Origin: Ceylon, Sri Lanka
Description: The renowned Ceylon tea comes from Sri Lanka, a large island just to the South of India. Tea production in Sri Lanka dates back to the mid-1800s when tea plantations took over from a failed coffee industry. This country boasts a perfect climate for growing tea in its cooler interior. The elevation of its highlands, warm temperatures, and substantial rainfall mean that, despite its relatively small size, this country is the world’s fourth largest producer of tea. Ceylon black tea is known for its crisp, fruity tones and brisk golden liquor. This FBOP (Flowery Broken Orange Pekoe) delivers a deep, full-flavoured mahogany cup. Due to the broken-leaf processing used for this tea, the steep is typically bolder and darker than the full-leaf Organic Ceylon OP, making it ideal to carry milk.
Tasting Notes: A deep, smooth Ceylon tea. The fresh, citrusy nose leads to a good steep strength and a pleasant, gentle astringency mid-palate. Ends with the brassy mineral taste of fresh summer rain.
Brewing Instructions: 2g per cup. 100ºC water. steep 3-5 minutes.
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