The lush tropical paradise of Sri Lanka (Ceylon) gives birth to this most precious loose leaf tea. The superb balance of gentle, floral notes and a brisk, grassy twang produce a highly refreshing cup.
Simply a world class tea from the renowned Idulgashinna Estate; one of the first tea gardens in the world to receive organic certification.
USDA Organic and Fair Trade Certified
Available in pound bags only. Oh, and samples!
Water: 195°F | Leaves: 1 tsp per 6 ounce cup | Infusion Time: 3 minutes
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t over-boil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be re-steeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Green tea has been researched a great deal over the last 20 years. Results indicate that the catechins in green tea are responsible for a lowered risk of heart disease, lowered risk of cancer (especially prostate and breast), and potential reduction in onset of Alzeheimer's.
Sri Lanka, previously Ceylon, is the world’s fourth largest producer of tea. Ceylon green tea is mainly made from Assamese tea stock. It is grown in Idalgashinna in Uva Province. Idalgashinna is located in the Badulla District in the Haputale-Namunukula mountain range. It is a beautiful region, about 5300 feet above sea level with a spectacular view. The green teas from Sri Lanka are generally darker in both the dry and infused leaf, and their flavor is richer.
Many say that this type of green tea is an acquired taste. Ceylon green teas have a fuller body and a more pungent, rather malty, nutty flavor. As the world associates green tea with more of the lighter and more delicate taste of Chinese and Japanese green teas, Ceylon green tea producers are starting to use less of the Assamese tea stock and more of the Chinese, Indonesian, Japanese and Brazilian seed base.