Sri Lanka's highest-grown black tea: pale gold, fragrant and crisp, the 'champagne of Ceylon'.
Recipe
- Temperature 90 °C · 194 °F
- Leaf 4 g
- Water 250 ml
- First steep 3:00
- Each next steep +0:30
- Steeps 2
Lore
When coffee rust ruined Ceylon's plantations, James Taylor planted tea at Loolecondera in 1867. Within a generation the island fed the world's teapots. At nearly two thousand metres, Nuwara Eliya's cool nights keep its liquor pale and its aroma high.