I really did not care for this product at all. I have tried it 2 times and I still plan to try it a different way or 2; but, I will not reorder it and I will most likely not even put it in my compost bin.
Sri Lanka, often described as a island paradise, supplies the world some of the best varieties of black tea. Offering aromatic bouquets, fruity, brisk flavors and, once infused, bright vermillion liquors. Sri Lanka is blessed with a terroir that is ideal for the cultivation of tea.
Why we selected this particular lot. Grown on the Bogawantalawa estate, this lot offered a long, unbroken leaf. Organically grown, the cup is bright and rosy red in color, indicating the skills applied in the handling and processing of the leaves.
Interesting facts about this tea. Tea is grown on the Bogawantalawa estate at an elevation of approximately 3,000 feet. Pluck is "flush" meaning two leaves and a bud. In Sri Lanka, grading (our lot is graded OP) is not necessarily an indication of quality. Plentiful rainfall and brilliant sunshine across windswept mountains create microclimates and monsoon seasons yielding tender tea leaves all year long.
Taste profile. Long, beautifully regular leaves, when infused, release an aromatic bouquet and a bright vermillion liquid. One will note woody and fruity fragrances, some hints of molasses.
Brewing suggestions. Use a teaspoon of leaf for 6-8 ounces of water at a temperature of 195-205 F. Steep the leaves for 2.5 to 3 minutes and taste. Notes should be open and flowery. For a brisker taste, steep 3-4 minutes. Leaves will yield multiple steeps.