Product Overview

Type: Black

Packaging: Bag

Origin: Sri Lankan

Description: Sri Lanka, formerly known as Ceylon, has been providing excellent teas since the mid 1800's and is currently one of the largest tea producing countries in the world. Sri Lanka has 6 growing regions: Kandy, Uda Pussellawa, Uva, Ruhuna, Dimbula and Nuwara Eliya. The central highlands of Sri Lanka offer humidity, cooler temperatures and consistent rainfall, all of which provide a favorable environment for high quality teas.

Classified as FBOPF 'EX-SP' (Finest Broken Orange Pekoe Flowery - Extra Special) this quality picking is distinguished by the many silver tips amongst the fine soot black leaves. Attractive mixture of the fine broken soot black leaves with silvery gold tips giving a light fruity aroma with hints of lychee.

Pure Ceylon Extra Special black tea grade consists an attractive show of golden and silver tips with little wiry type black leaf. This is tippy type tea grade. Highest quality extra special black tea, tippy consistency is more than 60% in tea. Smooth, deep rounded flavour with notes of malt, cocoa and tropical fruit. Great depth, little bitterness and a round character.

The quintessential Ceylon tea. This well-balanced, bright tea is a classic thirst-quenching brew. Big, bright, golden leaves give a full-bodied, refreshing cup to be enjoyed at any time of the day. Works well black or with a splash of milk.

Brewing Guide: Brewing the best cup.1 teaspoon per cup. Freshly boiling water, brew your tea for 4 minutes, a good rule of thumb is 3-5 minutes for most black teas (depending on your preference for strength)and enjoy with or without milk.

Ceylon teas are best paired with foods such as breakfast meals (breads, eggs, smoked fish, bacon, etc.), light savory foods, meats, eggs, cream cheese, pastries and fruit, to name a few.