This black tea is good, but I’ve recently enjoyed several others more. I probably didn’t give it a good chance to enjoy, though, as I was swamped at work and didn’t get to it when it was the hottest. I’ll try again later and see if it improves.
From the Ratnapura district, this Ceylon has evenly shaped thin and wiry leaves with many tips. It produces a malty cup with notes of toasted caramel, and stands up well to milk. A classic afternoon tea.
Brew at 212 F for 4-5 minutes, using 1 tsp per 8 oz. of water.