While Prufrock is probably the essential London coffee shop, it is worthy of note here, too. The same fastidious approach that defines coffee service underpins its approach to teas, too, and a longstanding relationship with Postcard Teas means an intimate understanding of how to best capture the essence of a given tea. That same relationship also means that Prufrock was the first to feature Postcard’s new range of stone-rolled teas: ground to a fine powder in Postcard’s Camden warehouse, the teas are mixed with steamed milk to create an aromatic alternative to coffee.

This little shop on Ealing’s Haven Green specialises in high quality Japanese patisserie, often flavoured with matcha. The offering is exquisite, and so deserves a high-quality drink to partner even though it will most certainly stand on its own. The tea roster is wide, the preparation careful, and its prominence on a residential thoroughfare promising: the kind of tea and pastry shop that any neighbourhood would and should welcome.

TABxTAB is a relative newcomer to Westbourne Grove, but since opening in summer last year, it has stood apart from its neighbours as a cafe that’s singly dedicated to quality and the customer experience. Every detail here is considered, and the tea is no different. A range of teas from pu’er through oolong to a ceremonial grade matcha are painstakingly prepared, with multiple infusions available of the leaf teas to fully express the character of each tea.

Matcha, Sencha, Houjicha, Genmaicha and Mugicha: this kimono shop with an adjacent tea bar is a haven for Japanese green teas. Houjicha — a roasted green tea, uncommon as most Japanese green teas are steamed — is a fine order, but the real star is matcha, either whisked up into the usucha (thinner, foamier) or koicha (richer, thicker) preparation. Whether in the market for a kimono or not, this is a focused space dedicated to showing London how specialised tea can be.

Afternoon tea is the big draw in this London institution, but its careful attention to sourcing means that tea at any time of day is a considered, delicious affair. Serving teas from Henrietta Lovell’s renowned Rare Tea Co., Claridge’s balances the need for proprietary blends and myth-making with highly specialised loose leaf: a stand-out is the Malawi Antler, a tea made not from leaves but the stems of spring shoots.