This is the second Ceylon green tea I am posting about, and like the first one, I enjoyed this exquisite tea coming from the central highlands also known as Nuwara Eliya. This tea is special for multiple reasons. Firstly, teas in this area grow at the foot of the country’s highest mountain which has an altitude over 2500 meters. This represents the highest elevation for Ceylon teas.
Secondly, this green tea has some unorthodox green tea flavours. Its taste was not sweet neither astringent but strong with vegetal notes. It also offered a nice balance of smoky character. I found that in the first green tea I tried too. I start to think that Sri Lankan green teas are characteristically rich and smoky.
Thirdly, this tea's picking time is special. Nuwara Eliya teas can be harvested all year round. This is unusual as most tea growing regions harvest from spring to fall with some exceptions. However, the best tea from Nuwara Eliya is plucked in the dry months which are January, February and March. Luckily, this particular tea was also plucked in these months and this might be contributing to its quality.
For now, I ran out of Ceylon green teas, but I can say that I started to develop a taste for them despite not being a 'green tea' person. I look forward to trying more of them in the future and will keep you posted.
Origin: Nuwara Eliya, Sri Lanka
Harvest time: 2020
Leave colour: Rolled light green leaves
Liquor colour: Cloudy yellow
Tea aroma: Vegetal
Tea taste: Strong with vegetal and smoky notes
Steeping/brewing: You can use around 80°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: Up to 24 months (fresher the better)