365 Challenge > Day 156 - Pure Ceylon black tea (OP)

This is the second orange pekoe from Ceylon that I have reviewed. The first one was from the central highlands of Sri Lanka, and this one is from Ruhuna located in the south of the island. Ruhuna is a low tea growing region, but it is home to a diverse range of wildlife. Moreover, the area is characterised by high humidity and monsoon rains.



Even though low-growing teas are considered less superior to those from the Dimbula region, I thought this tea was delicate and flavoursome. Not astringent, not sweet but mild and tasty. I thought it was very fruity which is not a flavour that I think of as far as Ceylon black tea is concerned.

Orange pekoe (OP) is the first leaf (sometimes not even fully opened) that is closest to the bud. The dry leaves were very perfumed and beautifully uniform. Ceylon made its name for great black teas and this OP does not disappoint. I am quite intrigued by the diversity Ceylon teas offer depending on where it comes from (high-medium or low grown) but also on the composition of the leaves.


What is your experience with Ceylonese blacks?



Tea Profile:


Type: Black tea

Origin: Ruhuna, Sri Lanka

Harvest time: April 2020

Leave colour: Shades of brown with reddish edges

Liquor colour: Cupper

Tea aroma: Perfumed with fruity notes

Tea taste: Mild, smooth with fruity and woody undernotes

Steeping/brewing:You can use 90-100°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 3 years (to improve shelf life store the sealed tea leaves in a dry, dark place with low temperatures)

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