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Ceylon tea is often hailed as the world's best fruity black tea. It is renowned for its brisk flavor and clarity in the cup. Sri Lanka excels in the production of fine black Ceylon tea.
Ceylon teas have distinctive personalities: rich, brisk taste and a bright golden to rosy red color. Rainfall from the annual monsoons drench the island with 45,070 inches of rainfall a year, providing a sound watering for the island's lush green carpet of tea bushes that blanket both the central highlands and the southern lowlands. . |
Region: Central Highlands of Sri Lanka
Dry Leaves: Broken Orange Pekoe
Flavor: Brisk, colors, with point
Aroma: Clean, bright
Liquor: Bright copper
Dry Leaves: Broken Orange Pekoe
Flavor: Brisk, colors, with point
Aroma: Clean, bright
Liquor: Bright copper
Use 1 teaspoon of loose tea in a strainer per cup (6-8oz. /236 ml.)If making tea in a teapot and an infuser is not used, pour through a strainer. The best temperature for brewing this tea is 90ºC /195ºF. Brew 3 minutes or to desired taste.
To brew black tea without a thermometer, set the kettle aside on a cool burner for 30 seconds. The water should be in the correct temperature range when the time is up. A cold teapot will reduce temperature of the water you use for brewing. It is a good idea to warm your pot before adding the tea leaves by running hot water through it.
To brew black tea without a thermometer, set the kettle aside on a cool burner for 30 seconds. The water should be in the correct temperature range when the time is up. A cold teapot will reduce temperature of the water you use for brewing. It is a good idea to warm your pot before adding the tea leaves by running hot water through it.