There are a thousand miracles in the wondrous mountains of Ceylon, misty forests, winding roads, happy people, and endless tea fields. On our 2019 teahunting journey we met this producer team, who have a really new way in the Ceylon tea industry. They take care of their plantation in an organic way, the picking and producing made by hand, and the workers get outstanding payment.
This amazing black tea is made from leaves of a mixed-age plantation with many old trees. Harvested from mainly Assamica and cross-pollinated Sinensis subspecies. Ripe-tomato-like taste, sweet potato, essential oils, and it goes down with bitterness of tonic. Brew in a small pot, and serve at the end of a meal, excellent digestive.
Steamed gaiwan: sauna-like scents, toasted scone, mountain feeling
Tastes, feeling: sweet potato, camphor, Red Jade flavors, lollipop, and essential oils. We also find really nice bitterness, worth using 90 degrees for the perfect experience. Typical afternoon tea, really good choice with a butter biscuit. The tea’s chi is soft yet dynamic.
We write about our 2019 Ceylon teahunting trip in this article.
Quantity: 5-6 grams per 150ml
Water temperature: 90ºC. From fresh spring, mineral water, or filtered water
Brewing time: 25-30 seconds
Infusions: 4-5 times