecological and limit your choice as most brands only have a couple of different teas. Rather, opt for loose-leaf - it’s better for you and the environment, and if you can, buy a ceramic Korean infuser cup.

What makes a great tea? Timothy: Most great teas have a lovely balance of natural sweetness and astringency - so a nice level of bitterness but together with sweetness.

What do you love most about tea and the culture surrounding it? Asako: Even if it’s the same tea, it tastes completely different according to who makes it. Tea is something you drink everyday so it’s a part of your life. It’s your own story - how the tea is made, where it is sourced and what sort of cup you use.

Timothy: You can customise it and make it your own, whether it’s with the amount of sugar or milk you want, the strength, etc. It’s the absolute opposite of most prepared drinks, which come refrigerated, and where you don’t know where it was made. I think it’s a great break in the day if you can make yourself some tea.