Tea type
Black Tea
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Apricot, Astringent, Malt, Molasses, Tea
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Edit tea info Last updated by Auggy
Average preparation
205 °F / 96 °C 3 min, 30 sec 8 oz / 236 ml

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From Steven Smith Teamaker

Named after one of the most beautiful cities in Sri Lanka, Kandy brings together full and flavory Dimbulla with highly aromatic and intense Uva and lightly scented high-grown Nuwara Eliya. A tea made for sipping with pleasure all day.

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17 Tasting Notes

41 tasting notes

Full-flavoured, nice colour. My wife, being a big Ceylon fan liked it better than I did, though it was pleasant enough. Well rounded, classically astringent and very drinkable.

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972 tasting notes

This was a bonus sample from scribbles. Mine is in sachet form. The leaves inside are black and somewhat thin, and surprisingly not very broken. Dry scent is sweet and malty with hay and molasses notes. I let my sachet steep in 8 ounces of 200 degree water for 3 minutes. The string escaped into the cup, harumph!

This one is pretty “meh” in my opinion… The main flavor of it is generic black tea, and I don’t know how else to describe that. It’s somewhat malty and quite astringent, especially as it cools. There is a bottom note of molasses-like richness, and a touch of dried apricot-like fruitiness, and these help to balance it a bit. Still not very impressive for me.

Flavors: Apricot, Astringent, Malt, Molasses, Tea

200 °F / 93 °C 3 min, 0 sec 8 OZ / 236 ML

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1191 tasting notes

Oh cruel alarm! Dragging this poor body into wakefulness. I do not approve!
So much to do today, I’ll be moving quite briskly through the day.
A serious tea, is therefore required, to drink this.
Kandy is a strong black, but not an obnoxious black. Good and strong, but subtle and easy to drink as well. I approve.

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