Description

The tea produced in the Sabaragamuwa region is classified as ‘low-grown’ or low country tea. Situated at elevations of around 600m (2,000ft) above sea level, the estates benefit from a warm, moist climate influenced by the area’s abundant rainfall and proximity to the central hills. Historically a region of spice cultivation, Sabaragamuwa’s fertile soil and consistent weather patterns support vigorous tea-bush growth. The unique combination of rich soil and low elevation results in long, bold leaves that develop a deep black hue upon withering. These leaves are ideally suited for producing PEKOE grade tea, known for its strong, full-bodied liquor and smooth character – a signature of the region’s distinctly rich terroir.

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