Vithanakande OP1

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Black Tea
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Edit tea info Last updated by Geoffrey Norman
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205 °F / 96 °C 4 min, 0 sec

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From TeaVert


The New Vithanakande plantation is situated near Ratnapura, and is one of the best known low-grown teas. This strategic location, combined with favorable climate conditions, gives New Vithanakande’s teas a unique mellow character that distinguishes it from others. It is only produced during the best growing seasons – from May to November, but excluding August which is monsoon season.

New Vithanakande’s estate supports approximately 6,000 families who are involved in growing and supplying quality green tea leaves to the New Vithanakande Tea Factory.

Vithanakende tea has a long, wiry, well twisted, whole leaf. It has an intense flavor that literately pops in your mouth, but with a delicate umber liquor that tickles the senses with flavor. The glossy, immature whole leaf is hand plucked along with its young shoots, and processed for optimal quality. Whole leaf tea provides the healthiest and most invigorating cup of tea due to the retention of all its delicately flavored oils.

This tea is, by far, one of the most celebrated teas among connoisseurs and is extremely complex. It has the aroma of a forest with the scent of lemon and apple smothered in honey and spice.

The taste is a bit more subtle then the aroma. It has a hint of lemon drizzled on top of a high class chocolate bar submerged in caramel. Challenge your taste buds with this exquisitely composed tea!

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2 Tasting Notes

348 tasting notes

This was more unusual than the typical Ceylons I’ve tried. The character of it was robust, malty…but in contrast to that also had a smooth, floral delivery. I attribute the oddities to the fact that it’s a low-grown, whole leaf varietal. If the initial aroma doesn’t grab you, nothing will – like chocolate-covered cherries dipped in brandy.

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14 tasting notes

Smooth, is the first word that came to my mind. The leaves were a silverish grey, with a little bit of a lustre. This tea was unusual in that I can give it a mouthfeel; a creamy texture, likely a derivative of the smooth taste. If I didn’t brew the tea myself, i’d have sworn that someone had put some milk into the tea. This is a tea I will return to again and again.

195 °F / 90 °C 3 min, 0 sec

I appreciated your comments on the ‘teavana’ thread….I agree also that WWII played a key role in eroding tea culture by adding a stigma to the influence of growing Asian cultural influence to the tea practice…the dominance of ‘European/English’ tea culture is still a predominate feature and it also created limitations to our understanding of tea…but I do agree, history is an important element in any tea understanding and without it we lose out on many levels of awareness in our appreciation

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