Pink Ceylon

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Green Tea
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Edit tea info Last updated by gmathis
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From Kandula

Kandula Pink Tea Bags – Great Taste Awards 2011 Gold Star winner. 15 pyramid Tea Gems of our Ceylon Pink Tea. A unique green tea with a beautiful pink blush and delicate taste. From the heart of Sri Lanka we bring you our truly innovative Ceylon Pink Tea. This exotic and unprecedented tea has a beautiful pink blush and delicate taste. Developed over the past two years, our unique Pink Jumbo Leaf blend is created from the highest quality whole Camellia Sinensis leaves with a hint of the exotic hibiscus flower, known for its ‘superfood’ properties.

Like our Ivory and Green teas, our Pink Tea leaves are carefully selected, nurtured and naturally transformed in a unique and complex process, without fermentation. The leaves remain whole throughout to ensure a supreme quality cup of tea. The quick drying process also ensures that oxidation and darkening of the leaves is prevented. The combined high levels of antioxidants and Vitamin C from the Camellia Sinensis and hibiscus produce a powerful cocktail of natural goodness which is both pure and delicious as well as naturally low in caffeine.

Our Tea Gems come to you beautifully packed in our distinctive tea trunk boxes and foil wrapped for freshness. All of our packaging is printed and packed in Sri Lanka. Our pyramid Tea Gems are 100% biodegradable.

Pink Tea only needs to be infused lightly in water that has been off the boil for several minutes, and it should be drunk without milk.

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5 Tasting Notes

1965 tasting notes

Prepare to be impressed…I cooked dinner. Not reheated, not assembled, cooked … flounder coated in panko bread crumbs and pan fried. We’re talking dredging in egg and everything. (Those of you who have known me for any length of time are justified in laughing hysterically at my expense.)

Thus, something celebratory seemed appropriate for the after dinner cuppa…this pink green tea is so great to watch, first steep, is it gets all pale rosey. The rerun isn’t quite as exciting; this time, it came out apricot in color, and faintly hay-ey in flavor. More points for style than substance, but still fun.


I am impressed … but I didn’t laugh hysterically, I guess I don’t know you well enough. But, Dinner sounds YUMMY!


Hey, you’re a busy lady! Three pats on the back!


LiberTEAS, I am seriously culinarily challenged—the aforementioned is absoutely at the outer edge of my abilities. Coating didn’t stick quite as well as I had hoped, but it was pretty tasty (stirred in lemon pepper & paprika with the bread crumbs).


Not so culinarily challenged here, but breading things is not one of my specialties. I tried pan frying scallops with panko (and seas bread crumbs and parmesan cheese), and it didn’t stick too well either. Panko is the tricky part I think. But practice makes perfect… keep going (you’ll figure it out).

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