Country of Origin: Sri Lanka
Region: Nuwara Eliya, Dimbula or Uva
Shipping Port: Colombo
Grade: OP Orange Pekoe
Altitude: 4800 - 7600 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: Mildly spicy with red
heart cinnamon flavor. A refreshing and tongue-tickling tea
Infusion: Bright and Coppery
Ingredients: Luxury black
tea, Cinnamon pieces, Natural flavors
Pickles. Wine. French
Toast. What do these foods have in common? Cinnamon. Cinnamon,
(Latin:Cinnamomum zeylanicum), is one of the most commonly used spices
in the world. Throughout history, this pleasant smelling spice has been
revered by almost all cultures in many different time periods. The
ancient Egyptians burned the savory spice during funerals and believed
that the smoke it produced was sacred and helped carry the spirits of
the dead to the afterworld. Later on in human history, during the years
of European world exploration in the 15th and 16th centuries, cinnamon
became one of the most sought after commodities of seafaring explorers.
It was also during those years that a belief grew in the ability of the
scent of cinnamon to magically attract customers to a place of
business! Nowadays, the spice, also known as Cassia, Sweet Wood, and
Gui Zhi is found in kitchens from Atlanta to Beijing. Luckily for tea
drinkers, it can also now be found as a spicy addition to our high
grown Ceylon tea. Brew yourself a pot just once and we're sure the
spicy aroma of cinnamon combined with our tea's pleasant astringency
will magically have you calling us for more in no time!
What type of tea do we use, how do we flavor the tea and
why do we use natural flavors?
Firstly... we only use high grown teas from the top
3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva.
These three high-grown districts produce flavorful teas that have
classic 'Ceylon' tea character which is noted by floral bouquet and
flavor notes, touches of mild astringency, bright coppery color and,
most importantly - perfect for use as the base tea of our flavored
teas. (We have tested teas from various other origins around the world
as base stock for our flavored teas, but none of these teas made the
grade.) Dimbula 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' allow
us to buy the best for our flavored tea blends several times during the
year, ensuring top quality and freshness.
Secondly... we use flavoring oils not crystals to
give the tea drinker an olfactory holiday before indulging in a liquid
Thirdly... we specify natural flavors. High quality
tea tastes good and natural flavors do not mask the natural taste of
the high grown Ceylon tea. (The norm for many making flavored tea is to
use overpowering artificial flavors, which can be used to hide lower
quality tea). Natural flavors do not leave an aftertaste giving the tea
a clean and true character. It should be noted that natural flavors
tend to be somewhat 'soft ' and the flavors slightly muted, but for
many this is a refreshing change and one of the desired attributes of
our naturally flavored teas.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea straight-up
Iced tea brewing method (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or milky when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!