Five tea types of five tea growing regions in Sri Lanka included in 5 region collection.
Kandy - a well-known mid grown tea in the mountains, produce a bright infusion with a coppery tone with a strong and intensely full-bodied special cup of Ceylon tea.
Dimbula -Between Nuwara Eliya and Horton Plains lies the district of Dimbula, whose teas are defined as “high grown” as all estates exceed an altitude of 1,250m (4000 Feet). The complex topography of the region produces a variety of microclimates, which produce differences in flavour – sometimes jasmine mixed with cypress. All, however, share the Dimbula character: a tea that produces a fine golden-orange hue in the cup, and which is refreshingly mellow.
Nuwara Eliya - Nuwara Eliya, the best-known of Sri Lanka’s tea-growing regions is the most mountainous and has the highest average elevation.
Uva - Uva is an excellent area in tea production with its unique climate leads to a unique flavour of its teas with over 1200m above sea level.
Ruhuna - This high demanded tea has an appearance with many shiny/silvery tips giving this tea a distinctive character with a full-bodied liquor and a flavourful aroma.
200g Loose Tea
Ingredients: 100% Pure Ceylon Black Tea.
How to Brew
Recommended to use spring water
Water temperature: 95˚C –100˚C
1 Tea Spoon (2g) per Person
220ml of water per person
Brew time 3 - 5 Minutes
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