Description

The teas produced in the Kandy district are classified as ‘mid-grown’, cultivated at elevations ranging from 600m to 1,200m above sea level. Nestled within Sri Lanka’s central highlands, the region benefits from a temperate climate and evenly distributed rainfall, making it ideal for tea cultivation. Before the advent of tea, this area was known for spice plantations, nourished by rich soils and natural watercourses. The unique terroir and elevation contribute to the steady growth of the tea bush, resulting in a well-twisted, wiry leaf with a bright infusion. Particularly well-suited for the FBOP grade, Kandy teas are known for their brisk, full-bodied character and bright reddish liquor – a favourite among those who enjoy strength and richness in every cup.

Authentic, Artisanal Tea – Our tea is handpicked and made in the traditional way – a method that is unchanged for centuries to ensure the taste, goodness and quality in Ceylon Valley Tea.

1852 Ceylon Valley Tea: Plucked from tea slopes of the Central Mountains, this black tea offers a robust and sprightly infusion of amber that loiters around the palate with soft notes of astringency. A refreshing brunch tea.

Ingredients: Pure Ceylon Black Tea.

Brewing Instructions: Use one tea bag per cup, pour freshly boiled water over and infused for 3 – 5 minutes. Recommend longer steep for more caffeine and stronger flavour. Remove bag after brewing