Plucking Season: Due to this region’s consistently warm and humid climate, high quality tea can be produced year-round.
Introduction: Sri Lanka, known as 'Lanka' in ancient times meaning 'Resplendent Land', and as 'Ceylon' in colonial times, a name still used on occasion, but often in the tea trade. Grown in southern Sri Lanka, known for its unique blend of European and Sri Lankan architecture as well as exquisite beaches.
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.
Orthodox Style
This is a hand-plucked tea, processed in small quantities to maintain predominantly full, unbroken leaf. It is carefully rolled in a special, wooden base tea roller.
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 (190 - 200 F), with a proportion of one teaspoon of leaf 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.
