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Sri Lanka
Infusions: 1loose-leaf black tea
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Infuse for 3 minutes, then strain. Suitable for 1 infusion.
Kandy is the oldest tea growing region in Sri Lanka, with a history dating back to 1867. This example grows at altitudes of 650 – 1,300 m.a.s.l., and is a blend of leaves from estates named Uplands, Harangala and Dartry Valley. The brown-black leaves brew to make a yellow-orange infusion that has the aroma and taste of sweet lemon and cocoa.
Sri Lanka Infusions: 1loose-leaf black tea
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Infuse for 3 minutes, then strain. Suitable for 1 infusion.
Kandy is the oldest tea growing region in Sri Lanka, with a history dating back to 1867. This example grows at altitudes of 650 – 1,300 m.a.s.l., and is a blend of leaves from estates named Uplands, Harangala and Dartry Valley. The brown-black leaves brew to make a yellow-orange infusion that has the aroma and taste of sweet lemon and cocoa.
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In Stock This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...
In Stock This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...
In Stock In Stock 
