“I got this recently with my Simpson and Vail order. Oddly I am running low on traditional type black teas and I do like these kind in the morning. Definitely a good ceylon, I’ve had others from...” Read full tasting note
“Lately, it seems that I have been opening up to Ceylonese teas a little more. This has been my go to morning and afternoon tea for the last couple of days. I should finish the last of it either...” Read full tasting note
“A great afternoon cup of tea – not as bold as an Earl Grey or an Irish Breakfast, but a solid black tea nonetheless. I could swear it tastes like honey, and has that hue as well.” Read full tasting note
Sri Lanka, formerly known as Ceylon, has been providing excellent teas since the mid 1800’s and is currently one of the largest tea producing countries in the world. Prior to the introduction of tea plants to Sri Lanka, this country was primarily known for its crops of cinnamon and coffee. Due to economic changes, which affected the cinnamon crop, and a fungal disease, which devastated the coffee plants, Ceylon began experimenting with tea plants in 1839. It wasn’t until 1867, when James Taylor, a British planter, began a tea plantation in Kandy, that tea was established as a viable industry. His venture was soon followed by other tea gardens in and around the area.
Sri Lanka has 6 growing regions: Kandy, Uda Pussellawa, Uva, Ruhuna, Dimbula and Nuwara Eliya. The central highlands of Sri Lanka offer humidity, cooler temperatures and consistent rainfall, all of which provide a favorable environment for high quality teas.
Ceylon teas are best paired with foods such as breakfast meals (breads, eggs, smoked fish, bacon, etc.), light savory foods, meats, eggs, cream cheese, pastries and fruit, to name a few.
This well-known estate sits in the foothills of Sri Lanka’s western slopes, among lush green highlands and majestic waterfalls. Located in the town of Ginigathena, in the Nuwara Eliya region, at elevations of 1900-2100 feet above sea level, the Kenilworth estate has gained worldwide fame for producing high quality teas.
The long, wiry, black leaves of this Ceylon Kenilworth Estate tea produce a deep amber cup with an excellent body and a slightly sweet taste.
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