We only use teas from the top 3 tea growing regions of Sri Lanka – Nuwara Eliya, Dimbula, and Uva. Dim blue and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This dual peak period allows us to buy the best for our flavored tea several times a year. These high-grown districts produce teas that have classic ‘Ceylon’ tea character, noted by floral bouquet and flavor notes, touches of astringency, and bright coppery color. Perfect as the base of our flavored teas. [We tested teas from various other origins around the world as a base for our flavored teas, but none made the grade. Flavoring oils, not artificial crystals, give the tea drinker high-quality tea that tastes great.
HOT TEA: put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260ml of water in the teapot. Pour freshly boiled water over the tea. Steep 3-7 min. Add Milk & Sugar to taste.
ICED TEA: (1L/QT): 6 slightly heaping teaspoons loose tea into a teapot. Pour 315ml boiling water on tea. Steep 5 min. Quarter fill serving pitcher with cold water Pour into pitcher straining the tea. Add ice, top-up with cold water, garnish & sweeten to taste
Traditionally Earl Grey was a blend of Chinese and Indian teas scented with the oil from the citrus bergamot fruit – a sort of orange. The stories of Earl Grey are numerous. One such tale tells how a British diplomat on a mission to China saved the life of a Mandarin and as a gift of gratitude was given the recipe for this flavored tea. This diplomat upon his return to Britain presented the tea to the Prime Minister of the day, Earl Grey. Another story says it was the Prime Minister himself who saved the Mandarin. In any event, it was the Prime Minister of England (1830-1834) Earl Grey who made this tea fashionable.