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.
Orthodox Processing
Orthodox Manufacture refers to teas which are hand-plucked and processed in smaller quantities and closely watched to maintain predominantly full, unbroken leaf. Ceylon Silver Stripe is and orthodox tea produced from young leaf and tip bud, lightly withered and carefully rolled in a special, wooden base tea roller to maintain the leaf’s consistent color and shape.
Silver Stripe
During processing, the edges of each leaf and bud curl inward revealing the slender mid-vein of the leaf which has turned a bright white-silver color.
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.
