Plucking Season: Due to this region’s consistently warm and humid climate, high quality tea can be produced year-round.
Introduction: Located at the southernmost end of the Island of Sri Lanka, just 22 km from Galle and at an elevation just above sea level, Akuressa is a lowland tea village. This region is known for its unique blend of European and Sri Lankan architecture as well as exquisite beaches. The life-giving Nilwala River moves through Akuressa, irrigating tea, cardamom and cinnamon farms as it flows gently into the Indian Ocean.
Lowland Tea
Unlike other tea growing regions in the world, many of the best teas in Sri Lanka are grown in the lowlands near the coast. Topographically, this tea is grown in a virtual crucible fostering quick growth and lush, full leaves and tips.
Varietal
The tea plant is not indigenous to Sri Lanka, therefore careful selection must be made as to the type of plants used in this region. Once a suitable varietal has been found, new plants are propagated from cuttings rather than seeds to ensure that the desirable characteristics remain intact from generation to generation. These new plants are referred to as clonals.
Special Plucking
Ceylon Black Needles consists of only young tip bud leaves plucked early in the morning before the regular, less selective plucking rounds of the day.
Unique ProcesAfter plucking and a light withering, Ceylon Black Needles are subject to a unique process giving them their distinctive character not found in any other tea. They are placed in a special, miniature autoclave-type machine which creates sufficient atmospheric pressure to rupture the cell walls (allowing even oxidation) without damaging the needle-like shape of the young tip buds.
Brewing Suggestions Ceylon teas are renowned for their full flavor and rich, fruity aroma. To accentuate these qualities, we recommend using higher temperature water, close to or just before boiling (180 - 200 F), with a proportion of one teaspoon of leaf (or two for looser, full-leaf teas) per 8oz of water. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a “flatter” taste as opposed to a more “lively” taste from slightly cooler water. Steeping time can vary depending on whether you wish to drink with milk or without. To drink without milk, 3 ½ to 4 ½ minutes is plenty of time to bring out a well balanced sweetness and astringency. With milk, a slightly longer time is required, 5 to 6 minutes, to acquire enough astringency to balance the milk.
